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Chickpea Curry Recipe

Give our chickpea curry recipe a shot and treat yourself to a flavorsome meal featuring accessible ingredients and a unique seasoning blend.
  • cook TIME 25 mins
  • prep TIME 15 mins
  • total TIME 40 mins
Course: Main DishCuisine: Indian
Servings: 4 servings
Calories: 507 kcal
Author: Luna Regina

Ingredients (19)

  • 16 oz canned chickpeas
  • 6 oz sweet potatoes cubed
  • 2 tbsp olive oil
  • 2 tbsp garlic minced
  • 2 oz onion chopped
  • 2 tbsp Hunt’s tomato paste
  • 1/2 tbsp all-purpose flour
  • 2 tsp curry powder
  • 1 tsp brown sugar
  • 1 tsp lime juice
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp garam masala
  • 1 1/2 cup water
  • 1/4 cup coconut milk
  • 3 tbsp heavy cream
  • 1/4 cup cilantro finely chopped
  • 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked

INSTRUCTIONS

Prep:

1

Prepare the chickpeas: Drain the canned chickpeas and rinse them with water.

2

Cube the sweet potatoes: Peel the skin and slice off the ends of the sweet potatoes. Cut the sweet potatoes lengthwise into 1-inch thick pieces. Cut the pieces into 1-inch thick strips. Cut the strips into 1-inch cubes.

3

Mince the garlic: Peel the skin and cut off the root of the cloves. Mince the garlic cloves with a knife or mincer.

4

Chop the onions: Cut the onion in half and peel the skin. Keeping the root intact, make vertical slices 1/4 inch apart. Turn the onion half 90 degrees and grip the root. Make horizontal cuts 1/4 inch apart. Slice the onion to have even cubes.

5

Chop the cilantro: Bunch the cilantro together and chop finely.

6

Cook the rice: You can use a pot, rice cooker, Instant Pot, or microwave to cook rice.

Cook:

1

Caramelize the garlic and onion: Prepare a hot pan over medium heat. Add 2 tbsp olive oil, 2 tbsp garlic, and 2 oz onion. Stir for 2 minutes to caramelize.

2

Add the tomato paste: Add 2 tbsp Hunt’s tomato paste and stir for 30 seconds.

3

Sauté the sweet potatoes: Add 6 oz sweet potatoes and stir for 2 minutes.

4

Add the seasoning: Add 1/2 tbsp all-purpose flour, 2 tsp curry powder, 1/2 tsp garam masala, 1 tsp brown sugar, 1 tsp lime juice, 3/4 tsp salt, 1/2 tsp red pepper flakes, and 1/2 tsp garlic powder. Stir for 30 seconds to combine.

5

Cook the chickpeas in the sauce: Add 16 oz chickpeas, 1 1/2 cup water, 1/4 cup coconut milk, and 3 tbsp heavy cream. Mix well to combine. Bring the mixture to a boil, then turn the heat to low and let it simmer for 15 minutes.

6

Garnish: Sprinkle with 1/4 cup cilantro.

7

Serve and enjoy: Serve the curry with 3 1/2 cups of cooked medium-grain rice.

Nutrition

Serving: 1 serving | Calories: 507kcal | Protein 11.5g | Fat 16.4g | Carbohydrate 79.3g | Fiber 6.4g | Calcium 78.9mg | Iron 2.7mg | Potassium 509.4mg | Sodium 584mg | Vitamin A 6698.3IU | Vitamin C 5.8mg | Cholesterol 12.7mg | Trans Fat 0.1g | Saturated Fat 6.4g | Monounsaturated Fat 6.3g | Polyunsaturated Fat 1.1g | Sugar 7.7g