This Quick Chickpea Curry is a comforting one-pot meal ready in under 30 minutes. It features creamy coconut milk, fragrant spices, and hearty chickpeas for a satisfying vegan dinner. You’ll love this flavorful, protein-packed weeknight hero.
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Why You’ll Love This Quick Chickpea Curry
- Genuinely fast: Ready from start to finish in under 30 minutes.
- Complex flavor: Layers of garlic, ginger, and spices create a deep, aromatic sauce.
- Forgiving & adaptable: Easily swap greens or adjust heat to your preference.
- Fantastic leftovers: Flavors meld and improve overnight in the fridge.
Ingredients & Tools
- 2 tablespoons coconut oil or avocado oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (14.5 oz / 400 g) can diced tomatoes
- 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 3 large handfuls (about 5 oz / 140 g) fresh spinach
- 1 teaspoon salt, plus more to taste
- Juice of 1/2 a lime
- Fresh cilantro, for serving
Tools: A large skillet or Dutch oven with a lid, a wooden spoon, and a microplane or fine grater for the ginger.
Notes: The quality of your spices really makes a difference here—if they’ve been sitting in your cupboard for years, their flavor will be muted. Using full-fat coconut milk is also key for that luxuriously creamy, rich sauce that makes this curry so comforting.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 12 g |
| Fat: | 24 g |
| Carbs: | 35 g |
| Fiber: | 10 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This recipe moves quickly once you start cooking, so having your onion diced, garlic and ginger prepped, and spices measured out will make the process smooth and enjoyable.
- Don’t rush the onions. Giving the onions a few extra minutes to become soft and translucent is the first step to building a sweet, deep flavor base for your curry.
- Toasting the spices is non-negotiable. When you add the garam masala, cumin, coriander, and turmeric to the pan, you’ll notice the aroma instantly intensifies. This quick toast in the oil wakes up the spices and unlocks their full potential.
- Shake that coconut milk can! Before you open it, give it a really good shake. This helps to re-integrate the creamy fat that often separates and rises to the top, ensuring you get a uniformly rich and creamy sauce.
How to Make Quick Chickpea Curry
Step 1: Heat the coconut oil in your large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes. You’re not looking for color here, just softness. You’ll know they’re ready when they’ve turned translucent and smell sweet.
Step 2: Add the minced garlic and grated ginger to the softened onions. Stir constantly for about 60 seconds—just until they become incredibly fragrant. Be careful not to let the garlic burn, as it can turn bitter. This quick cook just tames their raw edge.
Step 3: Now for the magic! Add all your ground spices: the garam masala, cumin, coriander, turmeric, and cayenne. Stir them into the onion mixture for 30 seconds to a minute. You’ll see the oil take on the color of the spices and the aroma will become intense and wonderfully fragrant. This is where the soul of the curry is born.
Step 4: Pour in the can of diced tomatoes with their juices. Use your wooden spoon to scrape up any little bits of spice and onion that have stuck to the bottom of the pan—that’s pure flavor! Let this simmer for 2-3 minutes, allowing the tomatoes to break down a little and meld with the spices.
Step 5: Add the drained and rinsed chickpeas and the salt, stirring to coat them in the spiced tomato base. Then, pour in the entire can of coconut milk. Stir everything together until the creamy white milk and the spiced tomato base are fully combined into a beautiful orangey-pink sauce.
Step 6: Bring the curry to a gentle simmer, then reduce the heat to low and cover the pot with a lid. Let it cook for 10 minutes. This is where the flavors marry and the chickpeas become tender and soak up the sauce. You’ll notice the sauce will have thickened slightly.
Step 7: Remove the lid and add the fresh spinach in handfuls, stirring it into the hot curry. It will seem like a lot at first, but it wilts down remarkably quickly—within a minute or two. Once it’s fully wilted and vibrant green, turn off the heat.
Step 8: Finish the curry by stirring in the fresh lime juice. This is a crucial step—the acidity brightens all the flavors and balances the richness of the coconut milk. Give it a taste and adjust the seasoning, adding more salt or a pinch of cayenne if you’d like more heat.
Step 9: Serve immediately, garnished generously with fresh, chopped cilantro. The fresh, citrusy notes of the cilantro are the perfect final touch against the warm, spiced curry.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, adding a splash of water or broth if needed.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — A low-carb staple that soaks up the sauce beautifully without weighing you down.
- Simple Cucumber Salad — The cool, crisp crunch provides a refreshing contrast to the warm, spiced curry.
- Warm Naan or Roti — Perfect for scooping up every last bit of sauce from your bowl—truly the best part.
Drinks
- A Crisp, Dry White Wine — Like a Sauvignon Blanc, its acidity cuts through the richness of the coconut milk.
- Sparkling Water with Lime — The bubbles and citrus are a simple, refreshing palate cleanser between bites.
- Mango Lassi — The creamy, sweet, and tangy yogurt drink is a classic pairing that cools the spice.
Something Sweet
- A Few Squares of Dark Chocolate — The bitter, rich finish is a perfect, simple way to end the meal.
- Berry Chia Pudding — A light, fruity, and creamy dessert that feels indulgent but is still wholesome.
- Cardamom-Spiced Coffee — It echoes the warm spices in the curry and provides a cozy, aromatic end to your dinner.
Top Mistakes to Avoid
- Burning the garlic and ginger. They cook very quickly and can go from fragrant to acrid and bitter in seconds. Keep the heat at medium and stir constantly for just that minute.
- Skipping the spice-toasting step. I know it’s tempting to just dump everything in, but taking that extra 60 seconds to toast the spices in the oil makes a world of difference in the depth of your final dish.
