This Easy Chickpea Curry is loaded with flavor and comes together in 30 minutes! It is the perfect weeknight meal when you don’t want to spend hours in the kitchen but still want a healthy and delicious dinner.
If you are familiar with my blog, you can easily see that we are not a vegetarian family. But I love to eat whole, healthy foods and stick to a budget at the same time. Because of this we love to include some meatless meals in our menu. Especially when they taste as good as this curry 😉
Chickpeas (also known as garbanzo beans) are the base protein source of this dish. They have a great texture and hold up well in the sauce. I use canned chickpeas to make it easy on myself, you can find them in any grocery store. This recipe also calls for canned fire roasted tomatoes and canned coconut milk making this a super easy and affordable meal.
Spices You Will Need:
I use a little cayenne and jalapeño because we love spice in my family, but you can omit them if you don’t want any heat. The curry powder and garam masala are what give this dish it’s amazing flavor and you will want to add these for sure. You can find them in almost all spice sections of any local grocery store. You also get amazing flavor from sautéing the onion, bell pepper and garlic as the base of the dish.
You Might Also Like:
- Instant Pot Indian Butter Chicken
- Instant Pot Curried Carrot and Sweet Butternut Squash Soup
- Curry Chicken Salad
- Instant Pot Pad Thai
- Instant Pot Lentil Stew
- Pan Roasted Shishito Peppers
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Easy Chickpea Curry
- 1 Tbls Coconut Oil or olive oil
- 1 Yellow Onion diced
- 1 Red Bell Pepper seeded & diced
- 1 Sweet Potato small; peeled & diced
- 4 cloves Garlic minced
- 1 Jalapeno sliced; optional*
- 2 Tbls Curry Powder
- 1 Tbls Garam Masala
- 1 tsp Salt
- 1/4 tsp Cayenne optional*
- 2 cans Chickpeas (garbanzo beans) drained (14.5 oz cans)
- 1 can Fire Roasted Tomatoes 14.5 oz can
- 1 can Coconut Milk 14.5 oz can; full fat
- 1/2 cup Veggie Broth
- 1 Lime
- 1/4 cup Cilantro chopped
- Heat the coconut oil in a large skillet over medium/low heatAdd in the diced onion, diced bell pepper, diced sweet potato, garlic and jalapeno (if using) Saute for 5 minutes, stirring so garlic doesn't burn Add in the spices (curry powder, garam masala, salt, cayenne) stir until spices are slightly toasted and aromatic
- Add in the drained chickpeas, can of fire roasted tomatoes, coconut milk and brothBring to a boil and then reduce to a low boil Let cook for 20 minutes, potatoes should be fork tender and mixture should have thickened up (let simmer a little longer if you want it to thicken up a little more)Stir in the juice of half the lime and top with cilantro. Taste and add salt as neededServe with rice, cauliflower rice or naan and lime wedges