My simple chickpea curry recipe features juicy chickpeas in a creamy, deliciously spiced and aromatic coconut milk sauce. Make it with pantry ingredients and serve it with rice for a mouthwatering dinner.
Table of Contents
What is south Indian chickpea curry?
I designed this chickpea curry recipe using ingredients that are commonly eaten in the south of India. It's flavored with curry leaves and a simple spice mix of fennel seeds, coriander seeds, cumin seeds, cinnamon and cardamom, which adds unique and bold flavor. The chickpeas bathe in a delicious sauce of coconut milk, also a popular and local ingredient in south India.
If you love Indian food, you are no doubt familiar with chana masala, a north Indian dish. This curry is not chana masala - in fact, I came up with it because I wanted a dish that was quite distinct from chana masala but just as delicious and irresistible. It's so good that everyone I've ever served it to has showered me with compliments and asked for the recipe.
The secret ingredient in this curry - what truly sets it apart - is my special spice mix, which is so easy to make and needs just a handful of spices you likely already have in your pantry if you love Indian food. You can double or triple the spice mix and store it in a jar for up to six months. It can be used to make other Indian dals and curries, but you might just want to save it to make this chickpea curry over and over. 🙂
I have a short video that guides you through this chickpea curry recipe and you can see for yourself how easy it is to make. You can have dinner ready in less time that it takes for takeout to arrive, and the curry tastes better than anything you can order from an Indian restaurant.
This vegan chickpea curry recipe is soy-free, nut-free and gluten-free. Kids love chickpeas and I would often serve them to Jay in my quest to familiarize him with foods from around the world, including this curry. Serve it over rice for a wholesome, filling dinner everyone will enjoy.
Wow Vaishali, You've knocked another one out of the park! The masala is perfect AND this gravy is so good I was was eating it out of the pot by the spoonful. Bravo!
- Kathleen
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Watch how to make chickpea curry
Recipe card
Chickpea curry recipe
Ingredients
- 4 cups chickpeas (canned or cooked. Drain before adding to recipe)
- 1 teaspoon coconut oil (or any neutral oil of choice)
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium onion (finely diced)
- 1 tablespoon ginger garlic paste (or crush together 4 pieces garlic and a 1-inch knob of ginger)
- 2 medium tomatoes (finely diced)
- ½ teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1½ cups water or vegetable stock
- 1 cup full fat coconut milk
- ¼ cup cilantro (chopped)
- Salt to taste
For spice mix
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon fenugreek seeds or methi seeds (fenugreek seeds)
- 2 pods green cardamom pods
- ½ inch cinnamon stick
Instructions
Make the spice mix
- Place all ingredients for the spice mix in a spice grinder or blender. Blend to a fine powder and set aside.
Make the chickpea curry
- Heat the oil in a saute pan or saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
- Add ½ teaspoon salt and saute, over medium heat until onions turn translucent.
- Add the tomatoes, paprika, cayenne, turmeric, and the blended spice mix.
- Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
- Add the chickpeas and salt and stir well to mix. Add 1½ cups of water or vegetable stock.
- Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
- Check salt and add more if needed. Garnish with chopped fresh cilantro and serve hot..
Video
Notes
- If you like a thicker sauce, mash a few chickpeas with a ladle after adding them to the pot.
- To meal-prep, make a large batch of the chickpea curry spice mix and keep it in an airtight jar in a cool, dark place for up to six months. I also recommend keeping a jar of ginger garlic paste in the refrigerator to make cooking Indian meals even easier on weeknights.
Nutrition Information
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Chickpea curry FAQs
I use ½ teaspoon cayenne in this recipe but if that's too spicy for you, you can reduce it. On the other hand, if you like food spicier, add up to 1 teaspoon of cayenne.
Canned chickpeas are great in this recipe, but strain and rinse the chickpeas so the brine doesn't interfere with the flavor of the curry.
Dried curry leaves, although available more easily, have no flavor (much like dried cilantro or dried parsley). If you can't access fresh curry leaves use fresh coriander leaves or cilantro instead and add them to the pot at the same time as you would add the fresh curry leaves.
I recommend making the spice blend for the best flavor, but you can add a tablespoon of your favorite curry powder instead. Taste and add more if needed.
Cauliflower florets and/or potatoes would both be great in this chickpea curry. Add them after step 5 and cook until the veggies are tender before adding the chickpeas. For a delicious curry recipe with vegetables, chickpeas and coconut milk, try my easy vegetable curry, which is ready in under 30 minutes.
Serve chickpea curry with basmati rice or jeera rice and a simple side dish like Bombay potatoes on the side.
Mona says
Oh my god, this is easily the best chickpea curry I've ever eaten, and I've tried quite a few. That spice mix is really incredible. I have now made a big batch because I know I will be making this curry again and again. Thank you for another amazing recipe.
Anonymous says
Hello, if I wanted to make a large batch of the spice mixture to have on hand, how much of that would I add to the recipe? Thanks for any guidance you can provide!
Vaishali says
About 2 tablespoons should do it!
Carol MacDonald says
I can't find curry leaves in my town. Can I substitute curry powder and if so, how much?
Vaishali says
Hi Carol, use cilantro instead. Curry powder is not a good substitute for curry leaves.
Anonymous says
Fantastic quick and full of flavour.
Used a little less water and a little more of each spice.
Thank you!!!
Vaishali says
Awesome, happy you made it!
Robyn says
Just one curry leaf?
Vaishali says
Hi, it says two sprigs, which should be about 24 individual leaves.
Caro says
What a fantastic recipe. We had it for dinner this evening. I didn’t make any modifications (which I often do) and it was wonderful. Many thanks.
Anonymous says
What quantity of the spice mix do I use, please
Caro says
I used 2 dessert spoons (12g) and it was perfect.
TIMOTHY WALSH says
Having been immobilised with gout for two days, I hit upon your recipe, and luckily I had all the ingredients, (tinned mainly) in the cupboard. Thanks for the definitive instructions, advice and layout. It was superb. Will take some round to the daughter & grandson if I improve tomorrow. Best wishes. Tim.
Vaishali says
So happy you tried it, Tim. I hope your daughter and grandson love it too.
Beverley Jacinta Daley says
I have never heard of curry leaf and I don't know if i can find fresh cilantro.
Vaishali Honawar says
Leave them out.
Mau says
This recipe is outstanding! I didn't have curry leaves, but I added cilantro instead ... And red chili peppers, and nigella seeds, which worked out quite well. Thanks for the recipe, I will use it again and again 🙂
Vaishali says
Mau, so happy you enjoyed it!