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Chickpea Yellow Curry

Get ready for a delicious treat with our Chickpea Yellow Curry! It’s a tasty, veggie-friendly dinner that mixes Thai and Indian flavors for a mouthwatering experience. Imagine a cozy dish, perfect with white or brown rice, and topped with cilantro—it’s not just tasty but really satisfying.

Making it is easy and won’t cost you much—around $15-20. You only need 15 minutes to get everything ready and another 30 minutes to cook. So, in less than an hour, you’ll have a fantastic meal on your plate!

Gather your ingredients: chickpeas, coconut milk, bell peppers, carrots, garlic, and ginger. Mix them with yellow curry paste, turmeric, cumin, and coriander powders. It sounds like a lot, but it’s super simple, we promise!

Cooking is a breeze. Just sauté onions, add garlic and ginger, toss in the spices, and let the magic happen. As it cooks, your kitchen will smell amazing.

Serve it on rice, sprinkle some cilantro on top, and there you have it—a fantastic meal! The coconut milk makes it creamy, the chickpeas add a nice bite, and the spices give it that extra kick.

Each serving is around 400 calories—so you can enjoy it without feeling guilty. And don’t worry about leftovers; they taste even better the next day.

Our Chickpea Yellow Curry is a mix of simple, affordable, and super tasty. Try it out and treat yourself to something special!

Chickpea Yellow Curry

Chickpea Yellow Curry

Delight in the goodness of Chickpea Yellow Curry—a quick, vegetarian-friendly joy blending Thai and Indian flavors. With an affordable cost and a 45-minute prep time, this creamy, 400-calorie masterpiece features chickpeas, coconut milk, and aromatic spices. Personalize it to your taste, and relish the simple pleasure of a satisfying, flavorful meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, Thai
Servings 4
Calories 400 kcal


  • Large skillet or saucepan
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Rice cooker or pot for cooking rice


  • 2 cans (15 oz) chickpeas drained and rinsed
  • 1 large onion finely chopped
  • 2 bell peppers sliced
  • 3 carrots peeled and sliced
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons yellow curry paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 lime juiced
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)
  • Cooked white or brown rice for serving


Prep Ingredients:

  • Chop the onion, bell peppers, and carrots.
  • Mince the garlic and grate the ginger.

Cooking Curry:

  • In a large skillet or saucepan over medium heat, sauté the chopped onion until softened.
  • Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
  • Stir in the yellow curry paste, turmeric, cumin, and coriander powders. Cook for another 2 minutes to allow the spices to bloom.
  • Add the sliced bell peppers and carrots to the pan, cooking until the vegetables start to soften.

Chickpeas and Coconut Milk:

  • Pour in the drained and rinsed chickpeas, stirring to coat them with the spices and vegetables.
  • Pour in the coconut milk and stir well to combine.
  • Add soy sauce, brown sugar, lime juice, salt, and pepper. Stir to combine.

Simmer and Serve:

  • Allow the curry to simmer on low heat for about 15-20 minutes until the vegetables are tender and the flavors meld together.
  • Taste and adjust the seasonings if needed.


  • Serve the chickpea yellow curry over cooked white or brown rice.
  • Garnish with freshly chopped cilantro.


  1. You can customize the vegetables based on your preference or what’s in season.
  2. Adjust the spice level by adding more or less yellow curry paste.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often intensify the next day.
Keyword Chickpea Curry, Comfort Food, Vegetarian, Yellow Curry
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Erika Herbert
Erika Herbert