Indian Chickpea Curry (One Pot)
This post may contain affiliate links. Please read my disclosure policy.
Quick, easy, creamy chickpea curry recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. A vegetarian meal, packed with Indian herbs and spices. Also known as “Chana Masala.”
This is not the most authentic recipe but more of an American-Indian fusion. Regardless, it tastes delicious! It’s just as delicious as this Instant Pot Beef Curry (Indian).
This meal packs warm and fragrant spices and is a perfect weeknight meal. You can even pack leftovers for lunches throughout the week.
How to make chickpea curry recipe?
- Prep pot– Heat oil in a large nonstick pot.
- Saute– Add onions and saute until soft and translucent. Add garlic, ginger and saute until fragrant.
- Add seasoning– This includes garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant.
- Add chickpeas, tomatoes, coconut milk- Cook uncovered, stirring often until liquid is reduced and sauce is thickened.
- Garnish– Add some lemon juice and fresh cilantro.
- Enjoy- Discard bay leaf, curry leaves and dig in.
What sides to serve with chickpea coconut curry recipe?
It is traditionally served with rice such as steamed basmati rice. If you are looking for a little extra flavor, try it with Garlic Rice (One Pot) or Cilantro Lime Rice (One Pot) or Pineapple Rice (One Pot) or Easy Rice Pilaf (One Pot) or even coconut rice.
Bread is another great option for dipping. Try naan, parathas, or chapati bread because they soak up the sauce. You could also try breadsticks, pita bread, dinner rolls or biscuits.
If you prefer vegetables for a side dish, pair it a simple green salad. Other great options are Sautéed Green Beans (One Pot) or Oven Roasted Broccoli (One Pan) These vegetables will compliment the creamy sauce while still keeping the meal vegetarian.
Homemade garam masala
Mix together the following spices and keep them in airtight jar at room temperature. The quantitates can be adjusted, based on your preference.
- 1 tbsp cumin powder
- 2 tsp cardamom powder
- 2 tsp coriander powder
- 1.5 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp ground cloves
- 1/2 tsp cayenne powder
- 1/2 tsp black pepper
Homemade curry powder
Mix together the following spices and keep them in airtight jar at room temperature. The quantitates can be adjusted, based on your preference.
- 2 tbsp coriander powder
- 2 tbsp ground cumin
- 1.5 tbsp turmeric powder
- 2 tsp ginger powder
- 1 tsp dry mustard
- 1/2 tsp black pepper
- 1/2 tsp cardamom powder
- 1/2 tsp cayenne powder
Variations
Cauliflower chickpea curry– Add cauliflower florets or mix in Oven Roasted Cauliflower (One Pan) at the end, to increase the heartiness of the dish.
Potato chickpea curry– Sweet potatoes or regular potatoes can both be used. Just pick one or the other. Saute them with the onions and spices when adding them to this recipe.
Chickpea spinach curry– Add fresh spinach when you add the chickpeas and tomatoes.
Add chicken– Saute chicken cubes with onions and spices or to save time and effort, add diced or shredded rotisserie chicken.
Try other herbs and spice blends– Instead of an Indian flavor, use Italian, Mexican or Cajun seasonings.
Make it spicy– Add more red chili flakes.
Tips and Techniques
How to thicken curry? Continue simmering uncovered until some of the liquid evaporates and and the curry is reduced and thickens to your desired consistency.
How to make curry thinner? Simply add broth or water.
Where to buy garam masala and curry powder? Indian stores, online, and many grocery stores carry both.
Homemade spices vs. Store- bought spices– Either can be used. Different brands are made with their own unique blend of spices, causing the overall curry flavor to vary. Find the brand that you like best.
Can you freeze curry? Yes, you can freeze curry in a sealed container and reheat on the stove, stirring frequently so prevent burning.
Use nonstick pot– Use a non-stick pot for easy clean-up and to help prevent the food from sticking and burning.
Adjust spices– Adjust to your personal preference, especially red chili flakes since they add spice to this dish.
Coconut milk substitute– You can use heavy cream or half and half. Either will work, but you will lose the slight coconut flavor.
Drain and rinse chickpeas– This is important because it removes the preservatives and slimy texture from the chickpeas.
Canned tomatoes vs. Fresh tomatoes– Either can be used. The canned and crushed ones cook faster and are less work, and are more convenient. However, if you prefer fresh ones, they will be delicious as well.
More One Pot Vegetarian Recipes
- Crescent Roll Veggie Pizza (One Pan)
- Stuffed Zucchini Boats (One Pan)
- Whole Roasted Cauliflower (One Pan)
One Pot Chickpea Curry
Ingredients
- 2 tbsp Oil
- 1.5 cups Onion, Finely chopped
- 4 cloves Garlic, Finely minced
- 1 tbsp Ginger, Finely grated
- 2 tsp Garam masala
- 1 tbsp Curry powder
- 1/4 tsp Red chili flakes, Optional
- Salt , To taste
- Pepper , To taste
- 4 Curry leaves
- 1 Bay leaf, Small size
- 1 can Chickpeas, 15 oz. can, Drained and rinsed
- 1 can Crushed tomatoes, 15 oz. can
- 1 can Coconut milk, 13.5 oz. can, Full fat
- 1 tbsp Lemon juice
- 2 tbsp Cilantro, Finely chopped
Instructions
- Heat oil in a large nonstick pot over medium-high heat.
- Add onions and saute until soft and translucent.
- Add garlic, ginger and saute until fragrant.
- Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
- Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
- Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
- Discard bay leaf and curry leaves.
- Mix in lemon juice and 1 tbsp cilantro.
- Garnish remaining 1 tbsp cilantro on top and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Happy cooking everyone!
