Creamy Chickpea Curry

July 17, 2018

Test Kitchen-Approved

Author Notes: This is my streamlined riff on the chickpea curry at Cassia in Santa Monica. It’s simple to prepare, comforting, and restoring—the type of dinner I like to turn to after a long day.

A few notes:
--the lemongrass and kaffir lime leaves add a lovely flavor and fragrance to the dish, but if you don’t have them, there’s no need to make a special trip to the store. I make the dish with and without them, and it’s wonderful either way.
--for serving, I like to follow Cassia's lead and serve the curry with lots of warm naan bread. Another option is white or brown rice.

Serves: 2 with leftovers; 4 without leftovers
Prep time: 5 min
Cook time: 30 min


  • 1 shallot, roughly chopped (about 1/3 cup)
  • 1 2-inch piece of peeled ginger, roughly chopped (about 3 tablespoons)
  • 2 garlic cloves, roughly chopped (about 1 tablespoon)
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder (madras or maharajah curry recommended)
  • 1 medium-sized, ripe tomato, cored and roughly chopped (can substitute 1 cup canned tomatoes)
  • Kosher salt, to taste
  • 1 14-ounce can full-fat coconut milk
  • 2 15.5-ounce cans chickpeas, drained and rinsed
  • 1 lemongrass stalk, bruised with the back of a knife (optional)
  • 5 kaffir lime leaves (optional)
  • 1 tablespoon fish sauce, or to taste
  • Brown sugar and/or chile flakes, to taste
  • For serving: chopped cilantro to garnish; warm naan bread
In This Recipe


  1. In the bowl of a small food processor or blender, process shallot, ginger, and garlic to a fine paste. Alternating, finely mince and smear everything together with the back of a knife until a paste forms, or use a mortar and pestle.
  2. Heat oil in a Dutch oven or large sauté pan over medium-low heat. Add the shallot paste. Sauté for 7 to 8 minutes, stirring frequently, until tender. (Turn down the heat if the paste starts to brown or crisp.) Add curry powder and sauté a few minutes longer to deepen its flavor; stir frequently.
  3. In the same bowl of your food processor or blender, process the fresh tomato (or canned) into a purée; you should have 3/4 cup to 1 cup. (Reserve any amount over 1 cup for another use.) Add the tomato purée to the pan and cook for another 4 to 5 minutes, or until starting to reduce and thicken. Add a few pinches of salt.
  4. Add coconut milk, chickpeas, lemongrass and kaffir lime leaves (if using), fish sauce, and 2 tablespoons water. Stir to incorporate. Bring the mixture to a low boil, reduce heat, and gently simmer until the sauce has reduced and thickened enough to coat the back of a spoon, about 20 minutes. (Don't rush this step; the flavor and texture benefit from this simmering time.) Taste and adjust salt. Add a few pinches of brown sugar, if needed, to balance the tangy sourness of the fish sauce. Add chile flakes if you want more kick.
  5. When ready to serve, remove and discard kaffir lime leaves and lemongrass. Garnish with cilantro and serve with warm naan bread.

More Great Recipes:
Stew|Indian|Thai|Cilantro|Curry|Lemongrass|Lime|Shallot|Milk/Cream|Bean|Chickpea|Make Ahead

Reviews (9) Questions (1)

9 Reviews

Miss C. September 27, 2018
I had a little trouble making the paste as it didn’t have any liquid in the bender... I think next time I’d use a mortar and pestle. Also I had to add some store bought curry paste. Which was fine.
Author Comment
EmilyC September 27, 2018
Hi Carolyn: I usually use a mini food processor for this recipe, though I’ve made similar pastes before in my blender. But not all blenders are created equal, so I’ll add a note that the paste can be made by chopping and smearing everything together with the back of a knife, or with a mortar and pestle. Thanks for your note.
K.Hebert September 26, 2018
I made this dish for dinner tonight. It was very easy to make, and it was very tasty!!!!!! I will definitely put this dish in our regulars. Will be making it again soon!
Author Comment
EmilyC September 27, 2018
Wonderful—thanks for trying it and your note!
Eric C. September 25, 2018
I happen to have amchur powder, so I used that instead of brown sugar and it worked really well.
Author Comment
EmilyC September 25, 2018
Oh nice—I’ll bet it added a nice tangy note! Thanks for the tip, Eric!
Trisha V. September 24, 2018
Oh and if you can’t find the kaffir lime leaves, I read somewhere that you can use a couple of bay leaves and the zest of a lime to substitute. It used to work for me
Author Comment
EmilyC September 24, 2018
Wow, what a great tip! I’m definitely going to try this. Thanks so much for sharing! So glad you and your husband enjoyed the curry!
Trisha V. September 24, 2018
My husband and I loved this recipe! The only change I made was I added lots of cayenne pepper in the beginning cuz we like it spicy. Definitely a keeper. All I had to buy was fresh cilantro...oh and I finally got to use my kaffir lime leaves I found at Whole Foods a while ago!!