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Home » Easy Chickpea Curry Recipe

Easy Chickpea Curry Recipe

by Mike Hultquist · May 17, 2019 · 51 Comments

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This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with chickpeas, spices and coconut milk. On the table in about 20 minutes.

Chickpea Curry Recipe

How to Make Coconut Chickpea Curry

I have an easy coconut chickpea curry recipe today for you, my friends. There are days when we are all in a hurry and we just don't have much time to cook. That doesn't stop us from wanting spicy food, though. Right?

Of course not!

We want spicy food with big flavor in a hurry. We want it now! This particular recipe will most definitely deliver on that desire.

We're talking my Easy Chickpea Curry recipe, and it's going to become a new go-to in your recipe collection. It's chickpea curry in a hurry!

Chickpea Curry in a pan

This is a vegetarian and vegan curry recipe, though it's easy to customize. You can add in chicken if you'd like, as well as shrimp or even lamb for a non-vegan option.

Let's talk about how to make chickpea curry, shall we?

Chickpea Curry, so vibrant and flavorful

Chickpea Curry Ingredients

  • Oil. For cooking. Use olive oil or coconut oil.
  • Vegetables. Onion, green onion, garlic, ginger, chilies. For the chilies, I'm using jalapeno and serrano, but you can use milder chilies to your preference.
  • Spices. Curry powder, paprika, salt and ground black pepper.
  • Curry Paste.
  • Coconut Milk. Use full fat for more flavor.
  • Chickpeas. I'm using canned, drained and rinsed.
  • For Serving. Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chili flakes

How to Make Chickpea Curry - the Recipe Steps

Oil. First, heat a large pan or wok to medium-high heat and add 1 teaspoon oil.

Cook the Vegetables. Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.

Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.

Curry Spices and Curry Paste. Add in the curry powder, paprika, and salt and pepper to taste. Give it a stir.

Stir in the curry paste and cook it for a minute.

Coconut Milk. Add your coconut milk and stir. Bring to a boil then reduce the heat.

Simmer the Curry. Simmer and continue to cook for 10 minutes or more to let the flavors develop, stirring occasionally. The curry sauce will thicken up a bit.

Processing Tip. You can process the sauce in a food processor at this point if you'd like a smoother sauce, or just continue.

Add the Chickpeas. Stir in the chickpeas (aka garbanzo beans) and warm them through for 5 minutes. Season with salt and pepper to taste.

Serving Chickpea Curry

Serve the easy chickpea curry over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.

Top with fresh cilantro or parsley, lime wedges, spicy chili flakes. Basmati rice is great here. It's a lot like chana masala.

BOOM! Done! Super easy, right? Quick and easy recipes are the best. Hey, we're busy today! I get it.

Refer to the video in the recipe card. It details all the steps to make the chickpea curry. I hope it helps! I love a good coconut curry.

Chickpea Curry in a pan, with a serving spoon

Recipe Tips and Notes

Recipe Variations

This is probably my favorite easy chickpea curry for the sheer simplicity of it. But if you're super hungry and want to vary it up, this particular recipe is perfect to use as a base.

Consider adding a meat to the recipe. I've made this with chicken, lamb and pork and it always comes out flavorful. Consider shrimp as either an add on or to swap in. I love this recipe with shrimp. The combination of both shrimp and chickpeas is flavorful and still low calorie.

Adding Shrimp. To add shrimp, simply tuck the raw shrimp (peeled and deveined) into the sauce and simmer 5-10 minutes, until cooked through. Cooking time can vary depending on the size of the shrimp.

Vegan and Vegetarian Options. If you'd like to keep it vegan, try sweet potato, eggplant or lentils. You can easily slip in broccoli or some green leafy vegetables like spinach or kale. It's also tasty with tofu.

Add Tomatoes. Add diced tomatoes for another spin. Tomatoes are commonly used in curries and I enjoy them.

To be honest, you can pretty easily include any number of vegetables you'd like to use up. Zucchini, anyone? Of course!

Peppers and Spices

This recipe calls for both curry paste and curry powders, as well as a jalapeno pepper and serrano pepper. The curry paste and curry powder can be found at most supermarkets, though you may need to seek them out at a specialty store.

It's worth it, though, to have them in your collection of ingredients. Or you can just make your own curry paste like I do.

Any curry paste will do, whether it is green, yellow, or red curry paste. However, each will have its own flavor profile. I prefer to use either red or yellow curry paste, depending on my mood.

I used my own Yellow Curry Paste Recipe here, as well as this simple curry seasoning blend, though there are many to choose from. Garam masala is a popular addition, though I didn't use any here. I've opted for the double whammy of curry paste and curry powder. It's just the right combination for me.

Hey, spice is life! Try as many as you can!

