This will be your new easy weeknight favorite: basil chickpea curry.
Warm, comforting, and incredibly simple, this basil chickpea coconut curry is packed with flavor and ready in about 20 minutes. It’s the kind of meal you can rely on any night of the week.
Years ago I shared a chickpea curry that quickly became a staple, and this basil-forward version is a fresh twist I’ve made again and again. It keeps the meal easy, flavorful and adaptable to whatever is on hand.
One combination I never tire of is basil with coconut curry. If you enjoy it with chicken, you’ll love how well it complements chickpeas too.
The best part is how pantry-friendly this dish is. You likely have most of what you need: dried basil, curry powder, canned beans, coconut milk, and rice or naan if you’d like to serve them. A little garlic, ginger and lime finish it off.
Beyond ease and speed, this curry is flexible. The base cooks in about 15–20 minutes: sauté onion and bell pepper with garlic and ginger, stir in basil and curry powder, add chickpeas and coconut milk, then finish with lime and fresh basil. That bright punch of lime lifts the creamy coconut and aromatic basil.
Fresh or dried basil — both work
I like to add a generous handful of fresh basil at the end, but if fresh isn’t available, increase the dried basil in the recipe. You can also toss in greens like spinach or kale, or vegetables you need to use up such as asparagus, green beans, or frozen peas.
This recipe is seasonless — light and springy enough for warmer months but still comforting when you need something cozy.
While the curry itself takes about 20 minutes, plan a few extra minutes if you’re preparing rice, naan, potatoes or another side. Start the side at the beginning so everything is ready together.
Make it your own: use one can of chickpeas for a lighter, soup-like curry or two cans for a heartier bowl. Add chicken or shrimp, extra vegetables from the crisper, or frozen veggies like peas, green beans or corn. Serve over rice, another grain, or rice noodles — whatever you prefer.
I could eat this every week.
20 Minute Basil Chickpea Curry
Basil Chickpea Curry
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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
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Note: if serving with rice, start the rice first so it can cook while you make the curry.
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Heat a large skillet over medium heat and add the olive oil. Once hot, add the onion, bell pepper, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
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Stir in the dried basil and curry powder and cook for 2 minutes. Add the chickpeas, then pour in the coconut milk and lime juice. Stir and bring to a simmer, then simmer for 5 minutes. Taste and adjust salt, pepper or lime as needed. Stir in fresh basil just before serving.
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Serve with rice, naan, or enjoy on its own.
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I appreciate you so much!
Most comforting dish ever.