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–+ servings

Creamy Chickpea Curry

An easy and lusciously creamy chickpea curry recipe that is packed with flavor, but comes together quickly in one pan with supermarket staples including canned chickpeas and dried spices. You'll love this for an easy midweek dinner or alongside other curry dishes in a larger Indian style meal. It's kid friendly and endlessly adaptable, with room for spinach or other veggies to be added as you wish.
4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
5 from 1 rating
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Ingredients

  • 14 oz (400 g) canned chickpeas, drained
  • 1 medium onion, sliced
  • 2 tsp sugar
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 1 tsp mild chili powder, smoked paprika or a mix of both
  • 1 tbsp garam masala
  • 6 tbsp passata, aka tomato puree in the US
  • 1 cup (240 ml) vegetable broth
  • ½ cup (120 ml) heavy (double) cream
  • 1 handful cilantro (fresh coriander), optional, for serving
  • 4 lemon wedges, optional, for serving

Instructions 

  • In a large, deep saucepan or saute pan, heat a little butter or oil and saute the onions over a medium heat until soft and starting to brown at the edges.
    1 medium onion
  • Add the garlic and ginger, saute for another minute until soft and fragrant.
    1 tbsp ginger, 1 tbsp garlic
  • Add the spices and a little extra oil or butter if the pan feels dry. Stir through until the spices are all well mixed into the onion and fragrant - this shouldn't be more than a minute, as we don't want the spices to burn.
    1/2 tsp turmeric, 2 tsp ground cumin, 1 tbsp garam masala, 1 tsp mild chili powder, smoked paprika or a mix of both
  • Add the passata and sugar. Over a low heat, saute this mixture for 3-4 minutes allowing the passata to mix with all of the spices. It should thicken up a little and turn sticky.
    6 tbsp passata, 2 tsp sugar
  • Whisk in the vegetable broth and keep this over a medium-high heat until the mixture starts to bubble.
    1 cup vegetable broth
  • Add the cream to the pan and bring the heat down to its lowest setting. Mix through - it will be fairly runny at this point. Add salt and pepper to taste. Depending on how salty your vegetable stock was, you may not need much.
    1/2 cup heavy (double) cream
  • Simmer on a very low heat, partly covered, for about 10 minutes or until it's at the thickness you prefer. Open the lid to stir it every few minutes to prevent sticking, but during this time you can prepare your garnishes, heat your naan breads, and get everything else ready.
  • Add the chickpeas to the pan and allow it to simmer for a further 5 minutes.
    14 oz canned chickpeas
  • Serve with a handful of chopped cilantro and a wedge of lemon for squeezing over the top.

Notes

Nutritional information excludes rice, naan or any accompaniments - it is just for 1/4 of the curry. 
Cuisine: Indian Inspired
Course: Dinner
Calories: 240kcal, Carbohydrates: 26g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 539mg, Potassium: 396mg, Fiber: 6g, Sugar: 6g, Vitamin A: 933IU, Vitamin C: 16mg, Calcium: 86mg, Iron: 3mg