This flavorful Indian-inspired chickpea curry combines aromatic spices, creamy coconut milk, and protein-packed chickpeas for a hearty, satisfying meal that comes together in just minutes. Perfect for busy weeknights, this vegetarian curry delivers authentic taste without hours in the kitchen.
Why You’ll Love This Recipe
This chickpea curry recipe offers the perfect balance of convenience and flavor. It’s completely plant-based, making it ideal for vegetarians and vegans, while still delivering satisfying richness that pleases everyone at the table. The dish comes together in less than 30 minutes with pantry staples you likely have on hand. The aromatic blend of spices creates depth of flavor without overwhelming heat (though you can easily adjust the spice level). Plus, it’s budget-friendly, nutritious, and works beautifully for meal prep, as the flavors actually improve overnight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coconut oil provides a subtle sweetness that complements the curry spices perfectly, though olive oil works well as a substitute if that’s what you have on hand.
Onion builds the aromatic foundation of this curry, adding sweetness as it softens and caramelizes slightly during cooking.
Garlic and ginger create that distinctive Indian flavor profile—fresh is best for the brightest taste, but pre-minced or jarred versions can save time in a pinch.
Curry powder contributes complex flavor in one easy step, as it’s actually a blend of multiple spices. Different brands vary in heat level, so choose according to your preference.
Cumin, coriander, and turmeric add depth, warmth, and color to the dish. Toasting these spices briefly enhances their flavor significantly.
Coconut milk creates the creamy, luxurious texture that makes this curry so satisfying. Full-fat versions yield the richest result, but light coconut milk works for a lower-calorie option.
Diced tomatoes add acidity that balances the richness of the coconut milk while also creating body in the sauce.
Chickpeas are the star protein, offering a satisfying bite and nutty flavor while absorbing all the wonderful spices in the curry.
Fresh cilantro brightens the finished dish with its distinctive herbal notes, though it can be omitted if you’re among those who find cilantro tastes soapy.
Lemon adds a final bright note that wakes up all the flavors just before serving.
Directions
- Prepare the Aromatics: Heat a large skillet or saucepan over medium heat. Add the coconut oil, allowing it to melt and coat the pan. Toss in the chopped onion and sauté until golden and soft, about 5 minutes. Stir frequently to prevent burning. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the Spices: Sprinkle in the curry powder, cumin, coriander, turmeric, and paprika. Stir the spices with the onion mixture for 1-2 minutes. Toasting the spices enhances their flavor and adds depth to the curry.
- Create the Curry Base: Pour in the diced tomatoes and stir to combine. Allow the tomatoes to simmer for 3-4 minutes, softening and melding with the spices. Next, add the coconut milk, stirring to create a creamy, rich base for the curry.
- Incorporate the Chickpeas: Once the curry base comes to a gentle simmer, add the chickpeas. Stir well to coat them in the flavorful sauce. Reduce the heat to low, cover the skillet, and let the curry simmer for 10 minutes. This allows the chickpeas to absorb the spices fully.
- Season to Taste: After 10 minutes, taste the curry and adjust the seasoning. Add salt, black pepper, or a pinch of red chili flakes for extra heat. Stir the curry once more to ensure everything is evenly mixed.
- Serve: Garnish with fresh cilantro and serve with lemon wedges alongside rice or warm naan bread.
Servings and Timing
This recipe yields approximately 4 generous servings. Preparation time is about 10 minutes, and cooking time is around 20 minutes, for a total time of 30 minutes from start to finish. Each serving provides a hearty, satisfying meal that’s perfect for lunch or dinner.
Variations
Vegetable-Packed Version: Add diced bell peppers, carrots, cauliflower, or spinach for extra nutrition and color.
Protein Boost: Incorporate cubed firm tofu or paneer cheese during the last few minutes of cooking.
Sweet and Spicy: Add a tablespoon of mango chutney or a diced sweet potato for subtle sweetness.
Coconut-Free Option: Replace coconut milk with vegetable broth thickened with a tablespoon of tomato paste and a splash of cream (dairy or non-dairy).
Herb Variations: Try fresh mint or Thai basil instead of cilantro for a different flavor profile.
South Indian Style: Add a teaspoon of mustard seeds and curry leaves at the beginning with the onions for an authentic South Indian twist.
Storage/Reheating
Refrigeration: Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as the spices continue to meld.
Freezing: This curry freezes exceptionally well. Portion into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm refrigerated curry in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of water or coconut milk if the sauce has thickened too much. For microwave reheating, use a microwave-safe container and heat in 1-minute intervals, stirring between each, until hot.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but they require advance preparation. Soak 1 cup of dried chickpeas overnight in plenty of water, then drain and simmer in fresh water for about 45-60 minutes until tender before adding them to the curry. This extra effort does reward you with chickpeas that have better texture and flavor than canned varieties.
