Chickpea curry, one of my all-time favorite chickpea recipes. It's so creamy, flavorful, nutritious, easy, and ready in just 30 minutes.
This chickpea curry is the easiest and simplest recipe you can make. It requires easy-to-find ingredients you can get at any supermarket, and it's so nutritious you could eat it every day!
It is delicious just by itself, as it has a lot of flavors, but I like to eat it with some carbs, like Basmati rice (any other rice will work too), or pita or naan bread. I also like to serve it with more veggies on the side to get a balanced meal.
Besides, this chickpea curry recipe is easily customizable with your favorite spices and herbs. I usually add some fresh cilantro or parsley, although any other fresh herb will do. Go ahead and add anything you have on hand!
Chickpea curry, affordable, delicious, and creamy. It's made with simple ingredients and it's so flavorful and easy to prepare. To make it you only need 30 minutes!
How to make chickpea curry - Step by step
- Heat the oil in a large pot (photo 1) and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes (photo 2), stirring occasionally.
- Add the spices (photo 3), stir, and cook for 1 to 2 more minutes.
- Add the chickpeas, coconut milk, tomato paste, and salt (photo 4). Stir and cook for about 10 minutes.
- Remove from the stove, add the lime juice and coconut flour (photo 5), stir and let it stand for 5 minutes before serving (photo 6).
- Serve your chickpea curry immediately.
Pro tips
- If you don’t eat oil, just use some water or vegetable stock instead.
- You can also use 1 and ½ cups of cooked garbanzo beans (250 g) instead of the can of chickpeas.
- Feel free to customize your chickpea curry recipe with any veggies and spices you have on hand.
- I'd use fresh garlic and onion, although garlic and onion powder are also good options.
- Ground coriander is optional; if you can't find it, just omit it.
- You can also replace red pepper flakes for cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy. If you're not into spicy food, omit this ingredient.
- Use some tomato sauce, crushed tomatoes, or even fresh tomatoes if you can't find tomato paste. If you use fresh tomatoes, just chop them and cook them with the other veggies.
- You can replace the lime juice with lemon juice.
- Coconut flour is a great way to make your curry creamier and thicker, but it's totally optional.
Can I freeze this chickpea curry?
Yes, you can! Just let it cool, incorporate it into a freezer-friendly container, and put it in the freezer. I suggest you freeze it in individual portions so it's easier to defrost.
To thaw, transfer it into the fridge overnight and reheat it in a pot or saucepan over medium heat. You can keep it in the freezer for up to 6 months.
How long will this chickpea curry keep?
As it's made with natural ingredients, remember to keep the leftovers in an airtight container in the fridge and it will last for 5-7 days.
Can I make chickpea curry without coconut milk?
Yes! If you don’t like coconut milk, feel free to add any other kind of milk, although I suggest you use full-fat plant milk so the chickpea curry has a better texture.
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Did you make this chickpea curry recipe?
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📖 Recipe
Chickpea Curry
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic, chopped
- ½ onion, chopped
- 1-inch piece of ginger root, about 2.5 cm, chopped
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground coriander, optional
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes, optional
- 1 15-ounce can of chickpeas, drained and rinsed (see notes)
- 1 14-ounce can of full-fat coconut milk
- 2 tablespoon tomato paste
- ½ teaspoon salt
- 1 tablespoon lime or lemon juice, optional
- 1 tablespoon coconut flour, optional
Instructions
- Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes or until golden brown, stirring occasionally.
- Add the spices (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes.
- Add the chickpeas, coconut milk, tomato paste, and salt. Stir and cook for about 10 minutes, stirring occasionally.
- Remove from the stove, add the lime juice and coconut flour, stir and let it stand for 5 minutes before serving.
- Serve immediately (I added some chopped, fresh cilantro on top) with some Basmati rice, naan or pita bread, and some more veggies on the side.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
Notes
- If you don’t eat oil, just use some water or vegetable stock instead.
- You can also use 1 and ½ cups of cooked chickpeas (250 g) instead of the can of chickpeas.
