This easy Chickpea Curry recipe is bursting with flavor and packed with vegetables, spices, and protein. It’s gluten free, vegan, and plant based, and all made in just one-pot!

Looking for more curry recipes? Try Red Curry, Panang Curry, Yellow Curry, or Massaman Curry!

Easy Chickpea Curry in a bowl on top of a bed of white rice and served with naan on the side.

Why I love this recipe:

  • Plant Based – This recipe is naturally gluten free, vegan, and plant based without sacrificing any of the flavor or protein. It will be a sure winner!
  • Flavorful – Packed with vegetables, spices, and protein, this meal tastes fresh and is so comforting.
  • One-Pot Meal: There is nothing better than a simple one-pot meal on a busy day. It won’t make a mess of your kitchen, and it’s easy to make!

How to make Chickpea Curry:

Carmelize Onion: Cook onion in a large skillet with oil on medium-high for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).

Onion being caramelized in a skillet for homemade Chickpea Curry.

Add Seasonings: Stir in garlic and ginger and cook for 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.

Two images showing spices being added to caramelized onions and diced tomatoes added to make the best Chickpea Curry.

Toss in Chickpeas: Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.

Chickpeas being added to a curry sauce in a large pan.

Thicken Curry: Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.

Chickpea Curry in a large cast iron pan, ready to dish up.

Serve: Taste curry and adjust seasonings as desired, if needed. Squeeze fresh lime juice on top. Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita and garlic naan on the side, if desired.

A close-up image of Chickpea Curry in a bowl on top of rice with naan on the side, ready to eat.

Make Ahead and Freezing Instructions:

To Make Ahead: This easy chickpea curry is great to make ahead of time and reheat (I love it for meal prep lunches!). Keep rice and curry in separate containers in the fridge for up to 5 days.

To Freeze: Curry recipes freeze great! Just portion into a freezer safe container or bag and store in the freezer for up to 2 months.

Recipe Variations:

  • More Veggies: Add 2-3 cups of any of the following: baby spinach, chopped kale, chopped cauliflower, halved snap peas, sweet potatoes, or bell pepper slices– added at the same time as diced tomatoes

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Recipe

A bowl of easy Chickpea Curry in a bowl on top of rice with naan on the side.
Prep 5 minutes
Cook 45 minutes
Total 50 minutes
Save Recipe

Ingredients
 
 

Serve with:

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).
  • Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
  • Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.
  • Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.
  • Meanwhile, cook rice according to package instructions.
  • Taste curry and adjust seasonings as desired, if needed.
  • Squeeze fresh lime juice on top. Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.

Notes

To Add More Veggies: Add 2-3 cups of any of the following: baby spinach, chopped kale, chopped cauliflower, halved snap peas, sweet potatoes, or bell pepper slices– added at the same time as diced tomatoes
Make Ahead Instructions: This easy chickpea curry is great to make ahead of time and just reheat. Keep rice and curry in separate containers in the fridge for up to 5 days.
Freezing Instructions: Portion into a freezer safe container or bag and store in the freezer for up to 2 months.
 

Nutrition

Calories: 271kcalCarbohydrates: 11gProtein: 3gFat: 26gSaturated Fat: 22gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 305mgPotassium: 396mgFiber: 3gSugar: 5gVitamin A: 488IUVitamin C: 8mgCalcium: 41mgIron: 2mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. What a wonderful recipe, so delicious and flavourful. Your tip about adding baking soda to carmelize the onions is genius. Thank you for a great recipe.

  2. 5 stars
    This was the best we have had. It was so easy to prepare and delicious. We served it over basmati rice and had garlic naan bread. I topped it with cilantro. Thank you for sharing.

  3. 5 stars
    This is a very good recipe. I felt like cooking one morning and made it around 10am and my husband and I ate it for lunch that day. So good! I thought we would have it the next evening for dinner but it smelled so good! ☺

  4. Absolutely delicious! Because I’m a bit of a wimp I did cut the red pepper flakes in half, but other than that minor change it was perfect.

  5. 5 stars
    You all…. This was SO good! My husband and I both devoured it. The chickpeas make this dish!!! We usually do a chicken curry but I think is our new favorite! For sure give it a try!

  6. 5 stars
    Made this recipe and my family loved it. Even my 4 year old who is typically harder to please. He had seconds.

    1. You can but know it will change the flavor and consistency of the curry! We recommend using a higher fat milk.