Chickpea Curry

Content… Easy and Flavorful Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Hearty Chickpea Recipes to Try Watch How to Make It

Vegan Chickpea Curry for an Easy, Flavorful Dish

What we’re going for with this coconut chickpea curry is a vegan main course that satisfies hunger better than meat. Bland is not a good thing in a meal. So, we’re creating complex flavors that meld well together. Coconut milk delivers a rich, creamy texture that softens the highly seasoned, spicy curry so it’s not overpowering.

And while this goodness will taste like you’ve been standing over the stove for hours, it only takes 30 minutes or less (thanks to canned chickpeas). You can tell by the beautiful aroma that you’ve achieved a joyful blend of flavors.

This chickpea and potato curry has an out-of-this-world blend of flavors without the hassle. Even if you’re not vegan or on a special diet, you’ll love adding it to your weekly rotation. This recipe is healthy, tasty, and so easy. What’s not to love?

Recipe Ingredients

1. Seasonings – Onions and garlic provide a delicious flavor base. Thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper give this dish its signature intense flavor and aroma. Cayenne powder will give you an extra kick of heat.
2. Potatoes – A classic curry ingredient, potatoes add texture.
3. Liquids – Broth (vegetable or chicken) or bouillon powder and water create a savory sauce. Full-fat coconut milk makes the curry smooth and creamy. You can omit the broth and the bouillon powder and use water in a pinch.
4. Chickpeas – The main ingredient, chickpeas, adds protein, fiber, and a delightful nutty flavor. I usually use canned, but sometimes I make a huge batch and freeze extra for this recipe. (1½ cups dried chickpeas should be plenty to replace two 15-ounce cans.)
5. Garnishes – Green onions add flavor and color. Add an aromatic finishing touch with parsley or cilantro.

How to Make Chickpea Curry

• Curry Flavors – Heat the oil in a large saucepan, and add onions, garlic, thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper. Stir occasionally for 2-3 minutes until the onion is translucent. (Photo 1)
• Potatoes – Add the potatoes, stir, and sauté for 2-3 more minutes.
• Sauce – Add vegetable stock as needed to prevent any burning.
• Assemble – Next, add the canned chickpeas, cayenne pepper, green onion, coconut milk, vegetable (or chicken) bouillon, and broth. Bring to a boil and let simmer until the sauce thickens; it might take 18-20 minutes. Throw in some cilantro or parsley, adjust to taste with sea salt and pepper, and adjust stew consistency. Serve warm. (Photo 2)

Recipe Variations

1. Spice shortcut. I know the spice list can look long, but you can take a shortcut by replacing the allspice, nutmeg, smoked paprika, cumin, and white pepper with an extra tablespoon or two of Jamaican curry powder.
2. Veggie add-ins. Add baby spinach, broccoli, cauliflower florets, chunks of sweet potatoes, bell peppers, or carrots for a healthy one-pot meal. A little of all of the above would be delicious. 😉
3. Other legumes. Replace the chickpeas with lentils, black beans, butter beans, or white beans. Or add a mix of them that has already been cooked.
4. Garnishes. Optional toppings include fried onions, toasted cashews, and a squeeze of lemon or lime juice.
5. Chicken chickpea curry. Add cooked chicken to the curry at the same time as the chickpeas for additional protein.
6. Meaty additions. Add cooked beef or pork to the curry with the chickpeas for additional protein. Shrimp should be added a few minutes before serving so it heats through without overcooking.
7. Seasonings. You can omit the nutmeg if you don’t have it on hand. Add more curry powder and cayenne for more heat, or cut back on it for a milder version.
8. Dried chickpeas. Soak the dried chickpeas overnight (8-12 hours) in cold water, drain, add fresh water, and simmer for about an hour. Add salt to taste and simmer until they’re tender. Use as you would canned chickpeas.
9. Chana masala. My version is an African curry sauce twist on the Indian flavors, but for chana masala, saute onion and garlic in some ghee. Then add cumin, ground turmeric, coriander, chili peppers, ginger, and a tablespoon of garam masala, and toast until aromatic. Toss in diced tomatoes, vegetable broth, and soaked dried chickpeas, and cook until the chickpeas are done.
10. Sweet potato chickpea curry. Replace the potatoes with sweet potatoes for a paleo-friendly curry recipe.

Tips and Tricks

1. If the sauce is too thick for your taste, add extra broth or water. If it’s too thin, gently simmer it for a few extra minutes until it thickens.
2. For the silkiest, smoothest sauce, use full-fat coconut milk. However, you can use low-fat if you’re cutting calories, and it will still be delicious.
3. For busy weeknights, make this dish in a slow cooker. Cook for 7 hours on low or 3-4 hours on high. Top with parsley or cilantro right before serving.

Make-Ahead and Storage Instructions

This savory chickpea curry is an awesome make-ahead meal prep. It lasts 3-4 days in the fridge and 3-4 months in the freezer. (The same goes for leftovers.) The next day, this vegan stew tastes even better. Leftovers also make a great addition to a curried chickpea salad the next day.

Thaw frozen chickpea curry in the refrigerator overnight. Heat it back up in a saucepan on the stove or nuke it in the microwave until hot.

What to Serve With Chickpea Curry

Serve this savory curry hot off the stove over a bed of white rice, basmati rice, or quinoa. A side of homemade flatbread is perfect for soaking up every drop of the tasty sauce! A light and crunchy side dish, such as pineapple coleslaw or cucumber and onion salad, also pairs well with this curry. Top off the meal with a refreshing mango lemonade.

More Hearty Chickpea Recipes to Try

1. Falafel
2. Hummus
3. Moroccan Couscous
4. Mediterranean Chickpea Salad
5. Curry Chickpea Stuffed Sweet Potatoes

Watch How to Make It

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