This Basil Chickpea Curry brings together the warmth of traditional Indian spices with the bright, fresh flavor of basil to create a dish that’s both comforting and energizing. Unlike heavy cream-based curries, this version relies on coconut milk and fresh herbs to create a lighter but still incredibly satisfying meal. The chickpeas provide hearty protein and fiber, while the aromatic blend of cumin, coriander, and turmeric builds layers of complex flavor that develop beautifully as the curry simmers. Fresh basil added at the end brightens the entire dish with its peppery, almost sweet notes that complement the earthy chickpeas perfectly. This curry strikes the perfect balance between being exotic enough to feel special yet approachable enough for everyday cooking. The best part is that it tastes even better the next day, making it ideal for meal prep or feeding a crowd. Whether you’re vegetarian, vegan, or simply looking to add more plant-based meals to your routine, this curry delivers restaurant-quality flavors right from your own kitchen.
Serving Size: 4-6 hearty portions
What You’ll Need
For the Curry Base:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk (full-fat for creaminess)
- 1 can (14 ounces) diced tomatoes
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated or minced
- 2 tablespoons coconut oil or vegetable oil
- 1 cup vegetable broth
For the Spice Blend:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (or to taste)
For the Fresh Finish:
- 1 cup fresh basil leaves, roughly chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup (optional)
- Additional salt and pepper to taste
Building the Flavor Foundation
Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook for 5-7 minutes, stirring occasionally, until they become soft and translucent. The onions are the flavor base of your curry, so take time to cook them properly until they’re sweet and tender.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. The kitchen should smell amazing at this point. Now add all your ground spices – cumin, coriander, turmeric, garam masala, paprika, and cayenne. Stir constantly for 30-60 seconds until the spices become very fragrant and slightly toasted. This step, called blooming the spices, releases their essential oils and deepens their flavors significantly.
Creating the Curry
Pour in the diced tomatoes with their juices and stir to combine with the spiced onion mixture. Let this simmer for 5 minutes, allowing the tomatoes to break down and create a thick, saucy base. The mixture should look rich and deep in color.
Add the drained chickpeas, coconut milk, and vegetable broth to the pot. Stir everything together and bring to a gentle boil. Once boiling, reduce the heat to low and let the curry simmer uncovered for 20-25 minutes, stirring occasionally. The liquid should reduce and thicken, while the chickpeas absorb all the wonderful flavors.
The Fresh Basil Finish
After the curry has simmered and thickened to your liking, taste and adjust the seasoning with salt and pepper. If the curry tastes too acidic from the tomatoes, add a tablespoon of honey or maple syrup to balance the flavors.
Remove the pot from heat and stir in the roughly chopped fresh basil leaves. The residual heat will wilt the basil slightly while preserving its bright flavor and vibrant green color. Add the fresh lemon juice, which brightens all the flavors and adds a subtle tang that complements the basil beautifully.
Serving Suggestions
Serve this curry hot over steamed basmati rice, quinoa, or with warm naan bread for scooping. The curry is also delicious over cauliflower rice for a lower-carb option. Garnish each serving with additional fresh basil leaves and a dollop of plain yogurt if desired.
For a complete meal, pair with simple roasted vegetables or a crisp cucumber salad to balance the rich, warming flavors of the curry.
Storage and Meal Prep
This curry keeps beautifully in the refrigerator for up to 5 days and actually improves in flavor as it sits. Store in airtight containers and reheat gently on the stovetop, adding a splash of broth or water if needed to thin the consistency. The curry can also be frozen for up to 3 months.
When reheating, you may want to add a few fresh basil leaves to restore that bright herbal note, as the basil flavor can fade slightly over time.
Customization Ideas
Feel free to add other vegetables to make this curry even more nutritious. Diced bell peppers, spinach, or sweet potatoes work wonderfully and can be added during the simmering stage. For extra protein, consider adding cubes of firm tofu or paneer cheese in the last 10 minutes of cooking.
If you prefer a spicier curry, increase the cayenne pepper or add a finely chopped green chili with the garlic and ginger. For a milder version, reduce or omit the cayenne entirely and rely on the other warming spices for flavor.