- Feel free to use any veggies and spices you have on hand.
- I'd use fresh garlic and onion, although garlic and onion powder are also good options.
- Ground coriander is optional; if you can't find it, just omit it.
- You can also replace red pepper flakes for cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy. If you're not into spicy food, omit this ingredient.
- Use some tomato sauce, crushed tomatoes, or even fresh tomatoes if you can't find tomato paste. If you use fresh tomatoes, just chop them and cook them with the other veggies.
- You can replace the lime juice with lemon juice.
- Coconut flour is a great way to make your curry creamier and thicker, but it's totally optional.
- If you don’t like coconut milk, feel free to add any other kind of milk, although I suggest you use full-fat plant milk so the chickpea curry has a better texture.
Nutrition
Update Notes: This post was originally published in March of 2019, but was republished with new photos, step-by-step instructions, and tips in February of 2022.
Annie Corbett says
Fabulously tasty, quick and easy recipe. Always impresses friends! I sometimes can't source coconut flour so use a little besan flour, well cooked off instead. Great work!
Iosune says
Hi Annie! So glad you liked it 🙂
Amanda says
I never rate recipes but this one is amazing. I now make it weekly for lunch. Oh and the first time I made it, I only had 3/4 of a can of coconut milk so the sauce was thicker and it was delicious that way too.
Iosune says
Hi Amanda! Thanks a lot 🙂 So glad you liked it so much!
Noreen says
I made it this evening - really delicious. I added diced carrots with the onions, garlic and ginger and used low fat coconut milk. I also added frozen spinach. Served with brown basmati and a spoon of mango chutney. Took about 15 minutes from start to finish - a recipe I will return to many times in the future. Thanks for sharing.
Iosune says
Hi Noreen! Sounds so good 🙂 Thank YOU for your comment!
Lili says
Love this recipe! I use 1TBS of curry powder however (which is what most curry recipes use) and the results and just perfect.
Iosune Robles says
Hi Lili! I'm so glad you liked our recipe 🙂
Kirsten says
This curry was very tasty and easy to make!
Iosune Robles says
Hi Kirsten! I'm so glad you liked it 🙂
Monique says
Delicious! I make a lot of Indian food and this recipe is a keeper. I added a bit of brown sugar and it was awesome. Next time I may add a few cubes of tofu as well. Thanks for sharing Losune!
Iosune Robles says
Thanks for your kind comment! I'm glad you liked our recipe 🙂
TerryF says
Very quick and good! I found it thick enough without coconut flour. Added some chopped spinach. Thanks for the recipe!
Iosune Robles says
Sounds so good Terry! Thanks for your comment 🙂
Barb says
I will be making this again and again. YUM! The only thing I did differently, is to add chopped carrots. I stirred them into the hot oil to caramelize them a bit then added the onions, etc. There is something magical about onion, garlic, and ginger.
Iosune Robles says
Hi! Sounds so good 🙂 I'm glad you liked it!
Keri - warmbeercoldcoffee.com says
So delicious and super easy to make. I will add this into our meal planning rotation for nights when ya just don't feel like doin a damn thing, but still want a hot, fresh meal.
Thank you for sharing!
Iosune Robles says
Hi! That's a good idea! It is simple to make and also delicious 🙂
Kayla says
Made it without the coconut flour and it was perfect. Made Roti to scoop it with. next time will certainly double the recipe so there are leftovers for my partner and I 🙂
Iosune Robles says
Hi Kayla! I'm so glad you liked our chickpea curry recipe 🙂
Hannah says
Hi - can you make this in the slow cooker?
Iosune Robles says
Hi! I haven't tried it myself, sorry! But, I think you have to follow the same steps 🙂
Cami says
Super tasty, easy to make.
Iosune Robles says
Hi Cami 🙂 I'm so glad you liked it!
Lynn Riley says
Hello, I just recently discovered your site. I made this curry and loved it.
Easy and filling with lots of roasted veggies on the side. I am not currently
total vegan, just trying to find my way to that path. Thank you so much for
sharing recipes that I will continue to browse.
