Ready in just 20 minutes and bursting with creamy, spiced flavors, this Easy Chickpea Curry is your new favorite weeknight comfort food. It’s deliciously saucy, naturally vegan, and so satisfying—you won’t believe how fast and simple it is to bring curry-night home!
Why You’ll Love This Recipe
- Lightning Fast: You can have Easy Chickpea Curry on the table in about 20 minutes—faster than takeout and a lot more nourishing!
- Simple Pantry Staples: Every ingredient is easy to find and often already in your kitchen—no need for a special shopping trip.
- Naturally Vegan and Gluten-Free: The rich coconut milk and hearty chickpeas make this cozy curry appealing to everyone—even non-vegans will want seconds.
- Super Versatile: It’s endlessly customizable, so you can easily add your favorite veggies or dial up the heat for a personal touch.
Ingredients You’ll Need
All you need for this Easy Chickpea Curry are a few humble ingredients that deliver huge flavor! Each one plays a starring role—bringing creaminess, color, aroma, and, of course, all those saucy, warming curry vibes.
- Olive oil: A base for sautéing your onion and spices—you can use any neutral oil you love.
- Onion: Sliced or diced, it adds sweet depth and texture to build a savory foundation.
- Garlic: Fresh minced garlic infuses the curry with an irresistible aroma and plenty of flavor.
- Mild curry paste: Choose a good-quality brand for balanced spices—Patak’s Mild Curry Paste works perfectly.
- Crushed tomatoes: They create a tangy, lusciously red sauce that ties everything together.
- Full-fat coconut milk: The secret to creamy, dreamy curry—feel free to swap in light coconut milk or cashew cream if you prefer.
- Canned chickpeas: Drained and rinsed, these are the star protein—so hearty and satisfying.
- Lime juice: Just a squeeze brightens the whole dish and takes the flavor to the next level.
- Sugar: A tiny touch balances out the tangy tomatoes and spices.
- Salt: Essential for bringing all the flavors together—don’t forget to taste and adjust!
- Baby spinach: Stirred in at the end, it wilts perfectly and adds a burst of fresh green color.
- Cooked rice or quinoa (for serving): Something warm and fluffy to soak up all that beautiful curry sauce.
- Lime wedges & chopped cilantro: The ultimate fresh finish for serving—don’t skip!
- Vegan naan: Optional, but highly recommended for scooping up every last drop.
Variations
This Easy Chickpea Curry is like a blank canvas—you get to mix things up based on what you have in your pantry, your dietary needs, or simply your mood! Here are a few fun swaps and add-ins to make it your own:
- Add extra veggies: Toss in diced sweet potato, carrots, cauliflower, or zucchini for extra color and heartiness—just simmer them with the coconut milk and chickpeas until tender.
- Try kale or Swiss chard: Out of spinach? Stir in other leafy greens at the end, letting them wilt into the sauce just before serving.
- Switch up the curry base: No curry paste? No problem! Use a mix of garam masala, turmeric, and cayenne for a different but totally delicious flavor profile.
- Make it creamy or light: Use full-fat coconut milk for a decadent finish, or swap in light coconut milk or an unsweetened plant-based milk (like cashew or soy) for a lighter version.
How to Make Easy Chickpea Curry
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pan over medium-high heat. Add the sliced or diced onion and sauté for about five minutes until soft and golden—this process brings out the onion’s natural sweetness and creates a delicious base for your curry.
Step 2: Toast Your Spices
Sprinkle in the minced garlic and curry paste, then stir things up for another 1-2 minutes. You’ll notice the spices and garlic becoming fragrant and slightly deeper in color—this simple step unlocks maximum flavor in your Easy Chickpea Curry.
Step 3: Add Tomatoes, Coconut Milk, and Chickpeas
Pour in the crushed tomatoes followed by the coconut milk and your two cans of chickpeas. Give everything a really good stir, then bring it up to a gentle boil. Lower the heat and let the curry simmer for about 10 minutes so all those flavors meld together beautifully.
Step 4: Finish and Wilt the Greens
Once your sauce has thickened, stir in the lime juice, sugar, salt, and sliced baby spinach. The spinach will wilt in just about a minute—it’s the perfect way to add freshness and a pop of green right at the end.
Step 5: Serve and Enjoy!
Spoon your Easy Chickpea Curry over rice or quinoa, add a sprinkle of chopped cilantro and a wedge of lime, and pile on some soft vegan naan. Dinner is ready—dig in while it’s hot and creamy!
Pro Tips for Making Easy Chickpea Curry
- Choose the Best Curry Paste: Your curry paste will shape the flavor, so go for a brand you love—Patak’s Mild Curry Paste is beautifully balanced and not too spicy.
