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Chickpea Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/chickpea-curry-recipe/