Chickpea Curry

This Chickpea Curry is a creamy and comforting one-pot dish that’s full of with fresh veggies, aromatic spices, and creamy coconut milk. This simple yet flavorful Indian-inspired recipe is your gateway to a delicious, home-cooked and cozy meal that’s perfect for busy fall or winter weeknights.

Delicious Chickpea Curry Recipe: A Flavorful Feast for Your Taste Buds

Are you in the mood for a mouthwatering, plant-based dish that’s bursting with exotic flavors and tantalizing aromas? This Chickpea Curry is a cozy Indian-inspired dish that is not only a treat for your taste buds but also a breeze to make.

Whether you’re a curry aficionado or trying it for the first time, this dish is a crowd-pleaser that’s easy to make whether you’re a seasoned chef or a kitchen newbie, this plant-based dish is sure to impress. Give it a try and let your taste buds embark on a delicious journey through the vibrant flavors of India.

Ingredients You’ll Need:

Chickpea curry is all about the harmonious blend of spices and ingredients that come together to create a flavorful masterpiece. Let’s break down the key ingredients and understand why they play a crucial role in this gluten-free, dairy-free and vegan-friendly dish:

• Onion: The finely chopped onion serves as the flavor foundation, adding a subtle sweetness and depth to the curry.
• Garlic and Ginger: Minced or grated, these aromatic ingredients infuse the dish with their distinctive flavors and aromas.
• Tomatoes: Chopped tomatoes or canned diced tomatoes create the rich, saucy base of the curry, providing a burst of acidity and texture.
• Tomato Paste: A spoonful of tomato paste intensifies the tomato flavor, adding a delightful tartness.
• Spices:
  • Ground Cumin: Adds a warm, earthy note to the curry.
  • Garam Masala: This spice blend delivers a complex, aromatic profile with a touch of sweetness.
  • Ground Coriander: Offers a mild, citrusy flavor.
  • Ground Turmeric: Infuses a beautiful golden hue and a subtle earthy bitterness.
  • Chili Powder: Provides the heat and a hint of smokiness.
• Salt: Enhances and balances all the flavors.
• Coconut Sugar: A touch of sweetness from coconut sugar complements the spices and tames the heat. You can opt for erythritol or monk fruit for a lower sugar, lower carb version.
• Chickpeas (Garbanzo Beans): These protein-packed legumes are the star of the show, adding a hearty and satisfying element to the dish. You can use canned chickpeas or cook and drain dried chickpeas.
• Coconut Milk: Full-fat canned coconut milk or a creamy, unsweetened coconut milk of your choice imparts a creamy, luscious texture and a subtle coconut flavor.
• Fresh Cilantro or Coriander: A sprinkle of fresh herbs adds a burst of freshness and color to your curry.

Instructions: How to make Chickpea Curry

• Sauté Aromatics: Heat oil in a dutch oven or heavy-bottom pot over medium heat. Sauté finely chopped onion until soft. Add minced garlic and ginger, cooking until fragrant.

• Create the Tomato Base: Stir in chopped tomatoes, cooking until they become saucy. Add tomato paste and the spices, sauté briefly until aromatic.
• Introduce Chickpeas and Creamy Goodness: Add the drained chickpeas and pour in coconut milk.

• Simmer and Savor: Gently simmer for 15-20 minutes. Taste and adjust seasonings as desired.
• Serving and Enjoy: Serve the chickpea curry with your choice of sides, such as naan, rice, or other accompaniments. Enjoy your flavorful meal!
  

Tips for Success: Making Your Chickpea Curry Shine

• Cooking the Onions, Garlic, and Ginger: Sautéing these aromatic ingredients is the foundation of your curry’s flavor. Take your time to let them release their full potential.
• Tomato Transformation: Cooking the tomatoes until they break down into a sauce is key to achieving a rich, thick base.
• The Spice Sizzle: When adding the spices, a quick sauté for 30 seconds helps to awaken their flavors.
• Simmer Slowly: Allow your curry to gently simmer for 15-20 minutes, letting the chickpeas soak up the delicious flavors.
• Adjusting Seasonings: Taste your curry and adjust the seasonings to your liking. If you prefer more heat, spice, or sweetness, this is the time to tailor it to your palate.

Serving Suggestions: Elevate Your Meal

Chickpea curry is a versatile dish that pairs wonderfully with various accompaniments:

• Naan Bread: Warm, fluffy naan is a classic choice.
• Rice: Basmati or jasmine rice is a natural fit but cauliflower rice or hearts of palm rice work too if you’re trying go for a lower carb side.
• Sides of Your Choice: Experiment with chutneys, pickles, or yogurt for added dimension.

