Chickpea Curry Recipe Recipe
Simple, vibrant, and richly delicious, this Chickpea Curry is perfect for those busy weeknights when you crave something satisfying yet quick to prepare. Vegan + gluten-free.
How to Make the Best Chickpea Curry Recipe
This Chickpea Curry is the ultimate weeknight dinner solution—ready in just 30 minutes with minimal prep and maximum flavor. The combination of creamy coconut milk, warming spices, and protein-packed chickpeas creates a dish that’s both comforting and nutritious. Best of all, it’s naturally vegan and gluten-free, making it perfect for a variety of dietary needs.
The secret to this curry’s depth of flavor lies in building the aromatic base. Sautéing the shallots, garlic, ginger, and fresh chili with the spices allows them to bloom and release their essential oils, creating layers of warmth and complexity. The coconut milk ties everything together with its rich, silky texture while the lime juice adds a bright finish that balances the earthy spices.
Serve this curry over fluffy jasmine rice with a generous handful of fresh spinach, which wilts beautifully under the warm curry. Don’t skip the fresh herbs—cilantro and mint add a pop of freshness that elevates the entire dish. A squeeze of lime at the table brings everything into perfect harmony.
Chickpea Curry Recipe
Simple, vibrant, and richly delicious, this Chickpea Curry is perfect for those busy weeknights when you crave something satisfying yet quick to prepare. Vegan + gluten-free.
Ingredients
Aromatics
Spices
Main Ingredients
For Serving
Instructions
Preparation
- Set jasmine rice to cook if using.
- In a large skillet over medium heat, add coconut oil and shallots, and sauté for 2 minutes. Add garlic, ginger, jalapeño, yellow curry powder, coriander, cumin, and turmeric. Cook another minute.
Cooking the Curry
- Add salt, chickpeas, coconut milk, and optional cayenne. Bring to a light simmer and cook for 5-10 minutes.
- Turn the heat off, add lime juice and honey. Adjust to taste, adding more lime, honey, cayenne pepper, or salt to create your perfect balance.
Serving
- Serve over rice and baby spinach, top with fresh cilantro and mint and a lime wedge.
Notes
- For a heartier green, swap spinach for chopped chard or kale—just add it a few minutes earlier so it has time to wilt.
- Lemon juice works as a substitute for lime if needed.
- Adjust the jalapeño amount based on your heat preference—start with a quarter and add more to taste.
