Easy Indian Chickpea Curry Recipe
If you’re searching for a cozy, flavor-packed meal that is satisfying enough for weeknights yet special enough to share with friends, look no further than this Easy Indian Chickpea Curry. Creamy coconut milk and plump chickpeas come together with a melody of warm spices, bright tomatoes, and fragrant aromatics, creating a dish that’s both comforting and effortlessly impressive. This curry is vegan, hearty, and comes together in just about 30 minutes—making it truly a staple in any home cook’s repertoire!
Ingredients You’ll Need
What makes this Easy Indian Chickpea Curry irresistible is just how simple the ingredient list is! Each element plays a starring role, layering deep flavors, beautiful color, and just the right texture for the perfect bowl of curry.
- Vegetable oil: A neutral oil like vegetable oil helps evenly sauté the aromatics and bloom the spices without overpowering the dish.
- Yellow onion (finely chopped): The sweet, mellow base that creates a savory backbone for the curry.
- Garlic (minced): Fresh garlic gives a punchy, earthy aroma that’s essential to Indian curries.
- Fresh ginger (grated): Grated ginger brings brightness and subtle heat, waking up the whole dish.
- Curry powder: The heart of your spices, adding a balanced blend of flavors and a beautiful golden color.
- Ground cumin: Offers warm, hearty depth to the curry’s flavor profile.
- Ground turmeric: Adds vibrant yellow color and gentle earthy notes, plus boosts nutrition.
- Paprika: Gives a hint of smokiness and fresh color, rounding out the spice mix.
- Cayenne pepper (optional): Turn up the heat a notch or two for those who like a spicy kick!
- Diced tomatoes (canned): The juicy acidity of tomatoes balances the richness of the coconut milk and deep spices.
- Chickpeas (canned, drained and rinsed): The star protein; they bring hearty texture and make the curry super filling.
- Coconut milk (full-fat): This creates divine creaminess that soothes the spices and ties everything together.
- Salt and black pepper: Simple seasonings that heighten every other flavor in the pot.
- Fresh cilantro (for garnish): Adds a splash of color and a refreshing finish right before serving.
- Cooked basmati rice or naan (for serving): These classic pairings soak up all the saucy goodness.
How to Make Easy Indian Chickpea Curry
Step 1: Sauté Aromatics
Start by heating your vegetable oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and let it cook until softened and translucent, about 4 to 5 minutes. Sautéing the onion first gives your Easy Indian Chickpea Curry a sweet, mellow flavor base that makes the whole kitchen smell amazing.
Step 2: Add Garlic and Ginger
Next, stir in your minced garlic and freshly grated ginger. Continue cooking for just another minute, letting their fragrances bloom. This step guarantees that your curry will have the signature vibrant, zesty notes that set Indian cuisine Main Course.
Step 3: Toast the Spices
Sprinkle in your curry powder, ground cumin, turmeric, paprika, and cayenne if you’re using it. Stir constantly for about 30 seconds—this helps wake up the spices and ensures they coat every bite. Toasting these spices briefly unlocks their oils and flavor, giving your Easy Indian Chickpea Curry its irresistible aroma.
Step 4: Add Tomatoes
Pour in the can of diced tomatoes (juice and all), using your spoon to scrape up any sticky bits from the bottom of the pan. The tomatoes simmer down and blend with the spices, becoming a rich, tangy base for your curry sauce. Let everything bubble together for about 5 minutes.
Step 5: Stir in Chickpeas and Coconut Milk
Add your drained and rinsed chickpeas along with the creamy coconut milk. Season the curry generously with salt and black pepper. Give everything a good stir to blend the flavors, breaking up any stubborn tomato chunks as you go.
Step 6: Simmer to Perfection
Let the curry gently simmer for 10 to 15 minutes, stirring occasionally. This gives it time to thicken slightly while the chickpeas soak up all those gorgeous flavors. Taste and adjust seasoning, then get ready for the best part—serving!
