DinnerMain Course

Hearty Chickpea Curry

Name: Hearty Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porties
Cuisine: indian
Ingredients: 1 el olive oil; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 el ginger grated; 1 tl ground cumin; 1 tl ground coriander; 0,5 tl turmeric powder; 1 tl garam masala; 400 g diced tomatoes canned; 400 ml coconut milk full-fat canned; 800 g chickpeas canned, drained and rinsed; 120 ml vegetable broth; 0,5 tl salt; 0,25 tl black pepper; 100 g fresh spinach packed; 2 el fresh cilantro chopped (optioneel)

This comforting chickpea curry is a flavorful and satisfying vegan main course. It features tender chickpeas simmered in a rich, aromatic tomato-coconut sauce with a blend of Indian spices. Perfect for a weeknight dinner.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 594 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

1 elolive oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 elginger, grated
1 tlground cumin
1 tlground coriander
0,5 tlturmeric powder
1 tlgaram masala
400 gdiced tomatoes, canned
400 mlcoconut milk, full-fat canned
800 gchickpeas, canned, drained and rinsed
120 mlvegetable broth
0,5 tlsalt
0,25 tlblack pepper
100 gfresh spinach, packed

garnish

2 elfresh cilantro, chopped(optioneel)

Keukengerei

measuring cups · knife · cutting board · large pot · measuring spoons

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
2
Add the yellow onion and sauté for 5-7 minutes until softened and translucent.
Ongeveer 7 min
3
Stir in the garlic and ginger, cooking for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
4
Add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
Ongeveer 1 min
Tip van de kok: Toasting the spices enhances their flavor.
5
Pour in the diced tomatoes, coconut milk, chickpeas, and vegetable broth.
Ongeveer 1 min
6
Season with salt and black pepper.
Tip van de kok: Adjust seasoning to your taste.
7
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
Ongeveer 20 min
Tip van de kok: Stir occasionally to prevent sticking.
8
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Ongeveer 3 min
Tip van de kok: The spinach will reduce significantly in volume.
9
Taste and adjust seasonings as needed.
10
Serve hot, garnished with fresh cilantro if desired.
Tip van de kok: This curry pairs well with rice or naan bread.

Per portie

Voedingswaarden

71%Score

Calorieën: 594,4kcal
Eiwit: 19,3g
Koolhydraten: 63g
Vet: 36,3g
Vezels: 18,3g
Suiker: 15,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chickpea curry in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat, or in the microwave, until warmed through.