This Easy Chickpea Curry is the kind of comforting, flavor-packed meal you whip up when you want a cozy dinner with minimal fuss—and still feel like you’re eating something truly special. Silky coconut milk, tender chickpeas, and vibrant spices come together in 20 minutes for a creamy, plant-based dish that hits the spot every time.
Why You’ll Love This Recipe
- Fast from Pantry to Plate: This Easy Chickpea Curry transforms everyday pantry staples into a dinner you’d gladly serve friends (and, of course, yourself!) in just 20 minutes.
- Full-On Flavor, No Fuss: The combination of aromatic curry spices, coconut milk, and lime juice creates a rich, nuanced curry with bold taste—without requiring any complicated steps or fancy equipment.
- Protein-Packed & Naturally Vegan: Chickpeas make this curry ultra-satisfying and filling, while the plant-based ingredients please everyone at the table (including omnivores and vegans alike).
- Super Adaptable: It’s endlessly riffable—add more veggies, swap in your favorite curry paste, or make it as mild or spicy as you like. This Easy Chickpea Curry always works.
Ingredients You’ll Need
The magic of Easy Chickpea Curry lies in just a handful of ingredients—each one adding its own color, creaminess, or punch of flavor. You probably already have everything you need, and every ingredient here plays an essential part in building those layers of flavor and nourishing comfort.
- Olive oil: For sautéing and building a fragrant base; you can also use coconut or avocado oil.
- Onion: Adds subtly sweet depth and gets beautifully soft, making that savory backbone for the curry.
- Garlic: Minced garlic brings punchy aroma and bright flavor to every bite.
- Mild curry paste: This is the heart of the dish—choose a good brand for big, balanced flavor; see below for easy substitutions.
- Crushed tomatoes (canned): Adds body and a gorgeous red hue, plus that savory-sweet acidity.
- Full-fat coconut milk: Makes the curry luscious and creamy; use full fat for richness, or light if you want it a touch lighter.
- Chickpeas (canned): Rinsed and drained, these provide protein and a satisfying, toothsome texture.
- Lime juice: A squeeze at the end brightens and lifts all those cozy flavors.
- Sugar: Just a touch—it balances the acidity of tomatoes and brings out the sweetness of coconut milk.
- Salt: Essential for bringing all the flavors together; adjust to taste as you go.
- Baby spinach: Stirred in at the end, it wilts perfectly into the melt-in-your-mouth curry with a hit of color and freshness.
- Cooked rice or quinoa (for serving): Soaks up the luxurious sauce; choose your favorite grain or serve with naan.
- Lime wedges & chopped cilantro (for serving): Irresistible as garnishes for an extra pop of color, zestiness, and herbal freshness.
- Vegan naan (optional): Perfect for scooping up every last drop of sauce!
Variations
The beauty of this Easy Chickpea Curry is how easily you can tweak it to fit your pantry, your tastes, or what you need for the day. Don’t be afraid to make it your own—this recipe is a perfect starting point for endless creativity!
- Switch up the curry paste or spices: If you don’t have mild curry paste, try a medium or hot version for a kick, or substitute garam masala, turmeric, and cayenne for a custom spice blend.
- Make it rich, light, or nutty: Swap full-fat coconut milk for light coconut milk for a lighter touch, or use unsweetened cashew or soy milk for a dairy-free twist.
- Boost with extra veggies: Stir in diced sweet potato, cauliflower, carrot, zucchini, or broccoli for extra oomph and nutrients—just add them with the tomatoes and chickpeas so they cook through.
- Leafy swap: Try kale, Swiss chard, or even arugula instead of spinach for a different green boost at the end.
- Spice it up or down: Adjust the level of cayenne or use a spicier curry paste for heat-lovers, or keep things extra gentle for sensitive palates.
How to Make Easy Chickpea Curry
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pan set over medium-high heat. Add in your sliced or diced onion, stirring and letting it cook for about 5 minutes until it turns translucent and soft—you want it fragrant and just starting to caramelize around the edges. Now, toss in the garlic and your curry paste, stirring for another 1-2 minutes. This quick sauté wakes up all the bold flavors in your spices, making the whole kitchen smell absolutely incredible!
Step 2: Build the Curry Base
Pour in the crushed tomatoes, followed by the creamy coconut milk and the drained chickpeas. Give everything a thorough stir so that those chickpeas are bathed in golden, tomatoey sauce. Bring your pan up to a gentle boil, then lower the heat and let it simmer for around 10 minutes. This is where all the magic happens: the flavors meld, the sauce thickens, and your curry develops its signature richness.
Step 3: Brighten and Finish
Once the curry has thickened, stir in the lime juice, sugar, salt, and your ribbons of baby spinach. The spinach should only take about a minute to wilt and turn vibrantly green—be sure not to overcook it so you keep that pop of freshness. Adjust seasoning as needed and get ready for your kitchen to be filled with irresistible aromas!
Step 4: Serve and Enjoy
Spoon the steaming hot curry over fluffy rice or nutty quinoa, and add a generous sprinkle of freshly chopped cilantro. Set lime wedges and vegan naan alongside for the ultimate comfort meal. Dive in while everything’s warm and fragrant—this Easy Chickpea Curry truly shines when served straight from the pan!
Pro Tips for Making Easy Chickpea Curry
- Best Curry Paste Choice: If you want a mellow, family-friendly flavor, reach for mild curry paste; for a deeper, smokier taste, use a medium or spicy version—Patak’s Mild Curry Paste is a personal favorite for a reason!