- Using light coconut milk. I’ve tried it, and honestly, the sauce ends up watery and lacks the luxurious, creamy body that makes this curry so special. Full-fat is the way to go.
- Forgetting the acid at the end. That squeeze of lime juice right before serving isn’t just a garnish—it lifts and balances all the other flavors. Don’t leave it out!
Expert Tips
- Tip: For a smoother sauce, use an immersion blender to very briefly pulse the curry a few times right after adding the coconut milk. Don’t over-blend—you just want to break down the tomatoes and chickpeas a little to naturally thicken the sauce.
- Tip: If you have an extra 5 minutes, simmer the curry uncovered for a bit longer. This will allow more liquid to evaporate, resulting in an even thicker, more concentrated sauce that clings to the chickpeas.
- Tip: Make a double batch of the spice mix (garam masala, cumin, coriander, turmeric) and store it in a small jar. You’ll have a custom curry powder ready to go for your next quick meal, saving you precious measuring time.
- Tip: For a protein boost, stir in a cup of cooked, shredded chicken or a few pan-seared shrimp right at the end, just to heat them through. It’s a great way to repurpose leftovers.
FAQs
Can I make this curry ahead of time?
Absolutely, and it might even be better! The flavors continue to develop as it sits. Let it cool completely before storing it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if the sauce has thickened too much.
My curry is too thin. How can I thicken it?
The easiest fix is to let it simmer uncovered for an additional 5-10 minutes, which will allow excess liquid to evaporate. Alternatively, you can mash a small portion of the chickpeas right in the pot with the back of a spoon—this will release their starch and naturally thicken the sauce beautifully.
Can I use frozen spinach instead of fresh?
You sure can! Thaw a 10-ounce block of frozen spinach and squeeze out as much excess water as humanly possible—this is key to prevent a watery curry. Then, just stir it in at the same step you would the fresh spinach.
Is this curry spicy?
As written, it has a very mild warmth from the cayenne. It’s family-friendly, but easily adjustable. For more heat, add a finely chopped fresh chili (like a serrano or jalapeño) with the garlic and ginger, or simply increase the amount of cayenne pepper to your liking.
Can I use different beans?
Of course! This is a very adaptable recipe. Lentils (brown or green) work wonderfully, as do kidney beans or cannellini beans. Just keep in mind that cooking times may vary slightly depending on what you use, so adjust simmering time accordingly.
Quick Chickpea Curry
Make an easy, creamy Quick Chickpea Curry in 30 minutes! This vegan one-pot meal is packed with flavor. Get the simple, delicious recipe now!
Ingredients
For the Ingredients & Tools
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2 tablespoons coconut oil or avocado oil
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1 large yellow onion (finely diced)
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3 cloves garlic (minced)
-
1 tablespoon fresh ginger (grated)
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1 tablespoon garam masala
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2 teaspoons ground cumin
-
1 teaspoon ground coriander
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1/2 teaspoon turmeric
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1/4 teaspoon cayenne pepper (or to taste)
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1 can diced tomatoes (14.5 oz / 400 g)
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2 cans chickpeas (15 oz / 425 g each, drained and rinsed)
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1 can full-fat coconut milk (13.5 oz / 400 ml)
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3 large handfuls fresh spinach (about 5 oz / 140 g)
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1 teaspoon salt (plus more to taste)
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Juice of 1/2 a lime
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Fresh cilantro (for serving)
Instructions
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Heat the coconut oil in your large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes. You’re not looking for color here, just softness. You’ll know they’re ready when they’ve turned translucent and smell sweet.01
-
Add the minced garlic and grated ginger to the softened onions. Stir constantly for about 60 seconds—just until they become incredibly fragrant. Be careful not to let the garlic burn, as it can turn bitter. This quick cook just tames their raw edge.02
-
Now for the magic! Add all your ground spices: the garam masala, cumin, coriander, turmeric, and cayenne. Stir them into the onion mixture for 30 seconds to a minute. You’ll see the oil take on the color of the spices and the aroma will become intense and wonderfully fragrant. This is where the soul of the curry is born.03
-
Pour in the can of diced tomatoes with their juices. Use your wooden spoon to scrape up any little bits of spice and onion that have stuck to the bottom of the pan—that’s pure flavor! Let this simmer for 2-3 minutes, allowing the tomatoes to break down a little and meld with the spices.04
-
Add the drained and rinsed chickpeas and the salt, stirring to coat them in the spiced tomato base. Then, pour in the entire can of coconut milk. Stir everything together until the creamy white milk and the spiced tomato base are fully combined into a beautiful orangey-pink sauce.05
-
Bring the curry to a gentle simmer, then reduce the heat to low and cover the pot with a lid. Let it cook for 10 minutes. This is where the flavors marry and the chickpeas become tender and soak up the sauce. You’ll notice the sauce will have thickened slightly.06
-
Remove the lid and add the fresh spinach in handfuls, stirring it into the hot curry. It will seem like a lot at first, but it wilts down remarkably quickly—within a minute or two. Once it’s fully wilted and vibrant green, turn off the heat.07
-
Finish the curry by stirring in the fresh lime juice. This is a crucial step—the acidity brightens all the flavors and balances the richness of the coconut milk. Give it a taste and adjust the seasoning, adding more salt or a pinch of cayenne if you’d like more heat.08
-
Serve immediately, garnished generously with fresh, chopped cilantro. The fresh, citrusy notes of the cilantro are the perfect final touch against the warm, spiced curry.09
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