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Chickpea Curry

This easy Chickpea Curry recipe is bursting with flavor and packed with vegetables, spices, and protein. It's gluten free, vegan, and plant based, and all made in just one-pot!

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 5
Calories: 271 kcal
Course: Main Course
Cuisine: Indian , Thai

Ingredients

  • 2 Tablespoons coconut oil , or vegetable oil
  • 1 large onion , diced
  • Pinch baking soda (to carmelize onions quickly)
  • 4-5 cloves garlic , minced
  • 2 Tablespoons fresh minced ginger
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon mustard seed
  • 1/2 teaspoon crushed red pepper flakes
  • 2 Tablespoons tomato paste
  • 2 14 oz cans diced fire-roasted tomatoes , or regular diced tomatoes
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon Turmeric
  • ½ teaspoon sea salt , or more to taste
  • 2 16 oz cans chickpeas , drained and rinsed
  • 1 teaspoon cornstarch
  • 1 13.5 oz can unsweetened coconut milk
  • 1 1/2 cups chopped fresh cilantro
  • fresh lime juice , of one lime
Serve with:
  • Hot cooked basmati rice , for serving
  • Naan
  • Raita or Tzatziki , optional

Instructions

    Cup of Yum
  1. Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).
  2. Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
  3. Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.
  4. Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.
  5. Meanwhile, cook rice according to package instructions.
  6. Taste curry and adjust seasonings as desired, if needed.
  7. Squeeze fresh lime juice on top. Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.

Notes

  • To Add More Veggies: Add 2-3 cups of any of the following: baby spinach, chopped kale, chopped cauliflower, halved snap peas, sweet potatoes, or bell pepper slices– added at the same time as diced tomatoes
  • Make Ahead Instructions: This easy chickpea curry is great to make ahead of time and just reheat. Keep rice and curry in separate containers in the fridge for up to 5 days.
  • Freezing Instructions: Portion into a freezer safe container or bag and store in the freezer for up to 2 months.
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Nutrition Information

Calories 271kcal (14%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 26g (40%) Saturated Fat 22g (110%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Sodium 305mg (13%) Potassium 396mg (11%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 488IU (10%) Vitamin C 8mg (9%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 26g 40%
Saturated Fat 22g 110%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Sodium 305mg 13%
Potassium 396mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 488IU 10%
Vitamin C 8mg 9%
Calcium 41mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.