Heat Factor / Making Spicy Curry

I like to spice up my curries by adding in hotter chili peppers, like a habanero pepper or two, maybe a ghost pepper. You can adjust the seasonings and peppers to your own personal preferences.

If you're looking to keep it on the milder side, skip the serrano and stick with the jalapeno, or just use a mild bell pepper. You'll still get some wonderful flavor without all the heat.

Here are some common questions I've heard about this recipe and other curries.

What are the Differences Between Red Curry and Yellow Curry?

Yellow Curry Paste on a spoon

The biggest differences between red curry and yellow curry is the heat level and choice of peppers. Red curries tend to be hotter than yellow curries, and use spicier red peppers as their base.

Yellow curries usually use milder chili peppers, and the inclusion of turmeric offers its vibrant yellow color.

What are some substitutes for Garbanzo Beans (Chickpeas)?

Garbanzo Beans, aka "chickpeas", are a firm legume, round in shape, about 1/4" thick. If you can't find them for this recipe, or prefer to use another bean, try using any of the following:

  • Butter Beans
  • Lima Beans
  • Cannellini Beans (white kidney beans)
  • Great Northern Beans. 

Curry Storage Information

Curry will last up to a week in the refrigerator if properly stored. Normal time frames for cooked foods last 4-7 days stored in the refrigerator. Store it in a sealed airtight container. 

Just be sure to refrigerate the leftovers as quickly as possible, and never after 2 hours of sitting out.

That's it, my friends! I hope you like it. I love this recipe. In so many ways. It's definitely a creamy chickpea curry. And, it's dairy free.

Try Some of My Other Popular Curry Recipes

  • Chicken Tikka Masala
  • Chicken Korma
  • Chicken Saag
  • Spicy Beef Vindaloo
  • Spicy Thai Curry Chicken Soup
  • Coconut Chicken Curry
  • Khao Soi – Northern Thai Coconut Curry Soup
  • Thai Panang Curry
  • Thai Shrimp Curry
  • Red Lentil Curry
  • Green Curry
  • Sweet and Spicy Cashew Chicken
  • Curry Recipes
Chickpea Curry in a pan, ready to eat

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Chickpea Curry Recipe
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Easy Chickpea Curry Recipe

This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with spices and coconut milk. On the table in about 20 minutes.
Save Recipe Saved!
Course: Main Course
Cuisine: American, Thai
Keyword: curry, recipe, spicy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 367kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.89 from 18 votes
Leave a Review

Ingredients

  • 1 tablespoon olive oil or use coconut oil
  • 1 jalapeno pepper chopped
  • 1 serrano pepper chopped (if desired for extra heat)
  • 1 medium onion chopped
  • ½ cup chopped green onions
  • 4 cloves garlic chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon curry powder I use 2 tablespoons in mine!
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 2 tablespoons curry paste
  • 14 ounces coconut milk
  • 16 ounces prepared chickpeas canned is great
  • Salt and pepper to taste

FOR SERVING: Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chili flakes

    Instructions

    • Heat a large pan or wok to medium heat and add 1 teaspoon oil.
    • Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.
    • Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.
    • Add in the curry powder, paprika, and salt and pepper to taste. Give it a stir.
    • Stir in the curry paste and cook it for a minute.
    • Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.
    • Stir in the chickpeas and warm them through for 5 minutes.
    • Serve the easy chickpea curry over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.
    • Top with fresh chopped cilantro or parsley, lime wedges, spicy chili flakes.

    Video

    Notes

    Heat Factor: Mild-Medium. You’ll get a decent spiciness from this mixture, though the coconut milk tempers it quite a bit. Add in extra serrano peppers or hotter peppers to up the heat factor.
    This recipe is vegetarian/vegan.

    Nutrition Information

    Calories: 367kcal   Carbohydrates: 25g   Protein: 8g   Fat: 27g   Saturated Fat: 19g   Sodium: 334mg   Potassium: 542mg   Fiber: 7g   Sugar: 2g   Vitamin A: 2245IU   Vitamin C: 12.6mg   Calcium: 100mg   Iron: 6mg
    Chickpea Curry Recipe
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, easy/simple/quick recipes, vegetarian

    Reader Interactions

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      Recipe Rating




    1. Sol says

      January 03, 2023 at 7:33 pm

      5 stars
      Wonderful everyone loved it. Thanks!!

      Reply
      • Mike Hultquist says

        January 03, 2023 at 7:48 pm

        Great! Thanks, Sol!

        Reply
    2. Sol says

      January 02, 2023 at 8:27 am

      Looking forward to making this for dinner tonight. Question regarding adding shrimp.

      Do you cook the shrimp first and add it in or have the shrimp cook in the curry dish as it simmers?

      Thanks

      Reply
      • Mike Hultquist says

        January 02, 2023 at 8:37 am

        Sol, you can do it either way. Easiest is to just tuck the shrimp to let them simmer and cook in the pan before serving. Should take 5-10 minutes, depending on the size of the shrimp. Enjoy!