- Boost Creaminess: Want super-rich curry? Always use full-fat coconut milk or stir in a scoop of cashew cream just before serving for that luxurious finish.
- Simmer for Depth: Don’t rush the simmering step—ten minutes ensures your chickpeas soak up all the cozy flavors, making each bite extra delicious.
- Finish with Freshness: Add the lime juice and spinach right at the end for a fresh, zingy contrast to the rich sauce—it’s a game changer!
How to Serve Easy Chickpea Curry
Garnishes
Don’t underestimate the power of simple garnishes! A sprinkle of chopped cilantro brings a burst of green and herby flavor, while an extra squeeze of lime adds irresistible brightness that makes every spoonful of Easy Chickpea Curry sing.
Side Dishes
This curry begs to be served alongside fluffy basmati rice, quinoa, or a stack of warm, pillowy vegan naan—each one is perfect for soaking up all that creamy, spiced sauce (and trust me, you’ll want every last drop!).
Creative Ways to Present
Change things up by serving your Easy Chickpea Curry in individual bowls with colorful toppings, or spoon it over roasted sweet potato halves for a cozy twist. For a party platter, garnish with ribbons of spinach, fresh chili, and a swirl of coconut cream—it looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Chickpea Curry in an airtight container in the fridge—it’ll keep beautifully for 4 to 5 days, and the flavors actually deepen and improve with time!
Freezing
This curry is a meal-prepper’s dream—it freezes like a charm. Cool it completely, then stash in freezer-safe containers for up to 2 months. Thaw overnight in the fridge for an easy, flavorful meal on busy nights.
Reheating
To reheat, simply warm the curry on the stove over medium heat, stirring until heated through. If it has thickened a bit in the fridge, add a splash of water or coconut milk to bring it back to its original saucy glory.
FAQs
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Can I make Easy Chickpea Curry without coconut milk?
Yes, you can! Swap coconut milk for unsweetened cashew cream or your favorite plant-based milk. It may be a little less rich, but you’ll still get a delicious, creamy sauce. You can even stir in a spoonful of nut butter for extra body.
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Can I use dry chickpeas instead of canned?
Absolutely—just be sure to cook them fully before starting the recipe. You’ll need about 3 cups of cooked chickpeas for this Easy Chickpea Curry, which is roughly the amount in two cans.
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How spicy is this curry?
With mild curry paste, this recipe is gently spiced but not hot—perfect for most palates, including kids. If you like things hotter, add a pinch of cayenne or a sliced chili with the onions.
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Can I use different vegetables in this Easy Chickpea Curry?
Definitely! Feel free to toss in whatever veggies you love or have on hand—think carrots, cauliflower, peas, or zucchini. Just add firm vegetables earlier so they have time to cook through.
Final Thoughts
If you’ve been hunting for a flavorful, fuss-free meal that’s comforting and packed with goodness, Easy Chickpea Curry is truly the answer. I can’t wait for you to experience how quick and satisfying a homemade curry night can be—give it a try and let your whole kitchen (and family!) fill up with happy, cozy vibes.
Print
Easy Chickpea Curry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Easy Chickpea Curry is a flavorful and satisfying vegan dish that comes together quickly. Packed with protein-rich chickpeas, creamy coconut milk, and vibrant spinach, this curry is perfect for a cozy weeknight meal.
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
- Sauté Aromatics: 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.
- Cook Curry: Pour in the crushed tomatoes, coconut milk, and chickpeas. Bring to a boil, then simmer for about 10 minutes. Stir in the lime juice, sugar, salt to taste, and spinach. Cook for a minute until the spinach has wilted.
- Serve: 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. Full fat coconut milk will obviously make the dish creamier and richer, but both are good options.
- The kind of curry paste you use will make all the difference here, so make sure to use a good quality brand. I love Patak’s Mild Curry Paste.
- Don’t have curry paste? Substitute 2 teaspoons garam masala, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper, and sauté along with the garlic, adding oil if needed to de-glaze the pan.
- Add more vegetables: Sometimes I like to add more vegetables, such as diced sweet potatoes, carrots, cauliflower, zucchini or broccoli.
- Instant Pot: Use the sauté feature to cook the onion, garlic and curry paste, then add the coconut milk and chickpeas. Cook at high pressure for 5 minutes.
- Slow cooker: Sauté the onion, garlic and curry paste. Transfer to a slow cooker with the remaining ingredients and cook on low for 7 hours or high for 4 hours.
- Storage: It will last for 4-5 days in the refrigerator, and freezes well.
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
