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Butter Chickpea Curry

A comforting and nourishing dish with a rich, creamy sauce featuring spice-infused chickpeas, perfect for busy weeknights or meal prep.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cans Chickpeas Can use cooked from dry, just soak and cook beforehand.
  • 1 can Coconut milk
  • 1 can Canned tomatoes (diced or crushed)
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
  • 2 tablespoons Curry powder
  • 1 teaspoon Cumin
  • Fresh Cilantro, for garnish
  • Salt and pepper, to taste
  • Oil, for sautéing (such as coconut or vegetable oil)

Instructions

Preparation

  • In a large skillet, heat oil over medium heat. Add the chopped onion and sauté until translucent.
  • Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
  • Add the curry powder and cumin, mixing well to coat the onions. Cook for another minute to bloom the spices.
  • Pour in the canned chickpeas, including the liquid, along with the canned tomatoes. Stir to combine all ingredients.
  • Add the coconut milk and bring everything to a gentle simmer. Allow it to cook for about 15–20 minutes, letting the flavors meld together.
  • Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

Notes

For a more intense flavor, consider letting the curry simmer for longer, even up to 30 minutes. It freezes beautifully. Experiment with toppings like yogurt or avocado for an extra creamy touch.