Fragrant and creamy Chickpea Curry is a vegetarian meal that comes together in under 30 minutes! Made with coconut milk and curry spices, this may become your new favorite weeknight meal.
Love vegetarian meals? This Broccoli Buddha Bowl is packed with protein and flavor, and gluten free too!
Why this Recipe is Best
I have a serious obsession with curries. All those aromatic spices cooked with veggies and protein in one pot. . . how can you go wrong? After eating curry dishes at restaurants for years, I started making my own at home several years ago.
Today’s Chickpea Curry recipe uses the spices and flavors from my some of my favorite curry recipes. Ginger, garlic, cayenne and Garam Masala make this meal rich in flavor and spice. It’s not super hot on its own but we often add crushed red pepper flakes on top for more heat!
A handful of fresh spinach mixed in completes this meal.
Best of all, this is a meal that takes under 30 minutes from start to finish! It also just happens to be vegetarian and gluten free so just about everyone can enjoy it.
What is garam masala?
Garam masala is a blend of ground spices used frequently in Indian cooking. It includes pungent spices like cloves and cardamom–and makes the difference between an “okay” curry and a curry with a major “Wow!” factor.
Many well-stocked grocery stores carry this spice blend now, but if you can’t find it there, it’s well worth a trip to your closest Indian grocer or specialty spice market. You’ll find yourself cooking with it all the time!
Chickpeas–also called garbanzo beans–make the perfect protein for a coconut curry dish. They don’t get mushy like other beans which means they hold up well to the thick and creamy curry sauce here.
My family also just straight up loves the taste of chickpeas. And they’re good for you too!
These legumes are high in fiber, protein and potassium, so you’ll feel good knowing you’re feeding your family something nutritious.
If you’ve got a couple of cans of chickpeas hanging out in your pantry, make this curry! It’s faster than take out and just as delicious as the curries from your favorite restaurants.
Chickpea Curry Recipe
To make this chickpea curry, I used:
- Chickpeas (from a can–drained and rinsed)
- Olive oil
- Onion (chopped)
- Garlic (minced)
- Garam Masala powder
- Ground ginger, cumin and tumeric
- Cayenne pepper
- Coconut milk (canned) – choose UNSWEETENED
- Fresh spinach – swap with kale if desired
How to Make Chickpea Curry
STEP 1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until the onion begins to soften.
STEP 2. Reduce the heat to medium and add the ground ginger, garam masala, cumin, turmeric, crushed cayenne pepper, and salt. Cook for another minute.
STEP 3. Add the chick peas and coconut milk to the skillet and stir well. Bring the mixture to a boil, and then reduce the heat to medium-low. Simmer for 5 minutes.
STEP 4. Stir in the spinach and cook until it has wilted. About 2 minutes. Serve hot and enjoy!
Tips and Tricks
- Garam Masala makes a huge difference in giving the curry its authentic flavor. Don’t skip it if you can help it!
- Sensitive to spice? Reduce the amount of cayenne pepper by half; you can always add more at the end if you need it.
- Be sure to use full fat coconut milk (UNSWEETENED) for this recipe for most creaminess and rich flavor.
- Add more vegetables! Use up some leftover sheet pan roasted vegetables and toss them into the curry!
Leftovers of this curry taste even better the next day! As the spices mingle, the flavor gets even more delicious. Store leftover curry in an tupperware container and reheat it in the microwave for a delicious and easy lunch option.
Curry can also be made in advance and frozen! When you’re ready to eat, thaw in the refrigerator overnight and heat up in skillet or microwave.
If you prefer to use dried chickpeas, cook them first according to package directions and use 3 and 3/4 cups cooked beans in place of the two cans of chickpeas in the recipe.
More No Sugar No Flour Recipes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- 1 teaspoon ground ginger
- 3 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon crushed cayenne pepper
- 1 cup unsweetened coconut milk
- 2 cans (15oz each) chickpeas, drained and rinsed
- 6 cups chopped fresh spinach
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onion and minced garlic. Cook, stirring frequently, until the onion begins to soften.
About one minute.
- Reduce the heat to medium and add the ground ginger, garam masala, cumin, turmeric, crushed
cayenne pepper, and salt. Cook for another minute.
- Add the chick peas and coconut milk to the skillet and stir well. Bring the mixture to a boil, and then
reduce the heat to medium-low. Simmer for 5 minutes.
- Stir in the spinach and cook until it has wilted. About 2 minutes. Serve and enjoy.
Amount Per Serving: Calories: 142Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 307mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 2g
No need to call for takeout! Make your own Chickpea Curry at home in under 30 minutes. This vegetarian dinner is a warming, hearty and flavorful meal you can feel good about serving to your family.