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Basil Chickpea Curry

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.
4.95 from 67 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 small sweet onion, diced (about 1/4 cup)
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 ½ tablespoons dried basil
  • 1 tablespoon curry powder, or more, if you love it!
  • 1 to 2 14 ounce cans chickpeas, drained and rinsed (I like to use 2!)
  • 1 14 ounce can full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 1 handful fresh basil, chopped (optional)
  • rice, for serving
  • naan, for serving

Instructions 

  • Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
  • Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
  • Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
  • Serve with your favorite rice, naan or just in the bowl by itself!
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