Introduction
A hearty and aromatic plant-based curry simmered with chickpeas in a spiced tomato onion gravy. This classic North Indian dish is vegan, gluten free, and packed with protein.
Why You’ll Love This Recipe
Love this recipe because it delivers deep, comforting flavors using everyday spices. It is nourishing, easy to make, and perfect for a weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup water
- 2 tablespoons lemon juice
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add onion and cook until golden brown, about 8 minutes. Stir in garlic and ginger, cook for 1 minute.
- Add tomato puree and all dry spices (coriander, garam masala, turmeric, chili powder, salt). Cook until oil separates, about 5 minutes.
- Add chickpeas and water. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Stir in lemon juice and adjust seasoning. Garnish with fresh cilantro.
- Serve hot with rice or naan.
Nutrition Information
Serving Size: 4 servings
Calories: 285
Protein: 12g
Serving Suggestions
Serve over steamed basmati rice or with warm naan bread. Add a side of fresh salad or yogurt.
Recipe Variations
For a creamier version, add 1/2 cup coconut milk after simmering. You can also add a handful of spinach at the end for extra greens.
Chef’s Tips
For deeper flavor, let the curry sit for 10 minutes before serving. Adjust chili powder to your spice preference.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes