Creamy Chickpea Curry Recipe

Introduction

This creamy chickpea curry is a flavorful and comforting dish perfect for a quick weeknight dinner. Packed with aromatic spices and a rich coconut milk base, it pairs beautifully with jasmine rice for a satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 2 cups onions (chopped)
• 4 cloves garlic (minced)
• 1 tablespoon red or yellow curry paste
• 1 can (13.5-ounce) coconut milk (divided)
• 2 cans (15.5-ounces each) chickpeas (drained)
• 2 tablespoons soy sauce
• 1 medium tomato (chopped)
• 1 tablespoon brown sugar (or coconut sugar)
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons cilantro (chopped)
• 4 cups cooked jasmine rice (for serving)

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until they begin to brown. Then add the minced garlic and sauté until soft and fragrant.
2. Step 2: Stir in the curry paste and 1/4 of the coconut milk. Cook while stirring until the curry paste dissolves completely into the mixture.
3. Step 3: Add the drained chickpeas, soy sauce, and the remaining coconut milk. Bring the mixture to a boil, then reduce the heat and simmer for 3 to 5 minutes.
4. Step 4: Mix in the chopped tomato, brown sugar, and lime juice. Let it simmer for an additional 1 to 2 minutes to blend the flavors.
5. Step 5: Remove from heat, stir in the chopped cilantro, and serve the curry over cooked jasmine rice.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or some chopped fresh chili.
• Try swapping chickpeas for cooked lentils or diced potatoes for a different texture.
• Use fresh lime zest in addition to juice for a brighter citrus flavor.
• To make it vegan-friendly, ensure the curry paste contains no shrimp paste or fish sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of chickpeas?

Yes, white beans or black beans work well and will give the curry a different but delicious texture and flavor.

Is this recipe gluten-free?

The curry itself is gluten-free, but be sure to use gluten-free soy sauce or tamari to keep the dish gluten-free.

Creamy Chickpea Curry Recipe

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★★★★★

4.9 from 123 reviews

This creamy chickpea curry is a flavorful and comforting vegan dish that combines aromatic spices, coconut milk, and tender chickpeas. Perfect served over jasmine rice, it offers a rich and mildly spiced curry with a hint of tanginess from lime juice and sweetness from brown sugar. Ideal for a quick weeknight dinner or a cozy meal any day.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

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Base Ingredients

• 2 tablespoons olive oil
• 2 cups onions (chopped)
• 4 cloves garlic (minced)
• 1 tablespoon red or yellow curry paste
• 1 can (13.5-ounce) coconut milk (divided)
• 2 cans (15.5-ounces each) chickpeas (drained)

Flavor Enhancers

• 2 tablespoons soy sauce
• 1 medium tomato (chopped)
• 1 tablespoon brown sugar (or coconut sugar)
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons cilantro (chopped)

For Serving

• 4 cups cooked jasmine rice

Instructions

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until they start to brown, about 5-7 minutes. Add the minced garlic and sauté until fragrant and soft, roughly 1-2 minutes.
2. Dissolve Paste: Stir in the curry paste along with 1/4 of the coconut milk. Cook while stirring until the curry paste is fully dissolved and fragrant, about 2-3 minutes, allowing the spices to bloom.
3. Simmer Chickpeas: Add the drained chickpeas, soy sauce, and the remaining coconut milk to the skillet. Bring the mixture to a gentle boil, then reduce heat and simmer for 3 to 5 minutes, allowing the flavors to meld and the chickpeas to heat through.
4. Finish Curry: Stir in the chopped tomato, brown sugar, and lime juice. Let the curry simmer for another 1 to 2 minutes. Finally, mix in the chopped cilantro for a fresh finish. Serve hot over cooked jasmine rice.

Notes

• Use red or yellow curry paste based on your preferred heat level; red tends to be spicier.
• Brown sugar can be substituted with coconut sugar or maple syrup for different sweetness profiles.
• For a spicier curry, add chopped fresh chili or a pinch of chili flakes along with the curry paste.
• This curry can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
• Jasmine rice provides a fragrant complement, but basmati or any long-grain rice works well too.

Keywords: chickpea curry, creamy curry, vegan curry, coconut milk curry, easy curry recipe, stovetop curry