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This easy chickpea curry recipe is packed with warm Indian-inspired flavors and ready in just 20 minutes! It’s a delicious plant-based dinner everyone will love.
As a cookbook author, I’m always on the lookout for the best fast meal ideas. Here’s one of my quick and easy dinner ideas that’s become a reader favorite: this chickpea curry recipe!
The combination of aromatic spices, creamy coconut milk, and hearty chickpeas creates a dish that’s both comforting and exciting. Here’s the great part: it only takes 20 minutes to make! You’ll have to taste it, but I’m telling you: people tell me they make this recipe weekly!
Why You’ll Love This Recipe
This chickpea curry has everything you want in a fast and easy weeknight dinner.
- The cook time is fast: Just 12 minutes of active cooking after 8 minutes of prep time.
- It’s got great flavor: The combination of curry powder, turmeric, and garam masala makes a warm, complex flavor.
- It’s full of nutritious foods: There’s plant-based protein from canned chickpeas, plus iron and vitamin C from the baby spinach. It’s also naturally gluten-free and vegan, perfect for various dietary needs.
- It’s budget friendly: You can make 4 servings for under $10!
5-Star Reader Reviews
⭐⭐⭐⭐⭐ “AMAZING!!! Doing the Daniel Fast and this was night 1 meal – a big hit and I can only hope the rest of our food is this good!!” -Lindsey K.
⭐⭐⭐⭐⭐ “This dish is absolutely delicious. I’ve made it a few times and it’s a huge hit in my family, including my picky 10-year-old. Thank you for posting this! I’m a big fan of your website :)” -Ana
What Is Chickpea Curry?
Chickpea curry, known as chana masala in Hindi, is a staple dish in India and Pakistan. Each region has its own variation, but all use chickpeas (aka garbanzo beans) with aromatic spices like turmeric, coriander seeds, and garam masala.
My version takes inspiration from these traditional Indian curry recipes but adapts them into a quick and easy dinner idea. If you’d like an authentic Indian dinner recipe, try masoor dal (Indian red lentils), a recipe shared with me directly by popular London-based Indian chef Asma Khan.
Interestingly, this coconut chickpea curry has become very popular with my readers following the Daniel Fast. The Daniel Fast foods guidelines allow legumes, vegetables, and coconut milk. I’ve heard from dozens of readers who say this chickpea curry became their go-to comfort food during their fast!
Key Ingredients You’ll Need
The beauty of this easy chickpea curry lies in its simple, accessible ingredients. Here’s what makes each component special:
- Chickpeas: I always use canned chickpeas for this recipe because they’re quick and easy. Two 15-ounce cans of chickpeas provide the base, or you can use 3 cups cooked chickpeas.
- Fire-Roasted Tomatoes: Use fire-roasted tomatoes for best flavor: they’ve been charred over an open flame before canning, which adds a subtle smokiness to the flavor. Regular crushed tomatoes work in a pinch, but you’ll lose some of the flavor.
- Coconut Milk: Full-fat coconut milk is essential (not light), because it creates that delicious creamy richness. For a lighter version, you can substitute with cashew cream or even Greek yogurt (though that won’t be vegan).
- Curry Powder: A good curry powder blend is crucial. If you have garam masala on hand, you can add a teaspoon along with the curry powder for extra complexity.
- Baby Spinach: I like using fresh spinach where possible. Frozen spinach works too, just thaw and squeeze out excess water first.
- Aromatics: Fresh garlic cloves, ginger, and yellow onion create the foundation. I always use fresh ginger rather than dried: it really makes a difference in flavor!
- Spices: Besides curry powder, I use ground cumin, coriander, salt and pepper.
How to Make This Chickpea Curry Recipe
Making this chickpea curry is surprisingly straightforward. Here’s my step-by-step process (or jump to the recipe for the full instructions):
1. Sauté the aromatics: Heat coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5 minutes until softened and starting to brown. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
2. Wilt the spinach: Add all the baby spinach to the pan. It looks like a mountain at first, but don’t worry! Stir for about 2 minutes until completely wilted.
3. Build the curry base: Carefully add the fire-roasted tomatoes (they may splatter!), then immediately add your curry powder, cumin, coriander, and kosher salt.