Variations and Substitutions: Get Creative

Feel free to customize your chickpea curry according to your preferences:

• Protein Choices: Substitute chickpeas with your favorite beans or protein such as white beans, tofu, tempeh, or seitan. Chicken or turkey will work too if you’re not plant-based.
• Spice Level: Adjust the chili powder to match your heat tolerance.
• Dietary Preferences: Opt for alternative sweeteners and coconut milk to suit your dietary needs.

Storage and Freezer Instructions

Refrigeration: Got leftovers? Chickpea curry can be refrigerated in an airtight container for up to 3-4 days.

Freezing: For long-term storage, consider freezing it in individual portions.

Reheating: Thaw and reheat for a quick and satisfying meal.

FAQs (Frequently Asked Questions)

1. Can I use dried chickpeas instead of canned?

• Absolutely! Soak and cook 2 1/2 cups of dried chickpeas before adding them to the curry.

2. How do I adjust the spice level?

• You can control the heat by increasing or decreasing the amount of chili powder. Start with a small amount and add more to suit your taste.

3. What can I use instead of coconut sugar?

• For a lower sugar, lower carb option, try erythritol or monk fruit as a sweetener.

4. Can I freeze Chickpea Curry?

• Yes, you can freeze it in individual portions. Thaw and reheat when needed.

5. Are there vegetarian protein alternatives?

• Feel free to substitute chickpeas with other beans or your preferred protein source.

6. Can I use light coconut milk instead of full-fat?

• While full-fat coconut milk yields a creamier texture, you can use light coconut milk if you prefer a lighter dish.

7. What are some creative serving suggestions?

• Experiment with naan bread, various types of rice, and an array of sides like chutneys, pickles, or yogurt.

More delicious curry recipes you will love:

Vegetable Curry

Thai Red Curry

5 from 1 vote

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Chickpea Curry

This Chickpea Curry is a creamy and comforting one-pot dish that's full of with fresh veggies, aromatic spices, and creamy coconut milk. This simple yet flavorful Indian-inspired recipe is your gateway to a delicious, home-cooked and cozy meal that's perfect for busy fall or winter weeknights.

Course: Dinner, Lunch

Cuisine: Indian

Keyword: chickpea curry, vegan curry

Servings: 4 servings

Calories: 52 kcal

Author: Kelly

Ingredients

• 1 medium onion , finely chopped
• 4 garlic cloves , minced or grated
• 1- Inch fresh ginger , minced or grated
• 4 large tomatoes , chopped (you can also use one 14-ounce can diced tomatoes instead)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp coconut sugar , or preferred granulated sweetener of choice. Can use erythritol or monk fruit for lower sugar / lower carb.
• 2 14-15 oz canned chickpeas / garbanzo beans , rinsed and drained. You can also use 2 1/2 cups cooked and drained dried chickpeas / garbanzo beans or any cooked beans or cooked protein of your choice.
• 1 13-oz full-fat canned coconut milk , if you don't have canned coconut milk, you can also sub with a thick and creamy unsweetened coconut milk of your choice.
• 1 cup fresh chopped spinach , you can also sub with frozen and drained spinach
• Chopped fresh cilantro / coriander , for garnish

Instructions

1. Add oil to a dutch oven or heavy bottom pot on medium heat. Add the onion and sauté for a few minutes then add the garlic and ginger. Cook for another minute until fragrant.
2. Stir in the tomatoes and cook for a few minutes until they have broken down into a sauce. Add the tomato paste, all the spices, salt and sugar. Sauté for 30 seconds until fragrant.

3. Add the drained chickpeas and pour in the coconut milk. Bring to a gentle simmer and allow to cook on  lower heat for 15-20 minutes. Stir in the spinach and cook until wilted. Taste and adjust seasonings as needed.

4. Transfer to a bowl and serve with your favorite naan, bread, rice, protein or sides of your choice.

Recipe Notes

Refrigeration: Got leftovers? Chickpea curry can be refrigerated in an airtight container for up to 3-4 days.

Freezing: For long-term storage, consider freezing it in individual portions.

Reheating: Thaw and reheat for a quick and satisfying meal.

 

Nutrition Facts

Chickpea Curry

Amount Per Serving (1 serving)

Calories 52 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 11g4%

Fiber 3g12%

Sugar 5g6%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.