This coconut chickpea curry recipe is easy to make in one pan with pantry ingredients. Creamy and flavorful, it's a delicious, healthy dinner!
This chickpea curry recipe is the weeknight dinner of my dreams. It’s easy to make with pantry ingredients. It comes together in one pan. And it’s delicious, with a rich, creamy texture and deeply spiced flavor, thanks to coconut milk, curry powder, and fresh ginger.
This chickpea curry is healthy too. The chickpeas pack it with fiber and plant-based protein, and a few handfuls of spinach give it a nice veggie kick. It’s the kind of fresh, yet comforting meal I’d be happy eating every single week (and lately, I have been). I hope you love it as much as I do!
Chickpea Curry Ingredients
I adapted this easy chickpea curry recipe from chana masala, a classic Indian dish. Stirring in coconut milk makes this curry creamier, and I also add spinach and lime juice for extra brightness. Though I wouldn’t call it traditional by any means, it draws heavily on Indian flavors. Here’s what you’ll need to make it:
- Chickpeas, of course! Canned chickpeas make this curry quick and easy to make.
- Coconut oil – It adds richness and allows the spices’ flavors to bloom.
- Onion and garlic – They create the curry’s savory base.
- Whole cumin seeds, curry powder, and garam masala – These spices add warm, earthy flavor to this chickpea curry. Garam masala is an Indian spice blend made with ground spices like coriander, cumin, cardamom, cinnamon, and black pepper. It’s available in the spice section of most grocery stores, but if you can’t find it, feel free to replace it with more curry powder. No curry powder on hand? Sub extra garam masala!
- Fresh ginger – It gives this recipe a refreshing bite.
- Canned crushed tomatoes – They create the sauce’s sweet, tangy base.
- Full-fat coconut milk – It makes the sauce rich and creamy.
- Fresh spinach – I love the silky texture of the leaves in this recipe. In a pinch, thawed and drained frozen spinach works too.
- Fresh lime juice – For a bright, tangy kick.
- And sea salt – To make all the flavors pop!
For serving: I love this curry with basmati rice or brown rice and naan. A sprinkle of fresh cilantro takes it over the top!
Find the complete recipe with measurements below.
How to Make this Chickpea Curry
You can find the complete chickpea curry recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:
Start by sautéing the onion. Cook until it softens, about 8 minutes.
Next, bloom the spices. Add the curry powder, garam masala, cumin seeds, and salt and cook until fragrant, about 1 minute.
Then, simmer the curry. Add the chickpeas, tomatoes, coconut milk, garlic, and ginger and simmer for 20 to 25 minutes, stirring occasionally, or until the curry thickens. Stir in 1/4 cup water, or more as needed, to coat the chickpeas in a creamy sauce.
Finally, add the lime juice and spinach. Stir until the spinach wilts, then taste and adjust the curry to your liking. Add an extra squeeze of lime juice, or season with salt and pepper as desired. Serve over rice.
That’s it!
Recipe Tips
- Don’t skimp on the onion cooking time. Sautéing the onions until fully tender builds a great base of flavor for this curry. It also improves the texture—you want the onions to be soft enough to practically melt into the sauce! 8 minutes is longer than you think. Consider setting a timer or checking the clock to make sure you give the onions their due.
- You might need a little more water. I tell you to stir 1/4 cup water into the curry after it simmers to loosen the sauce, but depending on your desired texture, you might want slightly more. I always add as much as I need to get the curry nice and saucy.
- Feel free to try other vegetables. No spinach on hand? Small cauliflower florets, diced sweet potatoes, or thawed frozen peas would be great in this curry too. If you’re using cauliflower or sweet potatoes, add them with the chickpeas. They will soften as the curry simmers.
How to Store and Reheat Chickpea Curry
This chickpea curry is a fantastic vegan meal prep recipe. It keeps well in an airtight container in the fridge for up to 5 days, and the flavors just get better as it sits!
It also freezes well. Allow it to cool to room temperature before sealing in an airtight container. Store in the freezer for up to 3 months.
Reheat in the microwave or on the stovetop. The curry will likely have thickened, so add water as needed to return it to a saucy, creamy consistency.
More Chickpea Recipes to Try
If you love this coconut chickpea curry, try one of these healthy chickpea recipes next:
- Crispy Roasted Chickpeas
- Chickpea Salad
- Chickpea Salad Sandwich
- Best Hummus
- Or any of these 31 Easy Chickpea Recipes!
Chickpea Curry
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon whole cumin seeds
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 1 (14.5-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 3 cups cooked chickpeas, drained and rinsed
- ¼ cup water, plus more as needed
- 1 tablespoon fresh lime juice
- 4 cups fresh spinach
- Chopped fresh cilantro, for garnish
For serving
- Cooked rice
- Naan bread
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until softened.
- Add the cumin seeds, curry powder, garam masala, and salt and cook, stirring, for 1 minute, or until fragrant.
- Add the tomatoes, coconut milk, garlic, ginger, and chickpeas and stir to combine. Simmer, stirring occasionally, for 20 to 25 minutes, or until the curry has thickened. Stir in the water, adding more as needed to get it nice and saucy.
- Remove from the heat and add the lime juice and spinach, stirring until the spinach is wilted. Season to taste and garnish with cilantro.
- Serve with rice and/or naan.
This was the perfect dinner for a cold, snowy night. I used ground cumin and lacinato kale as they are what I had on hand. Delicious! Thank you!
Can I use dried cumin powder instead of the whole seeds?
You can – I’d use about half the amount.
Substitute for coconut allergy?
I’d go make this chana masala recipe instead – it’s similar but no coconut: https://strong-nights.today/chana-masala/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>