Is this recipe gluten-free?
Yes, this chickpea curry is naturally gluten-free, as long as your curry powder and other spice blends don’t contain any hidden gluten ingredients. Just be sure to serve it with gluten-free sides if needed, such as rice instead of naan bread.
How can I make this curry spicier?
To increase the heat level, add more red chili flakes or incorporate a finely diced fresh chili pepper (like serrano or jalapeño) when you sauté the onions. You could also add a pinch of cayenne pepper with the other spices or drizzle with chili oil before serving.
Can I make this recipe oil-free?
Yes, you can make this curry without oil by water-sautéing the onions, garlic, and ginger. Simply use a few tablespoons of water or vegetable broth instead of oil, adding more as needed to prevent sticking while the vegetables soften.
What if I don’t have coconut milk?
If you don’t have coconut milk, you can substitute with 1½ cups of unsweetened almond milk or cashew milk plus 2-3 tablespoons of almond butter or cashew butter to add creaminess. Blend these together before adding to the curry. The flavor will be different but still delicious.
Can I make this in an Instant Pot?
Absolutely! Use the Sauté function for steps 1-2, then add all remaining ingredients, seal, and cook on High Pressure for 5 minutes with a quick release. This method is especially useful if you’re using dried chickpeas that have been soaked (increase pressure cooking time to 15 minutes).
How do I store leftover coconut milk?
Transfer unused coconut milk to an airtight container and refrigerate for up to 5 days. Alternatively, freeze it in ice cube trays, then transfer the frozen cubes to a freezer bag for easy portioning in future recipes.
Is chickpea curry healthy?
Yes, this curry is quite nutritious. Chickpeas provide plant-based protein and fiber, while the spices offer anti-inflammatory benefits. Using light coconut milk can reduce the calorie content if desired, and the dish is packed with vitamins and minerals from the various ingredients.
What can I serve with chickpea curry besides rice?
Beyond traditional rice or naan, try serving this curry with quinoa, cauliflower rice, roasted sweet potatoes, or a simple green salad. It also pairs wonderfully with flatbreads like roti or even alongside a cooling cucumber raita.
Can I make this curry ahead for a party?
This curry is perfect for make-ahead situations. Prepare it up to two days in advance, refrigerate, then gently reheat before serving. The flavors will actually develop and improve during this time, making it ideal for entertaining when you want to minimize day-of cooking.
Conclusion
This Easy Indian Chickpea Curry delivers authentic flavor with minimal effort, proving that delicious, restaurant-quality Indian food can be made right in your kitchen. The combination of warming spices, creamy coconut, and hearty chickpeas creates a satisfying meal that’s both comforting and nourishing. Whether you’re a seasoned cook or new to Indian cuisine, this recipe offers an accessible way to enjoy the complex flavors of curry without spending hours in the kitchen.
The versatility of this dish makes it perfect for weeknight dinners, meal prep, or even special gatherings. Its plant-based nature means it appeals to various dietary preferences while still delivering on flavor and satisfaction. As you make this recipe your own through different variations and accompaniments, you’ll likely find it becoming a regular part of your cooking repertoire. Enjoy the journey into the wonderful world of homemade curry!
Print
Easy Indian Chickpea Curry
A hearty and flavorful Indian chickpea curry that’s easy to make, rich, and aromatic, perfect for satisfying cravings or meal prep.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- Steamed rice or warm naan bread (for serving)
Instructions
- Heat a large skillet or saucepan over medium heat. Add the coconut oil, allowing it to melt and coat the pan. Add the chopped onion and sauté until golden and soft, about 5 minutes. Stir frequently to prevent burning. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder, cumin, coriander, turmeric, and paprika. Stir the spices with the onion mixture for 1-2 minutes to toast them and enhance their flavors.
- Pour in the diced tomatoes and stir to combine. Allow the tomatoes to simmer for 3-4 minutes to soften and meld with the spices. Add the coconut milk and stir to create a creamy, rich base for the curry.
- Once the curry base comes to a gentle simmer, add the chickpeas. Stir well to coat them in the flavorful sauce. Reduce the heat to low, cover the skillet, and let the curry simmer for 10 minutes to allow the chickpeas to absorb the spices fully.
- Taste the curry and adjust the seasoning. Add salt, black pepper, or chili flakes to taste. Stir well and serve hot.
- Optional: Garnish with fresh cilantro and a squeeze of lemon juice. Serve with steamed rice or naan bread.
Notes
- Use fresh spices for the best flavor, as older spices lose potency.
- Full-fat coconut milk creates a creamier curry, while light coconut milk reduces calories.
- For more spice, add extra red chili flakes or a chopped green chili. To make it milder, skip the chili options.
- The curry tastes even better the next day, perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
