Go Back
+ servings

Easy Chickpea Curry

This Easy Chickpea Curry is loaded with flavor and comes together in 30 minutes! It is the perfect meal when you want something easy and delicious.
Course Main Course
Cuisine Indian
Keyword dairy free, gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226kcal
Author Sara


  • 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
  • ¼ 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
  • ½ cup Veggie Broth
  • 1 Lime
  • ¼ cup Cilantro chopped


  • Heat the coconut oil in a large skillet over medium/low heat
    Add 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 broth
    Bring 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 needed
    Serve with rice, cauliflower rice or naan and lime wedges


*Leave out the jalapeño and cayenne if you don't want any heat 
This would be great with my Instant Pot Cilantro Lime Rice 


Calories: 226kcal | Carbohydrates: 19g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Sodium: 604mg | Potassium: 386mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6405IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 4mg