This creamy chickpea curry with tender garbanzo beans in a richly spiced coconut sauce is perfect for weeknight dinner. You can make it quickly with canned chickpeas and other pantry ingredients, it is vegan and gluten-free, and it makes a delicious meal with basmati rice and/or roti.
Table of Contents
My favorite chickpea curry recipe
Chana masala is delicious. But when I want to eat an Indian chickpea dish that's different but just as tasty, I make this chickpea curry with south Indian ingredients like curry leaves and coconut milk. It has a creamy mouth feel, it's vibrant with the citrusy curry leaves, and it is so easy to make.
To flavor the curry I created a simple blend with just six Indian spices: fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, cinnamon and cardamom. The spice mix has an enchanting mix of sweet, spicy and mildly bitter flavors. It's bold yet subtle, and it comes together quickly. You can double or triple the spice mix recipe and store it in a jar for up to six months to make other Indian dals and curries, but you might just want to save it to make this chickpea curry over and over. 🙂
Once you have the spice mix and cooked or canned chickpeas on hand, the chickpea curry comes together in under 20 minutes. It freezes nicely so it's perfect for meal prep. And it's friendly to all diets because it's soy-free, nut-free and gluten-free.
Kids love chickpeas and my son Jay loved eating this curry with jeera rice. Rest assured, you will be drowning in compliments when you put this on the dinner table! Here's the recipe.
Still using canned chickpeas? Learn how to cook chickpeas at home from scratch using one of four methods in my post on how to cook dried chickpeas. It's so easy to do and you will never go back to using canned chickpeas again.
Recipe card
Chickpea curry recipe
Video
Ingredients
For spice mix
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon fenugreek seeds (methi seeds)
- 4 pods green cardamom pods
- 1 inch cinnamon stick
Other ingredients
- 4 cups cooked chickpeas (you can also use two 15 oz cans of canned chickpeas. Drain out all the liquid.)
- 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
- 2 tablespoons cilantro (chopped)
- Salt to taste
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 the curry warm through.
- Check salt and add more if needed. Garnish with chopped fresh cilantro and serve hot.
Notes
Ingredient notes
- Chickpeas: Canned chickpeas are fine in this recipe but home cooked chickpeas will have better texture and flavor.
- Coconut milk: Use full-fat coconut milk. If substituting lite coconut milk use the full can and reduce the amount of water or vegetable stock in the recipe accordingly.
- Coconut oil: Unrefined coconut oil has a rich, coconutty flavor that works beautifully in south Indian recipes like avial. If you don't have it, use any neutral oil.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
How to make chickpea curry
1: Make the spice mix. My homemade spice mix needs just six whole spices and you don't even need to toast them. Just give them a quick whirl in the blender.
2: Saute cumin and onions. Cumin seeds won't sputter like mustard seeds do; if you wait for them to sputter you will likely burn them. But they will become aromatic and just a little darker when they toast in the oil and that's when you know they are done. Make sure you don't brown the onions. Translucent onions will melt into the curry.
3: Cook the tomatoes and spices. When you cook tomatoes for Indian recipes, it's really important to know when to stop. Tomatoes that are cooked just until they break down will retain some of their sweetness, but for recipes like this chickpea curry you want the tomatoes to cook down really well until they become dark and tart. Adding the powdered spices to the tomatoes as they cook will ensure they, too, cook thoroughly and lose any raw flavor.
4. Add chickpeas and stock. The chickpeas are already cooked so you aren't looking to cook them any more, but you do want them to simmer in the stock for a while so they soak in those flavors from the curry leaves and spices.
5. Finish with coconut milk. It's best to add the coconut milk at the end so it doesn't separate, and then just warm the chickpea curry through without bringing it to a boil before you turn off the heat. I always check to make sure the curry has enough salt because Indian food really does need to be salted adequately for all those flavors to shine through, although that will also depend on how much salt you are used to. Adding a few cilantro leaves to the curry adds a bright, bold, citrusy freshness. If you are someone who finds cilantro tastes like soap, you can use mint instead - it'll be lovely with the coconut and chickpeas.
