This hearty chickpea curry brings the perfect balance of comfort and nutrition to your dinner table. Ready in just 50 minutes, this protein-rich vegetarian dish delivers authentic Indian flavors while keeping things surprisingly light at 271 calories per serving.
The creamy coconut-based sauce, infused with aromatic spices, transforms humble chickpeas into a memorable meal that’s both satisfying and wholesome. Whether you’re a curry enthusiast or new to Indian cuisine, this recipe promises restaurant-quality results right in your kitchen.
Ingredients Section
- Oils & Base: 2 Tbsp coconut oil, pinch of baking soda for caramelization
- Fresh Aromatics: 1 large onion, 4-5 garlic cloves, 2 Tbsp fresh ginger
- Whole Spices: 1 tsp cumin seeds, 1 tsp mustard seeds, ½ tsp red pepper flakes
- Ground Spices: 2 tsp coriander, 2 tsp garam masala, 1 tsp turmeric, ½ tsp sea salt
- Wet Ingredients: 2 cans fire-roasted tomatoes, 2 Tbsp tomato paste, coconut milk
- Main Protein: 2 cans chickpeas, drained and rinsed
- Thickener: 1 tsp cornstarch
- Fresh Finishes: 1½ cups cilantro, fresh lime juice
- Serving Elements: Basmati rice, naan, raita (optional)
Instructions Section
- Base Preparation: Heat oil over medium-high heat, sauté onion for 5 minutes until soft.
- Onion Magic: Add baking soda, reduce heat to medium, caramelize onions for 10 minutes until golden brown.
- Aromatics: Add garlic and ginger, cook briefly for 30 seconds to release flavors.
- Spice Infusion: Toast mustard seeds, cumin seeds, and red pepper flakes for 2 minutes.
- Tomato Base: Cook tomato paste for 3 minutes, then add diced tomatoes with ground spices.
- Protein Addition: Add chickpeas and stir well to combine.
- Final Simmer: Mix cornstarch with coconut milk, add to pot, simmer uncovered for 30 minutes.
- Finishing Touch: Season to taste, add lime juice, garnish with cilantro.
- Serving: Present over basmati rice with optional raita and warm naan.
Cooking Techniques
The magic of this curry starts with perfectly caramelized onions! That tiny pinch of baking soda helps speed up the browning process, but don’t rush it – those golden, sweet onions add amazing flavor. When you’re toasting the spices, you’ll know they’re ready when they become super fragrant (about 2 minutes).
Keep stirring to prevent them from burning. The coconut milk and cornstarch combo creates a silky-smooth sauce that hugs every chickpea just right.
Easy Substitutions
No fresh ginger? Use 1/2 teaspoon dried ginger instead. Can’t find fire-roasted tomatoes? Regular diced tomatoes work great too! If you don’t have whole cumin or mustard seeds, use 3/4 teaspoon of ground cumin and 3/4 teaspoon ground mustard.
For a lighter version, try light coconut milk – though the curry won’t be quite as creamy. Out of fresh cilantro? Skip it or add a handful of fresh spinach at the end.
Serving Ideas
Make this meal extra special by serving it buffet-style! Put out bowls of warm basmati rice, your curry, extra lime wedges, and plenty of fresh cilantro. Add some cool raita or tzatziki on the side – it’s amazing how the cool, creamy sauce pairs with the warm curry.
Warm up some naan bread to scoop up every bit of sauce. For a full Indian feast, add a simple cucumber salad or roasted cauliflower on the side.
Storage Tips
This curry actually tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The sauce might thicken up when cold – just add a splash of water or coconut milk when you reheat it. You can also freeze portions for up to 3 months. Thaw overnight in the fridge and warm gently on the stove, stirring now and then.
Chickpea Curry
Equipment
- Large skillet
Ingredients
Main Ingredients
- 2 Tablespoons coconut oil or vegetable oil
- 1 large onion diced
- 1 pinch baking soda to carmelize onions quickly
- 4-5 cloves garlic minced
- 2 Tablespoons fresh ginger minced
- 1 teaspoon whole cumin seeds
- 1 teaspoon mustard seed
- 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
- 1/2 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 fresh cilantro chopped
- 1 lime juiced
For Serving
- Hot cooked basmati rice for serving
- Naan
- Raita or Tzatziki optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).
- Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
- Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.
- Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.
- Meanwhile, cook rice according to package instructions.
- Taste curry and adjust seasonings as desired, if needed.
- Squeeze fresh lime juice on top. Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.
