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Creamy Chickpea Curry

Going plant-based and need more protein? This Creamy Chickpea Curry is a great source of plant-based protein. Add the warmth of fresh ginger and curry spices, round it off with a bit of creaminess, and you have yourself a healthy and delicious comfort food.
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Serving Suggestions

Creamy Chickpea Curry with Rice

Serve with your favourite rice or rice alternative like Caulirice or Quinoa.

There’s plenty of sauce to mop up with your favourite bread or make an open sandwich with the leftovers.

Inspired by butter and korma curries, this Creamy Chickpea Curry is quick and easy to prepare and has loads of flavour.


Chickpeas, (also known as garbanzo beans in some parts of the world), are a noteworthy source of plant-based protein, especially when combined with quinoa or high-quality grains. The high fibre content is said to help lower cholesterol and improve blood sugar levels. Chickpeas are, therefore, an excellent addition for those with diabetes or insulin resistance.


Ginger is an essential part of the flavour. Although ginger is known for its aromatic and culinary properties, ginger has long been revered for its medicinal value. As far back as 2000 years ago, ginger has been used to alleviate gastrointestinal stress.

Curry Powder

Be sure to use fresh curry powder. Spices contain volatile oils that leach out over time (which is why they lose their aroma and taste). It also means they are losing many of their health benefits. Fresh is best with spices.

A note about spices

    • Consider visiting your local spice stores or ethnic markets. You can usually purchase by weight, which means you buy what you need, so there is no waste. They are also turning over stock frequently, so it’s fresher.
    • Purchase whole spices and grind them yourself. Grinding releases those potent health-promoting volatile oils quicker, so if you want your spices to last longer – get them whole.
    • Avoid buying bulk spices unless you are using them often. You may throw most of it out, which is a pretty expensive exercise.
    • If spicy food is something you avoid but would like to try, then this is a great beginner recipe. Use a milder curry powder and build up to something spicier as you become more accustomed. The coconut cream helps tone down the heat and makes the creamy texture of the sauce have a good mouthfeel.

To read more about Spices, read: Spice Essentials

Now enough talk; time to get cooking.


Let’s make it!

chickpea curry

Creamy Chickpea Curry

Chickpeas are a great source of plant based protein. Add the warmth of fresh ginger and curry spices, round it off with a bit of creaminess, and you have yourself a healthy and delicious comfort food.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Indian
Keyword: 30 minutes or less, dinner, easy, lunch
Servings: 4 people


  • 1 Small bowl to mix the spice paste in
  • 1 Chopping knife
  • 1 Grater with a fine grate for garlic and ginger
  • 1 Pan/skillet large
  • 1 Spoon large


Spice Paste

  • 1.5 tsp Paprika
  • 2.5 tsp Curry powder medium heat
  • 1 tsp Sea Salt adjust to taste
  • 1.5 tsp Olive oil extra virgin

Onion Mix

  • 2 tbsp Olive oil extra virgin
  • 225 g Onions (±2 onions) yellow, chopped
  • 14 g Garlic (±2 cloves) minced
  • 24 g Ginger (±2cm) fresh, grated or minced

Sauce Mix

  • 90 g Tomato paste
  • 550 g Diced tomato canned
  • 550 ml Coconut cream canned


  • 550 g Chickpeas canned, drained


Spice Paste

  • In a small bowl add the curry powder, paprika, salt and olive oil
  • Mix into a paste and set aside

Onion Mix

  • On medium heat, add olive oil to a large pan/skillet and allow to warm
  • Add onions and sauté until they begin to soften and brown
  • Add garlic and ginger and stir

Sauce Mix

  • Turn heat to low and create a small well in the center of the pan
  • Add the spice paste and allow to warm until fragrant (±30 seconds), then stir in with the onion mix
  • Return heat to medium and add the tomato paste and diced tomato. Stir gently and deglaze the pan
  • Add coconut cream and stir until well blended


  • Add the chickpeas (or protein of your choice)
  • Bring pot to simmer and stir occasionally for 5 – 10 minutes (adjust cooking time according to your protein of choice)
  • Divide between bowls, garnish with chopped cilantro/coriander/banana and enjoy 


Protein Alternatives: Use your favourite bean or lentils to keep it plant-based. If you prefer to add an animal protein, consider the cooking time and if necessary brown or par-cook before beginning the recipe. 
Curry Powder: I used a mild blend, but use your favourite brand or mix. This will keep the base curry profile familiar to what you and your family are accustomed to. 
Serve with: Rice, Cauli-rice, Quinoa, Naan  
Additions: Add extra vegetables like cauliflower, spinach or peas.
Leftovers: Store in an air-tight container in the fridge for up 3 days. Can be reheated or eaten cold according to personal preference.
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