Chickpea Curry Recipe Vegetarian: Easy & Flavorful Dish

Chickpea curry is a beloved dish in vegetarian kitchens worldwide, and for good reason! It’s hearty, flavorful, and packed with protein and fiber, making it a perfect meal for both health-conscious eaters and comfort food lovers alike.

Whether you’re a seasoned cook or just starting out, this easy-to-follow chickpea curry recipe will soon become a staple in your meal rotation. The combination of aromatic spices, creamy tomatoes, and tender chickpeas delivers a rich, satisfying taste that pairs beautifully with basmati rice or warm naan bread.

Best of all, this curry is entirely vegetarian and can be made vegan by using coconut milk instead of cream. It’s a versatile dish that can be customized with your favorite vegetables or spice levels.

If you love hearty, plant-based meals bursting with flavor, you’re going to adore this chickpea curry recipe. Let’s dive in and make something delicious!

Why You’ll Love This Recipe

This chickpea curry is not only delicious but also incredibly nutritious and easy to prepare. Here’s why it stands out:

• Protein-packed: Chickpeas provide a great source of plant-based protein, perfect for vegetarians and vegans.
• Simple ingredients: Pantry staples like canned chickpeas, tomatoes, and common spices make this recipe accessible and budget-friendly.
• Quick to make: Ready in under 40 minutes, it’s ideal for busy weeknights.
• Customizable: Add your favorite veggies or adjust the spice level to suit your taste.
• Comforting and filling: The creamy tomato-based sauce is both satisfying and comforting, perfect for any season.

Ingredients

• 2 tablespoons vegetable oil (or coconut oil for extra flavor)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 1 cup coconut milk (or heavy cream for non-vegan)
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish
• Juice of 1/2 lemon
• Basmati rice or naan bread, for serving

Equipment

• Large skillet or saucepan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Grater (for fresh ginger)
• Serving bowls

Instructions

1. Heat the oil: Place your skillet or saucepan over medium heat and add the vegetable oil. Once hot, add the finely chopped onion. Sauté for 5-7 minutes until the onion becomes soft and translucent.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, making sure not to burn them.
3. Toast the spices: Add ground cumin, coriander, turmeric, garam masala, and chili powder. Stir continuously for about 1 minute to toast the spices and release their aromas.
4. Add tomatoes: Pour in the canned diced tomatoes along with their juice. Stir well and let the mixture simmer for 8-10 minutes, allowing the tomatoes to break down and thicken slightly.
5. Add chickpeas: Add the rinsed chickpeas to the tomato mixture, stirring to combine fully.
6. Pour in coconut milk: Add the coconut milk to the pan, stirring well to create a creamy sauce. Simmer on low heat for another 10 minutes, allowing the flavors to meld together beautifully.
7. Season: Taste your curry and add salt and pepper as needed. Squeeze in the lemon juice for a fresh, tangy kick.
8. Garnish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve hot with basmati rice or warm naan bread.

Tips & Variations

For a heartier meal, add diced potatoes, spinach, or bell peppers during the tomato simmering step.

Adjust chili powder according to your preferred heat level, or add fresh green chilies for extra spice.

Swap coconut milk with cashew cream or regular cream if you prefer a richer texture.

Leftovers taste even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

This chickpea curry pairs wonderfully with fluffy basmati rice or warm, soft naan bread. For a lighter option, serve it with quinoa or cauliflower rice.

You can also enjoy it alongside a fresh cucumber raita or a simple green salad to balance the rich flavors.

Looking to explore more vegetarian delights that complement this dish? Check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more quick and tasty meals.

If you’re in the mood for something sweet after your curry, try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. And for a side that’s just as comforting, our Vegan Bread Machine Recipe for Soft, Delicious Loaves is perfect for soaking up every last drop of curry sauce.

Conclusion

This chickpea curry recipe is a fantastic addition to any vegetarian or vegan meal plan. It’s flavorful, nutritious, and simple enough to whip up on a busy weeknight.

The combination of spices and creamy coconut milk creates a comforting dish that’s both satisfying and wholesome. Whether you’re cooking for yourself, family, or friends, this curry is sure to please even the pickiest eaters.

Don’t hesitate to experiment with the recipe by adding your favorite vegetables or adjusting the spice to your liking. With its rich taste and hearty ingredients, this chickpea curry is a versatile recipe that deserves a permanent spot in your kitchen.

Enjoy the warmth and goodness of this dish, and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chickpea Curry Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and hearty chickpea curry made with aromatic spices and coconut milk. Perfect as a comforting vegetarian meal served with rice or naan.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 large onion, finely chopped”, “3 garlic cloves, minced”, “1 tablespoon fresh ginger, grated”, “1 tablespoon curry powder”, “1 teaspoon ground cumin”, “1 teaspoon turmeric”, “1 can (14 oz) diced tomatoes”, “2 cans (15 oz each) chickpeas, drained and rinsed”, “1 can (14 oz) coconut milk”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and saut\u00e9 until soft and golden.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, ginger, curry powder, cumin, and turmeric; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add diced tomatoes and cook for 5 minutes until thickened.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas and coconut milk, stir well.”}, {“@type”: “HowToStep”, “text”: “Simmer for 15 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Season with salt to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “15 g”, “carbohydrateContent”: “40 g”}}