        Reply
        • Sol says

          January 03, 2023 at 7:32 pm

          Thanks, I folded it in to cook for 10-15 minutes and it came out GREAT . THANKS!!

          Reply
    3. alicia houin says

      December 08, 2022 at 4:58 pm

      5 stars
      I added potatoes and spinach..yum!

      Reply
    4. Zumiko Gómez says

      December 01, 2022 at 7:21 am

      5 stars
      Made this recipe for lunch , vegan style , with zucchini, also added some coconut oil .I loved it so much I'm making it again today. Delicious

      Reply
      • Mike Hultquist says

        December 01, 2022 at 7:51 am

        Awesome! Glad you enjoyed it!!

        Reply
    5. Ali says

      October 18, 2022 at 11:51 am

      5 stars
      I looooooo ve this dish, I added 1 1/3 tins of chickpeas and 2 tbsp mango chutney and 1 tsp cornflour mixed with water. Thank you I make this all the time as I’m not vegan but love it.

      Reply
      • Mike Hultquist says

        October 18, 2022 at 2:01 pm

        Nice! Glad you enjoyed it, Ali!

        Reply
    6. Ale V says

      October 04, 2022 at 7:07 pm

      5 stars
      This is the most delicious curry I have ever tried. Made this today for dinner and man! so good!

      Reply
      • Mike H. says

        October 06, 2022 at 5:02 pm

        So happy to hear that you are enjoying it, Ale!

        Reply
    7. Pat says

      July 12, 2022 at 8:04 pm

      What a great recipe! First time try has been a delicious success. I’ll make this again!

      Reply
      • Mike Hultquist says

        July 12, 2022 at 9:32 pm

        Excellent! Thanks, Pat!

        Reply
    8. Amy says

      March 14, 2022 at 9:04 pm

      5 stars
      Made this tonight with a little sub since i was using what I had on hand and forgot to soak my garbanzo beans so I could cook and make this. I ended up using mung dal instead of beans. I just added a cup of dry mung dal and two cups water right before the step of adding the coconut milk. I simmered adding splashes of water as needed till al dente and let most of the water cook out and then added a can of coconut cream (since there was still a little water I went with the cream instead of milk) and let finish cooking till thickened. It was kinda like a loose porridge constance and of so comforting. Served with rice, curry roasted cauliflower, chopped avocado and cilantro. Oh so delicious! The sauce flavor was perfect! Thank you!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 14, 2022 at 9:58 pm

        Awesome, Amy. Very happy you enjoyed it this way! I appreciate you sharing your comments!

        Reply
    9. Sophie says

      March 13, 2022 at 8:48 am

      Hi. I was wondering if you drained and rinse the garbanzo beans? Thanks! Trying it tonight.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 13, 2022 at 8:53 am

        Sophie, yes, drained and rinsed. Enjoy!

        Reply
    10. Kevin Plumley says

      March 10, 2022 at 2:19 pm

      What can I use instead of the yellow curry paste

      Thank Kevin

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 10, 2022 at 2:28 pm

        Kevin, use extra curry powder if you're unable to find curry paste. Or try this Homemade Yellow Curry Paste Recipe: https://www.chilipeppermadness.com/recipes/yellow-curry-paste/

        Reply
    11. Bev says

      December 11, 2021 at 8:15 pm

      5 stars
      My hubby and I loved this dish. Scrumptious and I’ll be making this dish many times over. I served it over steamed rice. Thanks for a great recipe.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 12, 2021 at 9:27 am

        Thanks, Bev! I'm glad you both enjoyed it! Always great to hear.

        Reply
    12. Anne says

      January 23, 2021 at 5:05 pm

      4 stars
      Delicious curry, have some leftovers is it possible to freeze it successfully??

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 23, 2021 at 5:22 pm

        Anne, yes, you can freeze it. It might change the consistency a bit, but definitely good for saving. Glad you enjoyed it.

        Reply
    13. TPomroy says

      October 20, 2020 at 4:18 pm

      Another win from CPM. Super easy to make and a great flavor. I some extra jalapeno and added a little of the homemade chili crisp (from this site) it was bangin'!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 21, 2020 at 5:57 am

        Glad you enjoyed it! Thanks!!!

        Reply
    14. Debra says

      October 14, 2020 at 11:48 am

      5 stars
      Made this last night and my husband and I were in heaven. Truly delicious and so easy to make!! I added some chicken thighs I had leftover from the night before, a few potatoes and fresh spinach.
      This is such a versatile recipe. Thank you so much this will become a favorite in our house.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 14, 2020 at 11:56 am

        Thanks, Debra! Super happy you enjoyed it! One of my favorites for sure.

