Quick and Easy Chickpea Curry
Next time you’re in need of a speedy vegan-friendly main, try my Quick & Easy Chickpea Curry recipe! This creamy Indian-inspired stew is made with mostly pantry staples in just 30 minutes, making it one of my favorite dinners for busy weeknights.
Some recipes become instant staples—and this chickpea curry is one of them! I make it at least once a month. The same happened with my lentil curry recipe. Both are quick, flavorful, and perfect for easy dinners or meal prep.
Why You’ll Love This Chickpea Coconut Curry Recipe
- With over 700K views and 14K likes, it’s clear that this tried and tested, absolutely foolproof vegetarian main is a favorite with my followers.
- Despite its bold flavor, this is a basic chickpea curry recipe, relying on staple ingredients you likely have in your pantry. That means there are lots of opportunities to customize it—read on for ideas!
- These coconut curry chickpeas are great for serving in mixed company—they’re naturally vegan, gluten-free, soy-free, and dairy-free, so just about everyone can get in on the flavor.
How to Make Chickpea Curry
Watch the full video recipe to learn how to make the best chickpea curry step by step:
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
As promised, you don’t need much to make this simple chickpea curry. Here’s what to grab:
- Onion & Garlic – Feel free to use any color of onion you have on hand. In a pinch, you can swap in ¼ teaspoon of garlic powder per clove of fresh.
- Grated Ginger – Fresh ginger is preferred (it keeps well in the crisper drawer for weeks), but you’re welcome to use ginger paste as a shortcut. You can also use dried ground ginger, but you’ll only need about ¼ – ½ teaspoon—it’s much more potent than fresh.
- Ground Cumin, Curry Powder & Garam Masala – These warming spices add big flavor with no fuss. Note that garam masala is on the spicier side, so adjust how much you add based on your heat tolerance.
- Tomatoes – If you don’t have any fresh tomatoes on hand, you can use a drained can of diced tomatoes.
- Canned Chickpeas – Canned beans make it easy to get dinner on the table in a flash, but you’re welcome to make them from dried. Consider saving the aquafaba (chickpea liquid) to use as an egg substitute.
- Coconut Milk – Make sure to get the kind that comes in a can, which is richer and creamier than the kind you’ll find with the refrigerated milk. I recommend using full-fat coconut milk for the best results.
- Fresh Coriander – Also known as cilantro. Feel free to mince the tender stems to get the most from your groceries—they’re just as flavorful as the leaves.
- Lime/Lemon Juice – A hit of acidity helps cut through the coconut milk richness. If possible, use fresh citrus for the best flavor.
- Salt, Black Pepper, & Oil – Just the basics.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What is Garam Masala?
Garam masala is a classic Indian curry seasoning—garam means “warm” or “hot,” while masala means “spice blend.” In one little bottle, you get a whole world of flavor thanks to a blend of warming spices like cumin, coriander, cardamom, black pepper, mace, cloves, and cinnamon. It can vary widely in terms of spice, so experiment to find a brand that fits within your heat tolerance.
Is Garam Masala Curry Powder?
Not quite. While I’d consider garam masala to be a variety of curry seasoning, curry powder as it’s known in the US is actually a British adaptation of Indian spices dating back to colonial times. This mild spice blend uses spices like turmeric, coriander, cumin, ginger, and fenugreek—all flavors that are popular in Indian cuisine—but without the fiery heat of chiles that many authentic Indian curries call for.
Optional Variations
- Add veggies – try other aromatics like bell peppers or poblanos, or just clear out your crisper drawer. Sturdier options like cauliflower or broccoli florets should be added with the tomatoes to give them ample time to soften, while more tender options like kale or spinach can be added at the end and cooked until just wilted.
- Adjust the heat – if you prefer spicier foods, consider adding a chopped jalapeño or other variety of chile with the aromatics, or add some cayenne pepper with the spices. To dial back the heat, use less garam masala and serve with a dollop of cooling yogurt.
- Add protein – feel free to bulk up your bowl with the protein of your choice. Sliced chicken breast, chicken patties, or pistachio crusted salmon would all be excellent choices.
Expert Tips & Tricks
- Batch Cook – If you’re a meal-prepping sort, this coconut tomato chickpea curry should be added to your rotation—like most stews, it tastes even better after a day in the fridge and freezes beautifully. Feel free to double or triple the recipe as needed.
- Round Out Your Plate – While chickpeas are a great source of plant-based protein, they’re not considered a complete protein. The solution? Serve it over a bed of whole grains like steamed rice or quinoa.
Best Served With
This creamy chickpea curry is incredibly versatile and pairs perfectly with a variety of sides. Here are some delicious serving suggestions:
- Basmati Rice: The fluffy texture and subtle aroma of basmati rice complement the rich curry sauce beautifully.
