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.
Try some other popular curry recipes next, like Coconut Curry Chicken, Lentil Curry, Sweet Potato Curry, or Vegetable Curry.

Chickpea Curry
Wow! This curry has quickly become one of our favorite family recipes! My kids can’t get enough of it—even my 2-year-old polished off what I’d consider an adult-sized serving and was begging for more. She did leave the rice and naan behind—apparently, they weren’t exciting enough after the chickpeas, ha!
I’ve made this quite a few times and kept it mild for the kiddos, but if you’re after a spicier chickpea curry, I’ve included tips below to amp up the flavor.
Let’s Chat Ingredients
- Coconut Milk: Use regular (not light) coconut milk for the best flavor.
- Red Curry Paste: Adds big flavor without lots of extra stuff. Thai Kitchen® is mild and great for kids. Maesri® is hotter and has bold flavor—my favorite.
- Veggies: Use a food processor to chop everything fast.
- Spices: Cook with the veggies to bring out flavor—adjust to what you like.
- Fire-Roasted Tomatoes: These add great flavor, but any canned crushed tomatoes will work if needed.
- Chickpeas: Rinse and dry before adding.
- Lime Juice & Cilantro: Add freshness and extra flavor.
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 the veggies small: To avoid big raw pieces of carrot or red onion, make sure everything is chopped evenly. Use a food processor to chop fast if you want a shortcut.
- Want it spicier? Add up to 3 tbsp of red curry paste and a little cayenne pepper.
- Add seasoning to taste: Try the curry and add more spices if needed. Start with a little—you can always add more later.
- Add flavor as you cook: Adding a few ingredients at a time helps make it taste better. Sautéing the spices makes them stronger, the tomatoes taste sweeter, and the chickpeas cook faster.
What To Eat With Chickpea Curry
My three favorite accompaniments to Chickpea Curry are warmed naan, cucumber raita, and cooked basmati rice.
More Plant-Based Recipes
- Black Bean Bowls with a cashew cream sauce
- Vegetarian Sushi Bowls with Sriracha mayo
- Vegetarian Chili with lots of veggies
- Moroccan Stew with butternut squash and couscous
- Caprese Quinoa Salad with a balsamic vinaigrette
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! ๐
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! ๐
Chickpea curry will never be the same again ๐๐ป๐ฅ๐
Chickpea curry will never be the same again ๐ฅ๐๐ป๐
So happy to hear this! ๐