Gordon Ramsay Chickpea Curry Recipe 

This easy and creamy chickpea curry is inspired by Gordon Ramsay. It’s full of flavor with tender chickpeas, aromatic spices, and coconut milk. Serve it with rice or naan for a comforting and delicious meal everyone will enjoy.

Ingredients Needed:

• 2 tablespoons vegetable oil or coconut oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• 1-2 tablespoons curry powder
• 1 teaspoon cumin
• 1 (15-ounce) can crushed tomatoes
• 1 (13.5 ounces) can coconut milk
• 2 (15 ounces) cans of chickpeas, drained and rinsed
• Salt and pepper, to taste
• Chopped fresh cilantro and lime wedges, for garnish (optional)
• Naan bread and rice, to serve (optional)

How To Make Chickpea Curry Recipe?

1. Cook the onion and garlic: Heat the oil in a large pan over medium-low heat. Add the sliced onion, minced garlic, and crushed red pepper flakes. Stir and cook until the onion is soft and golden, about 15 minutes. If the pan gets dry, add a little water.
2. Toast the spices: Turn the heat to medium. Add curry powder and cumin, and stir for 1 minute until the spices smell fragrant.
3. Add tomatoes and scrape the pan: Pour in the crushed tomatoes and gently scrape the bottom of the pan to loosen any stuck bits.
4. Simmer the curry: Stir in the coconut milk and add the chickpeas. Lower the heat and let it simmer for 10 minutes, stirring occasionally, until the sauce thickens and the chickpeas soften.
5. Season and serve: Add salt and pepper to taste. Garnish with cilantro and lime wedges, and serve with rice or naan if you like.

Recipe Tips:

• Cook the onions slowly: Don’t rush cooking the onions. Cooking them on medium-low heat until golden and soft gives the curry a deep, sweet flavor. Add water if they start to stick to the pan.
• Toast the spices properly: Stir the curry powder and cumin in the pan for about a minute to bring out their full flavor. Don’t skip this step, as it makes the curry more aromatic.
• Use good-quality coconut milk: For a creamy curry, choose full-fat coconut milk. Low-fat versions can make the sauce too watery.
• Simmer for the thicker sauce: Let the curry simmer long enough for the flavors to blend and the sauce to thicken. Stir occasionally to prevent sticking.
• Taste and adjust seasoning: Before serving, taste the curry and add more salt, pepper, or lime juice if needed. This ensures a balanced flavor that everyone will enjoy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chickpea curry cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
• Freeze: Cool the chickpea curry completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Add the curry to a pan with a splash of water or coconut milk. Heat on low, stirring occasionally, until warmed through.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 600mg
• Total Carbohydrate: 40g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 10g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Goat Curry Recipe
• Gordon Ramsay Lentil Curry Recipe
• Gordon Ramsay Chicken Curry Recipe