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Chickpea Curry

This flavor-packed Chickpea Curry is loaded with aromatic spiced veggies, tender chickpeas, and a creamy coconut sauce. This plant-based curry is naturally gluten-free and vegan.
Course Dinner, Vegetarian
Cuisine Healthy, Indian, Vegan, Vegetarian
Keyword chickpea curry, chickpea curry recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings
Calories 163kcal
Cost $6.58

Ingredients

  • 3 tablespoons coconut oil
  • 1-1/2 cups (205g) finely diced red onion (~1 large onion)
  • 1 cup (157g) finely diced carrot (~2 large carrots)
  • 2 tablespoons (15g) minced garlic (3-5 cloves)
  • 2 tablespoons (15g) minced fresh ginger (~1-inch piece)
  • 2 tablespoons red curry paste Note 1
  • 1 tablespoon yellow curry powder Note 2
  • 1 and 1/2 teaspoon EACH: garam masala, paprika, ground coriander, white sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon turmeric
  • Fine sea salt and black pepper
  • 1 can (14.5 oz. 411g) fire-roasted crushed tomatoes
  • 2 cans (15.5 oz.; 439g) EACH chickpeas (also called Garbanzo beans), rinsed and drained
  • 1 can (13.5 oz; 400mL) coconut milk (I don't recommend lite coconut milk)
  • 2 tablespoons freshly-squeezed lime juice (~1 juicy lime)
  • 1/3 cup (15g) finely diced cilantro
  • For serving: cooked basmati rice (Note 3), warmed naan (Note 4), raita (Note 5)

Instructions

  • ONION AND CARROT: Heat the coconut oil in a large cast iron pot over medium-high heat. When the oil is melted, add in the diced onions and carrots. Cook, stirring frequently, until translucent and tender, about 8-11 minutes. Don't rush this; these two ingredients don't get much more tender throughout the cooking process. (Cooking will take slightly longer in a nonstick pot since it does not retain heat the same as a cast iron pot.)
  • AROMATICS: Add the garlic and fresh ginger; cook for 1 minute. Add the seasonings (curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper) and red curry paste. (See Notes 1 and 2.)Cook, stirring constantly for 1-2 more minutes or until very fragrant. (Nothing should be burning/browning; lower heat if this is the case.)
  • TOMATOES AND CHICKPEAS: Add the fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 more minute. Add the drained and rinsed chickpeas, cooking and stirring constantly for 1 minute. Add in the coconut milk; stir until combined. Bring to a simmer and then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Curry should be very fragrant and thick.
  • FINISHING: Stir in the lime juice and cilantro. Taste and adjust seasonings, adding additional salt or pepper if needed. Serve over rice, with warmed naan, and a scoop of raita if desired. (See Notes 3, 4, and 5.)

Notes

Note 1: Curry pastes can vary from brand to brand, particularly in spiciness. We use Thai Kitchen® which I would say is very mild and has a great flavor. I've also used Maesri® red curry paste, which is probably my favorite flavor-wise, but it's a lot spicier than Thai Kitchen.
Note 2: Yellow curry powder is another ingredient that varies a lot from brand to brand. We’ve tested this curry with Great Value®, Simple Truth Organic®, and McCormick® — all work similarly and are very mild.
Note 3: Check out the blog post for my quick and fool-proof way to cook basmati rice!
Note 4:  I recommend warming the naan first; char it over the stovetop, warm it in the microwave, or pop naan minis in the toaster (more details in the blogpost).
Note 5: We love the cooling contrast of this raita yogurt sauce. Here's the recipe if you're interested in whipping this up to top the chickpea curry with: Stir all the following ingredients together in a small bowl:
  • 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
Nutritional information is for the curry only, and not the rice, bread or raita.

Nutrition

Serving: 1serving | Calories: 163kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 47mg | Potassium: 346mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11089IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg