This healthy chickpea curry without coconut milk is a quick and easy vegan curry. It’s creamy, high in protein and of course, it’s equal parts delicious and nutritious.

This curry recipe is particularly tantalizing because I used a curry powder blend containing ground turmeric, coriander, fenugreek, cumin, pimento, black pepper, and star anise. I also used another curry powder blend that has ground mustard and allspice to take this chickpea curry to the next level.

These spices together create the curry flavor we all know and love; Savory and scrumptious.

If you’re like me and can’t tolerate spice very well, you can omit the pepper altogether for a mild but still flavorful curry.

Why you will LOVE this recipe

High in protein- dishes that are high in protein promote muscle development and will help you feel fuller for longer.

Low fat- only a minimal amount of oil is used in this recipe and if you surely wouldn’t notice if I didn’t tell you.

Quick and easy- This healthy chickpea curry requires barely any prep work and comes together in no time. It’s the perfect weekday dinner when you are strapped for time.

Plant-based- this recipe is naturally vegan, diary-free and gluten-free.

Health Benefits of Chickpeas (Garbanzo beans)

High in protein- The amount of protein chickpeas provide can be classified as identical or even greater than meat or eggs. For those following a plant-based lifestyle, chickpeas should be a staple pantry ingredient as it provides quality protein.

High in iron- Iron is necessary for the formation of healthy red blood cells.

Rich in Carbohydrates- carbohydrates provide the body with energy when digested.

Contains vitamin B2, B6 and Folates- these vitamins together support the nervous system.

Rich in fiber- consuming foods rich in fiber prevent constipation and may also aid in weight loss.

Notes on Ingredients needed to make this Healthy Chickpea Curry without Coconut Milk

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.

Chickpeas- also known as garbanzo beans, Bengal gram or dwarf pea are creamy legumes that are packed with protein and fiber. This makes them a suitable meat alternative.

Curry powder- a blend of warm spices that adds a robust flavor to the chickpeas.

Ginger, Onion, Scallion and Garlic combined create a delectable flavor profile in this chickpea curry recipe.

Salt enhances the flavors.

Tomato paste- people normally use diced tomatoes in traditional curry recipes. Instead, I used a little bit of tomato paste to make this curry extra flavorsome.

Cornstarch- I used a cornstarch slurry (cornstarch + cold water) to thicken the stew since it’s a chickpea curry without coconut milk.

Lemon/lime juice– adds a bright zest and lift to this dish.

How to make this Quick and Easy Chickpea Curry

1. In a skillet over high heat, add oil and curry powder.
2. Add onion, scallion, garlic, ginger, salt, tomato paste, all-purpose seasoning and stir occasionally.
3. Add chickpeas to the skillet and stir.
4. Make cornstarch slurry by whisking the cornstarch in cold water. Pour this over the chickpeas and stir.
5. Cover the pot with a lid and allow this to simmer.
6. Squeeze the juice of a fresh lime/lemon on top and serve warm.

Serving Suggestions and Variations:

Here are some serving suggestions for this Chickpea curry as well as variations you can make to the recipe:

• Basmati rice, whether brown or white pairs well with this dish.
• Served with mashed sweet potato or irish potatoes makes for a cozy and wholesome meal.
• You can say goodbye to those week-old veggies you have in your fridge by adding them to this curry. Spinach, kale, cauliflower, butternut squash, zucchini, eggplant or potatoes would work well.
• If you don’t have chickpeas on hand, you can swap them out for butter beans, broad beans or whichever peas you like.
• You could add Garam masala or red pepper flakes, if you desire.
• This recipe does not call for coconut milk, but you can add it or any other plant milk instead of adding water.

How to Store and Reheat this Chickpea curry recipe

You can store this in the refrigerator for up to a week.

You can freeze this recipe for up to a month. Since these curried chickpeas are made without coconut milk, they will reheat well after being frozen.

Reheat your chickpea curry on the stovetop or in the microwave for a few minutes.

More Delicious Chickpea Recipes:

Easy Sauteed Chickpeas

Simple Teriyaki Chickpeas

Chickpea pasta salad  

Made this recipe? Let me know how it went by leaving a comment below