• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Fall Recipes
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Subscribe
  • Spring Recipes
  • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Spring Recipes
    • About
      • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Vegetarian Recipes

    Published: Oct 26, 2022 · Modified: Nov 14, 2022 by Petra · This post may contain affiliate links.

    Garam Masala Curry Recipe with Chickpeas

    Jump to Recipe Jump to Video Print Recipe
    A collage of photos of chickpea curry with text overlay "Garam masala chickpea curry". A photo of chickpea curry with text overlay "Garam masala chickpea curry". A photo of chickpea curry with text overlay "Garam masala chickpea curry".

    You'll love this Garam Masala Curry Recipe because it's rich, saucy, and infused with fragrant Indian spices. It's a healthy 1-pot dinner that is easy to make and great for meal prep.

    Our garam masala curry recipe served in a white bowl with naan, topped with sour cream, chopped cilantro and a wedge of lime.

    This Garam Masala Curry Recipe consists of chickpeas cooked in tomato curry sauce, creamy coconut milk, and aromatics such as onion, garlic, and ginger.

    Just like my eggplant curry and vegan curry without coconut milk, this one pairs perfectly with fluffy homemade naan, coconut basmati rice, and curried mashed potatoes.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • How to Make This Garam Masala Curry Recipe
    • FAQs
    • Serving
    • Storage
    • 📖 Recipe

    Why You'll Love This Recipe

    • Packed with protein and fiber. While in most curry recipes you'll find that the main source of protein comes from either chicken thighs or chicken breasts, this curry uses chickpeas, which add both fiber and plant-based protein.
    • Delicious and flavorful. This garam masala curry recipe is packed with Indian spices that give an amazing aromatic flavor to the curry. The boldest flavors come from a spice called garam masala blend, hence why the name.
    • Great for meal prep and freezing. You can make a big batch on Sunday night and have dinner ready for the rest of the week!

    Ingredients

    Gathered ingredients for making our garam masala curry with text overlay on each ingredient.
    • Chickpeas: I like to use canned chickpeas to make this recipe easier.
    • Aromatics: You'll need onion, fresh garlic, and fresh ginger to give aroma and flavor to the curry.
    • Potatoes: They add volume to the curry, and make it hearty. Use Yukon Gold potatoes for best results.
    • Whole tomatoes: It's essential to use high-quality whole canned tomatoes that are juicy and sweet. Diced tomatoes tend to be more acidic and have less umami flavor.
    • Coconut milk: It mellows down the acidity of the tomatoes and adds creaminess to the curry. Make sure to use canned full-fat coconut milk.
    • Tomato paste: For adding more umami flavor.
    • Spices: In Indian cuisine, you'll find that whole spices are what are most often used. If you have them on hand, you can toast them in a dry skillet, then grind them in a spice grinder. However, I find it easier to use ground spices. For the curry sauce, you'll need garam masala, turmeric, cumin powder, coriander powder, and red chili flakes.
    • Garam masala: It's a blend of spices that you can most often find in your local grocery store, but if you don't have it on hand you can make your own garam masala spice mix.
    • Spinach: It's optional, but I like to add some greens for a nutrition boost.
    • Broth: Use either vegetable broth or chicken broth.

    See the recipe card below for exact measurements.

    How to Make This Garam Masala Curry Recipe

    1. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices and saute for 30 more seconds, stirring often.

    2. Add 1 cup of vegetable broth and stir to get any browned bits off the bottom. Add the rest of the vegetable broth, potatoes, chickpeas, salt, and black pepper. Crush the whole tomatoes by hand and add them in as well.
    Sautéing onion, garlic, ginger and spices in a white Dutch oven with a wooden spoon in it.
    A white Dutch oven filled with tomatoes, chickpeas, and potatoes, and a wooden spoon placed in the pot.

    3. Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened. 

    4. Stir the coconut milk and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted. Top with fresh cilantro (optional), and serve right away!

    Chickpea curry cooked down in a white pot.
    Garam masala curry with chickpeas, spinach, and potatoes in a white Dutch oven with a wooden spoon in it.

    FAQs

    What spices are in Garam Masala?

    Garam masala is made with many different spices with the most common being cinnamon, black peppercorns, cardamom, mustard seeds, coriander seeds, cloves, and nutmeg. The spices are usually toasted first, then ground into a fine powder.

    How is garam masala different from curry?

    Garam masala has stronger, sharper, and more complex flavors. Curry powder is traditionally made with mild spices, with one of the main ingredients being turmeric, which is usually not present in a garam masala spice blend.

    Can you freeze this garam masala curry recipe?

    Yes, this curry freezes perfectly! Let leftovers cool to room temperature then transfer them to a freezer-safe container. Freeze for 3 months. Thaw overnight in the fridge before reheating.

    What do I use garam masala for?

    Garam masala has vibrant and bold flavors and is usually used for curries, stews, or for marinating meat. One of the most common uses of this spice blend is in Butter Chicken, a popular Indian curry you can find at pretty much every Indian restaurant.

    Is this curry spicy?

    This curry is mild in heat, but if you don't have the taste buds to tolerate spicy food, you can just omit the red chili flakes. However, if you want to make it spicier, you can add 1-2 diced red chilies when sauteeing the onion in step one.

    Garam masala curry with chickpeas, spinach, and potatoes in a white Dutch oven.

    Serving

    Like most Indian dishes, I like to serve this garam masala curry recipe with homemade naan or basmati rice on the side.

