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A bowl of chickpea curry garnished with chopped herbs and served with grilled flatbread and lemon wedges, placed on a checked cloth with a bowl of chopped greens in the background.
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5 from 3 votes

Quick and Easy Chickpea Curry with Coconut Milk

Easy and flavorful chickpea curry with coconut milk and spices. Vegan, creamy, and perfect for a quick weeknight dinner in 30 minutes.
Prep Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: chickpea, curry, vegan
Servings: 6 yields
Calories: 166kcal

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 Chickpeas drained
  • 1 CAN Coconut milk full-fat
  • 2 tablespoons Fresh lime or lemon juice
  • ¼ bunch Fresh coriander (cilantro), chopped
  • Cooked rice or naan bread for serving
US Customary - Metric

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

Calories: 166kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 352mg | Fiber: 5g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg