This flavor-packed Chickpea Curry has veggies, chickpeas, and a creamy coconut sauce. It’s an easy, plant-based weeknight meal that’s gluten-free and vegan.
author’s note
Spoiler Alert: You’ll Want Seconds!
This Chickpea Curry came from my Coconut Chicken Curry, one of the most popular recipes on my site. So many people loved it and asked for a vegetarian or vegan version, so I started testing. Chickpeas were the clear winner. They hold up well in the sauce and soak up so much flavor.
I didn’t expect it to be such a hit at home, but now it’s a family favorite. Even my 2-year-old finished what I’d call a full adult portion and asked for more. She skipped the rice and naan and went straight for the chickpeas.
I usually keep it mild for the kids, but if you like more heat, I’ve shared some ways to spice it up below.
Let’s Chat Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Coconut Milk | Use regular, not light, for better flavor and texture |
| Red Curry Paste | Thai Kitchen = mild & kid-friendly; Maesri = bold & spicy (my favorite) |
| Veggies | Chop fast using a food processor; swap in frozen chopped veggies to save time |
| Spices | Toast with veggies for max flavor; adjust amounts based on your preferences |
| Fire-Roasted Tomatoes | Swap with crushed tomatoes if needed |
| Chickpeas | Rinse and dry well to help them absorb more flavor |
| Lime Juice & Cilantro | Add at the end for a pop of freshness; swap cilantro for parsley if preferred |
Quick Tip
Look for shelf-stable canned coconut milk in the international aisle with Latin or Asian products. This article shares top brand picks. I use Imperial Kitchen® since it’s easy to find.
Chickpea Curry Tips
- Chop small: Evenly dice veggies to avoid big raw bites. Use a food processor for speed.
- Spice it up: Add up to 3 tbsp red curry paste and a pinch of cayenne.
- Season to taste: Start with less and add more after tasting.
- Build flavor: Add ingredients in stages. Sauté spices to deepen flavor, sweeten tomatoes, and soften chickpeas.
What To Eat With Chickpea Curry
My favorite sides for Chickpea Curry are warm naan, cucumber raita, and basmati rice.
- Raita: A quick yogurt sauce with veggies and herbs, similar to tzatziki.
- Basmati rice: If you’ve struggled with mushy rice, my go-to method gives you perfect grains every time. Details below.
- Naan: Char on the stovetop, toast it, or microwave with a damp paper towel.
How to Cook Perfect Basmati Rice
Here’s how I cook basmati rice, my favorite base for this saucy chickpea curry:
- Cook (don’t reduce heat) for 5 minutes, then drain and fluff.
- Rinse rice in a fine-mesh sieve until water runs clear.
- Soak in a bowl of water for 5–10 minutes.
- Boil a large pot of water.
- Drain the soaked rice and add to boiling water.
More Plant-Based Recipes:
Dinner
Black Bean Bowls
Dinner
Vegetarian Sushi Bowls
Soups And Stews
Vegetarian Chili Recipe
Dinner
One-Pot Moroccan Stew
Chickpea Curry
Equipment
Ingredients
- 3 tablespoons coconut oil
- 1-1/2 cups finely diced red onion
- 1 cup finely diced carrot
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons red curry paste see note 1
- 1 tablespoon yellow curry powder see note 2
- 1-1/2 teaspoons garam masala
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons ground coriander
- 1-1/2 teaspoons sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can fire-roasted crushed tomatoes
- 2 (15.5-ounce) cans chickpeas rinsed and drained
- 1 (13.5-ounce) can coconut milk
- 1 lime
- 1/3 cup finely chopped cilantro
Instructions
- Heat coconut oil in a large cast-iron pot over medium-high heat. Add diced onions and carrots when the oil is melted. Cook, stirring frequently, until vegetables are translucent and tender, about 8–11 minutes. Don’t rush this step, as these ingredients won’t soften much further. Cooking may take slightly longer in a nonstick pot due to lower heat retention.
- Add garlic and fresh ginger; cook for 1 minute. Stir in curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt, pepper, and red curry paste (see notes 1 and 2). Cook, stirring constantly, for 1–2 more minutes or until fragrant, ensuring nothing burns or browns—lower the heat if needed.
- Add fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 minute. Incorporate the drained and rinsed chickpeas, cooking and stirring for another minute. Pour in the coconut milk and stir until combined. Bring to a simmer, then reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the curry is fragrant and thick.
- Juice the lime using a citrus juicer to get 2 tablespoons lime juice. Stir in the lime juice and cilantro. Taste and adjust seasonings, adding salt or pepper if needed. Serve over rice with warmed naan and a scoop of raita if desired (see note 3).
Recipe Notes
- 1/2 cup plain full-fat Greek yogurt
- 1/2 cup finely chopped English (or Persian/salad) cucumbers
- 2 tablespoons each: chopped fresh cilantro, chopped green onions
- 1/4 teaspoon each: ground cumin, ground coriander, fine sea salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and very happy with the results. Thank you for sharing this recipe!
So thrilled to hear this! Thanks so much Jenny! 🙂
Always happy when I can find a healthy meal that my husband enjoys eating too! This was a winner!
Yay! So happy you guys enjoyed! Thanks Eva! 🙂
Chickpea curry will never be the same again 🙌🏻🔥😋
Chickpea curry will never be the same again 🔥🙌🏻😋
So happy to hear this! 🙂