Easy Chickpea Curry

This Easy Chickpea Curry is creamy, comforting, and packed with flavor, yet comes together in under 30 minutes with pantry staples. The rich coconut milk balances the spices, while spinach adds a pop of freshness and nutrients. Perfect for a weeknight dinner, it’s delicious served with rice or naan to soak up every drop of the savory sauce.

Why You’ll Love This Recipe

• Quick and simple—ready in less than 30 minutes.
• Made with pantry-friendly ingredients like chickpeas, coconut milk, and tomato sauce.
• Naturally vegetarian, vegan, and gluten-free.
• Creamy, hearty, and filling without being heavy.
• Perfect for meal prep—tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup vegetable oil
• 2 teaspoons grated garlic (about 3–4 cloves)
• 2 teaspoons grated ginger (from 1-inch peeled piece)
• 1/2 teaspoon ground cayenne
• 1/2 teaspoon ground turmeric
• 1 (15-ounce) can tomato sauce
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (15-ounce) can full-fat coconut milk
• 1/2 teaspoon kosher salt, or to taste
• 2 packed cups baby spinach (about 5 ounces)

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Add grated garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
2. Stir in cayenne and turmeric. Cook for 30 seconds.
3. Pour in tomato sauce carefully, then add chickpeas and coconut milk. Season with salt, reduce heat, and bring to a gentle simmer. Cover and cook for 10–12 minutes until slightly thickened.
4. Taste and adjust seasoning. Stir in spinach, turn off the heat, and cover. Allow spinach to wilt, then stir it through.
5. Serve warm with rice, naan, or sourdough.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Swap spinach for kale or Swiss chard.
• Add diced sweet potatoes, carrots, or bell peppers for extra veggies.
• Stir in fresh cilantro before serving for a bright, herbal note.
• Adjust spice level by adding more cayenne or a fresh chili.
• Use light coconut milk for a lower-calorie version.

Storage/Reheating

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if it thickens.
• Freeze for up to 2 months. Defrost overnight in the fridge before reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them first until tender.

Can I make this recipe without coconut milk?

Yes, substitute with heavy cream or cashew cream for similar creaminess.

Is this curry spicy?

It has a mild heat from cayenne, but you can reduce or omit it for a milder version.

Can I use fresh tomatoes instead of canned tomato sauce?

Yes, blend about 2–3 medium ripe tomatoes into a puree and use in place of the sauce.

What can I serve with chickpea curry?

Rice, naan, roti, or even quinoa pair beautifully with this curry.

Can I double this recipe for meal prep?

Absolutely—it scales well and makes excellent leftovers.

How do I thicken the curry?

Simmer uncovered for a few extra minutes to reduce the sauce, or mash a few chickpeas directly into the pot.

Can I make it oil-free?

Yes, sauté the garlic and ginger in a splash of water or broth instead of oil.

Can I use baby kale instead of spinach?

Yes, baby kale or chopped kale will work just as well, though it may take longer to wilt.

Does this recipe freeze well?

Yes, chickpea curry freezes beautifully for up to 2 months.

Conclusion

This Easy Chickpea Curry is the kind of recipe you’ll return to again and again. It’s fast, nourishing, and customizable, with a creamy coconut-tomato base that’s deeply comforting. Whether you’re cooking for a busy weeknight or prepping meals ahead, this curry is a satisfying, wholesome dish that never disappoints.

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