A practical vegetarian recipe with ingredients, method, timing, storage notes, and quick answers before you cook.
Lila Park
Prep: 10 min. Cook: 25 min. Serves: 4.
Chickpea curry is built for practical home cooking: clear ingredients, a straightforward method, and enough flexibility to fit a normal weeknight or weekend meal.
chickpeas, tomatoes, coconut milk, onion, garlic, and curry powder
1 tbsp oil
1 onion
3 cloves garlic
1 tbsp curry powder or paste
1 can coconut milk or tomatoes
1 cup broth
salt
lime juice
rice for serving
Cook onion in oil until soft. Add garlic and curry powder or paste and stir until fragrant.
Add chickpeas, tomatoes, coconut milk, onion, garlic, and curry powder, coconut milk or tomatoes, broth, and salt. Simmer until the sauce thickens and the filling is tender.
Finish chickpea curry with lime juice and serve over rice.
Bloom curry spices in oil before adding liquid for better flavor.
Lime juice at the end keeps the curry bright.
Taste before serving and adjust with salt, pepper, citrus, herbs, or sauce depending on the dish.
Refrigerate up to 4 days.
Freeze up to 3 months, though coconut sauces may separate slightly.
Use mild curry powder or paste and add heat at the table.
Yes, but the sauce will be thinner and less rich.
Rice, naan, flatbread, or roasted vegetables all work.
Chickpea curry takes about 10 min prep + 25 min cook, not counting optional resting or chilling time.
