Easy Chickpea Curry Recipe
This easy chickpea curry recipe simmers chickpeas in a creamy coconut-tomato sauce with warm spices. It is a quick, one-pot, vegetarian dinner ready in just 30 minutes.
Ingredients
Ingredients
- 2 Tbsp oil avocado, coconut, or olive
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4–1/2 tsp cayenne or chili powder optional, to taste
- 1 can crushed or diced tomatoes 14–15 oz / 400 g
- 1 can full-fat coconut milk 13.5 oz / 400 ml
- 1/2 cup vegetable broth or water 120 ml
- 2 cans chickpeas 15 oz / 425 g each, drained and rinsed
- 1 tsp kosher salt plus more to taste
- 1 tsp sugar or maple syrup balances tomato acidity
- 1 Tbsp lemon juice or lime juice
- Fresh cilantro for serving
- Cooked rice or warm flatbread for serving
Instructions
Instructions
- Heat oil in a large pot or deep skillet over medium. Add onion and cook 5–6 minutes until soft and lightly golden. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
- Add curry powder, cumin, coriander, turmeric, and cayenne (if using). Stir 30–45 seconds so the spices toast in the oil.
- Pour in tomatoes, coconut milk, and broth. Stir, scraping up any spice bits from the bottom. Bring to a gentle simmer.
- Stir in drained chickpeas, salt, and sugar. Simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens and tastes rich. Optionally mash a few chickpeas against the side of the pot for a thicker sauce.
- Turn off heat. Stir in lemon or lime juice. Taste and adjust salt, heat, or citrus. Serve hot over cooked rice or with flatbread and fresh cilantro.
Notes
Rinse canned chickpeas well before adding to prevent a metallic taste. Simmering uncovered allows the sauce to thicken properly. Leftovers keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.