Coconut Chickpea Curry with minimal effort

Ingredients

• 1.5 medium Red Onion (sliced then diced, keep root attached while chopping)
• 1 piece Red Chili (seeded if less heat, finely chopped)
• 0.5 cup Fresh Coriander (roughly chopped, plus extra for garnish)
• 1 tablespoon Garlic Ginger Paste (can use equal parts minced garlic and ginger instead)
• 1 tablespoon Ghee (can substitute with butter or neutral oil)
• 1 teaspoon Vegetable Oil (just a splash for extra heat tolerance)
• 2 sticks Cinnamon Sticks (to toast for aroma, remove before serving)
• 1 teaspoon Salt (pinch added early to draw out moisture from onions)
• 2.5 tablespoons Tomato Puree (heaped, adds color and depth)
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Chili Flakes
• 2 cans (400 g each) Chickpeas (fat‑type, canned) (Napolina brand preferred for larger beans)
• 1 can (400 ml) Coconut Milk (full‑fat for creaminess)
• 0.75 teaspoon Garam Masala (heaped)
• 1 pinch Kasuri Methi (dried fenugreek leaves) (crush before adding)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Water (added if sauce looks dry during spice cooking)

Instructions

1. Prepare Vegetables

   Slice the red onion lengthwise, then crosswise, and dice it while keeping the root end attached. Chop the red chili and roughly chop the fresh coriander. Set everything aside.

   Time: PT5M

2. Toast Aromatics

   Heat the skillet over medium heat. Add 1 tbsp ghee, a splash of oil, and 2 cinnamon sticks. Toast the sticks for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

3. Sauté Onions

   Add the diced onion with a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic‑Ginger Paste

   Stir in the garlic‑ginger paste and cook for 2–3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: Medium

5. Slow‑Cook Onions

   Reduce heat to low, cover the pan with the lid, and let the mixture simmer for at least 10 minutes, stirring every few minutes.

   Time: PT10M

   Temperature: Low

6. Incorporate Tomato Puree

   Add 2½ heaped tbsp tomato puree, stir, and cook for 2–3 minutes until the raw tomato taste fades.

   Time: PT3M

   Temperature: Medium

7. Add Ground Spices

   Stir in 1 tsp turmeric, ½ tsp coriander powder, 1 tsp cumin, ½ tsp paprika, ½ tsp chili flakes, and the chopped red chili. Cook for 2–3 minutes, adding a splash of water if needed, until the oil begins to separate from the masala.

   Time: PT4M

   Temperature: Medium

8. Add Chickpeas

   Drain and rinse the two cans of chickpeas, then add them to the pan with a large pinch of salt. Stir and cook for 3 minutes so the chickpeas absorb the flavors.

   Time: PT3M

   Temperature: Medium

9. Pour Coconut Milk

   Stir in the can of coconut milk, bring the mixture back to a gentle boil, then cover and simmer on the lowest setting for 10 minutes.

   Time: PT10M

   Temperature: Low

10. Thicken the Curry

    Remove the lid, increase heat slightly, and let the curry reduce for 5 minutes, stirring occasionally, until it reaches a thick but pourable consistency.

    Time: PT5M

    Temperature: Medium‑High

11. Finish with Garam Masala & Kasuri Methi

    Add ¾ tsp garam masala and a pinch of crushed kasuri methi. Cook for another 2 minutes, allowing the spices to bloom.

    Time: PT2M

    Temperature: Medium

12. Add Fresh Herbs & Lime

    Stir in the chopped fresh coriander, reduce heat to low, and cook for 1 minute. Turn off the heat and squeeze in 2 tbsp lime juice, mixing for 20 seconds.

    Time: PT1M

13. Plate and Garnish

    Transfer the curry to a serving bowl, garnish with extra coriander leaves and thin slices of red chili for color.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

22 g

Fat

10 g

Fiber

5 g