My pro tips for the best chickpea curry
- Make the homemade spice mix. I designed it so it complements the chickpeas and coconut milk perfectly. The mix takes minutes to make and you don't even need to toast the spices.
- Make the curry thicker: Mash a few chickpeas with a ladle after adding them to the pot. This makes it easier to scoop up the curry with an Indian flatbread like roti or vegan naan.
- Use full fat coconut milk: This will create a creamier curry. However, use just one cup and don't be tempted to add the whole can. Chickpeas and coconut milk are a great flavor combination but too much coconut milk can cancel out other flavors so all you will taste is the coconut.
Recipe FAQs
I use ½ teaspoon cayenne in this recipe but if that's too spicy for you, you can use less. If you would like the curry to be spicier, add up to 1 teaspoon of cayenne.
What sets this chickpea curry apart from a north Indian chana masala is the use of south Indian ingredients like coconut milk and curry leaves and a specially designed spice blend that's quite distinct from chana masala powder, the spice blend used to flavor chana masala. The two curries taste very different but are equally yummy.
Yes, you can use dried curry leaves or substitute two tablespoons cilantro. Add the cilantro to the pot at the same time as you would add fresh curry leaves and use more cilantro for the garnish.
I recommend making the spice blend for the best flavor, but you can add a tablespoon or more of curry powder instead.
You can add small cauliflower florets, frozen green peas, cooked and cubed potatoes or sweet potatoes, and/or a few handfuls of spinach to the chickpea curry. Add the veggies after the tomatoes have finished cooking and let the veggies cook four to five minutes 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 or with an Indian flatbread like roti or naan (see my pro tip above for making the curry thicker). Serve a simple sabzi like Bombay potatoes or green beans sabzi on the side.
Store chickpea curry leftovers in the refrigerator for up to four days. Freeze in a freezer-safe container for up to three months. To reheat, put curry in a saucepan, add water if needed, and heat through on the stove top before serving.
Recipe first posted March 12, 2015.
Yiwei says
This recipe is great! Just made it 🙂 I didn’t have cayenne, coriander, coconut milk or fennel but it turned out real nice! Thanks so much:) will definitely try more of your recipes !!
Vaishali says
So happy you tried!
Joshua Howard says
Hi! I really like your recipes! Yesterday I made this one and it was really amazing. Thank you for the share!
Vaishali says
Happy you tried it!
Brenda Docherty says
Hi I may be wrong but is this titled as "nut free" but you have coconut milk in it is this right
Vaishali says
Coconut is not a nut.
Lyla says
This curry is outrageous!!! I made it for dinner last night and the whole house smelled like heaven. The taste is unbeatable. Served it with rice. Thanks for another winning recipe from your site!
Angela says
Thanks for the great recipe with chick peas! Waiting to try out! Always made vegetable curry but never with chick peas! Thanks!
Hazel says
I was craving these and this recipe is a slam dunk! Thank you.
Radhika says
Hi Vaishali,
This is now the only Chana recipe I make, cannot go back to the store brought Choley/Chana masala after making this masala from scratch and nor can I imagine Chana curry without coconut milk which adds a heavenly creaminess (it is always home made for me, since coconuts are cheap and easily accessible). There is something very satisfying about this dish. Works equally well with Jeera rice or roti.
I usually quadruple the recipe for the dry masala and almost always end up giving it away to friends /extended family who happen to taste this... Thank you so much for sharing.
Vaishali says
Hi Radhika, so happy to hear that, because this is a favorite recipe of mine too. I tend to mix up my cooking a lot, partly because I keep experimenting for the blog :), but this south Indian Chana Masala is one recipe I make over and over. Great idea to make a big batch of the masala.
Jyomoo says
This is my favorite curry and adding coconut milk is my choice too. Adding 1 to 2 tablespoons of lemon juice in the end makes the curry more refreshing. If green chilies are added, lemon juice certainly makes the dish tastier.
Shirlee says
This was simple and fabulous! Only thing I changed was that I only had about 2 1/4 c. chickpeas, but it turned out great. Thank you!
S N Murthy says
good recipe, we used to eat lots of chickpeas, as we grow, but this one I will experiment with puri tomorrow for brunch. good vegan curry. love it.
