Chickpea Curry - The Buddhist Chef

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Chickpea Curry





Chickpea Curry is one of my favorite dishes. It’s healthy, easy to prepare and it tastes just as good the next day for those who are busy and don’t have time for lots of cooking. Just sauté a chopped onion, add the spices, the chickpeas, incorporate coconut milk and voilà, it’s done! It’s that easy. Chickpea curry is cheap, and is definitely a crowd pleaser! 


1 chopped onion
1 red pepper cut into strips
2 tablespoons canola oil
1 tablespoon curry powder
1/4 teaspoon crushed red peppers
1 tablespoon cane sugar
4 tablespoons nutritional yeast (15 g)
1 tablespoon tomato paste
1 can of (19oz) 540 ml chickpeas, drained and rinsed
1 can of (13,5 oz) 400 ml coconut milk
salt to taste (I suggest 1/2 to 1 teaspoon)


In a large skillet over medium-high heat, sauté the onion and bell pepper in the oil for 5 to 10 minutes.
Add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas.
Sauté for about 3 minutes
Stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes).
Serve on basmati rice and garnish with basil leaves.