Chickpea Curry
Canned chickpeas make this curry a pantry dinner that comes together fast — rinse them well to remove the canning liquid, which can taste metallic. Bloom the spices in hot oil before adding any liquid to unlock their full flavor. Coconut milk rounds out the heat and adds body. Serve this with Herb Rice Pilaf.
Indian · Vegan • 30 min
Ingredients
- 2 tablespoons neutral oil (canola or vegetable)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) full-fat coconut milk
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Juice of ½ lemon
- Cooked basmati rice and warm naan, for serving
- Chopped cilantro, for garnish
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Steps
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent, 5–7 minutes.
- Add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add curry powder, cumin, turmeric, and cayenne. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 30 seconds.
- Pour in the diced tomatoes with their juices. Scrape up any spices stuck to the bottom of the pot. Simmer for 2 minutes.
- Add coconut milk, chickpeas, salt, and several grinds of black pepper. Stir and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly and the flavors meld, 15–20 minutes.
- Remove from heat. Stir in lemon juice and taste for salt. Serve over basmati rice with warm naan. Top with cilantro.
Tips & Variations
Make Ahead
The curry improves overnight — it's one of those dishes that tastes better on day two. Make the whole dish up to 3 days ahead and reheat gently on the stovetop. The sauce will thicken in the refrigerator; add a splash of water when reheating.
Storage
Refrigerate in an airtight container for up to 5 days. Freezes well — portion into containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a pot over medium-low heat.
Substitutions
Light coconut milk works but the sauce will be thinner — simmer an extra 5 minutes to reduce. Add 2 cups of fresh spinach at the end for greens. A diced sweet potato added with the tomatoes makes it heartier (simmer an extra 10 minutes). For a non-vegan version, a dollop of plain yogurt on top is traditional.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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