Golden, hearty chickpeas simmer in a fragrant curry sauce built from onion, garlic, and fresh ginger, with curry powder, cumin, and turmeric bringing warmth and depth. Diced tomatoes and full-fat coconut milk melt together into a rich, thickened base that clings to every chickpea, while a hit of cayenne keeps things lively without overwhelming the dish. Finished with a squeeze of fresh lime juice and a scattering of chopped cilantro, it's bright, cozy, and deeply satisfying in one skillet. This one's naturally suited to a gluten free table, no complicated adjustments needed, just a spoon and maybe some rice or lime wedges alongside. It's the kind of weeknight curry you'll want to keep in regular rotation, easy enough for a quick dinner but flavorful enough to serve to guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
