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Paprika curry with chickpeas – so creamy & delicious!

This paprika curry with chickpeas is a delicious vegetarian dish. The Indian spices make it rich in flavor and aromas! Today I’ll show you how I always prepare it. My recipe is really quick and easy to prepare at home. I hope you have lots of fun with my recipe 🧡.

Paprika curry
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About my paprika curry with chickpeas

My colorful and refreshing chickpea and bell pepper curry is perfect for the wonderful weather we’re having right now. Not only does it look great, it also tastes delicious. A wonderful dish that is full of nutrients and protein!

Vegetarian paprika curry – delicious without sacrifice!

My paprika curry is a great vegetarian dish that is easy to make at home. The chickpeas make it a great vegetarian substitute for meat and fills the stomach in a healthy way.

IMG 5427 scaled e1648200487260

Indian paprika curry – the spices and ingredients

I would say let’s take a look at the ingredients at a glance:

  • Ghee for frying: if you don’t have ghee, you can also use oil for frying (e.g. sunflower oil).
  • Onion
  • Garlic
  • Fresh tomatoes: you can also use strained tomatoes instead of tomatoes
  • 100 ml coconut milk: provides the creaminess here.
  • Pointed peppers: all colors are allowed here (red, green, orange, yellow)!
  • Precooked chickpeas
  • Spices: Cayenne pepper, cumin, coriander powder, salt & pepper
Paprika curry

Step-by-step instructions for paprika curry with coconut milk

Step 1: Slicing
Finely chop the onion and garlic. Dice the tomatoes. Also cut the peppers into small, fine cubes if possible

Step 2: Sizzle
Sauté the onion and garlic and deglaze with the spices and tomato purée. Simmer briefly to allow the flavors to develop

Step 3: Add the vegetables
Add the pointed peppers, chickpeas and coconut milk. Add salt to taste. Simmer on a medium heat until the peppers are soft.

Step 3: Serve
If you like, you can add fresh green chilies. Enjoy with basmati rice or naan bread 🙂

Paprika curry

Which side dish for paprika curry?

  • Rice: Rice is a classic side dish that goes well with almost any curry dish. Basmati rice is a great choice as it is light and fluffy and goes perfectly with the spices in the curry.
  • Naan bread: If you prefer some bread as a side dish, naan bread is a great option. It is an Indian flatbread that is usually baked in a tandoor oven and goes perfectly with paprika curry. You can find my naan bread recipe here.

You can replace or omit these ingredients

  • Pointed peppers: If you don’t like peppers or don’t have them to hand, you can use zucchinis or eggplants instead. These vegetables have a similar consistency and can be used well in a curry dish.
  • Coconut milk: If you don’t have coconut milk to hand, you can use cream or milk instead. It won’t achieve exactly the same result, but it’s a good alternative to make the curry creamy and mild.

3 more recipes from me

Do you like my paprika curry with chickpeas? Then I have 3 more recipes for you here. I’m sure you’ll love these too:

What do you think of my paprika and chickpea curry?

Have you tried the recipe? I’d love to read more about your variations, experiences and preferences for my recipe in the comments. Why don’t you also tell me how my paprika curry with chickpeas turned out? I look forward to your feedback here under the recipe. You can also find me on Instagram. There, too, I would be delighted if you would add your “mustard”, follow me or share or like your favorite recipe.

If you have tried this recipe, please leave me a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

Now I wish you lots of fun preparing it!

Unbenanntes Projekt 23
Paprika curry

Paprika curry with chickpeas - so creamy & delicious!

5 from 4 votes
This paprika curry with chickpeas is a delicious vegetarian dish. The Indian-inspired spices make it rich in flavor and aromas! Today I'll show you how I always prepare it. My recipe is really quick and easy to prepare at home. I hope you have lots of fun with my recipe 🧡.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Chickpea curry, Paprika chickpea curry, Paprika curry
Cuisine: India, Indian, Pakistan, Pakistani
Calories: 55
Ingredients Method Nutrition Notes

Ingredients
  

  • neutral oil for frying
  • 1 Onion (diced)
  • 2 Garlic cloves
  • 2 Tomatoes (diced)
  • 1 Can Chickpeas
  • 100 ml Coconut milk
  • Parsley (chopped)
  • 1 green chilli
  • 4 Pointed peppers
spices
  • ½ tsp Cayenne pepper
  • ½ tsp Cumin
  • ½ Coriander powder
  • Salt (to taste)

Method
 

  1. Finely chop the onion and garlic. Dice the tomatoes. Cut the peppers into small, fine cubes if possible
  2. Sauté the onion and garlic and deglaze with the spices and tomato purée. Simmer briefly to allow the flavors to develop
  3. Add the pointed peppers, chickpeas and coconut milk. Add salt to taste. Simmer over a medium heat until the peppers are soft.
  4. If you like, you can add fresh green chilies. Enjoy with basmati rice or naan bread 🙂

Nutrition

Calories: 55kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 41mgPotassium: 72mgFiber: 1gSugar: 0.5gVitamin A: 139IUVitamin C: 4mgCalcium: 11mgIron: 1mg

Notes

Which side dish for paprika curry?

  • Rice: Rice is a classic side dish that goes well with almost any curry dish. Basmati rice is a great choice as it is light and fluffy and goes perfectly with the spices in the curry.
  • Naan bread: If you prefer some bread as a side dish, naan bread is a great option. It is an Indian flatbread that is usually baked in a tandoor oven and goes perfectly with paprika curry. You can find my naan bread recipe here.

You can replace or omit these ingredients

  • Pointed peppers: If you don't like peppers or don't have them to hand, you can use zucchinis or eggplants instead. These vegetables have a similar consistency and can be used well in a curry dish.
  • Coconut milk: If you don't have coconut milk to hand, you can use cream or milk instead. It won't achieve exactly the same result, but it's a good alternative to make the curry creamy and mild.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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