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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/creamy-chickpea-curry-recipe/