Easy Chickpea Curry

This chickpea curry is a more healthful version of your typical meat-based curry. Not only is it very easy and quick to make, it’s easily made vegan, making it a great plant-based option.

What You Need to Make It

To make this curry you’ll need things like chickpeas, tomato paste, garam masala, and your favorite curry powder.

I used canned chickpeas for this, but you can use cooked-from-dry as well. If using dry, you’ll probably need about 3 cups of prepared chickpeas.

If you need to buy tomato paste, I recommend looking for a tube of it rather than a can. While not as cheap, it’s much more convenient and helps minimize waste.

Garama masala is the only ingredient you may have trouble finding. If you can’t find it (or don’t want to use it,) it can be swapped out for more curry powder.

Whether homemade or store bought, your choice of curry powder should work fine here. The one I use isn’t spicy, so if yours is spicy, you may need to adjust accordingly.

How to Make Chickpea Curry

1. The first step in making this chickpea curry is blooming the spices and cooking the tomato paste. Of course, you’ll want some melted butter in there as well.

2. You’ll then add the chickpeas and coconut milk and simmer everything to even out the flavors. It also helps the curry thicken and keeps it from being too watery.

3. After simmering, you’ll add a bit of lime juice to brighten things up, and it’s ready to serve.

What to Serve With Chickpea Curry

Rice is a great serving option, but it would also be great served on its own. For something a bit unconventional, pasta isn’t a bad idea.

You could also double down the health angle with a nice side salad.

How to Make It Vegan

To make this vegan, you’ll need to swap out the butter and worcestershire sauce.

For the butter, I recommend using coconut oil. For the worcestershire, liquid aminos should do the trick.

Of course, your favorite vegan substitutes would also work.

Can You Freeze Chickpea Curry?

Yes, this chickpea curry freezes well! To freeze, simply let it cool before dividing and freezing. You could freeze all of it at once, but then you’d have to thaw it all at once, too.

What You Can Add to It

There are plenty of things you can add to shake up this curry. Vegetables are the obvious choice; I think both zucchini and/or onion would work great in this.

Something like chicken or pork would be nice as well, but you’d want it in small, chickpea-esque pieces.

Final Thoughts and Other Posts

If you like this recipe for chickpea curry, consider sharing this post with friends and family. You can also check out my recipe for curried chicken and rice.

For even more recipes, you can follow me on WordPress and Pinterest, which will alert you of my new posts. My next post will be a recipe for chicken with tomatoes and green chiles. If that sounds good to you, be sure to follow 🙂



2 Tbsps unsalted butter, 28 grams

1 tsp kosher salt, 6 grams

1 Tbsp tomato paste, 15 grams

1 Tbsp curry powder, 8 grams

1/2 Tbsp garam masala*, 4 grams

1/2 Tbsp Worcestershire, 7 grams

2 15-oz cans of chickpeas, drained and rinsed

1 15-oz can lite coconut milk

1/4 of a lime, juiced**


Preheat a large pan over medium-high heat. Melt the butter, add the tomato paste and spices*** and cook for 1-2 minutes.

Add the worcestershire, chickpeas, and coconut milk. Bring to a simmer, reduce the heat, and simmer for at least 10 minutes.

Add the lime juice after simmering, then you’re ready to serve.


* If you don’t have or can’t find garam masala, you can use an equal amount of curry powder.

** Depending on the size of your limes, this may vary. You’ll probably want between 1-2 tsps of juice – or simply add it at the table.

*** This would be the salt, curry powder, and garam masala.

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