Description
A quick and easy vegetarian Indian curry that is packed with flavor and can be made in under 30 minutes.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the cumin seeds, turmeric powder, coriander powder, and garam masala. Cook for another minute to toast the spices.
- Pour in the diced tomatoes and cook for 5 minutes until they break down.
- Add the chickpeas and coconut milk, stirring to combine. Season with salt to taste.
- Simmer for 10 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with steamed rice or naan for a complete meal.
- Feel free to add vegetables like spinach or bell peppers for added nutrition.
Keywords: easy dinner recipes vegetarian Indian, vegetarian curry, quick Indian recipes, healthy Indian dinner