Karin Dawson says
Your recipe was fabulous I ate it right from the pot I have a friend from Trinidad and he introduced me to Indian cooking and his own Island cooking I am always looking for new recipes and am a fan of your blog happy cooking to all
Michelle Desouza says
Very nice recipe. Tried it today.. Made a few changes, dry roasted the spices before grinding them to a powder. .. Thanks for sharing.
Neriah says
Hi Vaishali
I've tried multiple chickpea curry recipes and this is by far the BEST! My roots trace to all over India and my husband is African. I'm totally vegan and my husband is mostly vegan so finding tasty veggie meals are tough. I'm so appreciative of this recipe. I usually make my own masalas as most recipes call for it but this masala is BOMB! What great flavours. Thank you!
Carol says
I’m abit confused about the coconut milk. Is it canned such as the Thai coconut milk or the ones in the carton? Thanks.
Vaishali says
Yes in a can, like the Thai coconut milk.
Radhika says
Hi, this is one amazing dish! Was looking for a coconut gravy without tamarind,wanted to cook Chana with tendli and used this recipe to do exactly that.... Our favourite Chana recipe!!
Andrea says
I'm curious if I can use my already ground spices instead of purchasing whole to grind at home. Do you know the amounts on ground spices vs whole?
Or I have garam masala, is that what is being made by grinding the whole spices?
Anonymous says
im not that great at cooking but indian food is my absolute favorite and i want to start eating a more plant based diet. i shall pick up the ingridients next time i go to the supermarket and give it a try. luckily there is a nice indian market by my house for what i cant find at the supermarket.
Suzyn says
Loved it! Thanks.
Lyana says
Thank you, Vaishali! I'll give it a try tonight:)
Lyana says
I am new to cooking Indian food... I don't think I could get methi and fennel seeds in time. Would it be horrible to to use garam masala spice instead of the spice mix?
Vaishali says
Lyana, garam masala is fine. Since garam masalas can often differ widely based on brand, and some are spicier than others, I'd say use 2 tsp first and then add more if you think it's needed.
Cristen says
That was delicious! I have never made my own masala before. Sooo worth it. Best homemade chana masala ever!
Anonymous says
I made this chickpea curry today. I had no potatoes so I substituted with sweet potatoes and it was delicious. My girls could not get enough of it 🙂 Thank you!
Anonymous says
Great recipe ! Thanks for sharing
Anonymous says
I've been reading your blog for years. I have a plant-based kitchen at home (but still enjoy cheese once a month or so, so I'm not vegan) and just finished an online cooking class through Forks Over Knives. I just used this recipe and it turned out great. I did a few substitutions that didn't seem to alter the intent of your recipe--used a dry saute technique to eliminate the oil. (I know, sounds awful, but it works.) Chana Masala is my favorite on the buffet and now at home, too! How exciting! Thank you!
Vaishali Honawar says
Hi, that's wonderful-- I love this chickpea curry and so glad you did too. I don't find the idea of dry saute awful, because I often water-saute myself, although I have yet to try a dry saute. Thanks for letting me know it works in this recipe.
misharoz says
what kind of tomatoes do you use please?
Vaishak says
Hi Maam,
Thank you for this recipe. I really like the idea of adding coconut milk into this dish. I will try it next time, I make it. Thank you for your blog. I do follow it. It is an inspiration for bloggers like me, to take make better presentations of our cooking skills.
Really loved the way you have presented the ingredients list, in the dotted box. Do you use a software to get that design?
Thanks
Regards
Vaishak S
The Vegan Junction says
This looks good. I was wondering what to make for dinner tonight. This will be perfect, so thank you. 😉
Vaishali Honawar says
Thanks, TVJ. Hope you try!
Sérgio Sena says
Hi Vaishali, great curry as always. This one remembers me the food from Goa that i really like!
In which step you add the Coconut milk ?
Thanks for the great blog 🙂
Sérgio
Vaishali Honawar says
Hi Sergio, at the very end, and don't let it boil. Thanks for your kind words. 🙂
Dave says
Looks great! Thanks for all you do for us! 🙂
Vaishali Honawar says
Thanks, Dave!