    It can also be served with a green salad, like this arugula beet salad with feta.

    Storage

    Let leftovers cool to room temperature then transfer to an airtight container and refrigerate for 4-5 days.

    A white bowl filled with garam masala curry with a silver spoon in it. The curry is topped with sour cream and fresh cilantro.

    P.S. This recipe was featured in my 25 Vegan Dutch Oven Recipes round-up, which you may also enjoy.

    📖 Recipe

    Our garam masala curry recipe served in a white bowl with naan, topped with sour cream, chopped cilantro and a wedge of lime.

    Garam Masala Curry Recipe

    You'll love this Garam Masala Curry Recipe because it's rich, saucy, and packed with fragrant Indian spices. It's a healthy 1-pot dinner that is easy to make and great for meal prep.
    4.84 from 6 votes
    Print Pin Rate
    Course: Main
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Dutch oven

    Ingredients

    • 2 tablespoon olive oil
    • 1 medium yellow onion, finely diced
    • 4 cloves of garlic, minced
    • 1 tablespoon minced ginger
    • 1 teaspoon garam masala
    • 1 teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon ground turmeric
    • ½ teaspoon red chili flakes
    • 2 cups vegetable broth or water
    • 2 (15 oz) cans chickpeas drained and rinsed
    • 2 medium potatoes, peeled and chopped
    • Freshly cracked black pepper, to taste
    • ½ teaspoon sea salt
    • 1 (15 oz) can whole peeled tomatoes crushed by hand
    • 1 can full-fat coconut milk
    • 3 cups baby spinach
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices and saute for 30 more seconds, stirring often.
    • Add 1 cup of vegetable broth and stir to get any browned bits off the bottom. Add the rest of the vegetable broth, potatoes, chickpeas, salt, and black pepper. Crush the whole tomatoes by hand and add them in as well.
    • Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened. 
    • Stir the coconut milk and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted. Top with fresh cilantro (optional), and serve right away!

    Video

    https://www.instagram.com/reel/C12FrJQo_wP/

    Notes

    Storage
    • Fridge: Let leftovers cool to room temperature then transfer to an airtight container and refrigerate for 4-5 days.
    • Freezer: Let leftovers cool to room temperature then transfer them to a freezer-safe container. Freeze for 3 months. Thaw overnight in the fridge before reheating.
     
    Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients. The information shown should not be considered a substitute for personal nutritional advice.

    Nutrition

    Calories: 434kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Easy Vegetarian Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • A white plate with saffron pasta topped with saffron petals.
      Creamy Saffron Pasta
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup
    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup

    Reader Interactions

    Comments

    1. Katie says

      October 15, 2024 at 3:39 am

      4 stars
      Made this dish over the weekend to celebrate the first chilly days of fall! I ended up doubling most of the spices and using faux-beef boullion instead of vegetable stock. I probably could have simmered the dish for longer (I got impatient and hungry!) as the potatoes were slightly underdone.

      Overall a fabulous meal I look forward to making again!

      Reply
      • Petra says

        October 16, 2024 at 10:59 am

        I'm happy to hear you liked it, Katie! Thanks for the review!

        Reply
    2. Bob says

      November 14, 2022 at 11:09 am

      5 stars
      Made this to have some ready made food over the weekend and I loved it! What should I add to make it spicier?

      Reply
      • Petranka says

        November 24, 2022 at 10:39 am

        Hi, Bob! I am glad you enjoyed the recipe, thanks for the review! To your question, you can make this curry spicier by adding 1-2 diced red chili peppers when you're sauteing the garlic. Hope that helps!

        Reply
    4.84 from 6 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

    Popular Posts

    • A collage of four photos of silken tofu recipes.
      40 Amazing Silken Tofu Recipes (Sweet & Savory)
    • A tall glass filled with green smoothie, placed on a wooden cutting board.
      Avocado Fruit Smoothie Recipe (3 Ways)
    • Five carrot cake cupcakes on a marble platter, topped with carrot cake frosting without cream cheese.
      Carrot Cake Frosting Without Cream Cheese
    • A few pieces of naan bread without yogurt served in a white bowl layered with parchment paper, topped with chopped cilantro.
      Naan Recipe without Yogurt (Vegan)
    • Fried silken tofu cubes served on a piece of parchment paper, and topped with sea salt and fresh cilantro.
      Super Crispy Fried Silken Tofu (Vegan)
    • Overnight oats without yogurt served in a white bowl and topped with fresh berries, crushed pecans, and a drizzle of honey.
      Easy Overnight Oats without Yogurt (4 Ingredients!)

    🐰 Easter Favorites

    • The Best Savory Fried Leek & Kale Tart (Vegan + Gluten-Free)
    • Super Crispy Air Fryer Smashed Potatoes
    • Pea pesto pasta in a white Dutch oven topped with burrata.
      Pea Pesto Pasta with Burrata
    • Vegan tofu ham on a pink platter, served with fresh parsley and lime wedges.
      Vegan Smoky Glazed Tofu Ham
    • Five carrot cake cupcakes on a marble platter. On one of them was taken a bite out of it.
      Gluten-free Carrot Cake Cupcakes
    • Vegan lemon pie in a white pie dish topped with lemon slices, blueberries, and fresh mint leaves.
      Vegan Lemon Pie Recipe (Gluten-free)

    Featured In

    A collage of logos of brands Sunglow Kitchen has been featured on.

    Footer

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Accessibility Policy
    • Get your FREE eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.

    Copyright © 2025 Sunglow Kitchen. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.