Craving an Indian restaurant-style curry without tons of extra work? Then you’ll love this Chickpea Curry! It’s a creamy, generously-spiced one-pot meal with gourmet flavors that comes together in under 1 hour.
You can think of this as a creamier spin on chana masala—while this dish still centers chickpeas, we riff a little to achieve a creamier consistency and add a few greens for a complete meal.
In this post:
VIDEO: Watch me make this Chickpea Curry
My lessons in the Indian home kitchen started when I was just a little kiddo standing by my mom’s side as she blitzed buckets of garlic-ginger paste and toasted jars upon jars of homemade spice blends.
This Chickpea Curry combines lessons from traditional Indian cooking with a few modern spins. The result is a one-pot meal that’s somehow both classically Indian and totally unique.
The YouTube video I made to accompany this recipe was a smash hit with over 2 million views on my channel. Check it out to watch me make this recipe.
Ingredient notes
A few of these ingredients might send you to an Indian grocery store or online, but I promise it’s worth it. And for anything you can’t find, I’ve got substitutes.
- Chickpeas. Plain ol’ canned chickpeas will do just fine and add both plant protein and fiber. Of course, if you cook your beans from scratch, this curry will be even better.
- Onions, ginger, garlic, and green chiles. Or, as I call them, the Indian holy quaternity — the base of so many flavorful Indian recipes.
- Whole and ground spices. You can certainly make this recipe using only ground spices (and I’ve included substitutes in the recipe card) but I’d encourage you to try using some whole spices as well (coriander, cumin seeds, curry leaves) for the best flavor!
- Tomatoes. Diced Roma tomatoes and tomato paste form a tag team that provide this Indian curry with its necessary tang.
- Coconut milk. Brings the richness you’d expect from a restaurant-style Indian curry and tempers the heat from the chiles. “Lite” coconut milk or cashew milk can also work, but the texture will be less creamy and the spice less tempered. Or, sub with homemade cashew cream; see FAQ section below.
- Tahini. While it’s not a traditional Indian ingredient, tahini adds a subtle decadence and lovely mouthfeel to this curry without adding a distinct flavor, similar to what almond butter does in my fan favorite lentil curry.
- Fresh herbs. Cilantro and mint offer balance and brightness among the rich and creamy bites. Mint, in particular, brings a lovely cooling accent to the warm spices.
Step-by-step guide
Toast the whole spices. Heat the oil in a skillet over medium-high heat, then add the cumin and coriander seeds. Toss frequently until toasty and darker in color, but don’t burn.
Next, add the curry leaves. If using fresh leaves, immediately cover the pan with a lid to prevent the oil from splattering.
Sauté the aromatics. Add the onions and cook until they begin to develop some color. Pour in a splash of water to prevent browning, then add the garlic, ginger, and chile peppers for 1 to 2 minutes.
Add the ground spices and tomato paste and stir vigorously for about 90 seconds.
Add the tomatoes and their juices to the pan. Let the tomatoes simmer for a few minutes or until they start to break down.
Next, add the chickpeas, followed by the coconut milk, water, and tahini. Bring the mixture back up to a simmer, then cover the pan.
Stir the chopped greens into the curry when it’s done simmering. Add the garam masala when the leaves have wilted.
Off of the heat, add the lemon juice, cilantro, and mint. Give it a taste and adjust the flavors as needed. Serve with basmati rice or homemade naan, then enjoy!
Tips for making this recipe
Prep in advance
Get the curry on the table even faster by dicing the onion, dicing the tomatoes, and prepping the aromatics (garlic, ginger, chiles) 1 or 2 days ahead of time. Store them in separate containers in the fridge.
In addition, mix the ground spices together and store the mixture in a ziploc bag or jar on your counter. With the prep out of the way, dinner will be ready in 35ish minutes.
Always multitask
Rinse and slice the greens while you wait for the chickpea curry to simmer. Once they’re added in, chop the cilantro and mint. And while the onions cook, measure out your ground spices.
Shortcuts (if you need ’em)
This is a flexible dinner recipe with a few shortcut options:
- Buy pre-washed baby spinach or baby kale instead of the Swiss chard or kale. Cook for 1 to 2 minutes until wilted;
- Use half of a 14-ounce can of diced tomatoes instead of dicing fresh tomatoes by hand.
- Use pre-ground coriander and cumin instead of whole spices (see recipe card Note 1).
Chop the greens finely
There’s nothing worse than an unusually large, hard-to-manage piece of kale or Swiss chard among an otherwise easy-to-eat curry. To avoid this, slice the greens into very fine pieces. I slice them like I chiffonade basil: roll the leaves up, then slice into thin strips.
PS: If your bunch of greens is large, you will need to add more salt, as dark leafy greens absorb a lot of flavor!
Seek out curry leaves
This recipe is extraordinary with fresh curry leaves, so if you have an Indian grocery store, please seek these out. You can freeze leftover curry leaves for another time.
If you don’t have access, try to get some dried curry leaves online. They don’t have as much flavor, but are still delicious.
When added to hot oil, fresh curry leaves bubble up rapidly. To prevent oil splattering, stand back when you add them and immediately cover the pan.
Cook for just 20 seconds, then remove the lid (they will be sizzling less by now) and add your onions.
