Sugar-Free Chickpea Curry
Dive into the rich, aromatic flavors of this Sugar-Free Chickpea Curry, a wholesome and satisfying dish that's as healthy as it is delicious. Packed with protein-rich chickpeas and simmered in a creamy coconut milk base, this curry is infused with a symphony of warming spices like turmeric, garam masala, and cumin seeds. Perfectly balanced with the freshness of cilantro and a squeeze of tangy lemon juice, it’s a naturally sugar-free and vegan-friendly recipe that’s ready in just 45 minutes. Whether served with fluffy rice or warm bread, this easy-to-make curry is a nutritious meal the whole family will love. Ideal for meal preppers or anyone seeking a comforting yet guilt-free dinner option, this recipe proves that healthy eating doesn’t have to compromise on flavor!
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Recipe Information
Ingredients
- 2 cups Chickpeas
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 1 cup Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Start by draining and rinsing the chickpeas. Set them aside for later use.
In a large pan, heat the olive oil over medium heat. Add the diced onion and saute for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until they are fragrant.
Add the cumin seeds, coriander powder, turmeric powder, garam masala, and cayenne pepper. Stir the spices continuously for 1-2 minutes to lightly toast them and enhance their flavors.
Mix in the tomato paste, ensuring it combines well with the other ingredients.
Pour in the coconut milk and water, stirring to create a smooth sauce. Bring the mixture to a gentle simmer.
Add the chickpeas and salt, stirring to coat the chickpeas in the sauce.
Cover the pan and let the curry simmer on low heat for about 15-20 minutes, allowing the chickpeas to absorb the flavors.
Once the chickpeas are tender, remove the lid and stir in the fresh cilantro and lemon juice.
Taste and adjust seasoning if necessary before serving.
Serve the chickpea curry hot, with a side of rice or bread of your choice.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 50.3 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