        Reply
    15. Carol says

      August 12, 2020 at 10:54 am

      5 stars
      So easy and absolutely delicious. Restaurant quality recipe. I added cauliflower to mine. I will be making this dish often.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 12, 2020 at 11:59 am

        Great to hear, Carol! Super happy you enjoyed it. Thanks!!

        Reply
    16. Andrea Rogers says

      June 08, 2020 at 11:04 am

      5 stars
      Recently transitioning to a pescatarian diet and was EXTREMELY happy to find the recipe on Pinterest. It is DELISH and provides food for several days. I added red and yellow and orange bell peppers as well as fresh cilantro to the end and it just tastes so amazing. Doesn’t make me miss meat at all and the flavors are so robust and yummy. Thank you so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 08, 2020 at 1:27 pm

        Great to hear, Andrea! Thanks for the comments. See you around the site!

        Reply
    17. Nina says

      March 24, 2020 at 10:48 am

      5 stars
      Very Nice, this was dinner today, we loved it. Defintly going to cook it again!
      Love from Norway

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 24, 2020 at 11:19 am

        Thanks, Nina! Super happy you enjoyed it! Cheers to Norway! =)

        Reply
    18. Elfriede says

      March 03, 2020 at 6:14 pm

      5 stars
      This was so good! I did not have a jalapeno so I substituted sriracha sauce and I added red curry sauce. Yum!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 04, 2020 at 7:53 am

        Thanks, Elfriede! Very nice! I love the substitutions. Perfect! Glad you enjoyed it.

        Reply
    19. Jen Morgan says

      February 29, 2020 at 10:28 am

      Your recipe looks delicious! However, I have dairy sensitive people AND a coconut allergy in my house. Do you have any suggestion as to how I could attain that level of creaminess without either? What could I use?

      Thanks so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 01, 2020 at 9:15 am

        Jen, I would look into something like soy milk, almond milk or a similar product for dairy free. Let me know how it turns out for you.

        Reply
    20. Jean says

      February 21, 2020 at 4:57 pm

      5 stars
      Fantastic! The flavors were just wonderful!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 21, 2020 at 5:03 pm

        Thanks, Jean! Glad you enjoyed it! I love this one.

        Reply
    21. Kevin says

      January 14, 2020 at 5:36 am

      Yikes! 95% of daily saturated fats in one serving? Where does all the fat come from? Was excited to make this, probably still will but not very often.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 14, 2020 at 7:38 am

        Kevin, most of the saturated fat is in the coconut milk. Look for a low-fat coconut milk brand as a substitute. Let me know how it turns out for you.

        Reply
        • Kevin says

          January 14, 2020 at 2:06 pm

          Awesome, I’ll give it a try. Thanks dude!

          Reply
    22. Micheline says

      December 30, 2019 at 1:32 pm

      4 stars
      At first it tasted like powdered spices so I added a splash of lemon juice and 2 tablespoons of tomato paste, then it was perfect! I also added garam masala spice and fresh cilantro! Yum!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 30, 2019 at 4:06 pm

        I'm glad you enjoyed it, Micheline.

        Reply
    23. Gaines says

      May 24, 2019 at 11:53 am

      5 stars
      I just made this today, and it's really good! I doubled the recipe and added a medium-sized ratalu (also called purple yam- tastes like yuca) I got at an Indian grocery store instead of another can of chickpeas. I added that in with the coconut milk to let it simmer until tender before adding the chickpeas. I used some jarred red curry paste, and it was very good, but I want to try your curry paste recipe. I also added a couple of teaspoons of tamarind concentrate that I saw at the store which added a bit of sweetness and tang. The heat was good with the serrano and jalapeño, warm, but I didn't have to take breaks, haha.
      Found your website from the Poblano Cream Sauce recipe, it's great!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 24, 2019 at 1:16 pm

        That's great, Gaines. Glad you found me! I love the addition of the ratalu. It's a nice way to mix it up. I appreciate the rating!

        Reply
    24. Kerry says

      May 18, 2019 at 7:00 pm

      5 stars
      Hi. This looks lovely! Can you please tell us the brand of curry powder and curry paste you use.
      Many thanks
      Kerry

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 19, 2019 at 11:16 am

        Thanks, Kerry. I use a couple different homemade curry powder recipes (here is my Homemade Vindaloo Curry Powder Recipe) and I usually make my own Curry Paste Recipe, depending on the type of curry I'm making. There are so many brands to choose from, though.

        Reply
      • Manish shah says

        February 04, 2020 at 1:13 am

        Which curry paste used in this receipe ??

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          February 04, 2020 at 8:01 am

          Manish, try my yellow curry paste recipe, though you can use any of your own favorites. Of course flavors will vary, depending on the chosen curry paste. https://www.chilipeppermadness.com/recipes/yellow-curry-paste/

          Reply

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