Lemon Turmeric Chickpea Curry (Sri Lankan-Inspired)

Author: Madly Delicious

This Lemon Turmeric Chickpea Curry (Sri Lankan-Inspired) is bright, cozy, and packed with plant-based goodness. Made with warming spices, plenty of lemon, and creamy coconut milk, it’s a quick 30-minute meal that’s deeply flavorful without being heavy. Serve over rice or scoop up with flatbread for the perfect comforting dinner.

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Prep Time 8

Cook Time 22

Total Time 30

Course Main Course

Cuisine Asian-Inspired, South Asian-Inspired, Sri Lankan-Inspired

Servings - 4

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.

Notes

Coconut Milk Tip

Be sure to shake the can well or stir it before using, as coconut milk naturally separates. Full-fat coconut milk is best for richness.

Bay Leaf vs. Curry Leaves

You can use 1 dried bay leaf or substitute with 2–3 curry leaves if you have them. Curry leaves bring a more traditional flavor, but bay works well in a pinch.

Serving Suggestions

This curry is delicious over jasmine or basmati rice, or paired with warm flatbread. A sprinkle of crushed peanuts adds crunch and is not uncommon in Sri Lankan home cooking.

Storage

Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.

Nutrition

Serving: 1 portionCalories: 420kcalCarbohydrates: 36gProtein: 11gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 460mgPotassium: 580mgFiber: 9gSugar: 6gVitamin A: 150IUVitamin C: 20mgCalcium: 80mgIron: 4.5mg

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