4. Add the chickpeas: Stir in your drained chickpeas, making sure they’re well coated with the sauce. Let everything simmer for at least 5 minutes, stirring occasionally.
5. Finish with coconut milk: Remove the pan from heat before stirring in the coconut milk. Taste and adjust seasoning as desired.
Tips for Success
When you’re ready to make the recipe, scroll down for the instructions! Here are a few tips for this chickpea curry:
- Peel the fresh ginger with a spoon. This is the easiest way to peel it: much easier than a vegetable peeler which often gets stuck on the knobby exterior.
- If you can’t find fire-roasted tomatoes, simmer longer. This type of tomatoes is key because of their sweet flavor right out of the can. Other tomato varieties can taste bitter out of the can, and need to be cooked for longer. Here’s where to find fire roasted tomatoes online. If you can’t find them, substitute high quality canned tomatoes and cook the sauce 10 minutes longer.
- Adjust the spice level: As written, this curry is mild to medium. For more heat, add ½ teaspoon cayenne or red pepper flakes with the other spices. Or, you can always add hot sauce at the table!
Serving Ideas
This chickpea curry is very versatile: it pairs well with fluffy basmati rice to soak up the sauce. For a lower-carb option, try it over cauliflower rice or quinoa.
Naan bread is great for scooping, and I especially love vegan naan to keep the meal entirely plant-based.
For garnish, fresh cilantro is classic but you could try cashews for crunch, a dollop of coconut yogurt, or fresh lime juice for brightness.
Storage and Meal-Prep Tips
This chickpea curry is a meal prep champion! It keeps very well in the refrigerator for up to 5 days in an airtight container. It tastes even better the next day!
This curry is also freezer-friendly. I divide it into individual containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave with a splash of coconut milk or water to loosen the sauce.
Frequently Asked Questions
This chickpea curry is mild. If you prefer a spicier curry, you can add chili peppers or use spicy curry powder.
Absolutely! Red lentils work well and cook in about 15 minutes. It’s best to try lentils in my Red Lentil Curry or Coconut Lentil Curry.
Yes! This curry freezes exceptionally well for up to 3 months. The chickpeas maintain their texture perfectly. When reheating from frozen, thaw overnight in the fridge, then warm on the stovetop with a splash of coconut milk to refresh the sauce. The spices actually deepen over time, making leftovers even more delicious!
Dietary Notes
This chickpea curry recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Cozy Chickpea Curry (20 Minutes!)
This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian Inspired
- Diet: Vegan
Ingredients
- 1 yellow onion
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
- 28-ounce can crushed fire roasted tomatoes (see Notes)
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¾ teaspoons kosher salt
- 2 15-ounce cans chickpeas
- ½ cup full fat canned coconut milk
- White or brown basmati rice, to serve
Instructions
- If you’re serving with rice, start the basmati rice.
- Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
- In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
- Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice. Store leftovers up to 3 days refrigerated.
Notes
This type of tomatoes is key in this recipe, because of their sweet flavor right out of the can. These tomatoes have been charred over an open fire, then canned. Other tomato varieties can taste bitter out of the can, and need to be cooked for longer. Here’s where to find them online. If you can’t find them, substitute high quality canned tomatoes and cook the sauce 10 minutes longer.
I started a Daniel fast yesterday. I have never been on one so I had a bit of trepidation. Then I found your recipes! I made the wild rice stew yesterday after work. It was simple and delicious! Even my husband loves it! Today will be the chickpeas curry!
Thank you
Robin
So glad to hear this. I hope it’s a fruitful fast for you!
Ok WOW!!! This is SO GOOD. Literally bursting with flavor & goodness – definitely keeping in my meal prep rotation!!
Yum! My family loves this recipe! It’s full of flavor and meets all my dietary needs!
Just finished this recipe! So good. Made it with wild rice. It’s gonna be on repeat in my house
Thank you!
Made this last night. Turned out delicious. Only thing I wished I had done was chopped up the spinach. We even had the nann bread with it. Very good soup.
Excellent post Thanks
Do I use a whole yellow onion? It seems like a lot of onion but maybe mine is just large.
You can use a half onion if you have a very large onion! But it works with either. Thanks for checking!
