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Chickpea Curry

Sweet spicy Chickpea Curry is full of hearty ingredients. It's a soul-warming, satisfying dish any time. Serve with rice for a full meal.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 1-cup servings (total yield: 6 cups curry)
Calories 341kcal
Author Toni Dash



  • 1 tablespoon olive oil or coconut oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1/2 jalapeno pepper membrane and seeds removed, thinly sliced
  • 1 1-inch piece fresh ginger root peeled and diced
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 cup peeled and cubed butternut squash ½-3/4 inch cubes
  • 1 cup peeled and cubed sweet potatoes ½-3/4 inch cubes
  • 1 15-oz can chickpeas rinsed and drained
  • 2 large tomatoes chopped or 15-ounce can diced unseasoned tomatoes
  • 1 cup low sodium vegetable broth
  • 1 13.5-oz can coconut milk
  • 1 tablespoon granulated sugar or coconut sugar
  • 2 cups baby spinach roughly chopped
  • 1/2 lime juiced

Toppings (optional)

  • ¼ cup regular yogurt, coconut yogurt or coconut cream
  • ¼ cup chopped cilantro
  • 1 lime quartered
  • 1 serrano thinly sliced


  • Heat the oil in a 5-quart Dutch oven over medium-high heat.
    Once hot, add in the onion and cook for 3-4 minutes or until starting to soften.
  • Add in the garlic, ginger and jalapeno pepper, cook another minute.
  • Add in the spices and cook another minute until the spices are fragrant.
  • Add the butternut squash, sweet potato, chickpeas, and tomatoes to the pot. Stir to combine.
  • Pour in the vegetable broth and coconut milk. Stir in the sugar.
  • Bring to a simmer. Cover and cook for 15 minutes.
  • After 15 minutes, remove the lid and allow to simmer an additional 15 minutes uncovered. Stirring periodically.
  • Stir in the chopped spinach and lime juice. Taste for salt and add more if necessary.
  • Serve the curry over rice. Top with coconut yogurt (or plain Greek yogurt), cilantro, lime, and serrano.



Nutritional information does not include optional toppings.
Recipe FAQs + Pro Tips
Time saving tip: Use pre-cut butternut squash and sweet potatoes. You can find them already peeled and cubed in the produce section of most grocery stores. 
Let the curry rest for best flavor. Waiting 10 minutes or so before serving the curry helps the flavors meld even more.
Use a 5 quart Dutch oven. Dutch ovens evenly distribute heat. Being heavier pans they help avoid burning too. You can also make this in a regular 5 quart stock pot if needed. 
Storing Leftovers
Coconut curry can be stored covered in the refrigerator for up to 3 days. The dish reheats well in the microwave or on the stove top.
It tastes even better the next day when all those tasty flavors have had time to mingle. 
Freezing Chickpea Curry
Allow the curry to fully cool. Place in a freezer safe airtight container or freezer bag and squeeze out excess air if possible.
Freeze for up to 2-3 months. Thaw in the refrigerator and reheat.


Calories: 341kcal | Carbohydrates: 39g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Sodium: 585mg | Potassium: 784mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7203IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 6mg