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15-Minute Chickpea and Coconut Curry
Warm spices, creamy coconut broth, and a kick of fresh red chili create a bright, rich flavor profile in this comforting bowl. You'll rely on pantry staples like canned chickpeas and coconut milk for a fast, flavorful meal that doesn't require much prep. It's a satisfying plant-based option when you need dinner on the table without a fuss.
Equipment
- Skillet
Ingredients
- ½ onion, diced
- 1 garlic clove, grated
- 1 thumb-sized piece of ginger, grated
- 1 tsp curry powder
- 1 red chilli, chopped
- 200g chickpeas (from a 400g tin), drained
- 200g coconut milk (from a 400g tin)
Instructions
- 1Heat a splash of oil in a frying pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until it begins to soften.
- 2Stir in the grated garlic, grated ginger, curry powder, and half of the chopped red chili. Cook for 2 more minutes until the spices are fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
- 3Add the drained chickpeas to the pan and fry for 2 minutes. Pour in the coconut milk, bring the mixture to a gentle bubble, and let it simmer for 5 minutes.
- 4Taste the curry and adjust the seasoning as needed. Top with chopped coriander and the remaining red chili before serving.
Notes
- Serving: Spoon this curry over steamed rice or with warm flatbread to soak up the creamy coconut sauce.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. The flavors actually deepen overnight.
- Prep: You can chop the onion, garlic, and ginger up to a day in advance to save time.