This Easy Chickpea Curry recipe is a perfect go-to for busy weeknights! With its quick cook time, rich flavors, and healthy ingredients, it’s a great addition to any meal plan. The combination of warm spices, coconut milk, and chickpeas makes it both comforting and satisfying. Plus, the tips and serving suggestions make it even more convenient. A must-try for curry lovers!
Just made this! Very yummy
Enough for a few dinners !
Thank you
Eating it with brown basmati and naan
I have two people that are not fond of chickpeas, do you think I could substitute with great northern beans or do you have another recommendation?
That should work!
Hi, looks delicious! I am wondering if I can freeze this please :)
Yes, it should freeze ok.
I love this recipe in many ways – easy, quick, nutritious, and tasty!
I was wondering about the greens…I always manage to have a bag of arugula that needs to be used. Do you think that would work? I guess it’s not my favorite green but would like to find other ways to use it.
A little would be ok but it gets pretty bitter! We LOVE this arugula salad and it couldn’t be easier: https://www.acouplecooks.com/easy-arugula-salad/
Hi. I love your recipes! I am a diabetic, so having the nutritional information on each meal allows me to make sensible, healthy choices. Keep up the great work.
What can I substitute for coconut milk please?
Many thanks
You can substitute 1/2 cup heavy cream or cashew cream! Here’s our cashew cream recipe: https://www.acouplecooks.com/cashew-cream-recipe/
This recipe is a winner! Even my husband who was doubtful loved it! Even without ginger, which I didn’t have, it was super delicious! This has earned a place on my meal rotation!!!
Hi Sonja & Alex, What kind of coconut milk do you use for this recipe? The kind in a can or the kind you can drink that comes in a carton? I would love to make this recipe!! It sounds perfect for dinner and for my husband’s lunches.
Great questions Jan! This would be the kind in the can: full fat canned coconut milk! Thank you so much for asking and we’ve clarified this in the recipe.
This is such a delicious recipe! It’s the 2nd time I’ve made it on the 21 day Daniel fast and it’s going to be part of our rotation now. Thank you!!
So glad to hear it!
I made this tonight and it was so delicious! I’ve been looking for more vegetarian meal options and this was a hit! I served in on Basmati rice.
Any suggestions for a side dish if this were the main dish? I need to serve 10 people during the holidays and want to offer other dishes to accompany this. Thanks!
So glad you enjoyed it! Great question. We’d serve with rice — you could also add flatbread or naan (linked to our recipe). You could also add some frozen samosas! We also have some fun holiday side dishes here.
AMAZING!!! Doing the Daniel Fast and this was night 1 meal – a big hit and I can only hope the rest of our food is this good!!
I’m making this tonight, it looks awesome. Do I drain the tomatoes or just add the can as is?
Use the whole can!
Could I add shrimp to this at the end of I wanted? Looking forward to trying to tonight! Thanks!
Yes, that would taste great!
This was super good and super easy. Normally prep times given are lies, but this one wasn’t. So glad I found this! Thank you :)
This was a fast and delicious meal!
Fast and tasty. Served with basmati and naan. Yummy dinner. Is going on the make again list ;)
We started WFPB about 3 months ago. It was a bit of a struggle at first but I’m convinced now that to be successful I need to amass a library of recipes. I happened across your page while looking for some dinner ideas. I made this recipe tonight and it was easy and delicious! Everyone loved it. I’ll be following you guys for more delicious ideas. Thanks so much.
Thank you! So glad you having been enjoying.
lol
So amazing and easy to make! This recipe is a keeper!
This dish is absolutely delicious. I’ve made it a few times and it’s a huge hit in my family, including my picky 10-year-old.
Thank you for posting this!
I’m a big fan of your website :)
Can this curry be made a day in advance
Yes! Leftovers heat up well.
This is an awesome recipe. So easy and delicious. We will be making this often. One question, you didn’t state that the chickpeas needed to be drained. I drained them but should I have included the Aquafaba?
You can discard the aquafaba.
Wow! This recipe was fantastic. We are definitely going to add it to our rotation. I made a couple of adjustments. I used Lite coconut milk to cut down on calories, and I used 1 cup of the leftover coconut milk to make 1 cup of dry white rice in my rice cooker (coconut rice).
It took less than 30 minutes to make including mincing, grating, and opening cans. One of the best easy recipes I’ve made in a long time.
