Ever find yourself craving a bowl of something saucy, savory, and bursting with flavor? Then, I’m pleased to introduce you to this healthy recipe for thirty-minute chickpea curry. No need to pinch yourself; you’re not dreaming. Because this is real, and it will change your life.
Okay, confession time. So, the other day I was really craving something saucy and rich. But instead of heading to the kitchen and whipping up this 30 minute dinner like I should have, I opened the DoorDash app and ordered large fries from Chick-Fil-A and three Chick-Fil-A sauce packets. Literally, just that.
Of course, my “meal” was lukewarm and slightly soggy when it got to me, but I still scarfed down those fries and that sauce with great satisfaction. Only now, I can save myself the $14 (because ordering from these delivery apps is like 3x more expensive) because this is soooo much better than takeout.
This has got to be one of my favorite recipes on the blog so far. In fact, as I write this, I’m enjoying this dish right now with a nice thick piece of naan. I’m obsessed, and I think you will be too very soon! This dish is:
- Full of spices
- Naturally gluten-free
- Bursting with umami flavor
Warning: you may find yourself fighting the urge to eat the entire pot. Or, fighting the desire to lick the bowl completely clean. I mean, just look at it.
What is thirty-minute chickpea curry?
It’s simply an Indian-inspired curry dish!
You may already be familiar with Indian-style curry chicken (I say Indian style because Jamaicans make ours differently). This dish is basically the same rich sauce, but we get the “meatiness” from legumes instead of chicken. Made with coconut milk, this is a completely vegan meal.
I have to give credit to Melissa over at Modern Honey. When I was researching methods on how to cook this meal, her technique was the most approachable and easiest to follow. You guys will find that this easy recipe will become one of your go-tos!
Is this a healthy meal?
I’m no nutritionist, but I would definitely say yes!
Chickpeas, also called garbanzo beans, are a super powerful little legume. They are low in calories, but also rich in fiber, nutrients, and protein. If you are completely committed to a vegetarian diet, chickpeas make one of the best meat substitutes. They’re also often used in veggie burgers and meatless meatballs.
This dish is also full of beneficial spices, like turmeric, which is used in traditional Indian Ayurvedic medicine.
What is curry powder made of?
You’ll often see packets of curry powder sold in stores, but curry powder is actually just the result of the British trying to replicate Indian dishes in their homeland. It’s really just a mix of spices typically used in Indian cooking, such as coriander and cayenne pepper.
For this recipe, we will not be using pre-packaged curry powder. We’re going to make our own with ground spices and seasonings that are probably already in your pantry, including:
- Cayenne pepper
- Black pepper
There are a plethora of other spices that can be used, but I wanted to keep this as simple as possible.
Ingredients for thirty-minute chickpea curry
- Olive oil
- Yellow onion
- Scallion/green onion
- Homemade curry powder mix (see above)
- One 28 ounce can crushed tomatoes (super important for flavor!)
- One 13 ounce can unsweetened coconut milk
- Two 15 ounce cans chickpeas/garbanzo beans
How to make thirty-minute chickpea curry
- Set a heavy bottomed pan or pot to medium heat on the stovetop. Heat olive oil. Add garlic, onion, and scallion and saute until fragrant, about two minutes.
- Stir in the spices and toast them for a minute or so. Toasting the spices unlocks their potential and brings out all the flavors.
- Add crushed tomatoes and stir; cook for a minute before pouring in coconut milk. Gently simmer the mixture for about 15 minutes until thickened, stirring occasionally.
- Finally add chickpeas. Be sure to drain the can and rinse the chickpeas with cold water before use. Fold chickpeas in until completely covered with the sauce, then cook for 5 minutes. Taste, and add more salt or and pepper if needed. Serve warm; it’s fantastic with Jasmine rice and naan bread. You can also garnish with cilantro and lime.
How to store leftovers
Whether you’re an experienced meal-prepper or just starting out, this curry dish is a great make-ahead meal. It stores and reheats beautifully, so feel free to enjoy any leftovers!
How long will this last in the fridge?
It can be stored in the refrigerator for up to 4 days.
Can I freeze chickpea curry?
Yes! You can freeze this for up to 3 months.
How to reheat?
Reheat in the microwave or on the stovetop on medium-low heat.
I really hope you’ll all fall truly, madly, and deeply in love with this recipe.
30-Minute Chickpea Curry
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 tablespoons scallion finely chopped
- 3 cloves garlic minced
- 1 and 1/2 teaspoons salt plus more to taste
- 1 tablespoon turmeric powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper plus more to taste
- 15 ounce can crushed tomatoes
- 13 ounce can unsweetened coconut milk
- 30 ounce (2 cans) cooked chickpeas drained and rinsed
- Set a heavy bottomed pan or pot to medium heat on the stovetop. Heat olive oil, then add onion, scallion, and garlic. Saute until fragrant, about two minutes. Add the spices and stir. Toast in the pan for a minute or so. Stir in crushed tomatoes, then coconut milk. Let the mixture gently simmer for about 15 minutes, or until thickened, stirring frequently.
- Add the chickpeas, then fold them in until they are completely coated in sauce. Cook for another 5 minutes. Taste and adjust salt/pepper to your liking.
- Ladle chickpea curry into bowls; serve warm with rice or toppings of your choice.
- Nutrition facts are only an estimate.