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A bowl of Chickpea Curry on a blue napkin.
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4.86 from 7 votes

Chickpea Curry Recipe

This Chickpea Curry recipe is full of that warm curry flavor! It has the perfect balance of sweetness and heat due to the honey and sriracha sauce. 
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 servings

Ingredients
 

  • 2 1/2 cups Basmati Rice
  • 3 tablespoons butter
  • 1 large yellow onion - chopped (about 2 heaping cups)
  • 2 1/4 teaspoons curry powder
  • 2 garlic cloves - minced
  • 1 1/4 cups chicken stock - (or vegetable stock)
  • 2 15.5 oz cans garbanzo beans - drained and rinsed
  • 1 13.5 oz can coconut milk
  • 2 tablespoons honey
  • 1/2-1 tablespoon Sriracha sauce - or more to taste if you like spicier foods
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cook the rice according to package directions.
  • In a large pot over medium to medium-low temperature, melt the butter. Add the onions. Cook until soft and brown, about 12-15 minutes. Add the curry powder and garlic. Stir. Cook for one minute more. 
  • Pour in the chicken (or vegetable) stock. Stir well, making sure to scrape the brown bits from the bottom of the pan. 
  • Add the chickpeas, coconut milk, honey, and sriracha to the pan. Bring to a boil. Once boiling, reduce the heat to a simmer and simmer for 10-15 minutes. Add salt and pepper to taste and adjust additional seasonings (more sriracha or honey if desired). 
  • Serve the chickpea curry over the rice and top with cilantro if desired. 

Video

Notes

Feel free to add additional vegetables to this dish. Great options include spinach (add it after the chickpeas) and/or chopped potatoes or carrots (add the potatoes or carrots to the onions and cook until the potatoes are just about done).
If you don't have coconut milk, some possible substitutions include Greek yogurt (a bit tangier than coconut milk), sour cream (contrary to the name, sour cream has a sweeter taste than Greek yogurt), Soy milk or almond milk. If you have coconut extract you're welcome to add a dash of that if you're still wanting the coconut flavor.
This isn't a crockpot or instant pot curry recipe because it's already really quick to make and whip up in no time!
 
Recipe adapted from Ree Drummond 

Nutrition

Calories: 536kcal (27%), Carbohydrates: 75g (25%), Protein: 8g (16%), Fat: 22g (34%), Saturated Fat: 18g (90%), Cholesterol: 16mg (5%), Sodium: 360mg (15%), Potassium: 354mg (10%), Fiber: 3g (12%), Sugar: 9g (10%), Vitamin A: 175IU (4%), Vitamin C: 4.4mg (5%), Calcium: 44mg (4%), Iron: 2.1mg (12%)