So glad you enjoyed!
Love this recipe! My fiancé and I aren’t vegan but wanted to try something different. This recipe delivered and is going to be one added into our dinner rotation.
This was so good. Very flavorful…the spices were perfect without being overpowering. My boyfriend is requesting it again–2nd week in a row.
So glad to hear it!
I usually love curry’s and the simpler the better, but this was very bland. It was missing the complexity of curry. Thought I’d share since I so appreciate comments left by others which helps me determine which recipes to try. I’m glad folks liked it so perhaps I’m so accustomed to Indian food that it didn’t resonate for me.
Delicious! Recipe needs updated showing to drain chickpeas…says it’s been done, but not on my computer!
Hi! Excited to make this for dinner tonight!
Is the rice included in the nutrition facts calculations?
It is not included. Hope you enjoyed!
Just made this for my family tonight and they loved it!
Awesome! Thanks for making it.
Loved this recipe !!!
I didn’t have any spinach left, so substituted with capsicum and zucchini. As I can’t get fire roasted tomatoes, I simply simmered for a lot longer, so as to sweeten the tomatoes.Everyone loved it!
Thank you! Thank you! Thank you!
Loved it! Super quick and easy. I did add an extra teaspoon or so of curry powder. I replaced spinach with kale. And I didn’t have crushed tomatoes so I used tomato purree.
But we loved it!
Would this work well/pair well with sweet potatoes?? Sweet potato instead of rice that is..
Was absolutely delicious over brown rice!!
Hello! I want you to know that I really enjoy reading your recipes and choosing ones I want to try. So many of them sound good.
However, when I go to print them, I often (almost every time) have a very difficult time getting to the point where I can click print and be on my way. I don’t know if there’s anything you can do at your end to make the printing more user friendly, but I thought I’d let you know this is happening. Sincerely, Laurie
Hi! Are you using the print button on the recipe card?
I combined your vegie curry recipe with this one and it was great. I used the tomatoes rather than the broth base.
Very good and easy to put together. I stayed with the current recipe this first time – but I’m a spice guy so I’ll be tweaking the curry on the next go ‘round. And there will be another go ‘round for sure! First bowl was with naan. Plenty leftover and basmati will be teed up next.
Can you freeze the leftovers?
You can! Freeze in a freezer safe container for a few months — it does pretty well frozen!
Do you use unsweetened coconut milk (like you would use in a smoothie) or canned, sweetened coconut milk?
Unsweetened!
I made this recipe in my slow cooker! 3 hours on high. Served it over quinoa. It was soooo darned good my husband asked me to make more the minute we finished the batch!
SO so so glad to hear this! Excited to hear that it worked in a slow cooker too! Love it. Thank you for making it!!!
This recipe is perfect for the Daniel Fast! It’s super easy, quick to make and it tastes great! I e made it twice over the past couple of weeks. Great comfort food for chilly days; reheats well for an easy lunch.
So delicious! Can’t wait to make it again! Just passed on the recipe to many friends! Thank you!
I’m so glad you enjoyed it!
This is absolutely delicious! I love chickpeas and this is a great way to showcase them. I did not have any spinach on hand, but promptly added to my grocery list for the next batch. I did add some cauliflower and a pinch of red pepper for some heat. Can’t wait to take this to work for my lunch. I skipped the rice and ate it with a piece of Naan bread. So yummy and comforting.
Subbed fire tomatoes for regular crushed toms, had neither spinach nor ginger, but still surprisingly turned out lovely- and I am Indian. Thanks, will make again.
So glad you enjoyed it!
For the calories, it’s it just the chickpea or rice included?
Just for the curry on this one.
Oh my goodness; how can this be so yummy? Wow, just amazingly delicious, in every way. In fact, every recipe on your site is so freaking great!! This is one of my all time favorite food blogs/sites. Plus you two are such a cute couple :) Thank you, thank you for all the superb meals I’ve been making!
Haha! You’re welcome.
Love this recipe! To double it, should I just multiply everything by two, including spices and chickpeas, etc? Thanks!
Yes, that will work for this one.
So good! I loved it with less coconut milk but that’s just me! Perfect and simple recipe. Thank you!!
Is that a cilantro garnish, or parsley?
Cilantro!
