Bright, lemony, and ultra-creamy—this Lemon Turmeric Chickpea Curry is a total weeknight winner.
Lemon Turmeric Chickpea Curry: Inspired by the Flavors of Sri Lanka
Running a globally inspired blog means constantly exploring new flavors, and this time, I was drawn to Sri Lanka. I came across a lemon turmeric curry called kiri hodi, and with summer in full swing, it felt like the perfect match. Chickpeas aren’t typically used in traditional versions, but they make a great plant-based protein for this light, citrusy dish. After a few rounds of testing—and striking out on curry leaves at every store—I swapped in a bay leaf, and it still turned out beautifully. This Lemon Turmeric Chickpea Curry is creamy, bright, and everything a warm-weather curry should be.
Why You’ll Love This Recipe
Vibrant summer flavors. Fresh lemon juice, creamy coconut milk, and aromatic spices come together in a bright, sunshiney curry.
Plant-based and protein-packed. Chickpeas add fiber and staying power, making this a satisfying yet light main dish.
Quick and simple. This comes together in about 30 minutes with pantry-friendly ingredients.
Globally inspired. A creative nod to a traditional Sri Lankan dish, adapted for modern, plant-forward kitchens.
What is Sri Lankan Cuisine?
Sri Lankan cuisine is known for its rich use of coconut milk, rice, and aromatic spices like cinnamon, cardamom, and turmeric. Dishes often feature bold flavor combinations—sweet, sour, spicy, and savory all at once. Curries are central, ranging from fiery red fish curries to mild coconut-based ones like kiri hodi, often served with sambols, lentils, or string hoppers. It’s a vibrant, layered cuisine with influences from South India, Dutch, and Portuguese cooking.
Ingredient Highlight: Turmeric
Turmeric isn’t just known for its sunny golden color—it’s also revered for its anti-inflammatory and antioxidant properties. In Sri Lankan and South Asian cooking, turmeric is used both for flavor and ritual, adding a warm, earthy note that pairs beautifully with coconut milk and lemon. In this curry, it brings the whole dish together.
Madly Delicious Must-Know Tips & Questions
Coconut milk: Use full-fat, unsweetened coconut milk for the best texture. Light versions just don’t give the same creaminess.
Lemon zest is key. It brings a fragrant lift that makes the whole curry taste fresher.
No curry leaves? Sub in a dried bay leaf. It’s not exactly the same, but it still adds nice background depth.
Make it ahead. Like most curries, this one gets even better after a day in the fridge.
Can I use canned chickpeas?
Yes—just drain and rinse them first. They’re perfect here and make this dish super easy to whip up.
What’s the best way to serve it?
It’s delicious over rice (basmati or jasmine work great) or with warm flatbread like naan or roti.
Can I add veggies to bulk it up?
Absolutely! Try chopped spinach, zucchini, or green beans during the simmer for extra texture and color.
Let’s Dish: Did You Know?
Turmeric is considered sacred in many South Asian cultures and has been used for centuries in everything from Ayurvedic medicine to religious ceremonies. It’s even used in wedding rituals as a symbol of purification and prosperity. In cooking, its distinct flavor adds depth without overpowering the dish—making it a backbone of countless curries across the region.
Love a golden, citrusy curry? Then try my Lemon Turmeric Chickpea Curry!
Inspired by Sri Lanka’s kiri hodi, this version is light, plant-based, and packed with sunny flavor. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Lemon Turmeric Chickpea Curry (Sri Lankan-Inspired)
Equipment
- Small blender or bullet
- Skillet or small Dutch oven
Ingredients
- Coconut oil
- ½ medium yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 tbsp ginger, minced
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp salt, plus more if needed
- ¼-½ tsp crushed red pepper or cayenne, to taste
- 1 tbsp tomato paste
- 1 dried bay leaf (or 2-3 curry leaves)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (13.5-ounce) can unsweetened coconut milk
- Zest from a lemon
- 2 tbsp lemon juice (about 1 large lemon)
- Cilantro, for garnish
- Serve with rice or flatbread
- Optional garnish: red chili flakes, crushed peanuts
Instructions
- Sauté Aromatics: Heat a drizzle of coconut oil in a skillet over medium heat. Add ½ medium yellow onion and sauté until softened and starting to turn golden, about 5 minutes.
- Add Flavor Base: Stir in 3 cloves garlic, 1 tablespoon minced ginger, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon coriander, ½ teaspoon salt, ¼–½ teaspoon crushed red pepper or cayenne (to taste), and 1 tablespoon tomato paste. Cook for 1–2 minutes, stirring often, until fragrant.
- Blend the Base: Transfer everything from the pan into a small blender or bullet-style blender. Add ½ cup of the coconut milk and blend until smooth and creamy, about 60 seconds.
- Simmer the Curry: Pour the blended mixture back into the skillet. Stir in the remaining coconut milk, can of chickpeas, zest from 1 lemon, and dried bay leaf (or 2–3 curry leaves). Simmer gently over medium-low heat for about 10 minutes, stirring occasionally.
- Finish with Lemon: Stir in 2 tablespoons fresh lemon juice and taste to adjust salt as needed. Finish simmering for about 5 more minutes. Remove the bay leaf.
- Serve: Spoon the curry over cooked rice or serve with flatbread. Garnish with chopped cilantro, a pinch of red chili flakes, or even crushed peanuts for added crunch if desired.