This Chickpea Curry without coconut milk is an easy American version yet has the authentic taste of your favorite Indian restaurant. Plus, it's light, vegan, and dairy-free.
I make chickpea curry in many different ways, depending on the time and ingredients available, but I always aim to bring out authentic flavors, regardless of the ingredients I choose.
I truly enjoy these little experiments, and I've been pretty successful at blending the flavors so far.
So here it is: my proud moment to share my simplified chickpea curry recipe! It's dairy-free, weeknight-friendly, and satisfying(similar to this Bell Pepper Curry & Mung Bean Curry).
You can serve it over rice or noodles, or even spoon it over some grated veggies for a hearty salad(like this Indian Carrot Salad).
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Why You'll Love This Recipe
⭐️It's light and creamy, thanks to the almond milk.
⭐️Easy to find ingredients but packed with big flavor.
⭐️It's also super effortless to make! All you need is one pan, and it's ready in just 30 minutes.
Ingredients
- Avocado oil: You can substitute it with olive oil or a neutral-flavored cooking oil of your choice.
- Chickpeas: I like to use canned chickpeas because they're easy and quick to use. Just make sure to rinse and drain them well. If you're using dried chickpeas, soak and cook them(I've shared how to cook chickpeas below for more details).
- Tomatoes: I've used fresh tomatoes, but you can easily substitute them with canned crushed tomatoes.
- Almond milk: You can swap it with coconut milk, whole milk, or heavy cream.
- Garlic powder: Adds excellent depth of flavor. You can substitute it with minced fresh garlic or freshly crushed garlic cloves. Each option tastes a little different, but they're all delicious in their own way.
- Madras curry powder: You can also substitute it for garam masala or tandoori masala, but each gives the curry its own unique, delicious flavor(I like switching it up now and then)!
- Ground Turmeric: This adds that beautiful golden color and a mild earthy flavor. It's optional, but I recommend it.
- Smoked paprika: Adds a nice smoky flavor. You can substitute it with cayenne pepper or Indian red chili powder for more heat.
- Fresh cilantro: For that restaurant-style finish! Always use fresh cilantro for garnish; it adds a bright, fragrant touch.
How To Make Chickpea Curry(without Coconut Milk)
- Step 1. Heat oil, add spices and garlic; cook until fragrant.
- Step 2. Stir in tomatoes and cook until soft.
- Step 3. Add chickpeas.
- Step 4. Stir in almond milk; simmer 10-15 minutes. Garnish with cilantro and serve hot with rice or naan.
♨️How To Adjust The Heat Level
- This chickpea curry has a gentle heat, mainly from the Madras curry powder. It's warm and flavorful without being too spicy.
- If you like a medium heat, you can mix things up by using half smoked paprika and half cayenne pepper.
- If you prefer it hot and spicy, completely swap the smoked paprika for cayenne pepper, and toss in a chopped Thai green chili or jalapeños for that bold, robust flavor.
The Leftovers
- You can easily repurpose the leftover chickpea curry into soup, hummus, or an Indian style salad.
- Store any leftovers in an airtight container; they'll keep well for up to 4 days in the refrigerator or up to 3 months in the freezer.
FAQ
You can serve it as a meal with cooked rice or warm naan bread. It also tastes great with a squeeze of fresh lemon juice.
Yes, absolutely! Just soak the dried chickpeas overnight in water. Then cook them in the Instant Pot for about 10 minutes, or on the stovetop for about an hour over low heat, until tender.
Madras curry powder is a blend of Indian spices. You can substitute it with other Indian masalas, such as garam masala or tandoori masala. You can also make your own simple homemade Madras curry powder.
You can replace almond milk with coconut milk, whole milk, or heavy cream, depending on how rich and creamy you want your curry to be.
Absolutely! Feel free to add spinach, bell peppers, zucchini, potatoes, cauliflower, or broccoli for extra flavor and texture.
📖 Recipe
Chickpea Curry(without Coconut Milk)
Ingredients
- 2 tablespoon avocado oil
- 15 oz cooked chickpeas drained and rinsed(See Notes. 1)
- 3 tomatoes crushed(or 8 oz canned crushed tomatoes)
- 1 cup almond milk (See Notes. 2)
- 1 teaspoon garlic powder
- 1 teaspoon Madras curry powder
- ½ teaspoon ground turmeric
- ¾ teaspoon smoked paprika adjust to taste(See Notes. 3)
- ½ teaspoon Salt (adjust to taste)
- 3 tablespoon cilantro chopped (for garnish)
Instructions
- Heat avocado oil in a deep skillet over low heat.
- Sprinkle in the garlic powder, Madras curry powder, ground turmeric, and smoked paprika. Stir them for less than a second(wihotuh chanign the color of the spices).
- Add the crushed tomatoes.
- Increase the heat to medium and let them cook down for about 8 minutes, stirring often, until they become soft and saucy.
- Toss in the chickpeas and stir so they're well-coated in the tomato-spice mixture.
- Pour in almond milk and salt.
- Stir everything together, then lower the heat.
- Let it cook uncovered for 10-15 minutes, until it thickens slightly(add little water for a thin consistency).
- Garnish generously with chopped cilantro, and enjoy with rice or naan bread.
Notes
- You can substitute canned chickpeas with soaked and cooked dried chickpeas.
- Swap almond milk with coconut milk, whole milk, or heavy cream, depending on how rich and creamy you prefer your curry.
- Adjust the heat by using half smoked paprika and half cayenne for medium spice, or add Thai green chilies/jalapeños for more kick.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months; reheat gently on the stove.
- Serve over rice, naan, or greens.
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