Easy Creamy Chickpea Curry
This easy chickpea curry recipe is healthy and delicious. Made with only 10 ingredients, most of which are pantry staples, this is the perfect comforting weeknight dinner.
Ingredients and Substitutions
- Onion
- Fresh garlic cloves + Ginger. Use fresh or ground/dried if that’s all you have.
- Garam Masala. Use any curry powder you like. You could also make your own blend by using spices like ground coriander, ground cumin, turmeric, chili powder, cardamom and a pinch of cinnamon.
- Paprika.
- Chickpeas.
- Chopped tomatoes. A few tablespoons of tomato paste can be added for a flavor boost.
- Coconut milk.
- Pinch of sugar. (optional)
- Salt and black pepper.
Why You’ll Love This Recipe
- Uses Pantry Staples: This recipe is made with ingredients you most likely have in your pantry already. I always like to keep cans of tomatoes and chickpeas for quick and easy meals like this one.
- So delicious: I can’t overstate how incredibly delicious this curry is. Even the picky eaters in our household ask for this curry regularly. I’m all too happy to oblige because it gives all the rich, curry flavors I love but within a fraction of the time it takes to prepare a traditional curry.
- It’s so versatile: Add chicken (or serve roasted chicken on the side), add vegetables like sweet potato, kale, cauliflower etc. or use cannellini or white beans instead.
- Works with a variety of sides: Rice, naan, roti or poppadoms for crunch, this creamy curry works with it all.
Servings: 4
Calories: 321kcal
Ingredients
- 1 onion finely chopped
- 2 tsp garlic crushed
- 1 tsp ginger crushed
- 2 tsp Garam Masala
- 1 tsp paprika
- 3 cans chickpeas drained (I used 400g/14oz cans)
- 1 can chopped tomatoes (400g/14oz)
- 1 can coconut milk (400g/14oz)
- pinch of sugar
- salt and pepper to taste
Optional Extras
Instructions
- Preheat a large, deep frying pan over medium-high heat. Add 1-2 tablespoons oil/ghee/butter.
- Add the onions, garlic and ginger and cook gently, stirring regularly, until the onions start to soften and the mixture is fragrant.
- Add the spices and cook until the pan is dry.
- Add the tomatoes, coconut milk and sugar. Season with salt and pepper.
- Bring to a simmer then add the drained chickpeas. Reduce the heat and allow to simmer for 10-15 minutes until the chickpeas are soft and creamy.
- Adjust seasoning then serve with rice or your side dish of choice.
Notes
What else can I add to this curry?
- Chicken: Cubed chicken breast or chicken thigh meat can be added to this curry. Brown the chicken before adding the tomatoes and coconut milk and cook with the chickpeas until the chicken is cooked through.
- Root vegetables:Â Sweet potato, potato, carrots, etc. can all be added in addition to the chickpeas.
- Other vegetables: To bulk this curry and add even more health benefits, add vegetables like cauliflower, kale, baby spinach and frozen peas.
Can I make this ahead?
Curries freeze incredibly well and making them ahead allows all the flavors to marry and deepen. Allow the cooked curry to cool to room temperature then transfer to an airtight container and keep in the refrigerator for up to 3 days. To freeze, transfer to freezer-safe containers then freeze for up to 3 months.
What to serve with chickpea curry
We love serving this curry with steamed Basmati rice for a gluten-free meal although curry rice would be absolutely delicious. We also love Easy flatbread or homemade naan with any form of curry and a crunchy cucumber salad will cut through the richness nicely.Nutrition
Calories: 321kcal | Carbohydrates: 45g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Sodium: 233mg | Potassium: 605mg | Fiber: 12g | Sugar: 10g | Vitamin A: 434IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 5mg
Tried this recipe?Let us know how it was!
I love curry and will try this tomorrow.
A delicious and easy to make dish! I added spinach to mine a a few minutes before the end of cooking.
It’s not paticularly spicy however totally yummy 😋
Can this be frozen and reheated? Thanks!
Yes it can.
How many does this serve?
4-6.
The most delicious curry I’ve made ….. added a few other veggies but the base spices were really gooood!!!
Yum!! Thanks so much ……
Do we just use the the thick coconut milk thats at the top of the can or do we use it all?
The full can.
My favourite meatless go to meal for the family
It was really good recipe even I used curry powder instead Garam Masala. It’s my favourite chickpea curry so far. Thanks a lot!!
Awesome, thanks!