Easy Chickpea Curry Recipe
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.
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!
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.
About the 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!
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.
Let’s talk about how to make chickpea curry, shall we?
Mike’s Easy Chickpea Curry Recipe Steps
First, 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 boil then reduce the heat.
Simmer and continue to cook for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.
Stir in the chickpeas (aka garbanzo beans) 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. Basmati rice is great here.
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.
Recipe Notes and Variations for Chickpea Curry
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.
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 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!
Here are some common questions I’ve heard about this recipe and other curries.
What are the Differences Between Red Curry and Yellow Curry?
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.
How long does curry last in the fridge?
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 DISHES
- 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 Shrimp Curry
- Red Lentil Curry
- Green Curry
- Sweet and Spicy Cashew Chicken
- Curry Recipes
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.
Easy Chickpea Curry Recipe
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
Nutrition
29 comments
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Delicious curry, have some leftovers is it possible to freeze it successfully??
Anne, yes, you can freeze it. It might change the consistency a bit, but definitely good for saving. Glad you enjoyed it.
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’!
Glad you enjoyed it! Thanks!!!
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.
Thanks, Debra! Super happy you enjoyed it! One of my favorites for sure.
So easy and absolutely delicious. Restaurant quality recipe. I added cauliflower to mine. I will be making this dish often.
Great to hear, Carol! Super happy you enjoyed it. Thanks!!
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!
Great to hear, Andrea! Thanks for the comments. See you around the site!
Very Nice, this was dinner today, we loved it. Defintly going to cook it again!
Love from Norway
Thanks, Nina! Super happy you enjoyed it! Cheers to Norway! =)
This was so good! I did not have a jalapeno so I substituted sriracha sauce and I added red curry sauce. Yum!
Thanks, Elfriede! Very nice! I love the substitutions. Perfect! Glad you enjoyed it.
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!
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.
Fantastic! The flavors were just wonderful!
Thanks, Jean! Glad you enjoyed it! I love this one.
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.
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.
Awesome, I’ll give it a try. Thanks dude!
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!
I’m glad you enjoyed it, Micheline.
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!
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!
Hi. This looks lovely! Can you please tell us the brand of curry powder and curry paste you use.
Many thanks
Kerry
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.
Which curry paste used in this receipe ??
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/