I’ll be honest—some nights, I don’t feel like cooking. But I also don’t want to eat junk. That’s where this Chickpea Coconut Curry saves the day.
It’s creamy, packed with flavor, and comes together in under 30 minutes. Plus, it’s made with simple ingredients you probably already have.
The best part?
It tastes even better the next day, making it a great meal prep option.
This curry is inspired by the warm, comforting dishes I grew up eating on chilly nights—meals that fill the house with incredible smells and make you excited to grab a bowl.
If you’ve never made a curry before, don’t worry—I’ll walk you through it. You’ll be shocked at how easy and flavorful it is.
Tips for the Best Curry
- Don’t skip toasting the spices! It makes a huge difference in flavor.
- If you like it spicy, add a chopped jalapeño when sautéing the onions.
- For extra richness, stir in a tablespoon of almond butter or peanut butter before serving.
- Want it heartier? Toss in cubed sweet potatoes or tofu.
Variations & Substitutions:
- No chickpeas? Try white beans or lentils.
- No coconut milk? Use cashew cream or oat milk for a creamy texture.
- Make it low-carb: Serve over cauliflower rice.
- Add protein: Stir in shredded chicken or shrimp.
Serving Suggestions:
This curry pairs beautifully with fluffy basmati rice, quinoa, or even over a baked potato. For a complete meal, serve it with a simple cucumber-tomato salad or roasted veggies.
Easy Chickpea Coconut Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
A creamy, spiced chickpea coconut curry that’s comforting, quick, and packed with flavor. Perfect for an easy weeknight meal!
Ingredients
Pantry Staples:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp sugar (optional, balances acidity)
Fresh Ingredients:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 small bell pepper, diced
- 1 medium carrot, sliced thin
- 1 handful fresh spinach (or kale)
Spices:
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp cinnamon (trust me on this!)
- Salt & black pepper to taste
- ¼ tsp red pepper flakes (optional, for heat)
Garnishes (Optional but Recommended):
- Fresh cilantro
- Lime wedges
- Cooked rice or naan for serving
Instructions
- Sauté the Base: Heat olive oil in a large pan over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
- Bloom the Spices: Add the curry powder, cumin, turmeric, paprika, and cinnamon. Stir continuously for 30 seconds—this step wakes up all those flavors!
- Simmer Everything: Stir in the tomato paste, diced tomatoes, bell pepper, and carrot. Let it cook for 3–4 minutes, allowing the flavors to develop.
- Make It Creamy: Pour in the coconut milk and add chickpeas. Bring everything to a gentle simmer, then lower the heat. Let it cook uncovered for 15 minutes, stirring occasionally.
- Final Touches: Stir in fresh spinach until wilted. Taste and adjust seasoning, adding salt, pepper, or red pepper flakes as needed.
- Serve & Enjoy: Spoon over warm rice or scoop up with naan. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
Notes
Can be stored in the fridge for up to 4 days. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 per serving
- Sugar: ~7g
- Sodium: ~500mg (varies by canned ingredients)
- Fat: ~18g
- Saturated Fat: ~11g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~9g
- Protein: ~10g
- Cholesterol: 0mg
