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A wooden spoon with chickpea garam masala curry in tomato coconut sauce.
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5 from 1 vote

Easy Garam Masala Chickpea Curry

This easy garam masala chickpea curry is a comforting vegan dinner made with just 9 ingredients and no added oil. Ready in 30 minutes, it’s creamy, gently spiced, and perfect for weeknights.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Servings: 6
Calories: 136kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. 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. 
  2. 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.
  3. 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.
  4. Store leftover curry in an airtight container for 4-5 days or freeze for 3 months. Thaw before reheating.

Nutrition

Calories: 136kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 542mg | Potassium: 360mg | Fiber: 5g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg