Can I make this Chickpea Curry Recipe ahead of time?

Absolutely. It tastes even better the next day as the spices settle in. Store in the fridge in an airtight container for up to 4 days .

Yes! Let it cool completely, then freeze for up to 2–3 months . Thaw overnight in the fridge and reheat gently on the stove.

What can I use instead of coconut milk?

For a creamy texture, coconut milk is best. But you can swap in heavy cream (if dairy is fine for you) or use unsweetened cashew cream. If you go the broth route, it’ll be lighter and less creamy.

How do I make it spicier?

Add more red chili flakes, a pinch of cayenne, or a spoonful of chopped jalapeño when you sauté the onion.

What goes best with it—rice or naan?

Both. Rice is cozy and filling. Naan is fun and scoopable. If you can’t decide, do what I do: serve rice and naan and call it “balance.”

6 Delicious Chickpea Curry Recipe That Wins Dinner

Name: Chickpea Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 2 tablespoons coconut oil or olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1-inch piece of ginger, grated; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon turmeric powder; ½ teaspoon paprika (optional, for a smoky kick); 1 can (14 oz) coconut milk; 1 can (14 oz) diced tomatoes; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; ½ teaspoon red chili flakes (optional, for heat); Fresh cilantro, chopped; Lemon wedges; Steamed rice or warm naan bread

Description

This Chickpea Curry Recipe is creamy, flavorful, and ready in just 30 minutes! Made with coconut milk, chickpeas, and warm spices, it’s the ultimate comfort bowl for busy weeknights. Pair it with rice or naan for a cozy, satisfying meal everyone will love.

Ingredients

Scale

For the Curry:

2 tablespoons coconut oil or olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon paprika (optional, for a smoky kick)
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon red chili flakes (optional, for heat)

For Garnish and Serving:

Fresh cilantro, chopped
Lemon wedges
Steamed rice or warm naan bread

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Instructions

Sauté Aromatics:
Heat oil in a large skillet over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Stir in garlic and ginger; cook 1 minute until fragrant.
Toast Spices:
Add curry powder, cumin, coriander, turmeric, and paprika. Stir and toast for 1–2 minutes to release the flavors.
Build the Base:
Stir in diced tomatoes and cook for 3–4 minutes until softened. Pour in coconut milk and bring to a gentle simmer.
Add Chickpeas:
Stir in chickpeas, cover, and simmer on low heat for 10 minutes to let the flavors meld.
Season & Finish:
Taste and adjust with more salt, pepper, or chili flakes if desired.
Serve:
Ladle curry over rice or scoop up with naan. Top with cilantro and a squeeze of lemon for the perfect finishing touch.

Notes

For a thicker curry, simmer uncovered for a few extra minutes.

For a thinner texture, add a splash of water or broth.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Add spinach, kale, or peas for extra veggies.

Don’t skip the lemon—it brightens up all those warm, earthy flavors!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 410 kcal
Sugar: 7 g
Sodium: 760 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 43 g
Carbohydrates: 43 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 0