If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Of course not! We want spicy food with big flavor in a hurry. We want it now! This particular recipe will most definitely deliver on that desire. We’re talking my Easy Chickpea Curry recipe, and it’s going to become a new go-to in your recipe collection. It’s chickpea curry in a hurry! This is a vegetarian and vegan curry recipe, though it’s easy to customize. You can add in chicken if you’d like, as well as shrimp or even lamb for a non-vegan option. Let’s talk about how to make chickpea curry, shall we? Cook the Vegetables. Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened. Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant. Curry Spices and Curry Paste. Add in the curry powder, paprika, and salt and pepper to taste. Give it a stir. Stir in the curry paste and cook it for a minute. Coconut Milk. Add your coconut milk and stir. Bring to a boil then reduce the heat. Simmer the Curry. Simmer and continue to cook for 10 minutes or more to let the flavors develop, stirring occasionally. The curry sauce will thicken up a bit. Processing Tip. You can process the sauce in a food processor at this point if you’d like a smoother sauce, or just continue. Add the Chickpeas. Stir in the chickpeas (aka garbanzo beans) and warm them through for 5 minutes. Season with salt and pepper to taste. Top with fresh cilantro or parsley, lime wedges, spicy chili flakes. Basmati rice is great here. It’s a lot like chana masala. Refer to the video in the recipe card. It details all the steps to make the chickpea curry. I hope it helps! I love a good coconut curry. Consider adding a meat to the recipe. I’ve made this with chicken, lamb and pork and it always comes out flavorful. Consider shrimp as either an add on or to swap in. I love this recipe with shrimp. The combination of both shrimp and chickpeas is flavorful and still low calorie. Adding Shrimp. To add shrimp, simply tuck the raw shrimp (peeled and deveined) into the sauce and simmer 5-10 minutes, until cooked through. Cooking time can vary depending on the size of the shrimp. Vegan and Vegetarian Options. If you’d like to keep it vegan, try sweet potato, eggplant or lentils. You can easily slip in broccoli or some green leafy vegetables like spinach or kale. It’s also tasty with tofu. Add Tomatoes. Add diced tomatoes for another spin. Tomatoes are commonly used in curries and I enjoy them. To be honest, you can pretty easily include any number of vegetables you’d like to use up. Zucchini, anyone? Of course!
Peppers and Spices
This recipe calls for both curry paste and curry powders, as well as a jalapeno pepper and serrano pepper. The curry paste and curry powder can be found at most supermarkets, though you may need to seek them out at a specialty store. It’s worth it, though, to have them in your collection of ingredients. Or you can just make your own curry paste like I do. Any curry paste will do, whether it is green, yellow, or red curry paste. However, each will have its own flavor profile. I prefer to use either red or yellow curry paste, depending on my mood. I used my own Yellow Curry Paste Recipe here, as well as this simple curry seasoning blend, though there are many to choose from. Garam masala is a popular addition, though I didn’t use any here. I’ve opted for the double whammy of curry paste and curry powder. It’s just the right combination for me. Hey, spice is life! Try as many as you can!
Heat Factor / Making Spicy Curry
I like to spice up my curries by adding in hotter chili peppers, like a habanero pepper or two, maybe a ghost pepper. You can adjust the seasonings and peppers to your own personal preferences. If you’re looking to keep it on the milder side, skip the serrano and stick with the jalapeno, or just use a mild bell pepper. You’ll still get some wonderful flavor without all the heat.
What are the Differences Between Red Curry and Yellow Curry?
The biggest differences between red curry and yellow curry is the heat level and choice of peppers. Red curries tend to be hotter than yellow curries, and use spicier red peppers as their base. Yellow curries usually use milder chili peppers, and the inclusion of turmeric offers its vibrant yellow color.
Butter Beans Lima Beans Cannellini Beans (white kidney beans) Great Northern Beans.
Just be sure to refrigerate the leftovers as quickly as possible, and never after 2 hours of sitting out. That’s it, my friends! I hope you like it. I love this recipe. In so many ways. It’s definitely a creamy chickpea curry. And, it’s dairy free.
