Chickpea Curry For One
This single serving chickpea curry features tender chickpeas simmered in a creamy coconut sauce with warm spices and is ready in under 20 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped onions
- 1 clove garlic -minced
- 1 teaspoon curry powder
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ½ cup vegetable broth
- ¾ cup canned full-fat coconut milk
- ½ tablespoon honey
- 1 (15-ounce) can chickpeas -drained and rinsed
- 1 cup cooked rice
Instructions
- Heat the olive oil in a 10-inch skillet over medium heat.
- Add the chopped onion and cook for 1 to 2 minutes, stirring occasionally, until softened.
- Stir in the garlic, curry powder, ground ginger, and salt. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the broth, coconut milk, and honey. Bring the mixture to a gentle boil.
- Add the chickpeas. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
- Spoon the chickpea curry over cooked rice and serve warm.
Notes
- Bloom the spices: Cook the curry powder and ginger briefly in the oil with the garlic to bring out their full flavor before adding liquids.
- Control the sauce thickness: Simmer longer for a thicker curry or add a splash of broth to loosen the sauce.
- Season at the end: Taste the curry after it simmers and adjust salt or spice levels as needed.
- Use full-fat coconut milk: This gives the curry its best texture and prevents the sauce from tasting thin.
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 55g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Sodium: 893mg | Potassium: 113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 250IU | Vitamin C: 3.9mg | Calcium: 16mg | Iron: 0.9mg
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