Simple Indian Masala Chickpea Curry

A quick and simple curry recipe with chickpeas and coconut milk. Perfect for weeknight dinners.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2 medium carrots chopped
  • 1 medium red bell pepper chopped
  • 4 roma tomatoes chopped
  • 1 cup fresh basil leaves
  • 2 garlic cloves minced
  • 1 tablespoon curry powder
  • 1 tablespoon Garam Masala
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 tablespoon lime juice
  • 1 15 oz / 425 gr can chickpeas, drained and rinsed
  • 3/4 cup full fat coconut milk
  • 3 tablespoons coconut sugar
  • 1 teaspoon arrowroot powder or cornstarch
  • sea salt to taste
  • fresh chopped basil
  • cooked basmati or jasmine rice

Optional for Servings:


  1. Heat olive oil in a large saucepan over medium-high heat. Add carrots, pepper, onions, and about 1/2 teaspoon salt; cook until translucent, about 6 minutes stirring every now and then. Add garlic and galric, tomatoes, and fresh basil then cook for 2-3 more minutes. Add spices and stir until fragrant.
  2. Add chickpeas and bring to a boil, then lower to a simmer and cook for 15 minutes.
  3. After simmering, stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with lime juice and 1 tablespoon of water. Add it to the curry along with the coconut sugar and cook until thickened. Season to taste with salt.
  4. Remove from the heat, sprinkle with chopped fresh basil and serve with basmati or jasmine rice.