How to Serve Easy Indian Chickpea Curry
Garnishes
Sprinkle plenty of chopped fresh cilantro over your Easy Indian Chickpea Curry just before serving. The bright, citrusy notes and lively green color are a beautiful contrast to the warm, golden curry. If you’re feeling extra fancy, add a dollop of coconut milk or a swirl of yogurt for extra richness.
Side Dishes
This curry positively loves company! Serve it steaming hot with fluffy basmati rice—the grains soak up the luscious sauce and make every spoonful a delight. Or, go the classic route with warm, pillowy naan for scooping up all the curry. Add a quick cucumber raita or a simple salad for a feast fit for any night.
Creative Ways to Present
To shake things up, try ladling the curry into individual bowls and topping with roasted cashews or fried shallots for crunch. For a fun party plate, serve Easy Indian Chickpea Curry in mini cups with toothpicks or alongside lettuce or cabbage leaves for a fresh, hand-held option. However you serve it, this curry is guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
One of the joys of Easy Indian Chickpea Curry is how well it keeps! Let leftovers cool to room temperature, then store in an airtight container in the fridge. It actually tastes even better the next day as the flavors meld together, making it perfect for meal prep.
Freezing
This curry is a freezer superstar. Once cooled, portion it into freezer-safe containers or sturdy zip bags. It will keep its deliciousness for up to three months. Thaw your curry overnight in the refrigerator for best texture and flavor.
Reheating
To reheat, simply transfer to a saucepan and warm over medium-low heat, stirring occasionally. You may want to add a splash of water or coconut milk if the sauce has thickened. Alternatively, microwave individual portions for a couple of minutes, stirring halfway through to heat evenly.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook them until tender before adding to the curry. This gives a slightly firmer texture and extra homemade flair.
How spicy is this curry?
The heat level in this Easy Indian Chickpea Curry is mild to medium, depending on whether you use the optional cayenne pepper. You can easily adjust the spice up or down by changing the amount of cayenne or using a spicier curry powder.
Is it possible to make this curry oil-free?
Yes, you can sauté the onion, garlic, and ginger in a splash of water or vegetable broth instead of oil. While this changes the richness slightly, all the flavor will still shine through!
Can I add other vegetables?
Definitely! This recipe is wonderfully adaptable. Stir in fresh spinach, frozen peas, diced bell peppers, or even chunks of cooked potatoes toward the end of cooking for added color, nutrition, and heartiness.
What type of coconut milk is best?
Full-fat coconut milk is ideal for a creamy, silky sauce in your Easy Indian Chickpea Curry. If you want a lighter version, you can use light coconut milk, but you may want to reduce it on the stove a few minutes longer for better thickness.
Final Thoughts
I’m so thrilled to share this Easy Indian Chickpea Curry with you! It’s the kind of recipe that brings comfort, warmth, and a burst of flavor to your table with very little fuss. Whether you need a quick vegan dinner or a dish to wow your friends, you won’t regret giving this curry a spot in your kitchen line-up—so go on, give it a try and let it brighten up your next meal!
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Easy Indian Chickpea Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Easy Indian Chickpea Curry is a flavorful and satisfying vegan dish that comes together in just 30 minutes. With a blend of aromatic spices, creamy coconut milk, and protein-packed chickpeas, this curry is perfect for a quick weeknight dinner.
Ingredients
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Additional Ingredients:
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup coconut milk (full-fat)
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat the oil: In a large skillet or saucepan, heat the vegetable oil over medium heat.
- Cook onion: Add the chopped onion and cook until softened, about 4–5 minutes.
- Add aromatics: Stir in the garlic and ginger, cook for 1 minute.
- Season: Add curry powder, cumin, turmeric, paprika, and cayenne, if using. Stir for 30 seconds.
- Add tomatoes: Pour in diced tomatoes with juices, simmer for 5 minutes.
- Combine: Add chickpeas and coconut milk, season with salt and pepper.
- Simmer: Let the curry simmer for 10–15 minutes until slightly thickened.
- Serve: Serve hot over rice or with naan, garnished with cilantro.
Notes
- For a richer curry, add extra coconut milk or butter.
- Variations: Add spinach, peas, or chopped potatoes for more depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
