Chickpea Curry

5 from 3 votes

Naturally gluten-free and vegan, this plant-based Chickpea Curry is full of aromatic spiced vegetables, tender chickpeas, and rich coconut sauce.

Prep Time25

Cook Time30

Total Time55

Course: Dinner, Vegetarian

Cuisine: Healthy, Indian, Vegan, Vegetarian

Keyword: chickpea curry, chickpea curry recipe

Servings: servings

Author: Chelsea Lords

Cost: $12.58

Equipment

Cast-iron pot

Ingredients

3 tablespoons coconut oil
1-1/2 cups finely diced red onion
1 cup finely diced carrot
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons red curry paste see note 1
1 tablespoon yellow curry powder see note 2
1-1/2 teaspoon garam masala
1-1/2 teaspoon paprika
1-1/2 teaspoon ground coriander
1-1/2 teaspoon sugar
1 teaspoon ground cumin
3/4 teaspoon turmeric
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can fire-roasted crushed tomatoes
2 (15.5-ounce) cans chickpeas rinsed and drained
1 (13.5-ounce) can coconut milk
1 lime
1/3 cup finely diced cilantro

US - Metric

Instructions

Heat coconut oil in a large cast iron pot over medium-high heat. Add diced onions and carrots when the oil is melted. Cook, stirring frequently, until the vegetables are translucent and tender, about 8–11 minutes. Don’t rush this step, as these ingredients won’t soften much further. Cooking may take slightly longer in a non-stick pot due to lower heat retention.
Add garlic and fresh ginger; cook for 1 minute. Stir in curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt, pepper, and red curry paste (see notes 1 and 2). Cook, stirring constantly, for 1–2 more minutes or until fragrant, ensuring nothing burns or browns—lower the heat if needed.
Add fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 minute. Incorporate the drained and rinsed chickpeas, cooking and stirring for another minute. Pour in the coconut milk and stir until combined. Bring to a simmer, then reduce the heat to low and simmer for 15–20 minutes, stirring occasionally, until the curry is fragrant and thick.
Juice the lime using a citrus juicer to get 2 tablespoons lime juice. Stir in the lime juice and cilantro. Taste and adjust seasonings, adding salt or pepper if needed. Serve over rice, with warmed naan, and a scoop of raita if desired (see note 3).

Notes

Note 1: Curry pastes can vary from brand to brand, particularly in spiciness. I use Thai Kitchen® which I would say is very mild and has a great flavor. I've also used Maesri® red curry paste, which has fantastic flavor, but it's a lot spicier than Thai Kitchen.

Note 2: Yellow curry powder is another ingredient that varies a lot from brand to brand. I’ve tested this curry with Great Value®, Simple Truth Organic®, and McCormick®. These all work well and are very mild.

Note 3: I love the cooling contrast of this raita yogurt sauce. To make it, just stir all the ingredients together in a small bowl:

1/2 cup plain full-fat Greek yogurt
1/2 cup finely chopped English (or Persian/Salad) cucumbers
2 tablespoons EACH: chopped fresh cilantro, chopped green onions
1/4 teaspoon each: ground cumin, ground coriander, fine sea salt

Nutrition: The nutritional information is for the curry only, and not the rice, bread, or raita.

Storage: Let chickpea curry cool, then store in an airtight container in the fridge for 4-5 days. For longer storage, freeze in portions for up to 3 months.

Nutrition