Sugar-Free Chickpeas Curry
Elevate your weeknight dinners with this vibrant and hearty Sugar-Free Chickpeas Curry, a health-conscious twist on a classic Indian dish! Packed with protein-rich chickpeas, creamy coconut milk, and a medley of bold spices including garam masala, cumin, and turmeric, this recipe delivers robust flavor without the need for added sugar. Fresh onion, garlic, ginger, and tomatoes create a savory base, while a final garnish of cilantro leaves adds a refreshing burst of color and taste. Ready in just 45 minutes, this easy-to-make curry is perfect for busy schedules and versatile enough to pair with fluffy basmati rice or warm, pillowy naan bread. Ideal for vegan and gluten-free diets, this wholesome dish guarantees a comforting meal that's both nutritious and delicious.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas
- 1 medium, chopped Onion
- 2 medium, chopped Tomatoes
- 1 tablespoon, finely grated Ginger
- 3 minced Garlic cloves
- 2 tablespoons Coconut oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 1 cup Coconut milk
- 0.25 cup, chopped Cilantro leaves
- 1 cup Water
Instructions
Drain and rinse the canned chickpeas under cold water. Set aside.
In a large pan, heat the coconut oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the grated ginger and minced garlic to the onions. Sauté for another 2 minutes until the mixture becomes fragrant.
Stir in the chopped tomatoes and cook until they soften, about 5 minutes.
Add the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for 1 minute to toast the spices.
Pour in the coconut milk and water, stirring to combine all the ingredients.
Add the chickpeas to the pan. Stir well and bring to a simmer.
Reduce the heat to low, cover the pan, and let everything simmer for 20 minutes to allow the flavors to meld and the curry to thicken.
Remove the lid, taste, and adjust the salt or spices if needed.
Garnish with chopped cilantro leaves before serving.
Serve the chickpeas curry hot with rice or naan bread.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 43.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2372 mg | 50% | |
*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.
