Chickpea Curry Recipe

Introduction

This Chickpea Curry is a flavorful, comforting dish packed with warm spices and creamy coconut milk. It’s perfect for a satisfying vegetarian meal that’s easy to prepare and sure to impress. Serve it with basmati rice and naan for a complete dinner.

Ingredients

• 2 Tablespoons coconut oil (or vegetable oil)
• 1 large onion, diced
• Pinch baking soda (to caramelize onions quickly)
• 4-5 cloves garlic, minced
• 2 Tablespoons fresh minced ginger
• 1 teaspoon whole cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon crushed red pepper flakes
• 2 Tablespoons tomato paste
• 2 (14 oz) cans diced fire-roasted tomatoes (or regular diced tomatoes)
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• ½ teaspoon sea salt (or more to taste)
• 2 (16 oz) cans chickpeas, drained and rinsed
• 1 teaspoon cornstarch
• 1 (13.5 oz) can unsweetened coconut milk
• 1 1/2 cups chopped fresh cilantro
• Fresh lime juice (from one lime)
• Hot cooked basmati rice, for serving
• Naan
• Raita or Tzatziki (optional)

Instructions

1. Step 1: Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook for 5 minutes until softened. Reduce heat to medium, add a pinch of baking soda, and stir well. Continue cooking, stirring occasionally, until the onion is deeply caramelized and browned, about 10 minutes. Take your time on this step for the best flavor.
2. Step 2: Stir in the minced garlic and ginger and cook for 30 seconds. Add the mustard seeds, cumin seeds, and crushed red pepper flakes, cooking for 2 minutes until fragrant. Stir in the tomato paste and cook for another 3 minutes, stirring frequently.
3. Step 3: Add the diced tomatoes, ground coriander, garam masala, turmeric, and salt. Stir well, scraping up any browned bits from the bottom of the pan. Then add the drained chickpeas and mix thoroughly.
4. Step 4: In a small bowl, stir the cornstarch into the coconut milk until fully combined. Pour this mixture into the skillet and stir well. Let the curry simmer uncovered for 30 minutes to thicken and develop flavor. Taste and adjust seasonings as needed. Finish by squeezing fresh lime juice over the curry.
5. Step 5: Serve the chickpea curry over hot cooked basmati rice. Garnish with chopped fresh cilantro and add a small scoop of raita or tzatziki on the side if desired. Enjoy with warm naan bread.

Tips & Variations

• For a spicier curry, increase the crushed red pepper flakes or add a chopped green chili.
• Use fire-roasted tomatoes for a deeper smoky flavor, or regular diced tomatoes for a milder taste.
• Swap chickpeas for cooked lentils or diced potatoes for a different texture.
• To make it vegan, ensure the raita or tzatziki served on the side is dairy-free or omit it altogether.
• Taking time to properly caramelize the onions adds rich sweetness and depth to the curry.

Storage

Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it becomes too thick. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry without coconut milk?

You can substitute coconut milk with plain yogurt or cashew cream, but coconut milk adds a distinctive creaminess and subtle sweetness that balances the spices nicely.

Is this curry gluten-free?

Yes, the curry itself is naturally gluten-free. Just be sure any accompaniments, like naan or raita, are gluten-free if needed.

Chickpea Curry Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This flavorful Chickpea Curry recipe features caramelized onions, aromatic spices, and creamy coconut milk for a rich, satisfying dish. Perfectly paired with basmati rice and optional sides like naan and raita, it’s an easy and hearty vegetarian curry packed with vibrant flavors.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Spices and Aromatics

• 1 teaspoon whole cumin seeds
• 1 teaspoon mustard seed
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• ½ teaspoon sea salt or more to taste

Base Ingredients

• 2 tablespoons coconut oil or vegetable oil
• 1 large onion, diced
• pinch baking soda (to caramelize onions quickly)
• 4–5 cloves garlic, minced
• 2 tablespoons fresh minced ginger
• 2 tablespoons tomato paste
• 2 (14 oz) cans diced fire-roasted tomatoes or regular diced tomatoes
• 2 (16 oz) cans chickpeas, drained and rinsed
• 1 teaspoon cornstarch
• 1 (13.5 oz) can unsweetened coconut milk

Garnish and Serving

• 1 1/2 cups chopped fresh cilantro
• Fresh lime juice of one lime
• Hot cooked basmati rice, for serving
• Naan bread
• Raita or Tzatziki, optional

Instructions

1. Caramelize Onions: Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until softened. Then reduce heat to medium, add a pinch of baking soda to help caramelize the onions quickly, and cook while stirring occasionally for about 10 minutes until onions are deeply browned and caramelized. Patience is key for developing flavor here.
2. Cook Aromatics and Spices: Stir in the minced garlic and ginger and cook for 30 seconds until fragrant. Add the mustard seeds, cumin seeds, and crushed red pepper flakes, cooking for 2 minutes to toast the spices and release their aroma. Then stir in the tomato paste and cook for an additional 3 minutes while stirring frequently to deepen the flavor.
3. Add Tomatoes and Spices: Add the diced tomatoes along with ground coriander, garam masala, turmeric, and sea salt. Stir well to combine, scraping up any browned bits from the pan bottom to incorporate that rich flavor. Then add the drained chickpeas and stir to coat with the spice mixture.
4. Add Coconut Milk and Simmer: Mix the cornstarch into the canned unsweetened coconut milk to prevent clumping and add it to the skillet. Stir thoroughly to combine all ingredients. Bring to a simmer and cook uncovered for 30 minutes to allow the curry to thicken and the flavors to meld. Taste the curry and adjust salt or spice levels if needed. Finish by squeezing fresh lime juice over the top for a bright zing.
5. Serve: Serve the chickpea curry hot over freshly cooked basmati rice. Garnish with chopped fresh cilantro and offer naan bread alongside. Optionally, serve with a small scoop of raita or tzatziki to add a cool, creamy contrast to the spicy curry.

Notes

• Patience during caramelizing onions enhances the sweetness and depth of the curry base.
• Using fire-roasted tomatoes adds a smoky flavor; regular diced tomatoes work fine as well.
• Adjust crushed red pepper flakes according to your preferred spice level.
• Make sure to stir in cornstarch thoroughly to avoid lumps in the curry sauce.
• This curry is best enjoyed freshly made but stores well in the refrigerator for up to 3 days.
• Can be made vegan by ensuring the raita or tzatziki (if used) is plant-based or omitted.

Keywords: chickpea curry, vegetarian curry, Indian curry, coconut milk curry, easy curry recipe, chickpea recipe, basmati rice curry, stovetop curry