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Home > Recipes > Main Dishes

Chickpea Curry

Modified: Nov 18, 2022 · Published: Aug 6, 2020 by Iosune Robles · This post may contain affiliate links

4.95 from 38 votes
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Photo of a bowl of chickpea curry with the words chickpea curry

Chickpea curry, one of my all-time favorite chickpea recipes. It's so creamy, flavorful, nutritious, easy, and ready in just 30 minutes.

Photo of a bowl of chickpea curry

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

Step-by-step photos of how to make chickpea curry
  • 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.
Close-up shot of a bowl of chickpea curry decorated with some bread

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.

Looking for more vegan Indian recipes?

  • Lentil Curry
  • Chana Masala
  • Vegan Curry
  • Vegetable Curry
Photo of a bowl of homemade chickpea curry taken from the above

Did you make this chickpea curry recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Square photo of a bowl of homemade chickpea curry
4.95 from 38 votes

Chickpea Curry

Chickpea curry, one of my all-time favorite chickpea recipes. It's so creamy, flavorful, nutritious, easy, and ready in just 30 minutes.
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 4
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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
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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

Serving: 1serving | Calories: 256kcal | Carbohydrates: 18.8g | Protein: 7g | Fat: 17.2g | Saturated Fat: 12g | Sodium: 339mg | Fiber: 5.3g | Sugar: 2g
Tried this recipe?Leave a comment below and let me know how it was!
Course: Main Dish
Cuisine: Indian
Author: Iosune Robles

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.

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Comments

  1. Hindy Pearson says

    December 23, 2020 at 12:23 am

    I made this recipe last week. It was super easy and everyone loved it!! I'm making it again this weekend.

    Reply
    • Iosune Robles says

      December 24, 2020 at 10:44 am

      Wow, that's good 🙂 So glad you all liked it!

      Reply
  2. Vicki says

    December 18, 2020 at 11:47 pm

    This was easy to prepare and delicious

    Reply
    • Iosune Robles says

      December 24, 2020 at 10:21 am

      Thanks for your kind comment 🙂 Have a nice day!

      Reply
  3. Matthew Tottleben says

    December 15, 2020 at 11:44 pm

    4 stars
    I was good.. not quite sure if this is a main dish but it would absolutely make a good afternoon snack..

    Reply
    • Iosune Robles says

      December 17, 2020 at 2:31 pm

      Hi Matthew! Feel free to make it as an afternoon snack 🙂 Have a nice day!

      Reply
  4. Adele says

    October 10, 2020 at 6:25 am

    5 stars
    Love this recipe! I've made it a few times, varying the veggies I use. Yummy with cauliflower and/or zucchini

    Reply
    • Iosune Robles says

      October 13, 2020 at 11:26 am

      Sounds so good Adele 🙂 Have a nice day!

      Reply
  5. Adele says

    October 03, 2020 at 9:07 am

    5 stars
    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!

    Reply
    • Iosune Robles says

      October 05, 2020 at 11:44 am

      Thanks for your kind comment Adele 🙂 Have a nice day!

      Reply
  6. Zel says

    September 21, 2020 at 9:47 am

    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!

    Reply
    • Iosune Robles says

      September 21, 2020 at 1:39 pm

      Thanks for your kind comment Zel 🙂 Have a nice day!

      Reply
  7. Wanda says

    September 10, 2020 at 9:14 pm

    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.

    Reply
    • Iosune Robles says

      September 11, 2020 at 11:04 am

      Hi Wanda! Thank you for making our Chickpea Curry 🙂 So glad you liked it!

      Reply
  8. Ramona says

    August 25, 2020 at 9:20 am

    5 stars
    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. 🙂

    Reply
    • Iosune Robles says

      August 25, 2020 at 11:34 am

      Hi Ramona! Thank you so much for writing to us! I'm so glad you liked it 🙂 Have a nice day!

      Reply
  9. Maria says

    August 21, 2020 at 3:55 am

    5 stars
    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.

    Reply
    • Iosune Robles says

      August 21, 2020 at 11:20 am

      Hi Maria! So glad you liked our chickpea curry 🙂 Thank u for your words!

      Reply
  10. Julia says

    August 11, 2020 at 3:23 am

    5 stars
    This was delicious. I added a few extra cloves of garlic and used parsley instead of coriander. I will definitely make this again.

    Reply
    • Iosune Robles says

      August 11, 2020 at 9:23 am

      Hi Julia! So glad you liked it 🙂 Have a nice day!

      Reply
  11. Sheela says

    June 13, 2020 at 12:17 am

    5 stars
    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!!

    Reply
    • Iosune Robles says

      June 13, 2020 at 10:17 am

      Hi Sheela! Thanks for your kind words 🙂 I'm so glad you liked it!

      Reply
  12. Kaitlin Elizabeth Saville says

    May 19, 2020 at 3:52 am

    5 stars
    I've made this twice and it's so good!! Definitly a keeper and so easy to make

    Reply
    • Iosune Robles says

      May 19, 2020 at 5:46 pm

      Hi Kaitlin! Thanks for your kind words 🙂 Have a nice day!

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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