YumVerseEats
30-Minute Meals
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.
Ingredients
Protein
• 2 cans (16 oz) chickpeas, drained and rinsed
Seasoning
• 1 yellow onion, diced
• 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
• 1 (13.5 oz) can full-fat coconut milk
• 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.
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.
Ingredients
Protein
• 2 cans (16 oz) chickpeas, drained and rinsed
Seasoning
• 1 yellow onion, diced
• 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
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp curry paste (red or yellow)
• 1 can (14 oz.) tomatoes, crushed
Storage & Reheat
Store:
Store in airtight container up to 4 days.
Reheat:
Reheat gently in the microwave.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
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.
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.
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