This zesty chickpea curry is a delicious, vegetarian-friendly, dairy-free dinner perfect for the whole family! It’s light and packed with healthy vegetables and protein-rich chickpeas. It’s simple, fast, and easy to make! Have I convinced you to try it yet?
Ingredients for Chickpea Curry:
- coconut oil
- diced tomatoes
- fresh ginger
- garam masala
- coconut milk
I love how clean and fresh this curry tastes. The fresh ginger and lime add a zesty punch to this curry, as well as important antioxidants and anti-inflammatory properties. The coconut oil and coconut milk add a sweeter tone to balance the tangy lime and ginger. They also add a healthy dose of good fats!
Now let’s talk garam masala. What is it? And how is it different that curry powder?
Garam masala is a blend of spices native to Indian cuisine. Garam means “hot” and masala means “blend of ground spices”, although it’s usually not spicy. Garam masala is actually quite different than curry powder because it has a sweeter tone and includes spices like cinnamon, nutmeg, and cardamom. To me, it has more of an earthy flavor. Curry powder on the other hand usually has a base of turmeric.
I wanted to include fresh ginger in this recipe because it has a lot of really great health benefits. Ginger has been used for centuries as ancient medicine and continues to be thought of as medicinal today. Some of the benefits of ginger include:
- helps relieve nausea
- Anti-bacterial: certain chemical compounds in ginger are particularly useful in fighting off germs as well as in maintaining oral health.
- May help slow the growth of cancers
- Lowers blood sugars
- Lowers cholesterol
- Eases menstrual cramps
- Relieves indigestion
If that list isn’t good enough to convince you that ginger is a powerfully effective food and medicine, than I don’t know what is! This curry was a fun way for me to experiment with fresh ginger!
- 1 Tbsp coconut oil
- ½ onion chopped
- 3 garlic cloves minced
- ½ bunch asparagus chopped
- 1 can diced tomatoes juice drained
- 14.5 oz can chickpeas (garbanzo beans)
- 1 inch piece fresh ginger peeled and grated
- 1½ tsp garam masala
- 1 tsp salt
- 1 can coconut milk full fat
- Brown or wild rice
- Start the rice cooking, according to the directions on the package.
- In a large stir fry pan, heat the coconut oil over medium heat.
- Add the onion and garlic cloves and saute for 2-3 minutes.
- Add the asparagus and continue to sauteing for another couple of minutes.
- Add the tomatoes, chickpeas, ginger, garam masala, and salt. Mix together and saute for several minutes.
- Pour in the coconut milk. Reduce the heat and let simmer until the rice is done cooking (about 10-15 minutes). It's important to let it simmer so the flavors really mull together.
- Serve over rice!