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Creamy Chickpea Curry
This creamy chickpea curry is rich, warmly spiced, and weeknight-easy. Serve it over rice with naan if you’ve got it—comfort food with a short ingredient list.
RECIPE AT A GLANCE
10
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Canned chickpeas and a simple simmer keep it easy.
Quick Fixes
Too thin: Simmer uncovered 5 extra minutes. Mashing a handful of chickpeas against the pot also thickens the sauce naturally.
Spices tasting raw: Toast spices in oil for 60 seconds before adding liquid — this step makes a significant flavor difference.
Ingredients
Protein
Seasoning
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• ½ a red chili
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp ground turmeric
Sauce
• 2 tbsp curry paste (red or yellow)
• 1 can (14 oz.) tomatoes, crushed
How to Make It
1
Peel and chop the onion, garlic, and ginger. Finely dice the chili, removing the seeds for less heat.
2
Heat the olive oil in a wide non-stick pan over medium heat.
3
Sauté the onion (until soft) then add garlic, ginger, and chili. Cooking for 2 minutes, stirring regularly, until the onion starts to brown.
4
Simmer adding the curry paste and black pepper, stir through, and cook for 30 seconds. Keep stirring so the paste doesn't burn.
5
Drain and rinse the chickpeas and add them to the pan along with the chopped tomatoes and coconut milk. Mix well — any lumps of coconut fat will melt into the sauce.
6
Stir in the lime juice and turmeric, salt, coriander, and cumin to the pan bring to a simmer.
7
Reduce heat to low and cook 15 to 20 minutes until sauce has thickened.
8
Taste and adjust seasoning — more chili for heat, more lime for zing, more tamari for depth, or 2–3 Tbsp water if the flavor is too strong.
Store
Store in airtight container up to 4 days.
Reheat
Reheat gently in the microwave.
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Avo's Tip
Toast spices briefly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Is it vegan?
Yes.
Can I make it spicier?
Add chili flakes.
Can I use dried chickpeas?
Cook first.
Creamy Chickpea Curry
Ingredients
—
—
2 cans (16 oz) chickpeas, drained and rinsed
—
—
1 yellow onion, diced
—
—
2 cloves garlic, minced
—
—
1 (13.5 oz) can full-fat coconut milk
—
—
2 tbsp curry paste (red or yellow)
—
—
1 tsp fresh ginger, grated
—
—
1 tbsp olive oil
—
—
1 tbsp fresh lime juice
—
—
½ a red chili
—
—
1 can (14 oz.) tomatoes, crushed
—
—
½ tsp salt
—
—
½ tsp ground black pepper
—
—
1 tsp ground turmeric
Instructions
1
Peel and chop the onion, garlic, and ginger. Finely dice the chili, removing the seeds for less heat.
2
Heat the olive oil in a wide non-stick pan over medium heat.
3
Sauté the onion (until soft) then add garlic, ginger, and chili. Cooking for 2 minutes, stirring regularly, until the onion starts to brown.
4
Simmer adding the curry paste and black pepper, stir through, and cook for 30 seconds. Keep stirring so the paste doesn't burn.
5
Drain and rinse the chickpeas and add them to the pan along with the chopped tomatoes and coconut milk. Mix well — any lumps of coconut fat will melt into the sauce.
6
Stir in the lime juice and turmeric, salt, coriander, and cumin to the pan bring to a simmer.
7
Reduce heat to low and cook 15 to 20 minutes until sauce has thickened.
8
Taste and adjust seasoning — more chili for heat, more lime for zing, more tamari for depth, or 2–3 Tbsp water if the flavor is too strong.
10
min
active
30
min
total
4
servings
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