Description
This easy, creamy chickpea curry combines tender chickpeas, aromatic spices, crushed tomatoes, and rich coconut milk in a flavorful sauce. Ready in just 30 minutes, it’s a comforting, satisfying plant-based dinner perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, grated
1 inch fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
¼ teaspoon red pepper flakes
3 cans (15 ounces each) chickpeas, drained and rinsed, or 4½ cups cooked chickpeas
2 cups vegetable stock, plus more if needed
1 can (15 ounces) crushed tomatoes
1 can (14 ounces) coconut milk
4 cups fresh spinach, optional
1 teaspoon salt
2 twists black pepper
1 teaspoon garam masala
2 teaspoons sugar, optional
1 squeeze fresh lemon or lime juice
Fresh cilantro, for serving
4 servings basmati rice, naan, or paratha, for serving
4 dollops raita or Greek yogurt, optional, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the finely chopped onion and sauté for about 4 minutes, stirring frequently, until softened and translucent.
- Add the grated garlic, fresh ginger, curry powder, ground coriander, cumin, turmeric, and red pepper flakes. Stir and cook for about 1 minute until fragrant. If the spices begin sticking, add approximately 2 tablespoons of vegetable stock to prevent burning.
- Add the drained and rinsed chickpeas to the skillet. Stir thoroughly to coat them evenly with the aromatic spice mixture. Cook for approximately 1 minute.
- Pour in the vegetable stock, crushed tomatoes, and coconut milk. Add the salt and black pepper, then stir well until all ingredients are combined.
- Bring the curry to a gentle simmer over medium heat. Cook for approximately 20 minutes, stirring occasionally, until the sauce thickens and the chickpeas absorb the flavors. Simmer longer for a thicker consistency or add extra vegetable stock for a thinner sauce.
- Stir in the fresh spinach, if using, and cook for about 2 minutes until wilted. Add the garam masala and optional sugar. Taste and adjust the salt and seasonings as needed.
- Turn off the heat and squeeze fresh lemon or lime juice into the curry. Stir gently and garnish with freshly chopped cilantro.
- Serve the chickpea curry hot over fluffy basmati rice or alongside warm naan or paratha. Add a dollop of raita or Greek yogurt if desired, or use plant-based yogurt for a completely vegan meal.
Notes
For the richest and creamiest texture, use full-fat coconut milk. Substitute light coconut milk for a lighter version.
Three 15-ounce cans of chickpeas can be replaced with approximately 4½ cups of cooked chickpeas. Dried chickpeas must be fully cooked before adding them to the curry.
For a spicier curry, increase the red pepper flakes or add chopped fresh chili or a pinch of cayenne pepper.
Add diced sweet potatoes with the chickpeas for a heartier meal. Simmer until fork-tender, adding additional vegetable stock if necessary.
For extra vegetables, add small cauliflower florets with the liquids and simmer until tender.
To naturally thicken the sauce, mash a small portion of the chickpeas directly in the skillet or simmer uncovered for a few additional minutes.
Replace coconut milk with unsweetened plant-based cooking cream or homemade cashew cream if preferred.
For additional plant-based protein, add cubes of firm tofu. Pan-fry the tofu separately before adding it for a firmer texture.
Optional sugar helps balance the acidity of the tomatoes. Adjust the amount to taste.
For a completely vegan meal, serve with basmati rice, vegan naan, or paratha made without dairy, and use plant-based yogurt instead of Greek yogurt or traditional raita.
The curry can be gluten-free when the vegetable stock, spices, and other packaged ingredients are verified gluten-free. Serve with rice or another gluten-free accompaniment.
For a lighter serving option, pair the curry with cauliflower rice or a fresh cucumber salad.
Refrigerate cooled leftovers promptly in an airtight container for up to 3–4 days. Store rice separately for the best texture.
Freeze cooled curry in freezer-safe containers for up to 2–3 months for best quality. Freeze without yogurt or raita and add toppings after reheating.
Reheat on the stovetop over medium-low heat, adding a splash of water or vegetable stock if needed. Alternatively, microwave in short intervals, stirring between each interval, until thoroughly heated to 165°F (74°C).
Thaw frozen curry overnight in the refrigerator or reheat directly from frozen over low heat, stirring frequently and adding liquid as necessary.
Nutrition values are approximate and depend on the coconut milk, serving sizes, and accompaniments. The supplied calorie estimate is 520 kcal per serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 13 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 15 g
- Protein: 17 g
- Cholesterol: 0 mg
