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5 ingredient chickpea curry served with white rice, topped with yogurt, fresh coriander, and red chilli in a white bowl on a light timber background

5 Ingredient Chickpea Curry

A simple, budget friendly chickpea curry made with pantry staples. One pot, full of flavour, and ready in under 30 minutes.
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Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course: Dinner
Cuisine: Indian-inspired
Keyword: 5 ingredient curry, budget curry recipe, chickpea curry, easy chickepea curry
Servings: 2 to 3
Author: Kate Brodhurst
Cost: Under $6

Ingredients

  • 1 onion, diced
  • 2 teaspoons crushed garlic
  • 2 tablespoons curry paste or 1 tablespoon curry powder
  • 2 x 420g cans chickpeas, drained and rinsed
  • 400ml can coconut milk

you will also need

  • Oil, for cooking
  • Salt and pepper, to taste

Instructions

  • Heat a drizzle of oil in a large pan over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for another 30 seconds until fragrant.
  • Add the curry paste or curry powder and cook for 1 minute, stirring constantly, so the spices release their flavour and coat the onion.
  • Add the drained chickpeas and coconut milk. Stir well to combine, scraping the bottom of the pan to lift any flavour.
  • Bring to a gentle simmer, then reduce the heat slightly. Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens. For a thicker curry, mash a few chickpeas against the side of the pan.
  • Season well with salt and pepper to taste. If the sauce is too thick, add a splash of water. Serve hot with your choice of sides and garnishes.

Notes

  1. Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
  2. Curry powder or paste: Use a standard supermarket curry powder like Keens or Clive of India or a store-bought curry paste, such as a Korma or Tikka. Just use what you already have.
  3. Use full fat coconut milk: Gives a richer sauce and better texture.
  4. Rinse the chickpeas: Removes the tin liquid and improves flavour.
  5. Finish with acid: A squeeze of lemon or lime lifts the whole dish.
  6. Add some greens at the end if you have them: Stir through some spinach or chopped kale in the last few minutes.
  7. Serve with rice or flatbread: Helps stretch the meal and makes it more filling
  8. Garnishes: Garnish with any herbs you may already have at home or in the garden. If you like things spicy, garnish with dried chilli flakes or fresh chilli if you happen to have some.