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    Home » Recipes » Vegetarian Recipes

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

    Garam Masala Curry Recipe with Chickpeas

    Jump to Recipe 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 recipe, this one pairs perfectly with homemade naan, basmati rice, and curried mashed potatoes.

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

    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

    See the recipe card below for exact measurements.

    • 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.
    Gathered ingredients for making our garam masala curry with text overlay on each ingredient.

    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.

    FAQ

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Main
    Cuisine: Dairy-free, Indian, Vegan, Vegetarian
    Keyword: chickpea curry, fall, garam masala spice blend, tomato curry sauce, vegan curry, winter
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Author: Petranka
    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

    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!
    Step-by-step imagesScroll back to find detailed recipe photos!

    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!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. 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

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    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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