Quick, easy, creamy chickpea curry recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Packed with Indian herbs and spices.
Heat oil in a large nonstick pot over medium-high heat.
Add onions and saute until soft and translucent.
Add garlic, ginger and saute until fragrant.
Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
Discard bay leaf and curry leaves.
Mix in lemon juice and 1 tbsp cilantro.
Garnish remaining 1 tbsp cilantro on top and enjoy!