Simple Easy Chickpea and Coconut Curry Recipe

Chickpea Curry
jules/Flickr/CC BY-SA 2.0
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
630 Calories
30g Fat
73g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 630
% Daily Value*
Total Fat 30g 39%
Saturated Fat 5g 26%
Cholesterol 0mg 0%
Sodium 261mg 11%
Total Carbohydrate 73g 27%
Dietary Fiber 16g 57%
Protein 25g
Calcium 226mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chickpea Curry not only tastes good but is also packed with healthy ingredients. It is quick and easy to make and is even better if made in advance and kept for a day before eating.

What is so good about this curry is that it also freezes very well so make a batch and portion up and pop it in the freezer, one thing, though, omit the fresh coriander garnish until defrosted and ready to serve. 


  • 3 cloves garlic, finely chopped
  • 1½"/4 cm. fresh ginger root, peeled and finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons vegetable oil
  • 2 tomatoes, peeled and chopped
  • 5 fl oz./ 150ml . vegetable stock
  • 1 large onion, peeled and finely chopped
  • 8 oz./ 225g. white mushrooms, sliced
  • 1 x 15 oz./ 425g. can chickpeas, drained
  • 2 oz./50g. creamed coconut
  • 3 tablespoons chopped fresh cilantro/coriander plus extra unchopped for garnish
  • 3 oz./ 75g. toasted, flaked almonds (optional)

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet/frying pan gently fry the garlic, ginger, and spices in 1 tablespoon of oil. Take care not to burn; if this happens, you will have to start again. Add the chopped tomatoes and the vegetable stock. Bring to a gentle simmer and cook for 2 minutes.

  3. Blend in a food processor or liquidizer to create a paste. Keep to one side.

  4. In the same skillet you used before, heat the remaining oil and fry the onions for 3 mins, add the mushrooms and fry for 3 mins more.

  5. Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 mins.

  6. Finally, stir in the creamed coconut and almonds if using. Season to taste with salt and pepper.

Serve immediately garnished with fresh cilantro/coriander. Or, cool and refrigerate, or freeze.

Recipe Variations

  • Delicious as the basic curry above is, it lends itself to making many changes with the addition of other ingredients. 
  • High on the list is spinach. Adding a good handful of fresh spinach 5 minutes before the end of cooking will allow the spinach to wilt but not overcook it. Stir through before garnishing with the cilantro-coriander.
  • Tomatoes are also a lovely addition. Take fresh, ripe tomatoes, skin them if you feel you want to otherwise, quarter, then remove the seeds and the inner core of the tomato. Chop into chunky pieces and add at the same time as the cilantro/coriander. I prefer this to cooking the tomatoes in the curry as they break up and loose texture as well as flavor. 
  • Chunks of peeled Sweet Potato added while cooking the curry add much-needed bulk and texture.

Based on a recipe from the Vegetarian Society

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