Chickpea Curry

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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.

A pan of chickpea curry with a wooden spoon.
Photo: Gayle McLeod

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!
Ingredients for chickpea curry.

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.

Cooking chickpeas and spices in a pan.

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.
Simmering chickpea curry in a pan.

helpful Tips

  • 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.
Chickpea curry and rice on a plate.

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.
A close-up of chickpea curry.

More Chickpea 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.

Chickpea curry in a white pan.

Easy Chickpea Curry

5 from 30 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 5 servings
Author: Lisa Bryan

Description

This one-pan chickpea curry is one of my favorite vegetarian dinners when I need something tasty on the fly. It's easy to make, filled with bold Indian-inspired flavors and can be enjoyed in endless ways throughout the week. Watch the video below to see how I make this in my kitchen!

Video

Equipment

Ingredients 
 

For serving

  • cooked rice
  • lime slices

Instructions 

  • 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.
    Cooking garlic and onions in a pan.
  • 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.
    Mixing chickpeas and spices in a pan.
  • 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.
    A white pan with chickpea curry.

Lisa’s Tips

  • 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. 

Nutrition

Serving: 1cup | Calories: 355kcal | Carbohydrates: 32g | Protein: 11g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 953mg | Potassium: 521mg | Fiber: 9g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 6mg
Course: Dinner
Cuisine: Indian
Keyword: Chickpea Curry, Curry, Curry Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




58 Comments

  1. Tastes so amazing! It is creamy, slightly sweet and so delectable. Loved how easy and fast it was to make. We added shrimp and loved that too5 stars

  2. My husband and I are trying to eat more meatless meals. I made this for him one night and he was blown away and keeps asking me to make it again! It was so flavorful and versatile. We had it over rice, we added squash for a nice stew one evening, the options are endless. I have recommended this recipe to so many of my friends and family. Easy and tasty and love all the cilantro.5 stars

    1. Hi Sarah – Oh wonderful! This is a great meatless dinner so I’m happy to hear both you and your husband are loving this chickpea curry.

  3. Wow! That was delicious. I knew I would like this dish because I love curry but I really loved this. So simple and flavorful. You hit it out of the park again.5 stars

  4. I’m a sucker for curry, cumin, any of these spices. So of course it did not disappoint!! Super easy to throw together for a weeknight meal. Thanks Lisa!!5 stars

  5. I am a regular at your YT. And I dont usually leave a comment, but this is my opportunity to thank you Lisa for all the great recipes you allowed us to enjoy!!!

    I have just tried this now!!! We like it (my daughter and I). Easy to cook, ingredients are regulars in the kitchen (except the garam masala) but I add more of curry and cummin! My daughter said to add this to our collections of your recipes.

    But, just to give you an idea, your ‘Best Chili Ever’ is our favorite! Even may relatives and friends liked it. I cooked it for many many times already and will continue to cook it!!!

    Thank you again, Lisa! May God bless you!🙏

    1. Hi Dory – I appreciate the review and happy to hear you’ve been enjoying so many Downshiftology recipes :)

  6. Just made this dish for a warm and cozy winter lunch, absolutely delish! Just a small amount of prep and 15-20min later you’re ready to eat! Added kale for some extra veg and served over jasmine rice. This will definitely be a staple for our household!5 stars

  7. Oh my goodness this recipe is perfection. Buildable spice, perfect amount of creaminess, and makes great leftovers! I made it for an impromptu dinner party and people were going back for seconds and thirds! I had people asking for the recipe by the end, and was happy and proud to share. Absolutely something that I will be adding to my monthly meal rotation.5 stars

  8. Delicious and very easy to make! I love that it only needs one pan. I recommend going to your nearest East Asian grocery to get the garam masala and curry powder–I got big containers of those for half the price of a traditional grocery store.5 stars

  9. OMG. So yummy. I didn’t add the salt and it was fine. Perhaps I added enough veggie broth ‘better than bullion ” I used brown rice since that’s what I had, and added celery since I only had half an onion. :) Delicious. Thanks for the recipe.5 stars

  10. I love Indian food, but find it can be intimidating to make at home. This recipe was super easy, flavorful, and filling. As I tasted it, I knew I would be making it again! The only thing I changed was to toast the spices with the aromatics before adding the rest of the ingredients. Delicious!5 stars

    1. Hi Brittany – Thrilled to hear you loved this chickpea curry! And yes, great idea to toast the spices with aromatics.

  11. Another delicious Downshiftology recipe!!! This was so simple and quick to prepare. I added spinach to mine for some extra greens. Definitely making this again!5 stars

  12. This was the first time I’d ever made a curry. Wow. I loved it! Your recipe is so easy and the dish is delicious. My husband and I are vegetarians, and this is one of our new favorites.
    Thank you!5 stars

  13. Would it be terrible if I don’t include the ginger? I really don’t like ginger anything but sweet things. Would it dramatically alter the taste to omit it? Thank you!

  14. My family and I have enjoyed this recipe from Lisa over and over. It’s such a great meal when paired with lemon rice and some lemony chard/beet greens. Always a go to for a great meatless meal that leaves us all satisfied!5 stars

  15. Hi Lisa,

    This recipe is absolutely amazing, because it is so easy and at the same time flavourful. My whole family loved it and we will make it again very soon!
    Thank you for this recipe! I made it with my own (turkish style) rice which went very well together. I always trust your judgement and again, i was right to do so!
    I did make it with parsley instead of cilantro and half a lime and half a lemon, because that was what we had at home. I am sure it tastes even better if you have cilantro and lime at home.5 stars

    1. Hi Fatma – I’m so glad you and your family love this dish! Glad it worked out with parsley as well.

  16. Even though I’ve had your cookbook since it came out, I haven’t made this recipe until now. Wish I had never waited – easy, delicious and I am very excited for leftovers for lunch tomorrow! And I’ll put a serving or 2 in my Souper Cubes so future me will be happy :)5 stars

  17. Loved this recipe. So flavorful and easy to make. I ended up adding a third can of chickpeas because there was a lot of liquid still at the end. I think it made it perfect. Will definitely make again.5 stars

  18. Hello, I enjoy Downshiftologu recipes very much and I actually bought the cookbook. I have a question which I would love to have the answer to. I am one of those people who dislikes the taste of coriander and I feel
    that I am missing out on many recipes where I love every other ingredients. Is there a replacement I could use like basil, parsley? Thank you

  19. Looks delish. The Indian girls I worked with told me to fry the spices first and then add the liquids. I won’t use coconut oil.5 stars

  20. This is a fantastic recipe!! It was so easy to make and my husband devoured it with me!! I followed the recipe as written, except for adding extra curry. I love pretty much anything with garbanzo beans so I couldn’t wait to make this. It has so much flavor! I love all your recipes Lisa. Thank you for sharing them and making my husband and I healthier eaters!!5 stars