Jan 28, 2024
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This one-pan coconut chickpea curry is one of my favorite vegetarian dinners when I need something tasty on the fly. It’s pantry-friendly with simple ingredients and filled with deliciously bold Indian-inspired flavors. And while it’s begging to be served over rice, there are endless ways to enjoy it throughout the week.
Why You’ll Love This Chickpea Curry
After traveling India in my late 20’s I became obsessed with curry recipes — there’s just so much flavor! My butter chicken and coconut curry chicken are always on repeat in my house, but this chickpea curry is a fabulous vegan and vegetarian option.
- It’s easy and budget-friendly. Not only does this come together in about 30 minutes, but all the ingredients are easily accessible at a low cost — an unbeatable combo.
- A great source of plant-based protein. If you’re looking for a meatless Monday option (or any day of the week), chickpeas have quite a bit of protein — about 14 grams of protein per cup to be exact! So yes, I’d say it’s a great idea to enjoy more chickpea recipes throughout the month.
- It can be turned into a variety of meals. This is a no-brainer served with rice, but you can also use it as a base for a breakfast hash, pile it into tacos, and so much more. I’ve got ideas below and in my Healthy Meal Prep cookbook!
Chickpea Curry Ingredients
- Chickpeas: All you need are two cans of chickpeas. If using dried chickpeas, you’ll need 30 ounces of cooked chickpeas. Chickpeas roughly triple in size when cooked, so you’d need about 10 ounces (283 grams) of dried chickpeas.
- Aromatics: Onion, garlic, and fresh ginger are a dynamic pairing for curry dishes. If you only have ground ginger, that’s fine, just swap in about a teaspoon of dried ginger.
- Spices: The curry powder, garam masala, and cumin give this dish such depth of flavor and a beautiful golden color! You can find my favorite brands linked in the recipe card below.
- Coconut Milk and Oil: Opt for full-fat coconut milk to ensure a creamy curry. And for the oil, I’m using coconut oil to continue the coconut theme, but you could also swap in olive oil.
- Vegetable Broth: I always buy low-sodium vegetable broth, but you do you!
- Lime and Cilantro: These are the finishing touches for a zesty, herby touch. For the lime, I recommend using fresh limes instead of any bottled kind, for a more potent flavor.
Find the printable recipe with measurements below.
How To Make Chickpea Curry
- Cook the basics. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.
- Cook the rest of the curry. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld. Your house is going to smell amazing after this!
- Add the finishing touches. Turn off the heat and stir in the cilantro and fresh lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges. If you want to save a few servings to prep for the week, check out my storage instructions in the recipe card notes.
- Add more veggies to your meal: Once your curry is done simmering, stir in your favorite leafy greens such as spinach, kale, or Swiss chard. Let it cook in the curry for a few minutes until the leaves are wilted.
- To prevent turmeric stains: Use glass storage containers rather than plastic or silicone. If you do get turmeric stains, try washing your containers with Bar Keepers Friend or a solution of two parts hot water and one part vinegar (soaked overnight). Also, sunlight is the best for fading turmeric stains! Just place your containers outside in the sun.
Ways To Enjoy Chickpea Curry
- Pile it on rice alternatives: Besides plain rice or cilantro lime rice, pour this over cauliflower rice or broccoli rice for added vegetables.
- Make chickpea tacos or tostadas: On a tortilla, spread a layer of sour cream, the chickpea curry, shredded red cabbage, and chopped cilantro. Trust me, this combo is out of this world! For a tostada, fry a tortilla in a pan with a smidge of oil for 1 to 2 minutes on each side until it’s nicely toasted.
- Make a curry chickpea shakshuka: Saute your favorite leafy greens in a small pan, then add a portion of the chickpea curry on top. Make two small wells and crack eggs into them, cover the pan, and let it cook until the eggs are done to your liking.
More Chickpea Recipes
- Falafel: A delicious plant-based main with tahini sauce.
- The Best Hummus: A quintessential chickpea dip you should know how to make.
- Mediterranean Chickpea Salad: This garden-fresh salad is a favorite around here.
- Roasted Chickpeas: Perfect for snacking or adding to salads!
- Or enjoy plenty of other vegetarian recipes!
I hope you love this chickpea curry recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Easy Chickpea Curry
- Le Creuset Braiser My go-to pan for SO many dishes!
- 1 tablespoon coconut oil
- 1 large medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated peeled fresh ginger
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons curry powder, or more to taste
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 bunch cilantro, roughly chopped and more for garnish
- 1 lime, juiced (about 2 tablespoons)
- cooked rice
- lime slices
- Cook the aromatics. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.
- Make the curry. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.
- Add the finishing touches. Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges.
- To store in the fridge: Store any leftovers in containers for 4 to 5 days.
- To freeze for later: Let the curry cool before storing it in containers. You can store this in the freezer for up to 3 months.
- For reheating: When ready to enjoy, let it thaw overnight in the fridge and reheat the next day in the microwave or back on the stovetop. If the curry has thickened up a bit too much, you can always add more broth or coconut milk to thin it back down.
- This isn’t an overly “hot” spicy recipe, just flavorful. If you’d like to add a little bit more heat, feel free to finely dice one small chili pepper and saute it along with the onion.
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