Frequently Asked Questions
Yes, cashew cream makes for a lovely substitute here. To make the cashew cream:
1. Soak ½ cup (70g) of raw, unsalted cashews in water overnight, or do a quick soak by adding them to a saucepan, covering with water, and boiling for 15 minutes. Drain the cashews and rinse well.
2. Add 6 tablespoons (90 mL) of water to a small-capacity high-powered blender (small blender jug, 32 oz / 1L or smaller). Add the cashews, 1 TBSP of freshly squeezed lemon juice, and ½ tsp kosher salt.
3. Blend for about 2 minutes, starting on low and gradually moving up to high speed. Scrape down the sides as you go and blend until it’s completely smooth and no cashew bits remain.
Note: If you only have a large-capacity high-powered blender, you’ll need to double the cashew cream, as there isn’t enough liquid here to blend in a large container. A food processor is a great alternative, but the texture won’t be as silky smooth. Blend the ingredients for approximately 4 minutes.
You can use any tahini brand that isn’t bitter in flavor. However, since the tahini isn’t a main flavor component here like it is in hummus, you’re welcome to be flexible in the brand you use.
In the RPL kitchen, we often use Al Kanater, Beirut sesame paste, and Al Arz.
It’s fairly mild, but it can be as spicy or as mild as you want it to be.
For very mild heat, use 1 serrano pepper (or jalapeño). While these peppers are quite spicy on their own, the coconut milk tempers the heat very well.
If you enjoy heat, use 2 to 3 peppers (3 is my preference for spicy!).
Remember: the white membranes inside peppers have most of the heat. So if you’re uncertain about how spicy it will be, remove some of them to moderate the heat.
The leftovers stay fresh for up to 5 days when stored in an airtight container in the fridge. It also freezes well in about 3 months. I recommend freezing the curry in single-serve portions using Souper Cubes to speed up the defrost.
The leftovers thicken considerably in the fridge. But once you reheat it in a saucepan, it loosens up. If needed, add a splash of water or veggie broth to loosen it more.
Scoop the curry into bowls with cooked white basmati rice (the classic), or brown rice or a whole grain like farro or quinoa. If you have extra time, take every serving over the top with some vegan naan (it’s perfect for sopping up the delicious gravy!).
If you love this vegan Chickpea Curry, please be sure to leave a rating and review below! It’s always much appreciated 🙂 And tag me on Instagram – I love hearing your feedback.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Chickpea Curry
Ingredients
- 2 tablespoons avocado oil or neutral-flavored oil of choice
- 2 teaspoons coriander seeds (Note 1)
- 1 heaping teaspoon cumin seeds (Note 1)
- 15 to 20 fresh curry leaves, or 30 dried curry leaves (optional but recommended, Note 2)
- 1 large yellow or red onion, finely diced
- 6 garlic cloves, minced
- 2- inch piece fresh ginger, minced or grated
- 1 to 3 serrano peppers, diced (1 adds mild heat; 3 for spicy!!)
- 2 tablespoons tomato paste
- ½ pound (227g) Roma tomatoes (2 roma tomatoes), diced
- 2 teaspoons Diamond Crystal kosher salt (Note 3)
- 1 (13.5 oz /400 mL) can full-fat coconut milk (Note 4)
- ½ cup (120 mL) water (Note 5)
- 2 (15 oz /425g) cans chickpeas, drained and rinsed
- 3 tablespoons tahini, well-stirred
- 1/2 teaspoon organic cane sugar, brown sugar, or coconut sugar
- 1 small head of Swiss chard or lacinato kale (Note 6)
- 2 teaspoons garam masala
- Freshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste
- 1 big handful of cilantro leaves and tender stems, chopped
- 1 big handful of fresh mint leaves, chopped
Ground Spices
- 1 ½ teaspoons curry powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- ¼ teaspoon ground turmeric
- Lots of freshly ground black pepper
Instructions
- Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch heavy-bottomed sauté pan or medium Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don’t let them burn!Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.
- Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.
- Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.
- Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.
- Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.
- After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.
- Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.
Notes
- I like the subtle crunch of whole spices. If you don’t, grind your spices first or roughly crush with the back of a sturdy mug, cast iron pan, or heavy knife. No whole spices? Use 1 ½ tsp ground coriander + heaping ½ tsp ground cumin with the other ground spices.
- If you have an Indian grocery store, seek out fresh curry leaves, which add incredible flavor. Or order dried curry leaves online. The amount of leaves depends on size. If your curry leaves are large, use the smaller range.
- Since this is a fair amount of salt, I’ve specified the salt I use. For sea salt or Morton’s kosher salt, use less salt, about 1 ¼ tsp. If using table salt, use 1 tsp.
- If you can’t have coconut products, check the FAQ section in the blog post for how to use cashew cream as a substitute.
- if you prefer a looser consistency in curries, use ¾ to 1 cup (180 to 240 mL) water.
- This weighs 7 to 8 oz / 200-230g (stems included). If using more greens, you need to add more salt. You can sub with bagged baby spinach or baby kale (I like to roughly chop before adding it to the curry); it’ll cook in 1-2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
Just made this . Only had one can of chickpeas so substituted the other with diced sweet potato. Has come out amazing the flavours are so good. Going to make your nan bread to go with it.
Thanks. for. another great recipe.
Thank you for your lovely comment, Jackie! It makes us happy to know that you enjoyed the recipe.