Go Back
+ servings
South Indian Chickpea Curry with a cilantro garnish on a wooden table with a white napkin
Print Recipe
5 from 42 votes

Chickpea Curry, South Indian Style

This Chickpea Curry is really a south-Indian-style Chana Masala recipe, with a few additional ingredients that give it a distinct identity all its own. And it smells so good, you are going to be eating it by the ladleful, straight from the pot.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 229kcal


  • 4 cups chickpeas (canned or boiled. Drain before adding to recipe)
  • 1 medium onion (finely diced)
  • 2 medium tomatoes (finely diced)
  • 1 sprig curry leaves, (optional)
  • 1 tsp vegetable oil
  • ½ tsp cumin seeds
  • 1 cup coconut milk
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp paprika
  • ½ tsp cayenne
  • ½ tsp turmeric
  • ¼ cup cilantro (chopped)
  • Salt to taste

For masala powder or spice mix:


  • Make a powder of all of the masala ingredients, in a spice grinder or a powerful blender. Set aside.
  • Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves if using, ginger and garlic.
  • Sprinkle some salt and saute, over medium heat, adding a teaspoon or two of water if the ginger and garlic start to stick.
  • When the onions are translucent, add the tomatoes, paprika, cayenne, turmeric, and the 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 2 cups of water.
  • 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.
  • Add salt. Garnish with leafy coriander and serve hot with rice.


Calories: 229kcal | Protein: 8.7g | Fiber: 8.3g