- Naan Bread: Soft, warm naan is perfect for scooping up every bite of curry—homemade or store-bought both work great.
- Flatbread: If naan isn’t available, roti or any flatbread works well for dipping.
- Cucumber Raita or Yogurt: A spoonful of cooling yogurt or raita balances the spices and adds a refreshing contrast.
- Brown Rice or Quinoa: For a healthier twist, try serving the curry with nutty brown rice or protein-packed quinoa.
Storage & Reheating
- Leftover chickpea curry will keep well in an airtight container in the fridge for up to a week.
- It can also be frozen for up to 3 months—make sure to leave ½-inch of headroom for it to expand. (Consider freezing individual portions for easy grab-and-go lunches.)
- When ready to serve, defrost overnight in the fridge or using the microwave defrost button, then heat in a covered saucepan over medium-low heat. Alternatively, cover with a damp cloth and microwave in 45-second bursts, stirring between each.
More Indian Recipes
Quick and Easy Chickpea Curry with Coconut Milk
Equipment
Ingredients
- 2 tablespoons Olive oil or any neutral oil
- 1 Onion finely chopped
- 4 Garlic cloves minced
- 1 tablespoon Ginger grated
- 1 teaspoon Cumin
- 1 tablespoon Garam masala or curry powder
- Black pepper to taste
- Salt to taste
- 4 medium Tomatoes chopped (or 1 can diced tomatoes for convenience)
- 1 can (300 g) Chickpeas drained
- 1 CAN (400 g) Coconut milk full-fat
- 2 tablespoons Fresh lime or lemon juice
- ¼ bunch Fresh coriander (cilantro), chopped
- Cooked rice or naan bread for serving
Instructions
- Sauté the aromatics: Heat the oil in a large skillet or saucepan over medium heat. Once hot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 2–3 minutes, until fragrant.
- Toast the spices: Add ground cumin, garam masala (or curry powder), black pepper, and salt. Stir constantly for about 1 minute to toast the spices and release their flavors.
- Cook the tomatoes: Add the chopped tomatoes. Cook for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and saucy. If using canned tomatoes, cook for 5 minutes until slightly reduced.
- Add chickpeas and coconut milk: Stir in the drained chickpeas and pour in the coconut milk. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 8–10 minutes, or until the curry thickens slightly and flavors meld together.
- Finish and serve: Turn off the heat. Stir in fresh lime or lemon juice and chopped coriander. Taste and adjust seasoning, adding more salt or citrus juice as needed.
- Serve hot with basmati rice, jasmine rice, or warm naan bread.
Video
Notes
- Curry Powder vs. Garam Masala: You can use either depending on what you have on hand. Curry powder gives a milder, slightly earthy flavor, while garam masala adds deeper, more aromatic notes. For a stronger curry flavor, use both in combination.
- Canned Tomatoes Option: If you’re short on time or tomatoes aren’t in season, feel free to substitute the fresh tomatoes with 1 can (400g) diced tomatoes. They work perfectly and save chopping time.
- Coconut Milk: For the creamiest curry, use full-fat coconut milk. Light coconut milk will make the sauce thinner and less rich. Shake the can well before using.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight, making it even more delicious the next day.
- Add-Ins and Variations:
- Add a handful of baby spinach or kale in the last few minutes of cooking for extra greens.
- Stir in cooked sweet potato or roasted cauliflower for extra texture.
- Want it spicy? Add ¼–½ teaspoon chili flakes or a chopped fresh chili when adding the garlic.
- Meal Prep Friendly: This chickpea curry is perfect for meal prep. It stores and reheats well and pairs with rice or quinoa for quick lunches.
Nutrition
FAQs
Yep! Hop up to “storage instructions” for more details.
It depends on the recipe. I’d consider this particular curry with chickpeas and coconut milk to be Indian-inspired, thanks to the addition of ingredients like cumin, coriander, and garam masala. That said, there are many countries that make curries—Thailand, Japan, and Jamaica, just to name a few—so it’s quite possible to make non-Indian chickpea curry.
If you follow along with the recipe as written, you shouldn’t need to—canned coconut milk is pretty thick already, and that’s the only liquid we add. However, if you want to thicken it more, I recommend lightly mashing the chickpeas a few times with a potato masher, then continue to simmer it so the chickpeas release their starches and tighten the sauce.
Turmeric mentioned in the instructions but it’s not in ingredients listed?
What is the turmeric Measurement?
This is amazing!! It is my go to dish now. Easy, fast, cheap and seriously so good. I like to add a bit of smoked paprika and chili powder in the beginning with the rest of the spices. Thanks for sharing.
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