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Chickpea Curry Recipe: Creamy, Flavorful & Easy

Creamy Chickpea Curry made with coconut milk, tomatoes, and warming spices.
Easy one-pot vegan dinner ready with simple pantry ingredients.
Perfect served with basmati rice or warm naan.
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Prep Time 15 minutes
Course Main Course
Cuisine Indian-Inspired

Ingredients
  

  • 2 tablespoons coconut oil or vegetable oil
  • 1 large onion diced
  • Pinch of baking soda
  • 4 –5 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 2 14-ounce cans diced fire-roasted tomatoes
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon sea salt or to taste
  • 2 16-ounce cans chickpeas, drained and rinsed
  • 1 teaspoon cornstarch
  • 1 13.5-ounce can unsweetened coconut milk
  • 1½ cups chopped fresh cilantro
  • Juice of 1 fresh lime

For Serving

  • Hot cooked basmati rice
  • Naan
  • Raita or tzatziki optional

Instructions
 

  • Heat the coconut oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until softened.
  • Reduce the heat to medium and stir in a pinch of baking soda. Continue cooking for about 10 minutes, stirring occasionally, until the onions become deeply caramelized.
  • Add the garlic and ginger and cook for 30 seconds.
  • Stir in the cumin seeds, mustard seeds, and crushed red pepper flakes. Cook for 2 minutes until fragrant.
  • Add the tomato paste and cook for another 3 minutes, stirring frequently.
  • Stir in the diced tomatoes, coriander, garam masala, turmeric, and salt. Scrape up any browned bits from the bottom of the pan.
  • Add the chickpeas and stir well.
  • In a small bowl, whisk the cornstarch into the coconut milk until smooth. Pour it into the pan and stir thoroughly.
  • Simmer uncovered for about 30 minutes until the sauce thickens beautifully. This Chickpea Curry develops even more flavor as it cooks.
  • Taste and adjust seasoning if needed. Finish with fresh lime juice and chopped cilantro.
  • Serve hot over basmati rice with naan and optional raita or tzatziki.

Notes

  • Fire-roasted tomatoes add a subtle smoky flavor.
  • Frozen spinach or kale can be stirred in near the end of cooking.
  • Add extra coconut milk for a milder, creamier curry.
  • Garnish with additional cilantro and lime wedges before serving.