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A batch of chickpea curry topped with fresh cilantro in a silver serving dish.

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.