Chickpea and Vegetable Curry with Naan
This chickpea and vegetable curry is a hearty and flavorful dish that is perfect for a weeknight meal. The curry is made with a blend of spices, including curry powder, cumin, and coriander, and is simmered in a creamy coconut milk sauce. The chickpeas and vegetables add a boost of protein and fiber, and the naan is the perfect accompaniment for dipping into the curry.
This recipe is inspired by the traditional Indian dish chana masala. Chana masala is a popular dish in India, and there are many different regional variations. This recipe is a simple and easy-to-follow version of chana masala that can be made in under an hour. The use of coconut milk in this recipe gives the curry a rich and creamy flavor, and the addition of vegetables makes it a more hearty and nutritious dish.
Chickpea and Vegetable Curry with Naan Chickpea and Vegetable Curry with Naan Chickpea and Vegetable Curry with Naan Chickpea and Vegetable Curry with Naan
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 Tbsp curry powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 (14-ounce) can chickpeas, rinsed and drained
Instructions
  1. Heat the coconut oil in a large saucepan over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, ginger, curry powder, cumin, and coriander and cook for 1 minute more.
  4. Stir in the chickpeas and just enough water to cover.
  5. Bring to a simmer and cook for 15 minutes.
  6. Serve with warm naan.
Why It Works
  • The use of coconut milk in this recipe gives the curry a rich and creamy flavor.
  • The addition of vegetables makes the curry more hearty and nutritious.
  • The curry is simmered for 15 minutes, which allows the flavors to develop and deepen.