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Thai Chickpea Curry (Quick & Easy!)

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This Chickpea Curry is a fast weeknight meal, featuring protein-packed chickpeas in a creamy curry base. Adding a squeeze of lime, fresh basil, and a little sweetness create a delicious Thai-style flavor.

chickpea curry in bowl with naan bread

Why You’ll Love this Chickpea Curry

This curry recipe has become a go-to for me, because it calls for easy ingredients that I usually already have on hand. You’ll need a can of chickpeas and a can of coconut milk, along with some curry powder and a few fresh veggies. (You can use frozen veggies in a pinch, too!)

Tip: Save the liquid from the can of chickpeas, and make Aquafaba Mousse. It’s an impressive egg-free dessert, calling for only 3 ingredients.

curry powder with vegetables in pan

How To Cook Chickpeas

If you don’t keep canned chickpeas on hand, or if you would prefer to cook dried chickpeas from scratch, I have tutorials for that! You can cook chickpeas in the Instant Pot, or you can cook them on the stove top. (Click the orange links to go straight to the printable tutorials.)

fresh cilantro stirred into the curry sauce

What Do You Put in Curry?

If you’re like me and don’t always keep a jar of curry paste on hand, I find it’s easy to create a rich flavor using canned coconut milk and a curry powder blend from the store. Curry powder is typically a mix of turmeric, coriander, ginger, cumin, chili powder, and pepper, and the strength can vary by brand, so definitely be sure to taste this sauce as you go.

For a rich flavor, I also like to add:

  • Fresh lime juice
  • Fresh basil (Thai basil is great, but regular basil also works)
  • Maple syrup (for a little sweetness)
  • Plenty of salt (you can use tamari or soy sauce, for a deep flavor, too)

What I love about recipes like this one, is that you can use up any produce you have in the fridge. I’m using red onion and bell pepper in this case, but this recipe also works well with kale, spinach, Swiss chard, cauliflower, broccoli, carrots, and sweet potatoes. It can be a kitchen-sink style meal!

chickpea curry in white bowl with bell peppers

More Curry Recipes

If you have other ingredients you want to use up, you may enjoy the following recipes, too!

chickpea curry with naan bread
Print Pin
5 from 10 votes

Thai Chickpea Curry (Quick & Easy)

This easy Chickpea Curry is made with just a handful of ingredients that you probably already have on hand. I love how fast & flavorful it is!
Course Main Course
Cuisine vegan
Keyword chickpea curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 268kcal

Ingredients

  • 1 tablespoon olive oil
  • 1/2 red onion , chopped
  • 1 red bell pepper , chopped and seeds removed
  • 1 tablespoon fresh minced ginger
  • 1 clove garlic , minced
  • 1 tablespoon curry powder
  • 1 (15 oz.) can coconut milk (I use full fat)
  • 1 (15 oz.) can chickpeas , rinsed and drained
  • 1 teaspoon fine sea salt
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh basil , roughly chopped

Instructions

  • Heat the olive oil in a large deep skillet over medium heat, and saute the onion and pepper until softened, about 5 minutes.
  • Add in the ginger, garlic, and curry powder and stir for 1 minute, or until fragrant.
  • Add the coconut milk, chickpeas, salt, and maple syrup, then give the mixture a stir. Bring the liquid to a boil, then lower the heat and cover the pot to let the flavors simmer together for about 15 minutes.
  • Remove the lid and stir in the lime juice and fresh basil. Stir until the basil is wilted, then adjust any seasoning to your taste. Serve warm, with rice or cooked quinoa.

Video

Notes

You can use a bag of frozen stir-fry veggies in this recipe instead of fresh, and feel free to use dried spices if that's what you have on hand. I typically use 1/4 teaspoon to start with, and then add more to taste when using dried vs. fresh herbs.

Nutrition

Calories: 268kcal | Carbohydrates: 14g | Protein: 3g | Fat: 24g | Saturated Fat: 19g | Sodium: 597mg | Potassium: 339mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1025IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 4mg
Nutrition info is for 1 of 4 servings, and is automatically calculated using an online calculator. For more accurate results, be sure to use the labels on your own ingredients at home.

If you try this recipe, please leave a comment below letting me know how it turns out for you! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite fast weeknight meal?

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Comments

Becky

I tried this as soon as you posted it (using pantry staples I actually have right now) and the flavor is out of this world!! Thank you for your thorough testing; it really shows.

Sandy Warfield

Can this be frozen?

    Megan Gilmore

    Yes, I don’t see why not! I’ve frozen lots of different curry recipes with great results.

Cynthia cooney

I made this tonight. . My variations… my coconut milk canned was only 13 ounces but that was ok. I had yellow onions that needed to used so I used those instead of red onions. The basil was definitely a plus. I didn’t use as much lime and I thought chicken would be a good addition
. Basically I was using up the leftovers. 🙂 No maple syrup as I don’t generally eat sugar so it would’ve been too sweet for me. Overall I thought the recipe was amazing. I would not add the chicken next time as it tamed it too much. I also added a little bit of spinach which was a good addition. Next time I would do it exactly as the recipe calls for minus the maple syrup with the addition of some spinach and I think it will be extremely amazing. I can always count on you to have a great recipes. We seem to have the same taste. Great job!

Susan Lyons

I followed the exact recipe but added squash and zucchini. Poured over jasmine rice. Absolutely delicious!!

Nikkib

We loved this recipe!! I added about another cup of chickpeas, some frozen okra and maybe a half of additional mixed bell peppers just because it looked like there was room in the sauce and to make it last longer. I had to do frozen basil from last years garden because ours is just popping up and the store had only sad basil. It was all delicious! Thank you!!

Shae

Thank you! This one is a keeper for us. I used twice as many chickpeas, twice as much basil, and added zucchini and chard. We loved it.

Sienna

Hi!! Planning to make this tonight… just wondering if there’s a reason that garlic is listed twice in the ingredients? 1 Tablespoon of minced garlic + 1 clove of garlic, minced. ??? Is it a typo or is it really 1 T + 1 clove?

    Megan Gilmore

    This recipe calls for 1 tablespoon of minced ginger and 1 clove of garlic, minced. Please come back and let me know how you like it!

Sienna

This was so delicious and filling! I prefer my curry to be less liquidy, so I added a bag of frozen Asian vegetables in addition to the peppers and onions, added a little bit more curry powder and salt, left out the maple syrup, and served it over basmati rice. Yum!

Barbi

Loved it! Included all of the above, plus zucchini, snow peas, and kale. Served over brown rice. Delicious! Can I freeze the leftover?? I am not sure and would like your thoughts.

Devon

This is my new favorite curry recipe! So simple and and comforting. Took barely any time to prepare thank you😊

Diane W

So yummy! Cooking is not my gift, but I followed the instructions and everyone loved it. Thanks for making it easy and delicious!

Rocio

I am a big fan of you and your recipes! This one is so easy that you can’t believe the gorgeous taste it have.
All my family enjoy a lot!

Malka

Looks good!

Please can you make a recipe for curry powder itself?
I have only found some with various additives, so I’d love to make the actual spice mixture myself.

Thanks!

Amanda

I love this recipe and cook it at least twice a month! I like to use a bag of frozen stir fry veggies to add more veg to the meal and I sometimes skip the basil and lime if I don’t have them on hand. Still yummy and easy to throw together!

Trish Aquino

Another hit! It had incredible flavor and the heat was perfect! I served it over quinoa and my tummy could not be happier!

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