South Indian Chickpea Curry
A tomato-coconut chickpea curry with onion, ginger, garlic, and warm whole spices. Make it for a weeknight dinner with rice or flatbread.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeThis chickpea curry is an Indian, South Indian-style version built on onion, ginger, garlic, tomatoes, and coconut milk. Chickpeas simmer in a spiced gravy scented with cumin seeds, coriander, turmeric, and garam masala for a dish that is hearty without being heavy.
This version keeps the flavors clear and balanced by toasting the spices in oil, cooking the onion until properly softened, and simmering long enough for the tomatoes and coconut milk to come together. Use full-fat coconut milk for the right body, and lightly mash some of the chickpeas near the end if you want a thicker sauce.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 tsp cumin seeds
- 1 medium yellow onion, finely chopped (about 1 1/2 cups/225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) minced fresh ginger
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz/400 g) diced tomatoes
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- 1/2 tsp garam masala
- 1 to 1 1/4 tsp kosher salt, plus more to taste
- 2 tbsp (8 g) chopped fresh cilantro, optional
Instructions
- 1
Heat the oil in a wide saucepan or deep skillet over medium heat. Add the cumin seeds and cook for 20-30 seconds, until they sizzle and smell nutty.
- 2
Add the onion and cook over medium heat, stirring often, until softened and light golden, 6-8 minutes. If the pan looks dry, lower the heat slightly so the onion softens without scorching.
- 3
Stir in the garlic and ginger and cook for 30-60 seconds, until fragrant and no longer raw-smelling. Add the ground coriander, turmeric, and cayenne and stir constantly for 15 seconds to bloom the spices.
- 4
Add the diced tomatoes with their juices and cook over medium heat for 4-5 minutes, stirring occasionally, until slightly thickened and the oil begins to glisten at the edges.
- 5
Pour in the coconut milk and stir until smooth. Add the chickpeas and salt, then bring the curry to a gentle simmer over medium-low heat.
- 6
Simmer uncovered for 10-12 minutes, stirring once or twice, until the sauce is lightly thickened and the chickpeas are fully heated through. For a thicker curry, mash about 1/2 cup of the chickpeas against the side of the pan and stir them back in.
- 7
Stir in the garam masala and simmer for 1 minute more. Taste and adjust the salt; the curry should be savory, lightly spiced, and creamy.
- 8
Take off the heat and let the curry stand for 2 minutes before serving. Spoon into bowls and finish with cilantro, if using.
Tips for the Best South Indian Chickpea Curry
- Do not use curry powder here; separate spices give a cleaner, more traditional flavor and let the tomato-coconut base stand out.
- Full-fat coconut milk makes the sauce smooth and rich. If you use light coconut milk, simmer a few minutes longer to help the curry thicken.
- If your tomatoes are very acidic, add a small pinch of sugar after simmering to round out the sauce without making it sweet.
- For more heat, add 1 finely chopped green chile with the garlic and ginger, or increase the cayenne slightly.
- This curry can be made a day ahead; the flavor improves as it sits. Reheat gently and loosen with a splash of water if it thickens in the fridge.
Storage and Reheating
Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat gently on the stove or in the microwave until hot throughout, adding a splash of water if the sauce has thickened too much.
Frequently Asked Questions
Can I make chickpea curry without coconut milk?
Yes. For a less rich but still Indian-style curry, replace the coconut milk with 1 cup (240 ml) water and simmer a little longer, though the sauce will be lighter and less creamy.
Is this the same as chana masala?
Not quite. Chana masala is usually a North Indian chickpea curry with a tangier, drier tomato-onion gravy and no coconut milk; this version is South Indian-style because it uses coconut milk.
Can I use dried chickpeas instead of canned?
Yes. Cook about 1 cup (200 g) dried chickpeas until tender first, then use them in place of the canned chickpeas. You will need roughly 3 cups cooked chickpeas.
What should I serve with chickpea curry?
Steamed basmati rice is the simplest choice. It also pairs well with jeera rice, roti, or naan, plus a spoonful of plain plant-based yogurt if you want a cooling side.
Quick Info
Prep Time
10 min
Cook Time
25 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
