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Low Sodium Chickpea Curry
This low sodium chickpea curry is rich, filling, and completely salt-free. It’s made with no-salt-added chickpeas and tomatoes, plus coconut milk for creaminess. Ginger, garlic, and curry powder bring warmth, while lime and cilantro brighten every bite. It’s ready in 40 minutes and perfect over plain rice or enjoyed on its own.
Ingredients Needed
- 1 tbsp olive oil: for sautéing
- 1 onion: sliced
- 1 bell pepper: sliced
- 4 garlic cloves: minced
- 1 tbsp fresh grated ginger or 1 tsp ground ginger
- 1 tbsp curry powder: adds warmth and depth
- 1 tbsp brown sugar: balances acidity
- ½ tsp red pepper flakes or cayenne pepper: for heat
- 3 oz tomato paste: rich tomato base
- 1 (14 oz) can no-salt-added diced tomatoes: check label
- 2 (15 oz) cans no-salt-added chickpeas: drained and rinsed
- 1 (14 oz) can coconut milk: full-fat for richness
- 1 cup no-salt-added vegetable stock: or homemade salt-free broth
- ½ cup chopped cilantro: adds freshness
- 2 limes (about ⅓ cup juice): adds brightness
How To Make Low Sodium Chickpea Curry
Sauté Veggies & Aromatics:
In a large pot, heat olive oil over low heat. Add onion, bell pepper, garlic, and ginger. Cook for 5 minutes, stirring, until vegetables begin to soften.
Add Spices & Base:
Add curry powder, brown sugar, red pepper flakes, and tomato paste. Stir well to coat the vegetables and toast the spices.
Add Liquids & Chickpeas:
Add diced tomatoes, chickpeas, coconut milk, and vegetable stock. Stir and bring to a gentle boil.
Simmer the Curry:
Reduce heat to low and simmer uncovered for 20 minutes. Stir occasionally.
Finish & Serve:
Stir in fresh cilantro and lime juice. Serve hot over plain basmati rice or enjoy on its own.
Recipe Tips
- Use no-salt-added canned chickpeas and tomatoes for truly low sodium results.
- Fresh ginger adds more brightness, but powdered works in a pinch.
- Simmer uncovered to thicken the sauce naturally.
- Add chopped spinach or kale for extra nutrients.
How to Store & Reheat
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop or in the microwave until hot.
Nutrition Facts (Approx. per 1.5 cup serving)
- Calories: 365
- Sodium: 90–130 mg
- Protein: 11 g
- Fat: 18 g
- Carbs: 40 g
- Fibre: 10 g
- Sugar: 8 g
FAQs
Is chickpea curry high in sodium?
Most restaurant versions are. This homemade version uses only no-salt-added ingredients and contains no added salt at all.
Can I make this curry without coconut milk?
Yes—substitute with unsweetened cashew cream or plant milk, though it will be less rich.
Is this curry spicy?
It’s mildly spicy. Reduce or omit red pepper flakes if you prefer less heat.
Is this recipe good for a kidney-friendly diet?
Yes, when made with no salt added and low potassium ingredients, it works well for many kidney diets.
Can I use dried chickpeas?
Yes. Cook them separately without salt before adding to the recipe.
Try More Recipes:
Low Sodium Chickpea Curry
A creamy, comforting curry made with chickpeas, coconut milk, and warming spices—no salt needed.
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
365
kcalTotal time
40
minutesIngredients
1 tbsp olive oil
1 onion, sliced
1 bell pepper, sliced
4 garlic cloves, minced
1 tbsp grated fresh ginger or 1 tsp powder
1 tbsp curry powder
1 tbsp brown sugar
½ tsp red pepper flakes or cayenne
3 oz tomato paste
1 (14 oz) can no-salt-added diced tomatoes
2 (15 oz) cans no-salt-added chickpeas, rinsed
1 (14 oz) can coconut milk
1 cup no-salt-added vegetable stock
½ cup chopped cilantro
Juice of 2 limes (about ⅓ cup)
Directions
- Heat oil in a large pot. Sauté onion, bell pepper, garlic, and ginger for 5 minutes.
- Add curry powder, sugar, red pepper, and tomato paste. Stir to coat.
- Add tomatoes, chickpeas, coconut milk, and stock. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in cilantro and lime juice. Serve hot.
