Chickpea Curry

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!

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!).

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.

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.

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

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.

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

Recipe

5 from 21 votes

Chickpea Curry

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!

Print Pin Review

Author Lauren Allen

Course Main Course

Cuisine Indian, Thai

Servings 5

Calories 271

Prep 5 minutes mins

Cook 45 minutes mins

Total 50 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 Tablespoons coconut oil , or vegetable oil
• ▢ 1 large onion , diced
• ▢ Pinch baking soda (to carmelize onions quickly)
• ▢ 4-5 cloves garlic , minced
• ▢ 2 Tablespoons fresh minced ginger
• ▢ 1 teaspoon whole cumin seeds
• ▢ 1 teaspoon mustard seed
• ▢ 1/2 teaspoon crushed red pepper flakes
• ▢ 2 Tablespoons tomato paste
• ▢ 2 14 oz cans diced fire-roasted tomatoes , or regular diced tomatoes
• ▢ 2 teaspoons ground coriander
• ▢ 2 teaspoons garam masala
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon Sea salt , or more to taste
• ▢ 2 16 oz cans chickpeas , drained and rinsed
• ▢ 1 teaspoon cornstarch
• ▢ 1 13.5 oz can unsweetened coconut milk
• ▢ 1 1/2 cups chopped fresh cilantro
• ▢ fresh lime juice , of one lime

Serve with:

• ▢ Hot cooked basmati rice , for serving
• ▢ Naan
• ▢ Raita or Tzatziki , optional

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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