Absolutely delicious! Have a question please – I used canned chickpeas and drained it but they were still pretty firm even after I let it cook for 15-20 minutes longer. Any ideas?
Thanks!
Mary
Hi Mary! We’re a little stumped on this one…canned chickpeas are already cooked, so they should be perfectly tender right out of the can! Maybe you got a brand that’s more firm? We suggest trying out a few new brands and taste them right out of the can: they should be fully cooked through when you buy them canned.
This was my first attempt at curry. Recipe was simple and straightforward. I did, against I’m sure other’s opinion, a 1/8 tsp or so of brown sugar to offset the tartness of tomatoes…turned out delish..even my hubby, the majority meat eater enjoyed!
No to mention it is delicious!
I love this recipe- so easy, so quick and so healthy! It’s become one of my weekly go- tos! My 20 month old loves it too! Thank you!
So glad you enjoyed
Hello! I have frozen chopped spinach. How can I best use this please? Should I thaw it or just mix it right in? So excited to try this.
Thank you
Hi! I’d thaw it first. Hope you enjoy :)
We’d thaw the frozen spinach in warm water and squeeze it dry before adding to the curry. Hope you enjoy!
Wow just made this. So flavorful and yummy!
This is absolutely amazing! I precook for my family and this is the first recipe that everyone loves. My mom and daughter are funny about textures and didn’t care for the chickpeas, so I made a batch without. I can’t wait to try this over gluten free pasta.
So glad you enjoyed it :)
This was fantastic! I could eat this once a week, easily! Also easy to have all the ingredients in the pantry.
Loved this quick, easy, and delicious meal! Next time I’ll make the garlic naan to accompany it. Thanks so much!
Hi! I made this recipe cause I was craving something comforting and it was so good!! My favorite quarantine meal :) I’m also 16 and not the best at cooking but it was really easy to make! Thanks for the recipe
Love this! So glad you enjoyed :)
I tried this with 2 cups of oat milk instead of coconut milk since I didn’t have any. It was still very good!
Hello, I couldn’t find curry powder at my small local grocery store. I do have red and green curry paste. Any recommendations on how to substitute that in? Thanks!
A tablespoon of red curry paste would be delish!
Thanks for the easy and delicious recipe! Good to have bean recipes for #Stayathome.
Giving this a try for dinner tonight. It looks and smells delicious! what should I substitute for coconut milk? Thanks,
We have a whole post just for you! https://www.acouplecooks.com/substitutes-for-coconut-milk-in-curry/
Thank you so much This recipe is “deeeliciousssss” as my 3 year old grandaughter exclaimed
Wow – so easy and delicious!! One question – if we wanted to add heat to the dish how would we do that?
I would go with an 1/8th teaspoon cayenne pepper and work your way up from there.
Made this three times now and it’s Delicious every time.
Do you think I can freeze it?
Yes, it should freeze ok!
I add red pepper flakes to everything, this recipe included. Depending on how spicy you like it, just toss some in. We used about 1 tablespoon and it adds a balanced amount of heat that isn’t overpowering.
this is really good I used kale, so yummy
Made this for my family and it is a hit! This is now my go-to need dinner fast recipe. THANK YOU. I boosted the coconut milk (3/4 can), 2 tbsp. curry and added 1/2 head of chopped cauliflower. THANK YOU FOR THIS WONDERFUL, VEGETARIAN, FAST recipe.
So glad you nejoyed!
Love this recipe! I made this last night and my husband said it was very tasty!
So glad you enjoyed it!
Do you need to drain the chickpeas?
Yes! Recipe updated.
This was so quick and delicious. Thanks for the recipe.
Just made this for dinner! Going to add it to my quick favorites because this was perfect for wanting something delicious but also simple.
So glad you enjoyed it!
This meal is so quick and easy to make and is absolutely DELICIOUS! I can’t believe I made this myself- it tastes like I got takeout. I used ginger spice and minced garlic in a jar instead of fresh which helped me make this a little quicker. I also bought a microwaveable steam bag of basmati rice. This will definitely be a new staple for me!
So glad you enjoyed it! :)
This was super fast to make and really tasty! I didn’t have cans of tomatoes by I had a jar of passata so I used that instead and cooked it a little longer. Perfect for a weeknight dinner.