The Easiest Chickpea Curry
This is the easiest chickpea curry that you can whip up whenever for a quick and satisfying meal. The spiced chickpeas and potatoes come together in a creamy sauce that tastes like you spent hours making in the kitchen.
Ingredients
- 15 oz can of chickpeas or 1½ cup cooked chickpeas
- 1 medium-sized potato peeled and diced
- 1 medium-sized yellow onion diced
- 3 cloves garlic minced
- 1 cup coconut yogurt plain and unsweetened
- 1 tbsp tomato paste
- 1½ tsp curry powder
- ½-1 tsp salt divided
- ¼ tsp black pepper
- Chopped cilantro to taste
Instructions
- Heat 1 tbsp of oil in a large pot or pan with a lid on medium heat. Dice the potato and onion and mince the garlic. The potatoes should be diced in small cubes to ensure faster cooking.
- Add the potato, onion, and garlic to the pot. Season with ¼ tsp of salt and stir for a minute or two. Then add the chickpeas, tomato paste, curry powder, and another ¼ tsp salt. Saute for an additional 5 minutes.
- Add 1 cup of coconut yogurt to the pot, plus salt and pepper to taste. Stir to combine. Reduce heat, cover, and let simmer for 10-12 minutes, stirring occasionally. If the curry becomes too thick, add a small amount of water to thin out as desired.
- When the potatoes feel soft enough, turn off the heat. Finally, stir in the juice of half a lime and chopped cilantro to taste. Serve with rice and enjoy!
Notes
Coconut yogurt sub: This recipe can easily be made with coconut milk instead of coconut yogurt! Coconut yogurt just adds a thicker, creamier texture.
Curry powder: At the start of quarantine, I stocked up on a good curry powder so that I could easily make meals like these whenever I want. The curry powder I use here is by Ziyad. You can buy a big jar for a great price here.
Tried this recipe?Let us know how it was!