Creamy Chickpea Curry

This bell pepper and chickpea curry brings together mouth-watering spices and smooth coconut milk in one amazing dish. The combo of sweet peppers and protein-packed chickpeas makes for a filling, balanced meal you can whip up in just 20 minutes.

The first time I threw this curry together, I couldn't believe how much flavor came through in such little cooking time. The sweet peppers add a nice freshness, while the chickpeas make sure you won't be hungry an hour later.

Key Ingredients

• Bell peppers: They bring that signature sweetness and fresh element to your curry
• Chickpeas: They add plant protein and a nice firm bite
• Coconut milk: It creates that smooth texture and tones down the heat
• Spices: The mix of cayenne, cumin and coriander creates that true Indian flavor profile

Pin it

Step-by-Step Guide

Getting your veggies ready

Peel and dice your onion into small, even pieces. Peel and finely chop or crush the garlic. Wash the tomatoes and cut them into small chunks. Wash the bell peppers, remove the seeds, and cut into chunks about 1 cm in size. Drain the chickpeas in a colander, rinse under cold water, and let them drain well. Wash the fresh parsley, shake off excess water, and chop it finely. If using fresh green chili, wash it, remove the seeds (for less heat), and slice into thin rounds.

Building flavor

Heat some neutral oil (like canola or sunflower) in a large pot or deep pan. Cook the onion over medium heat until see-through, about 2-3 minutes. Toss in the chopped garlic and cook for another 30 seconds until fragrant but not brown. Now add your spices - cayenne pepper, cumin and ground coriander - and cook briefly to release their flavors. This takes about 30 seconds to 1 minute and really brings out the taste of the spices.

Making your curry

Throw in the diced tomatoes and let them simmer while stirring for about 2 minutes, until they soften a bit and get saucy. Add the bell pepper pieces and cook for around 2 minutes. Mix in the drained chickpeas and coconut milk, then stir everything well. Add salt to taste and let the curry simmer on medium heat for about 5-7 minutes, until the peppers are tender but still have some bite and the sauce has thickened up a little.

Finishing touches

Before serving, check if it needs more seasoning and maybe top with fresh green chili slices for extra heat. Sprinkle chopped fresh parsley over the curry. Serve hot with fluffy basmati rice or fresh naan bread. A spoonful of plain yogurt or raita can be a nice addition to balance out the spiciness.

I've found this curry tastes even better when I make it the day before and let it sit overnight. The flavors really get a chance to mingle, and the result packs way more punch. A squeeze of lime juice right before serving also adds a nice fresh kick to the curry.

Flavorful Indian Delight

This bell pepper and chickpea curry really shows off what makes Indian cooking so special. The spice mix creates a complex flavor experience that's both warming and slightly spicy. The coconut milk brings a nice creaminess and takes the edge off the heat, while the sweet peppers balance everything out. Chickpeas aren't just great for protein—they also soak up all those amazing spice flavors. This dish works perfectly as an intro to vegetarian Indian cooking and wins people over with how simple yet tasty it is.

Serving Ideas

This versatile curry works great with different sides:

• Over fragrant basmati rice for a classic pairing
• With fresh naan bread to soak up all that tasty sauce
• With cooling raita (yogurt with cucumber and mint) for a nice temperature contrast
• With cilantro chutney for extra freshness and depth

Mix It Up

The basic recipe can be changed up in lots of ways:

• Add carrots, cauliflower or green peas for more veggie goodness
• Throw in some tofu or tempeh cubes for extra protein
• Mix in a spoon of Greek yogurt for an even creamier result
• Sprinkle with roasted cashews before serving for a nutty crunch

Pin it

Storage Tips

The curry keeps in the fridge for up to 3 days in an airtight container. To warm it up, use a pot over medium heat or pop it in the microwave. If the sauce gets too thick, just add a splash of water or coconut milk. This curry also freezes really well and will keep for up to 3 months in the freezer.

After making this dish several times, I can tell you it really shows how you can create something tasty and balanced with just a few ingredients and not much time. It's perfect for busy weeknights when you want something quick but don't want to give up on flavor. The combo of spices, coconut milk and veggies makes it a hit with both vegans and meat-eaters alike.

Frequently Asked Questions

→ What kind of paprika works best?

Sweet peppers are a great choice for their mild taste. Red ones add a bit of sweetness, while green peppers bring a heartier flavor.

→ Can dry chickpeas be used?

Absolutely! Soak them overnight, then cook for around 45 minutes before tossing them into the curry.

→ How spicy is the curry?

With the suggested cayenne, it’s mildly spicy. Add more or less cayenne to match your taste, or spice it up with fresh chilies.

→ Can it be made ahead of time?

Totally! It tastes even better the next day as the flavors meld. Store in the fridge and reheat gently, adding a splash of liquid if needed.

→ What rice goes well with this?

Basmati rice is a classic pick—fragrant and light. Jasmine rice, brown rice, or even quinoa are excellent alternatives.

→ Can coconut milk be replaced?

Sure, try cream, creamy plant-based milk, or even Greek yogurt instead. The taste will shift but still be fantastic.