This easy garam masala chickpea curry is a vegan, oil-free Indian-style curry made with chickpeas, tomatoes, light coconut milk, garam masala, and minimal fuss. It comes together in 30 minutes using just 9 ingredients and has a creamy, gently spiced sauce.
A Quick Look At This Recipe
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Serves: 6
- Flavor: Warm, gently spiced. Adjustable spice from mild to hot.
- Texture: Creamy sauce with tender chickpeas.
- Diet: Vegan, dairy-free, no added oil, naturally gluten-free.
- Difficulty: Easy
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Table of Contents
Why You'll Love This Recipe
- One of the easiest chickpea curry recipes. Perfect for beginners.
- Meal-prep and freezer-friendly.
- Comforting, but light. Make it even skinnier using plant milk and a few drops of coconut extract.
- No swaps required to make this dish vegan and oil-free.
Ingredients & Substitutions
- Garam Masala. For the best flavor, I like to use homemade garam masala, but store-bought also works.
- Cayenne Pepper. This curry is intentionally mild. If you like it spicy, add more cayenne pepper or red chili flakes.
- Tomatoes. Because I always have diced tomatoes on hand, I just puree them in the blender or my mini food processor to make the sauce smoother, creamier, and thicker. You can also use crushed tomatoes or puree whole tomatoes.
- Light Coconut Milk. My go-to is always light coconut milk, but you can use full-fat. Want to skip coconut milk? Try my favorite coconut milk substitute: 1 cup of plant milk (soy, oat, etc.) with a few drops of coconut extract.
- Chickpeas. 2 regular cans of chickpeas are about 3 cups. No chickpeas? Use white beans, kidney beans, black beans, or whatever you have on hand.
- Onions, Garlic, Ginger. The three aromatics for full-flavor flavor depth. I usually run out of ginger first, so I recommend keeping a jar of ginger paste on hand. Use the leftovers to make potato chickpea curry, and you’re set for the week.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Add chopped spinach (fresh or thawed frozen). I’ve tried this variation a lot when I really want spinach curry, but don’t feel the red lentil vibe.
What If I Don't Have Garam Masala?
Store-bought garam masala works perfectly well for this recipe. Look for a blend without added salt.
I don’t recommend substituting it with curry powder (it has entirely different flavors).
If you find yourself staring into the abyss of your spice cabinet with no joy, try this quick substitute:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves or allspice
The flavor won’t be identical, but it works in a pinch.
How To Make This Recipe
Step 1: Heat a pan, then add the onions. Once they soften, add the spices.
Step 2: Stir in the tomatoes, coconut milk, and chickpeas. Simmer for 10 minutes until heated through.
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Denise's Pro Tips
- For a creamy, smooth curry sauce, puree the tomatoes first. This is optional if you’re using crushed tomatoes. Prefer a chunkier sauce? Diced tomatoes straight into the pot works too.
- Start with a hot pan before adding the onions. Stir constantly, and if they start to brown or stick, lower the heat and add a tablespoon of water.
- If the curry is too thin, simmer it for longer to reduce the sauce. If you want a thicker, gravy-style consistency, reduce the coconut milk to ½ a cup.
Common Mistakes to Avoid
- Using high heat the entire time. Simmering means the sauce is barely bubbling. If you get in a hurry and crank up the heat, the coconut milk can curdle, split, and separate.
- Adjusting the spices too quickly. Let the ingredients simmer before tasting and adjusting the spices. You can overcome some over-spicing mistakes, but it’s difficult to tone down way too spicy hot and even harder – too salty.
- Assuming all garam masala blends taste the same. Spice blends, in general, vary a lot in strength and balance. This can be due to brand and age. If you aren’t sure, use my spicing rule: start with half the required amount, let the ingredients simmer, then adjust as needed.
Serving Suggestions
- Serve with basmati rice, brown rice, black rice, or quinoa. Or shake it up and serve it over rice noodles or over leftover cooked pasta.
- Garnish with chopped cilantro, lemon wedges, or a sprinkle of desiccated coconut and red chili flakes.
- Leftovers are great over mashed white or sweet potatoes (yes, I’m saying that).
Frequently Asked Questions
No. Garam masala curry is warm and aromatic, not hot. Adding cayenne pepper or red chili flakes gives the curry a little or a lot of heat, depending on how much you use.
Store leftover curry separately from rice in an airtight container. Refrigerate for 4-5 days.
Yes. Cool the curry completely and freeze for up to 3 months. Thaw before reheating.
Curry powder and garam masala have different flavor profiles and uses. Curry powder, a Western invention, is sharp and earthy, with spices like turmeric and fenugreek, and ranges from hot to mild. Garam masala is a traditional Indian spice blend that’s warming and aromatic with spices like cinnamon and cloves.
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👩🏻🍳 Recipe
Easy Garam Masala Chickpea Curry
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Ingredients
- 1 can tomatoes - 15-ounce/400-grams (see note 1)
- 1 medium onion - chopped (about 1 ½ cups)
- 1 tablespoon ginger - minced or grated
- 3 cloves garlic - minced or pressed
- 1 tablespoon garam masala - store-bought or homemade (see note 2)
- ½ teaspoon cayenne pepper - adjust amount to preference
- ½ teaspoon salt
- 1 cup light coconut milk - (see note 3)
- 3 cups chickpeas - 2 cans (15-ounce/400-grams), rinsed and drained
Instructions
- Use a blender, mini food processor, or stick blender to puree the tomatoes. Set aside. Note: This is an optional step, but it makes the creamiest curry.
- Heat a medium pan over medium-high heat. Add the onions and cook them for 1-2 minutes, stirring constantly, until they start to soften. If they start to stick to the bottom of the pan, lower the heat and add a tablespoon of water.
- Add the ginger, garlic, 1 tablespoon garam masala, ½ teaspoon cayenne pepper, and ½ teaspoon salt. Stir for a few seconds to combine.
- Mix in the tomatoes, coconut milk, and chickpeas. Bring the curry to a simmer and cook for 5-10 minutes, until heated through.
- Garnish with chopped cilantro (optional) and serve over cooked rice, quinoa, or noodles.
Notes
- For the creamiest curry sauce, use a blender or mini processor to puree the tomatoes. If you use whole tomatoes, this is important. If using diced tomatoes, you don’t need to puree them; however, the sauce won’t be as smooth.
- For the freshest flavor, use homemade garam masala made with whole spices. Store-bought also works. I’ve used both, but homemade is definitely tastier.
- I made this recipe with light coconut milk. You can use full-fat or add 1 cup of plant milk with a few drops of coconut milk for a skinnier version.
- Store leftover curry in an airtight container for 4-5 days or freeze for 3 months. Thaw before reheating.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault says
Great recipe - hope you enjoy it as much as we do.