Low Sodium Chickpea Curry Recipe
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Jump to RecipeThis low sodium chickpea curry recipe is a creamy and delicious low sodium vegetarian dinner idea, with the perfect amount of vegetables and spices. Each bite has tender chickpeas, fresh chopped vegetables, no-salt-added tomatoes, and a tasty coconut milk broth.
This super flavorful recipe is ready in just 20 minutes, making it a great vegetarian weeknight dinner option! Serve with low sodium naan bread, and you have a delicious full meal in no time.
Want more tasty low sodium chickpea recipes? Try our low sodium chickpea salad sandwiches or low sodium hummus!
We love a good plant-based meal, especially one that is loaded in flavor from fresh herbs, spices, and has plenty of vegetables. This chickpea curry is a low sodium dinner that is ready quick, making it one of our go-to busy weeknight meals.
It’s tasty, fairly inexpensive, and simple to make. You can serve this curry over rice, quinoa, with bread, or just enjoy it on it’s own!
This dish is super creamy from adding coconut milk in the broth, and flavorful from the curry powder and spices added throughout cooking. This recipe got a 10/10 in our books, and it’s in our monthly weeknight dinner rotation.
This Low Sodium Chickpea Curry Recipe Is
- Bright
- Fresh
- Versatile
- Perfectly Spiced
- Flavorful
- Earthy
- Easy to Make!
Low Sodium 30 Minute Dinners
If you’re looking for a quick weeknight meal, this no-salt-added chickpea curry is the best recipe when you’re short on time. This easy one-pot dinner is made fast, with many pantry staple ingredients.
Browse all our 30 Minute Recipes here, which are tasty, fast, and weeknight-friendly.
Ingredients You’ll Need
Chickpeas
I used no-salt-added canned chickpeas for this recipe, which you can find in most grocery stores. Or make dried chickpeas from scratch in your Instant Pot or pressure cooker!
I love keeping a few cans of no-salt chickpeas around for quick meals like this one. Chickpeas are a great source of plant-based protein, and you can add them to stews like this, salads, on top of toast, or mash them into low sodium chickpea salad quickly!
Onion & Garlic
Which gives the curry a wonderful flavor. I prefer using fresh garlic, which I found has the most flavor – but using jarred minced garlic, frozen garlic paste, or garlic powder all will work in a pinch.
Ginger
I love fresh grated ginger in recipes – the flavor is fantastic! Since this dish relies on vegetables and spices to add flavor without salt, using fresh ginger is a delicious add-in. You could use powdered ginger too, if you don’t have fresh.
Tomatoes
This recipe uses both no-salt-added tomato paste, and no-salt-added diced tomatoes in it. Like chickpeas, I keep many cans of both around in my pantry. Most grocery stores have no-salt tomatoes around now, and some even have tasty blends like Fire Roasted or Garlic & Herb tomatoes for a little added flavor!
Herbs & Spices
This recipe uses a yellow curry powder as the base flavor (yum!) which is warm, a little sweet, and a little spicy. Curry powders can have added salt, so be sure to choose a variety that is low in sodium.
I also used a little brown sugar, red pepper flakes (for heat) and fresh cilantro.
Coconut Milk
I used a full-fat coconut milk for this recipe because the creaminess and flavor is fantastic! Canned coconut milk is low in sodium, making it a great dairy-free alternative to heavy cream. You could also use lite coconut milk if desired, but I recommend the full-fat coconut milk for the tastiest recipe.
Lime Juice
Fresh lime juice is the key to a really flavorful curry – I like to add the lime juice at the end, and serve a little lime wedge for garnish.
See the recipe card below for a full list of instructions and ingredient amounts!
Additions and Substitutions
While canned coconut milk is very light in flavor, if you aren’t a fan of coconut milk, you can use regular milk or another plant-based milk instead (oat milk would work well in this dish). Or omit the milk altogether and add in 1 cup of no-salt-added vegetable stock.