- Creaminess Level: For extra-rich curry, always use full-fat coconut milk—if you swap for light coconut or other plant-based milks, consider stirring in a spoonful of cashew cream before serving for added silkiness.
- Veggie Expansion: To bulk up your curry with extra veggies, chop them small and add alongside the tomatoes and chickpeas to ensure they cook through and meld with the sauce.
- Quick Meal Prep: You can sauté the onions and garlic in advance and stash them in the fridge—on busy weeknights, your Easy Chickpea Curry will come together in record speed!
How to Serve Easy Chickpea Curry
Garnishes
Finishing touches make all the difference: a flourish of fresh chopped cilantro, a generous squeeze of lime, and a scattering of thinly sliced scallions bring color, brightness, and that little “something extra” to every bowl of Easy Chickpea Curry. For crunch, try sprinkling with toasted coconut flakes or pumpkin seeds!
Side Dishes
This curry is heavenly spooned over a bowl of fluffy basmati rice or nutty quinoa, but don’t forget to serve some warm vegan naan alongside for scooping up that creamy sauce. Cucumber-tomato salad or a crunchy kachumber salad makes a cool, crisp contrast, while a tangy mango chutney adds a sweet-savory counterpoint.
Creative Ways to Present
For gatherings, set up a “curry bar” with bowls of rice, quinoa, and naan, plus fun toppings—think cilantro, lime wedges, chopped peanuts, and pickled onions. Or ladle your Easy Chickpea Curry into baked sweet potato halves, stuff it into flatbread wraps, or tuck into little jars for a picnic-ready portable meal!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Easy Chickpea Curry will keep beautifully in an airtight container in the fridge for 4–5 days. The flavors deepen even more overnight, making tomorrow’s lunch or dinner incredibly satisfying.
Freezing
This curry freezes like a dream. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best texture and easy reheating.
Reheating
To reheat, simply warm the curry gently in a saucepan over medium heat, stirring occasionally and adding a splash of water or coconut milk if it’s gotten thick. It also microwaves well—just cover loosely and stir halfway through to ensure even heating.
FAQs
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Can I make Easy Chickpea Curry without curry paste?
Absolutely! If you don’t have curry paste on hand, substitute with 2 teaspoons garam masala, 1/4 teaspoon turmeric, and 1/4 teaspoon cayenne. Sauté these spices with the garlic and onion to help them “bloom” and infuse the oil with their aroma. You may also want to add an extra dash of oil to help deglaze the pan.
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Is Easy Chickpea Curry gluten-free?
Yes, the base recipe is naturally gluten-free! Just be sure your curry paste is certified gluten-free and serve with rice or quinoa, rather than naan (unless you choose a gluten-free naan).
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Can I use dried chickpeas instead of canned?
You can use cooked dried chickpeas—just soak and cook them in advance so they’re tender. You’ll need about 3 cups of cooked chickpeas to replace the two cans. The rest of the recipe remains unchanged!
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Can I make Easy Chickpea Curry in an Instant Pot or slow cooker?
Yes! For Instant Pot, sauté the onion, garlic, and curry paste using the Sauté mode, add liquids and chickpeas, and cook at High Pressure for 5 minutes. Do a quick release, add lime, spinach, and finish as directed. For slow cooker, sauté aromatics on the stove, then transfer to your slow cooker with other ingredients and cook on LOW for 7 hours or HIGH for 4 hours.
Final Thoughts
If you’re hunting for a go-to cozy dinner that comes together quickly, tastes amazing, and leaves everyone smiling, you can’t go wrong with Easy Chickpea Curry. I hope you give it a try and make it your own—it’s the kind of recipe you’ll return to again and again. Enjoy every warm, creamy bite!
Print
Easy Chickpea Curry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian
- Diet: Vegan
Description
This Easy Chickpea Curry is a flavorful and satisfying vegan dish that’s quick to prepare. Creamy coconut milk, chickpeas, and spinach are simmered in a savory curry sauce, perfect for serving over rice or with naan.
Ingredients
Main Curry:
- 2 tablespoons olive oil
- 1 large onion, sliced or diced
- 3 cloves garlic, minced
- 2 tablespoons mild curry paste
- 15 ounce can crushed tomatoes
- 13.5 ounce can full-fat coconut milk
- 2 (15-ounce) cans chickpeas, drained and rinsed
- juice from 1/2 lime
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 2 cups baby spinach, sliced into ribbons
For Serving:
- 4 cups cooked rice or quinoa
- lime wedges
- chopped cilantro
- Vegan Naan
Instructions
- In a large pan, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and curry paste and stir, cooking for 1-2 minutes.
- Pour in the crushed tomatoes, coconut milk, and chickpeas. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Stir in the lime juice, sugar, salt to taste, and spinach. Cook for a minute until the spinach has wilted.
- Serve with rice and/or Easy Vegan Naan. Sprinkle with chopped cilantro and serve with lime wedges. Enjoy!
Notes
- You may use full-fat or light coconut milk here. Both are good options.
- The kind of curry paste you use will make all the difference, so choose a good quality brand.
- Don’t have curry paste? Substitute with a mix of garam masala, turmeric, and cayenne pepper.
- Experiment with adding more vegetables like sweet potatoes, carrots, or cauliflower.
- For Instant Pot or Slow Cooker methods, see recipe notes above.
- This curry can be refrigerated for 4-5 days or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 533mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
