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!
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.
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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 tomatoesMake 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.