Servings
Font
Back
Basil Chickpea Curry
5 from 219 votes

Basil Chickpea Curry

Basil Chickpea Curry combines chickpeas simmered in a creamy coconut milk sauce with dried and fresh basil, curry powder, and lime juice. The result is a lightly spiced, fragrant curry with tender vegetables including onion and bell pepper, simmered until flavors meld. This curry offers a pleasing balance of herbaceousness from basil and brightness from lime, suitable for serving alongside rice or naan bread for a satisfying plant-based meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 to 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion diced (about 1/4 cup, sweet
  • 1 bell pepper chopped
  • 3 garlic minced, cloves
  • 2 tablespoons ginger chopped fresh
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ½ tablespoons basil dried
  • 1 tablespoon curry powder or more, if you love it!
  • 1 to 2 chickpeas I like to use 2!, 14 ounce cans, drained and rinsed
  • 1 coconut milk 14 ounce can, full-fat
  • 2 tablespoons lime juice freshly squeezed
  • 1 handful basil chopped (optional, fresh
  • rice for serving
  • naan bread for serving

Instructions

    Cup of Yum
  1. Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
  2. Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
  3. Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
  4. Serve with your favorite rice, naan or just in the bowl by itself!