Recipe: Easy, Tasty Chickpea Curry

published Oct 22, 2010
Chickpea Curry (aka The Hippie Curry)
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Dana Velden)

Here’s a simple curry that can stay vegetarian (vegan even) or, with the simple addition of some shrimp or chicken, make a fine dish for the carnivore. The most important thing is that this delicious curry is built largely from your canned goods stash: coconut milk, tinned chickpeas and tomatoes. Just add a few fresh veg, some spices and Bob’s your uncle!

(Image credit: Apartment Therapy)

This curry is extremely versatile. For example, sharp eyed readers may have noticed that while this recipe is called chickpea curry, there are no chickpeas in the version in the photo. That’s because I was inexplicably out of canned chickpeas when I made this late last night! No worries – it’s still really good.

As mentioned, you can add pieces meat or fish or seafood towards the end of the final simmer for a non-vegetarian version. The vegetables are also flexible, although I would keep the potatoes as their starch helps to thicken and silken the sauce. Vegans can eliminate the fish sauce and substitute agave for the honey.

Chickpea Curry (aka The Hippie Curry)

Serves 4 to 6

Nutritional Info


  • 1 clove

    of garlic

  • 1/2 teaspoon


  • 1/2 teaspoon

    coriander seeds

  • 2 tablespoons


  • 1 tablespoon

    curry powder

  • 2 cups

    stock (chicken or vegetable)

  • 2 cups

    sliced potatoes

  • 2 cups

    sliced carrots

  • 2 cups

    cauliflower florets

  • 1

    (14-ounce) can chopped tomatoes

  • 1

    (14-ounce) can coconut milk

  • 1

    (14-ounce) can chickpeas

  • 2 tablespoons

    soy sauce

  • 1 tablespoon

    fish sauce (or vegan fish sauce)

  • 1 tablespoon

    honey (or agave syrup, for a vegan adaptation)

  • 1/4 cup

    slivered basil leaves, plus small whole leaves for garnish


  1. In a mortar, grind the garlic, peppercorns and coriander seeds into a paste. (Alternatively, finely chop the garlic with ground versions of the peppercorns and coriander.)

  2. Heat the oil in a Dutch oven. Fry garlic mixture until fragrant. Add curry powder and fry a little longer to release flavors.

  3. Add stock, potatoes and carrots and bring to a gentle simmer. After about five minutes, add the cauliflower, tomatoes, coconut milk, chickpeas, soy and fish sauces and honey. Bring to a gentle simmer and continue cooking until the vegetables are done and the sauce has begun to thicken.

  4. Taste for seasonings and add additional soy sauce or honey as needed. You may want to add more heat via hot chile paste if your curry powder wasn't hot enough.

  5. Remove from heat and stir in the basil. Serve over rice with the additional basil on top as a garnish.

Recipe Notes

This recipe came to my family over 20 years ago from a Zen farm in Marin County, CA. You can't get much more hippie than that!

(Images: Dana Velden)