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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.
