Creamy Chickpea Curry
Ingredients
- 14 oz canned chickpeas
drained
- 1 medium onion
sliced
- 2 tsp sugar
- 1 tbsp garlic
minced
- 1 tbsp ginger
minced
- 1/2 tsp turmeric
- 2 tsp ground cumin
- 1 tsp mild chili powder
smoked paprika or a mix of both
- 1 tbsp garam masala
- 6 tbsp passata
aka tomato puree in the US
- 1 cup vegetable broth
- 1/2 cup heavy cream
double
- 1 handful cilantro
fresh coriander
- 4 lemon wedges
optional, for serving
Directions
- 1
In a large, deep saucepan or saute pan, heat a little butter or oil and saute the onions over a medium heat until soft and starting to brown at the edges.
- 2
Add the garlic and ginger, saute for another minute until soft and fragrant.
- 3
Add the spices and a little extra oil or butter if the pan feels dry. Stir through until the spices are all well mixed into the onion and fragrant - this shouldn't be more than a minute, as we don't want the spices to burn.
- 4
Add the passata and sugar. Over a low heat, saute this mixture for 3-4 minutes allowing the passata to mix with all of the spices. It should thicken up a little and turn sticky.
- 5
Whisk in the vegetable broth and keep this over a medium-high heat until the mixture starts to bubble.
- 6
Add the cream to the pan and bring the heat down to its lowest setting. Mix through - it will be fairly runny at this point. Add salt and pepper to taste. Depending on how salty your vegetable stock was, you may not need much.
- 7
Simmer on a very low heat, partly covered, for about 10 minutes or until it's at the thickness you prefer. Open the lid to stir it every few minutes to prevent sticking, but during this time you can prepare your garnishes, heat your naan breads, and get everything else ready.
- 8
Add the chickpeas to the pan and allow it to simmer for a further 5 minutes.
- 9
Serve with a handful of chopped cilantro and a wedge of lemon for squeezing over the top.
Creamy Chickpea Curry
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving a comforting, flavor-packed meal that comes together without fuss? This Creamy Chickpea Curry delivers authentic taste and incredible richness with minimal effort. It’s perfect for busy weeknights, offering a delicious alternative to takeout.
Why This Creamy Chickpea Curry Works
This recipe shines because it uses readily available supermarket staples, like canned chickpeas and dried spices, to create a dish that feels anything but basic. The secret lies in building layers of aromatic flavor with garlic, ginger, turmeric, and cumin, then enriching it with a generous pour of heavy cream. This one-pan wonder ensures easy cleanup, making it a true lifesaver for midweek dinners.
What to Expect
You'll be greeted with a lusciously creamy curry that’s robustly spiced yet wonderfully balanced. The chickpeas provide a hearty bite, perfectly coated in the silky sauce, while the blend of mild chili powder or smoked paprika alongside garam masala creates a comforting warmth, not an overwhelming heat. It's a truly satisfying dish that the whole family, including kids, will enjoy. Expect a vibrant, aromatic experience that feels both indulgent and wholesome.
Customization & Variations
This Creamy Chickpea Curry is incredibly adaptable. Feel free to stir in a handful of fresh spinach during the last few minutes of cooking for added greens. Other vegetables like diced bell peppers or zucchini would also work beautifully. If you prefer a smoky flavor, lean into the smoked paprika; for a gentle warmth, use mild chili powder.
Serving & Context
Serve this creamy chickpea curry as a standalone main dish for an effortless midweek dinner, perhaps alongside some fluffy rice or warm naan bread. It also makes a fantastic addition to a larger Indian-style meal, complementing other dishes beautifully. For a fresh finish, garnish with a sprinkle of fresh cilantro and a squeeze of lemon.