Chickpea Curry

    Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make this budget-friendly Chickpea Curry ASAP!

    Overhead view of chickpea curry on a plate with white rice.

    “This recipe is amazing – I’ve made it multiple times now and crave the curry flavor for days every time I make it. I did add a bit extra fresh ginger and put some garam masala in as well. Flavor is perfection. Be sure to simmer the sauce until it turns a darker brown – that’s when the flavor really matures and becomes bold.”

    Janie

    Quick and Easy Coconut Curry Chickpeas

    Meals like these coconut curry chickpeas make my life SO much easier. Like, there’s nothing better than a home-cooked meal that practically cooks itself. I only use a handful of ingredients to make this warm and hearty dish, most of which I purposefully keep on hand for last-minute curry fixes. Creamy coconut milk, pantry curry powder, and tomato sauce come together with chickpeas and kale for a cozy, filling meal. It’s an insanely easy, totally budget-friendly take on a traditional curry, and it’s vegan and dairy-free too!

    Recipe Success Tips

    1. Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve personally never met a curry powder that I didn’t like. I usually use the Kroger store brand yellow curry powder. You can use ANY curry powder you like, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.
    2. You also have the option to use either hot or mild curry powder. If you enjoy spicy foods, you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.
    3. These curried chickpeas are delicately spiced. If you like a bolder flavor, don’t be shy about adjusting the spices. You can add an extra clove of garlic or another teaspoon of fresh ginger for more depth. The cumin can also be increased to taste. For even more warmth and complexity, try adding garam masala. I’d start with ½ teaspoon in addition to the cumin, or swap it in for the cumin altogether if that’s what you have on hand.
    4. Add salt to taste. I usually add ½ teaspoon at the end. The amount you need will vary depending on the curry powder you use and if you rinse your canned chickpeas (this removes sodium). Your curried chickpeas will taste bland if you don’t add salt to taste.
    Overhead view of coconut curry chickpeas on a plate with white rice.
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    Chickpea Curry

    Chickpea Curry is a flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
    Course Dinner, Main Course
    Cuisine Indian
    Total Cost $8.66 recipe / $2.17 serving
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings (1.5 cups each)
    Calories 484kcal
    Author Beth Moncel

    Equipment

    • Skillet

    Ingredients

    • 1½ Tbsp curry powder $0.78*
    • 1 tsp cumin $0.09
    • 1 yellow onion diced, $0.99
    • 2 garlic cloves minced, $0.12
    • 1 tsp fresh ginger grated, $0.10
    • 2 Tbsp olive oil $0.36
    • 2 15 oz. cans chickpeas drained, $1.84
    • 8 oz. can tomato sauce $0.48**
    • 13.5 oz. can coconut milk full-fat, $3.28
    • 4 oz. kale chopped. (about 3 cups) $0.62***

    Instructions

    • Gather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you're not using pre-chopped.
    • Add the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.
    • Add the onion, garlic, and ginger to the skillet along with the olive oil. Sauté the aromatics for about five minutes, or until the onions are soft and translucent.
    • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
    • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
    • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

    See how we calculate recipe costs here.

    Notes

    *Use any curry powder you already love. If your curry powder is mild and you want a hot curry, you can always add a bit of cayenne pepper (about ¼ tsp) or red pepper flakes (about ½ tsp)! Adjust the cayenne or red pepper based on your spice preference.
     
    **A little tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut. Tomato sauce in the US is pureed cooked tomatoes with salt and minimal seasonings. The closest alternative in other countries is passata.
     
    ***Kale adds more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute it with fresh or frozen spinach.

    Nutrition

    Serving: 1.5cups | Calories: 484kcal | Carbohydrates: 40g | Protein: 15g | Fat: 33g | Sodium: 891mg | Fiber: 13g

    How to Make Coconut Curry Chickpeas Step-by-Step Photos

    The ingredients to make coconut curry chickpeas.

    Gather all of your ingredients.

    A spilt pot of Kroger brand curry powder.

    This is the curry powder I’m using today. It’s the Kroger store brand yellow curry powder, which is a cheap option with lots of flavor. You can use any curry powder from any brand! I recommend going for one that you already love.

    Diced onion, minced garlic and ginger, and chopped kale on a wooden cutting board.

    Prep the fresh ingredients: Dice 1 yellow onion, mince 2 cloves of garlic, and grate about 1 teaspoon of fresh ginger. You should also chop your kale so it’s ready to go for later. I buy the pre-chopped bagged kale to make this easier.

    Spices toasting in a skillet.

    Toast the spices: Add 1½ Tbsp curry powder and 1 tsp cumin to a dry, large deep skillet over medium heat. Toast the spices for about a minute, to release their essential oils and unlock deeper, more complex flavors.

    Spices, diced onion, garlic and ginger in a skillet.

    Add the aromatics: Now add the onion, garlic, and ginger to the skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

    Coconut milk, chickpeas, and tomato in a skillet.

    Make the curry: Drain 2 cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat). Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

    Kale added to a skillet of coconut chickpea curry

    Add the greens: Add 4 oz. (about three cups) of fresh chopped kale to the skillet.

    Finished coconut curry chickpeas.

    Cook: Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

    Overhead view of coconut curry chickpeas on a plate with white rice.

    How to Serve Coconut Curry Chickpeas

    This warm and saucy dish is great over white rice, crusty bread, or homemade naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! I loooove my coconut rice with this curry for a full punch of coconut flavor. You can also experiment with topping your chickpeas with fresh cilantro, a squeeze of lime, or our raw onion chutney. If you’ve got the time and a spare sheet of puff pastry, go ahead and make our easy puff pastry samosas and enjoy them alongside your chickpeas! I also think a light, creamy cucumber salad would be delicious.

    Storage & Reheating

    Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This chickpea curry also freezes beautifully, making it great for meal prep. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave until heated through. Mix in a little water (or coconut milk, if you have some spare!) to loosen the consistency if it becomes too thick during reheating.

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    Our Chickpea Curry recipe was originally published 8/2/23. We have updated it to be the best it can be and republished 1/12/26.

    The post Chickpea Curry appeared first on Budget Bytes.

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