Iosune Robles says
Welcome Lynn! So glad you liked it 🙂
Katherine says
I made it and it was so easy and delish.
Iosune Robles says
I'm so glad! Have a nice day 🙂
Em says
If I were to add some cauliflower or spinach, when should I add it in?
Iosune Robles says
Hi! Step 1 or step 3 🙂
Tamsin says
best new dish ever, whole family -including all three kids -love it and it has turned into a recurring meal without any complaints:-)
Iosune Robles says
Hi! I'm so glad you all liked it 🙂
Lili says
I make this recipe often and really love it! I’m fairly certain you need a Tbs of curry, however, not a tsp. I make it with a Tbs and it turns out great!
Iosune Robles says
Thanks for the advice Lili 🙂 Have a nice day!
Julia says
Hi ! I'm about to make this but I plan on using 2 quite large sweet potatoes and carrots. Would I have to increase the other ingredients or would it still work the same? I also don't have cumin so I might omit it,, will that drastically change the flavor? Thanks !
Iosune Robles says
Hi Julia! It's not necessary to increase the other ingredients 🙂 Feel free to omit the cumin!
Meghan says
This was amazing! The only changes I made were to sauté the onion, ginger and garlic in coconut oil and I omitted the coconut flour and red pepper (so my kiddos would eat it). They gobbled it up, even my picky five year old! This recipe is a definite keeper!
Iosune Robles says
Hi Meghan! So glad you all liked our Chickpea Curry 🙂
martin fournier says
Awesome! I have added one tsp of Garam Masalla.
Iosune Robles says
Sounds good 🙂
Hayley says
Wow, this recipe is delicious! Added diced tofu to it as well.
Thank you for sharing
Iosune Robles says
Hi! So glad you liked it 🙂
James Kenny says
I have a wife and 4 kids. Very hard to please them all but they all loved this. Thanks!
Iosune Robles says
Wow, I'm so glad you all liked it! Thanks 🙂
Hindy Pearson says
I made this recipe last week. It was super easy and everyone loved it!! I'm making it again this weekend.
Iosune Robles says
Wow, that's good 🙂 So glad you all liked it!
Vicki says
This was easy to prepare and delicious
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
Matthew Tottleben says
I was good.. not quite sure if this is a main dish but it would absolutely make a good afternoon snack..
Iosune Robles says
Hi Matthew! Feel free to make it as an afternoon snack 🙂 Have a nice day!
Adele says
Love this recipe! I've made it a few times, varying the veggies I use. Yummy with cauliflower and/or zucchini
Iosune Robles says
Sounds so good Adele 🙂 Have a nice day!
Adele says
I love this recipe! Subbing in different veggies like zucchini, cauliflower, carrot, beans, peas or eggplant has given wonderful results. Easy to make and always tasty!
Iosune Robles says
Thanks for your kind comment Adele 🙂 Have a nice day!
Zel says
This is easily the BEST and most delicious chick pea curry recipe I've ever tried. My family is big on meat and no one missed it in this dish. I added a sprinkle of desicated coconut on top after dishing up. I think this is my new go-to recipie!
Iosune Robles says
Thanks for your kind comment Zel 🙂 Have a nice day!
Wanda says
I was a little reluctant to make this thinking about the full can of coconut milk and how it would overpower the other tastes but it certainly didn’t and it was delicious thank you for sharing. Will definitely make this again.
Iosune Robles says
Hi Wanda! Thank you for making our Chickpea Curry 🙂 So glad you liked it!
Ramona says
Hi Iosune,
What a lovely, easy-to-make and quick Curry. No veggie chopping (other than onion and garlic), and full of flavor. Mine turned out mild in taste, which I loved. I made a double batch right away and didn't regret it.
Thanks for the yummy recipe. 🙂
Iosune Robles says
Hi Ramona! Thank you so much for writing to us! I'm so glad you liked it 🙂 Have a nice day!
Maria says
Thank you SO MUCH for this recipe. I am six months pregnant, and REALLY needed something like this, tasty, hearty meal. I live in Mexico in a city where you can not find restaurants that serve this kind of food, and now I can cook it in my own little home. THANK YOU, REALLY.
