Chickpea Coconut Curry

Key Ingredients in This Recipe

• Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled.
• Madras Curry Powder – This versatile earthy spice blend is made from coriander, cumin, fenugreek, cassia, peppercorns, curry leaves and turmeric. Not all curry powder is created the same since they often have regional variations. 
• Fresno peppers – Fresnos can be difficult to find sometimes, they are in peak season in late summer through early fall. While the flavor of jalapeños are similar, making the swap can change the color of the dish. I would recommend substituting Fresno or red chili paste (look for one with no other added ingredients) it can be found in grocery stores in a tube located with the fresh spices.
• Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. While frequently used in place of dairy, it adds a subtle coconut flavor to this vegetarian (and vegan) curry.
• Lemongrass – Adding lemongrass to the stew adds a bright, lemony flavor. The stalks are kept whole in this recipe and discarded after curry has cooked.
• Kefir lime leaves – Lime leaves are frequently used in Southeast Asian cooking to add bright, citrus flavor and can be found at most Asian markets. They freeze well so I like to buy a few packages and keep them around to use as needed. If you cannot locate makrut or kefir lime leaves then a combination of half lime zest and half lemon zest works as a substitute.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Chickpea Coconut Curry

1. Make the curry paste. Add the onion, ginger, garlic, chilies, curry powder and sugar to a blender or food processor fitted with a blade attachment. Puree until the mixture is smooth. The mixture can be made ahead of time and stored in an airtight container for up to 3 days ahead of time.
2. Fry the curry paste. Heat a large heavy bottomed-pot or Dutch oven over medium heat, add the vegetable oil and heat through. Stir in the curry paste and fry, stirring frequently to prevent from burning, until the curry paste darkens in color slightly.
3. Add the coconut milk. Stir in the tomatoes and cook for an additional 2 to 3 minutes then add the coconut milk, lemongrass and lime leaves (if using).
4. Cook the curry. Bring the mixture to a boil, then lower heat and simmer, stirring occasionally until the broth thickens slightly, about 15 minutes.
5. Add the chickpeas. Season with salt then add the chickpeas, and cook until the chickpeas are tender, about an additional 15 to 20 minutes. Remove the lemongrass stalk and lime leaves and discard (if using) then stir in the lime zest.
6. Serve. Divide chickpea curry among bowls and garnish with the cilantro. Serve with the Thai basil (optional), lime wedges and naan.

Other Recipes to Try

If you enjoy this chickpea curry recipe I recommend giving these others a try:

• Coconut Curry Roasted Sweet Potato Lentil Bowl
• Red Lentil Dal (Masoor Dal)
• Moroccan Vegetable Stew
• Brown Rice, Black Bean and Sweet Potato Bowl

Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!

Chickpea Coconut Curry

By Kylie Mazon-Chambers

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Serves 4

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Ingredients:

For the curry paste:

• ▢ 1 cup chopped yellow onion
• ▢ 2 tablespoons grated ginger
• ▢ 4 cloves garlic, chopped
• ▢ 4 fresno chilies (or red jalapeños), deseeded and chopped
• ▢ 2 tablespoons madras curry powder
• ▢ 2 tablespoons palm sugar (or light brown sugar)

For assembly:

• ▢ ¼ cup vegetable oil
• ▢ 2 medium Roma tomatoes, cored and diced
• ▢ 3 (13.5-ounce) cans coconut milk
• ▢ 1 lemongrass stalk, halved lengthwise and smashed
• ▢ 3 kaffir lime leaves (optional)
• ▢ 2 teaspoons kosher salt
• ▢ 3 (15.5-ounce) cans chickpeas , rinsed and drained
• ▢ 1 teaspoon grated lime zest
• ▢ 2 tablespoons chopped cilantro
• ▢ Thai basil leaves (optional)
• ▢ Lime wedges, for serving
• ▢ Naan, for serving

Instructions:

For the curry paste:

• Add the onion, ginger, garlic, chilies, curry powder and sugar to a blender or food processor fitted with a blade attachment. Puree until the mixture is smooth. The mixture can be made ahead of time and stored in an airtight container for up to 3 days ahead of time.

For assembly:

• Heat a large heavy bottomed-pot or Dutch oven over medium heat, add the vegetable oil and heat through. Add the curry paste and fry, stirring frequently to prevent from burning, until the curry paste darkens in color slightly, about 10 minutes.
• Add the tomatoes and cook for an additional 2 to 3 minutes then add the coconut milk, lemongrass and lime leaves (if using).
• Bring the mixture to a boil, then lower heat and simmer, stirring occasionally until the broth thickens slightly, about 15 minutes.
• Season with salt then add the chickpeas, and cook until the chickpeas are tender, about an additional 15 to 20 minutes. Remove the lemongrass stalk and lime leaves and discard (if using) then stir in the lime zest.
• Divide chickpea curry among bowls and garnish with the cilantro. Serve with the Thai basil (optional), lime wedges and naan.

Notes:

If you cannot locate makrut or kefir lime leaves then a combination of half lime zest and half lemon zest works as a substitute.

Nutrition:

Calories: 202kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1185mg | Potassium: 364mg | Fiber: 3g | Sugar: 9g | Vitamin A: 731IU | Vitamin C: 74mg | Calcium: 41mg | Iron: 2mg

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