Description
Make this hearty, comforting gluten-free chickpea curry that is simple enough for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 yellow onion finely diced
- 3 cloves garlic minced
- 1 tablespoon gingerroot grated
- 1 chili or jalapeño minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garam masala
- 1 can (14oz/400g) diced tomatoes
- 1 cup (240ml) water
- 1 cup coconut milk
- 1 can (14oz/400g) chickpeas
- 1 teaspoon salt
- fresh cilantro for garnish
Instructions
- Heat oil in a medium pot over medium heat. Sauté the onion, ginger, garlic, and chili or jalapeño for about 3 minutes.
- Add the turmeric, cumin, coriander, and garam masala. Cook for 30 seconds.
- Add the diced tomatoes followed by the water. Add the coconut milk. Let the mixture simmer for 5-10 minutes until the sauce reduces and thickens.
- Add the chickpeas, season with salt, and cook for a few more minutes.
- Remove from heat and serve over rice. Garnish with chopped cilantro leaves.
Notes
- You can freeze this curry in individual serving sizes, with or without rice. Store in an airtight container for up to 6 months.
- Turmeric stains plastic containers. Use glass containers or disposable freezer bags for storage.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Sugar: 9
- Sodium: 633
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 9
- Protein: 12
- Cholesterol: 0
Keywords: Gluten Free Chickpea Curry, Gluten Free Recipes, Gluten Free Dinner, Healthy Gluten Free Recipes, Easy Dinner Recipes, Clean Eating Recipes, Gluten Free Meal Prep