20 Minute Chickpea Curry

Craving a flavorful, satisfying meal but short on time and ingredients? This 20-Minute Chickpea Curry is your answer! It’s ridiculously easy to make with pantry staples, bursting with incredible flavor, and ready faster than ordering takeout. Plus, as someone who practically lives on curry during busy weeks, I can confidently say this recipe has become my new go-to.

Why You’ll Love This Recipe

This isn’t your average weeknight dinner; it’s a flavor explosion in a bowl. Here’s why you’ll be making this 20-Minute Chickpea Curry again and again:

• Lightning Fast: From pantry to plate in just 20 minutes! Perfect for those busy weeknights when cooking feels like a chore.
• Pantry-Friendly: This recipe relies on canned chickpeas and other ingredients you likely already have in your pantry. Talk about convenient!
• Budget-Friendly: Delicious and cheap? Yes, please! This chickpea curry costs less than $5 to make.
• Incredibly Flavorful: The combination of aromatic spices, creamy coconut milk, and tangy tomatoes creates a truly unforgettable flavor experience.
• Naturally Vegan: A delicious and satisfying vegan meal that everyone will love.
• Customizable: Easily adaptable to your taste preferences. Add more heat, swap out vegetables, or use different types of beans.
• Better Than Takeout: Seriously! This chickpea curry is not only healthier but also tastes so much better than anything you can order.

The secret to the speed and depth of flavor lies in building the sauce quickly and efficiently. We start with warming spices, bloom them in oil, then build the layers of flavor from there. The natural creaminess of the coconut milk combined with the richness of canned tomatoes makes this a truly special pantry chickpea curry .

This recipe is a testament to how simple ingredients, when combined correctly, can create something truly extraordinary.

Ingredients Breakdown

This 20-Minute Chickpea Curry is all about using simple ingredients to create a complex and satisfying flavor. Here’s a breakdown of what you’ll need:

• Chickpeas: The star of the show! Canned chickpeas are drained and rinsed. You’ll need about 15 oz (425g) or 2 cans.
• Coconut Milk: Full-fat coconut milk is recommended for the creamiest, most flavorful curry. Using light coconut milk will work in a pinch. Use 1 Can (13.5oz / 400ml)
• Diced Tomatoes: Canned, diced tomatoes provide the base for the sauce. 1 Can (14.5oz / 411g)
• Onion: Adds a savory base note to the curry. 1 medium onion, chopped.
• Garlic: Essential for adding depth and aroma. 2-3 cloves, minced.
• Ginger: Fresh ginger adds a warm, spicy kick. 1 tablespoon, grated.
• Spices: A blend of curry powder, turmeric, cumin, and coriander creates that authentic curry flavor.
  • Curry Powder: 2 tablespoons
  • Turmeric: 1 teaspoon
  • Cumin: 1 teaspoon
  • Coriander: 1 teaspoon
• Vegetable Broth: Vegetable broth adds moisture and enhances the flavor of the sauce. ½ cup (120ml)
• Lime Juice: A squeeze of fresh lime juice brightens up the flavors and adds a touch of acidity. 1 tablespoon.
• Olive Oil: For sautéing the vegetables and spices. 2 tablespoons.
• Salt and Pepper: To taste.
• Optional Toppings: Fresh cilantro, chopped green onions, a dollop of yogurt (dairy or non-dairy), or a sprinkle of red pepper flakes.

Kitchen Tools Needed

This 20-Minute Chickpea Curry requires minimal equipment:

• Large Skillet or Pot: To cook the curry in.
• Cutting Board: For chopping vegetables.
• Knife: For chopping vegetables.
• Measuring Cups and Spoons: For measuring ingredients.
• Can Opener: For opening the canned ingredients.
• Grater or Microplane: For grating fresh ginger.

Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying 20-Minute Chickpea Curry:

1. Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Bloom the Spices: Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4. Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Stir well to combine.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat and cook for 5 minutes, allowing the flavors to meld together.
6. Add the Chickpeas: Add the drained and rinsed chickpeas to the skillet. Stir to coat them in the sauce.
7. Stir in Coconut Milk: Pour in the coconut milk and stir well.
8. Simmer Again: Simmer the curry for another 5-7 minutes, or until the sauce has thickened slightly and the chickpeas are heated through.
9. Season to Taste: Season with salt and pepper to taste.
10. Add Lime Juice: Stir in the fresh lime juice.
11. Garnish: Garnish with fresh cilantro, chopped green onions, a dollop of yogurt, or a sprinkle of red pepper flakes (optional).
12. Serve: Serve hot with rice, naan bread, or quinoa.

Pro Tips for Success

• Use full-fat coconut milk: For the creamiest, most flavorful curry, use full-fat coconut milk.
• Don’t skip blooming the spices: Cooking the spices in oil releases their essential oils and enhances their flavor.
• Adjust the spice level to your liking: If you like a spicier curry, add a pinch of red pepper flakes or a chopped chili pepper.
• Taste as you go: Taste the curry throughout the cooking process and adjust the seasoning as needed.
• Make it ahead of time: This chickpea curry tastes even better the next day, as the flavors have more time to meld together.

Variations & Dietary Swaps

This 20-Minute Chickpea Curry is incredibly versatile. Here are a few variations and dietary swaps to try:

• Add Vegetables: Add your favorite vegetables, such as spinach, cauliflower, potatoes, or bell peppers. Simply add them to the skillet along with the chickpeas.
• Use Different Beans: Substitute the chickpeas with other types of beans, such as lentils, kidney beans, or black beans.
• Make it Spicier: Add a pinch of red pepper flakes, a chopped chili pepper, or a dash of hot sauce.
• Add Protein: Add tofu, chicken, or shrimp for a heartier meal.
• Make it Gluten-Free: Serve with rice or quinoa instead of naan bread.
• Low Sodium: Use no salt added canned tomatoes.

Serving Suggestions

This 20-Minute Chickpea Curry is delicious served with:

• Rice: Basmati rice, brown rice, or jasmine rice. Learn how to cook perfect rice every time with this helpful guide.
• Naan Bread: Warm naan bread for dipping into the curry.
• Quinoa: A healthy and protein-packed option.
• Raita: A cooling yogurt-based sauce to balance the spice.
• Salad: A simple green salad.

Storage & Reheating

• Storage: Store leftover chickpea curry in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Troubleshooting / FAQ

Final Thoughts

This 20-Minute Chickpea Curry is a testament to the power of simple ingredients and bold flavors. It’s the perfect weeknight meal for busy individuals and families who want a delicious, satisfying, and healthy dinner without spending hours in the kitchen. Give it a try, and I guarantee it will become a new favorite!

Related Recipes

If you enjoyed this 20-Minute Chickpea Curry, you might also like:

• Creamy Tomato Soup
• Butternut Squash Soup

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