Iosune Robles says
Hi Maria! So glad you liked our chickpea curry 🙂 Thank u for your words!
Julia says
This was delicious. I added a few extra cloves of garlic and used parsley instead of coriander. I will definitely make this again.
Iosune Robles says
Hi Julia! So glad you liked it 🙂 Have a nice day!
Sheela says
Wow! I really didn't know what to expect. I looked for a recipe that was similar to the chickpea curry I had in Bali and omg this tasted so good, maybe even better than the one I remember. I used fresh tomatoes that I had on hand and didn't even add the flour since I didn't have it. I served it with brown rice just like I had it there. Thank you!!
Iosune Robles says
Hi Sheela! Thanks for your kind words 🙂 I'm so glad you liked it!
Kaitlin Elizabeth Saville says
I've made this twice and it's so good!! Definitly a keeper and so easy to make
Iosune Robles says
Hi Kaitlin! Thanks for your kind words 🙂 Have a nice day!
Van says
Loved the recipe, added the coconut flour with the spices to toast, so delicious even my pickiest eater enjoyed it. Very comforting, creamy, savory, a good bite and lots of warm. Thanks so much!
Iosune Robles says
Hello Van, thanks for your words 🙂 So glad you liked it!
Neena says
Hi, I wanted to try something different .So I made this recipe yesterday. Wow...it was heavenly. I do make chickpea curries but never made using coconut milk. I loved the taste. Thank you so much.
Iosune Robles says
Hi Neena! It is great you liked the recipe!!!! Have a great day!
Debbie says
Hi Iosune!
I made this recently, its amazing. Thank you for sharing your wonderful recipes.
Allison says
I made this for my family and they both kids liked it. I doubled most ingredients except the spices (1.5x the amount) and added small cauliflower florets. I used Kashmiri pepper (not pepper flakes) and Penzey’s Sweet Curry Powder so it wasn’t too spicy.
Will be making this again by request.
Iosune says
Hi Allison! So glad you and your family enjoyed it 🙂
Violet says
I love this recipe! I just made it tonight and it was super delicious and easy to make.
Iosune says
Hi Violet! Thanks a lot 🙂 So glad you enjoyed it!
Chelsea Gravelyn says
This was delicious! Very creamy and just the right amount of spice. We served it with some brown rice, sautéed broccoli and naan. Our picky two year old even tried a bite. One bite is better than nothing, right? 😂 thank you so much for this recipe!
Iosune says
Hola Chelsea! Sounds so good 🙂 Hahaha, yes, it's something!
Celia says
Just made this tonight and it was really simple and delicious, thank you!
Iosune says
Hi Celia! So glad you enjoyed it 🙂
Lucy Williams says
I love curries and I am anxious to try this delicious, yet easy curry. My quiestion is, when you say "curry powder", what type of curry powder do you use? There are so many different curry powders. Garam Masala curry powder is one of my fav. but I want to make sure it is ok to use. Thanks for all of your great ideas and tips.
Iosune says
Hi Lucy! Any curry powder will do 🙂 You're so welcome!
Camryn says
Made this tonight and it was beyond delicious! I added sweet peppers to the onions at the beginning, and then stirred in steamed broccoli right at the end of the cooking process and it made a nice hearty meal! I will definitely make this again, it was so easy and so delicious!
Iosune says
Hi Camryn! Thanks a lot 🙂 Sounds amazing!
JANN STRUBE says
I just made the recipe. It is fantastic. Even guest worthy.
Iosune says
Hi Jann! Thanks a lot 🙂 So glad you liked it!
UmAli says
Yummy!!! Everyone loved it. Thank you
Iosune says
Hi Umali! Thanks a lot 🙂 SO glad you loved it!
Curt Ackley says
This was yummy! I took a pic but don’t have Instagram. Anyway we added green peas for color and a pop of flavor!
Iosune says
Hi Curt! Sounds great 😉 So glad you liked it!