Chickpea Curry(without Coconut Milk)
Easy chickpea curry without coconut milk; light, creamy, and packed with authentic Indian flavors. Vegan, dairy-free & ready in 30 minutes!
Servings: 4 Servings
Calories: 278kcal
Ingredients
- 2 tablespoon avocado oil
- 15 oz cooked chickpeas drained and rinsed(See Notes. 1)
- 3 tomatoes crushed(or 8 oz canned crushed tomatoes)
- 1 cup almond milk (See Notes. 2)
- 1 teaspoon garlic powder
- 1 teaspoon Madras curry powder
- ½ teaspoon ground turmeric
- ¾ teaspoon smoked paprika adjust to taste(See Notes. 3)
- ½ teaspoon Salt (adjust to taste)
- 3 tablespoon cilantro chopped (for garnish)
Instructions
- Heat avocado oil in a deep skillet over low heat.
- Sprinkle in the garlic powder, Madras curry powder, ground turmeric, and smoked paprika. Stir them for less than a second(wihotuh chanign the color of the spices).
- Add the crushed tomatoes.
- Increase the heat to medium and let them cook down for about 8 minutes, stirring often, until they become soft and saucy.
- Toss in the chickpeas and stir so they’re well-coated in the tomato-spice mixture.
- Pour in almond milk and salt.
- Stir everything together, then lower the heat.
- Let it cook uncovered for 10–15 minutes, until it thickens slightly(add little water for a thin consistency).
- Garnish generously with chopped cilantro, and enjoy with rice or naan bread.
Notes
- You can substitute canned chickpeas with soaked and cooked dried chickpeas.
- Swap almond milk with coconut milk, whole milk, or heavy cream, depending on how rich and creamy you prefer your curry.
- Adjust the heat by using half smoked paprika and half cayenne for medium spice, or add Thai green chilies/jalapeños for more kick.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months; reheat gently on the stove.
- Serve over rice, naan, or greens.
Nutrition
Calories: 278kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 382mg | Potassium: 391mg | Fiber: 10g | Sugar: 6g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 4mg
