This flavor-packed ChickpeaCurry is loaded with aromatic spiced veggies, tender chickpeas, and a creamy coconut sauce. This plant-based curry is naturally gluten-free and vegan.
ONION AND CARROT: Heat the coconut oil in a large cast iron pot over medium-high heat. When the oil is melted, add in the diced onions and carrots. Cook, stirring frequently, until translucent and tender, about 8-11 minutes. Don't rush this; these two ingredients don't get much more tender throughout the cooking process. (Cooking will take slightly longer in a nonstick pot since it does not retain heat the same as a cast iron pot.)
AROMATICS: Add the garlic and fresh ginger; cook for 1 minute. Add the seasonings (curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper) and red curry paste. (See Notes 1 and 2.)Cook, stirring constantly for 1-2 more minutes or until very fragrant. (Nothing should be burning/browning; lower heat if this is the case.)
TOMATOES AND CHICKPEAS: Add the fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 more minute. Add the drained and rinsed chickpeas, cooking and stirring constantly for 1 minute. Add in the coconut milk; stir until combined. Bring to a simmer and then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Curry should be very fragrant and thick.
FINISHING: Stir in the lime juice and cilantro. Taste and adjust seasonings, adding additional salt or pepper if needed. Serve over rice, with warmed naan, and a scoop of raita if desired. (See Notes 3, 4, and 5.)
Notes
Note 1: Curry pastes can vary from brand to brand, particularly in spiciness. We use Thai Kitchen® which I would say is very mild and has a great flavor. I've also used Maesri® red curry paste, which is probably my favorite flavor-wise, but it's a lot spicier than Thai Kitchen.Note 2: Yellow curry powder is another ingredient that varies a lot from brand to brand. We’ve tested this curry with Great Value®, Simple Truth Organic®, and McCormick® — all work similarly and are very mild.Note 3: Check out the blog post for my quick and fool-proof way to cook basmati rice!Note 4: I recommend warming the naan first; char it over the stovetop, warm it in the microwave, or pop naan minis in the toaster (more details in the blogpost).Note 5: We love the cooling contrast of this raita yogurt sauce. Here's the recipe if you're interested in whipping this up to top the chickpea curry with: Stir all the following ingredients together in a small bowl:
1/2 cup plain full-fat Greek yogurt
1/2 cup finely chopped English (or Persian/Salad) cucumbers
2 tablespoons EACH: chopped fresh cilantro, chopped green onions
1/4 teaspoon each: ground cumin, ground coriander, fine sea salt
Nutritional information is for the curry only, and not the rice, bread or raita.