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Rachel White

chickpea curry easy vegetarian dinner recipe

A comforting chickpea curry that delivers bold flavor with minimal effort. This easy vegetarian dinner uses simple pantry ingredients to create a rich, satisfying dish perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Indian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • cups chickpeas cooked or canned
  • cup tomatoes chopped
  • onion chopped
  • cloves garlic minced
  • tsp ginger grated
Spice Blend
  • tbsp curry powder
  • tsp turmeric
  • tsp cumin
  • salt
Liquid Base
  • cup coconut milk
  • tbsp olive oil
Optional Finish
  • cup cilantro chopped
  • tbsp lemon juice

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Saucepan
  • Wooden Spoon
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a skillet over medium heat until warm and ready.
  2. Add onion and cook until soft and translucent, stirring for even texture.
  3. Stir in garlic and ginger, cooking briefly until fragrant.
  4. Add spices and toast lightly to deepen flavor before adding liquids.
  5. Mix in tomatoes, chickpeas, and coconut milk, then simmer until thick and creamy.
  6. Finish with cilantro and lemon juice, then serve warm with rice or bread.

Notes

Simmer longer for thicker curry or less for a lighter texture. Mash some chickpeas for a creamier consistency. Freeze in portions for easy meals. Adjust spices for heat or flavor variation. Store leftovers refrigerated up to four days and reheat gently.