Add your favorite vegetables to this versatile dish! I love onions and bell pepper, but you can add your favorite diced vegetables in: cauliflower, snap peas, mushrooms, squash, or eggplant would all be delicious additions.
How To Make This Recipe
Step 1: In a large soup pot, heat the olive oil over low heat. Add the onion, garlic, and ginger and sauté on low for 5 minutes until veggies begin to soften.
Step 2: Add the bell pepper, curry powder, brown sugar, red pepper flakes. Stir well until the vegetables are coated in the spices.
Step 3: Stir in the tomato paste, diced tomatoes, and the vegetable stock.
Step 4: Drain and rinse the chickpeas, and add them to the vegetables.
Step 5: Pour in the coconut milk and bring to a boil. Reduce the heat to a simmer, and simmer on low heat for 20 minutes.
Step 6: Stir in the chopped cilantro and lime juice before serving. Serve by itself in a bowl, or over plain basmati white rice.
Recipe FAQs
While it can depend on the ingredients used, this low sodium chickpea curry recipe has ~60mg sodium per 1.5 cup servings, as our recipe uses no-salt-added chickpeas, tomatoes, and vegetable stock.
Store any leftovers in an airtight container, and enjoy within 3 days.
Yes, this recipe freezes well! You can store the cooled curry in freezer bags (I like to freeze in individual portions) and keep it in the freezer for 3 months.
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free.
- To make gluten free, ensure all ingredients (like the tomatoes and spices) are certified gluten free before using.
More Low Sodium Vegetarian Recipes
- Low Sodium Thai Noodle Salad
- Low Sodium Greek Lemon Roasted Potatoes
- Easy Low Sodium Ramen
- Low Sodium Black Bean Tacos
- Low Sodium Egg Salad
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Chickpea Curry
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 1 bell pepper sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger or 1 tsp ginger powder
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- ½ teaspoon red pepper flakes or cayenne pepper
- 3 ounces tomato paste
- 1 14-ounce can No-Salt-Added Diced Tomatoes
- 2 15-ounce cans No-Salt-Added Chickpeas drained and rinsed
- 1 14-ounce can coconut milk
- 1 cup no-salt-added vegetable stock
- ½ cup cilantro chopped
- 2 limes about 1/3 cup lime juice
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onion, bell pepper, garlic, and ginger and sauté on low for 5 minutes until veggies begin to soften.
- Add the curry powder, brown sugar, red pepper flakes, tomato paste, diced tomatoes, chickpeas, coconut milk, and vegetable stock and bring to a boil. Reduce to a simmer, and simmer on low heat for 20 minutes.
- Stir in the chopped cilantro and lime juice before serving. Serve by itself in a bowl, or over plain basmati white rice.
- Store leftovers in an airtight container for up to 3 days.
Notes
Serving Size
This recipe makes 4 servings total, of ~1.5 cup each. The nutritional information estimated here is for 1 serving of 1 cup. Nutritional information and sodium content will vary based on the ingredients you use in your kitchen, so be sure to check the labels of everything you use before adding! Additions and Substitutions While canned coconut milk is very light in flavor, if you aren’t a fan of coconut milk, you can use regular milk or another plant-based milk instead (oat milk would work well in this dish). Or omit the milk altogether and add in 1 cup of no-salt-added vegetable stock. Add your favorite vegetables to this versatile dish! I love onions and bell pepper, but you can add your favorite diced vegetables in: cauliflower, snap peas, mushrooms, squash, or eggplant would all be delicious additions. Dietary Modifications This recipe is vegan, vegetarian, and dairy free. To make gluten free, ensure all ingredients (like the tomatoes and spices) are certified gluten free before using.Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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A fantastic filling meal
Delicious! Since my husband and I have begun a low salt diet I have to admit we have been missing it in many recipes. Not the case here, we both really enjoyed it.
5 star recipe! Full of flavor and great nutritional value. Very satisfying!
Hi Randy,
Thank you so much for the rating and review! And yes, this curry is so flavorful, it’s in our monthly dinner rotation & is perfect for a good meatless meal.
– Kelly