Prep your ingredients: dice the onion, mince the garlic and grate the ginger. Rinse the chickpeas.Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
Toast the spices: Add curry powder, ground cumin, turmeric, and chili powder to the pan. Cook for 30 seconds until fragrant.
Add the diced tomatoes with their juices and the chickpeas. Simmer for a few minutes to let the flavors meld.
Pour in the coconut milk and vegetable broth. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the curry thickens slightly.
Adjust and finish: Season with salt and pepper to taste. Stir in spinach or kale if using and cook until wilted. Serve hot over rice or with naan, garnished with cilantro and a squeeze of lime.
Looking for a quick and satisfying dinner that’s packed with flavor and plant-based protein? This easy chickpea curry with coconut milk comes together in about 30 minutes using simple pantry staples. Creamy coconut milk and aromatic spices infuse tender chickpeas with layers of warmth, while a squeeze of lime and a handful of fresh cilantro brighten each bite. Serve it over fluffy basmati rice or with warm naan for a comforting meal that’s vegan-friendly and naturally gluten-free.
Why you’ll love this recipe
Weeknight friendly: ready in about 30 minutes with minimal prep.
Budget conscious: relies on affordable pantry staples like canned chickpeas and spices.
Nutrient dense: loaded with plant-based protein, fiber and anti-inflammatory spices.
Customizable: add your favorite vegetables or adjust the spice level to taste.
Step-by-step instructions
Prep your ingredients. Drain and rinse the chickpeas. Chop the onion, mince the garlic and grate the ginger.
Sauté aromatics. Heat a tablespoon of oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
Toast the spices. Add the curry powder, cumin, turmeric and salt to the pan. Cook for 30 seconds, stirring constantly, until fragrant.
Add tomatoes and chickpeas. Pour in the diced tomatoes with their juices and stir in the chickpeas. Simmer for 5 minutes to let the flavors meld.
Pour in coconut milk and broth. Stir in the coconut milk and vegetable broth. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the curry thickens slightly.
Adjust and finish. Taste and adjust seasoning with more salt or a squeeze of lime. If
using spinach or kale, stir it into the curry and cook until wilted. Serve hot over rice or with naan, garnished with cilantro.
Tips and variations
For extra heat, add a pinch of red pepper flakes or diced chili when toasting the spices.
Substitute chickpeas with lentils or white beans for a different texture.
Add diced sweet potatoes, bell peppers or zucchini along with the tomatoes for more veggies.
Top with toasted cashews or coconut flakes for crunch.
Serving and storage
Serve this curry with steamed basmati or jasmine rice, quinoa or warm naan bread.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Freeze cooled curry in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition and benefits
fier
er, keeping you full and supporting digestive health. Co
conut milk adds creaminess along with healthy fats.
like turmeric and cumin offer antioxidants and anti-inflammatory properties. This vegan curry is naturally gluten-free and ma
I started making chickpea curry when I was trying to add more plant-based meals into my week. quickly became a family favorite because it’s affordable, adaptable and absolutely delicious.
You can tweak the spice level to your taste and toss in whatever vegetables you have on hand—spinach, bell peppers or peas all work well. Serve it with rice, naan or over baked baked potatoes.
If you’re a curry novice, don’t worry—this recipe uses easy-to-find ground spices and simple techniques.
Once you’ve made it once, it will become a staple in your rotation.
Looking for a quick and satisfying dinner that’s packed with flavor and plant-based protein?
This easy chickpea curry with coconut milk comes together in about 30 minutes using simple pantry staples.
Creamy coconut milk and aromatic spices infuse tender chickpeas with warmth, while a squeeze of lime and a handful of fresh cilantro brighten each bite.
vServe this chickpea curry over basmati rice or with warm naan for a comforting meal that’s vegan-friendly and naturally gluten-free.
&
Why you’ll love this chickpea curry
Weeknight friendly: This chickpea curry is ready in about 30 minutes with minimal prep.
Budget conscious: This chickpea curry relies on affordable pantry staples like canned chickpeas, coconut milk and aromatic spices.
;nbsp; <h2>Step-by-step instructions</h2> <ol> <li><strong>Prep your ingredients.</strong> Drain and rinse the chickpeas. Chop the onion, mince the garlic and grate the ginger.</li> <li><strong>Sauté aromatics.</strong> Heat a tablespoon of oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.</li> <li><strong>Toast the spices.</strong> Add the curry powder, cumin, turmeric and salt to the pan. Cook for 30 seconds, stirring constantly, until fragrant.</li> <li><strong>Add tomatoes and chickpeas.</strong> Pour in the diced tomatoes with their juices and stir in the chickpeas. Simmer for 5 minutes to let the flavors meld.</li> <li><strong>Pour in coconut milk and broth.</strong> Stir in the coconut milk and vegetable broth. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the curry thickens slightly.</li> <li><strong>Adjust and finish.</strong> Taste and adjust seasoning with more salt or a squeeze of lime. If</li> <li>using spinach or kale, stir it into the curry and cook until wilted. Serve hot over rice or with naan, garnished with cilantro.</li>
For another quick and easy dinner idea, check out our <a href=”https://grinrecipes.com/quick-easy-veggie-pasta/”>Quick & Easy Veggie Pasta</a> recipe.
I started making chickpea curry when I was trying to add more plant-based meals into my week. quickly became a family favorite because it’s affordable, adaptable and absolutely delicious.
You can tweak the spice level to your taste and toss in whatever vegetables you have on hand—spinach, bell peppers or peas all work well. Serve it with rice, naan or over baked baked potatoes.
If you’re a curry novice, don’t worry—this recipe uses easy-to-find ground spices and simple techniques.
Once you’ve made it once, it will become a staple in your rotation.
### Step‑by‑step instructions 1. **Sauté aromatics:** Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant. 2. **Bloom the spices:** Add the curry powder, garam masala, cumin and cayenne (if using) to the pan. Toast the spices for 30 seconds, stirring constantly to prevent burning. This step helps release their essential oils and deepen the flavor. 3. **Simmer the curry:** Pour in the diced tomatoes with their juices, chickpeas, coconut milk and vegetable broth. Stir well and bring the mixture to a gentle simmer. Reduce the heat to medium‑low and cook for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. 4. **Add greens and season:** Stir in the spinach and cook for another 2 minutes until wilted. Squeeze in the lemon juice and season the curry generously with salt and black pepper. Taste and adjust seasoning as needed. 5. **Serve:** Ladle the chickpea curry over fluffy basmati rice or with warm naan bread. Garnish with chopped cilantro and an extra squeeze of lemon if desired.
### Tips and variations – **Make it creamy:** For an even creamier texture, use full‑fat coconut milk. You can also add a splash of coconut cream just before serving. – **Add vegetables:** Try adding diced sweet potatoes, carrots or bell peppers along with the chickpeas. Frozen peas or cauliflower florets can be stirred in during the last few minutes of cooking. – **Up the protein:** Stir in a handful of cubed tofu or cooked lentils for extra protein. – **Adjust the heat:** If you prefer a milder curry, omit the cayenne. For a spicier dish, add a pinch of red chili flakes or use a hot curry powder.
/imager up to 2 months; thaw overnight in the refrigerator before reheating. ### Nutrition and benefits
Chickpeas (garbanzo beans) are a nutritional powerhouse with fiber and plant-based protein, which can help keep you full and support healthy digestion. Coconut milk adds a dose of healthy fats, while spinach contributes iron and vitamins C and A. This combination makes the dish not only satisfying but also nourishing.
Have questions or tried this recipe? Let me know in the comments!
For more information on the nutritional benefits of chickpeas, see this article.
