For those busy evenings when you’re craving something nourishing and delicious without too much effort, this chickpea coconut curry has your back! It’s ultra flavorful and comes together all in one pot with simple ingredients you might already have in your pantry.
I make this recipe (and a few variations) several times a month, and I never tire of it! Served with fresh steamed basmati rice or naan, it makes such a comforting meal. It’s also a great meal prep staple because it tastes even better the next day.
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A Note on Authenticity
While this recipe is certainly inspired by Indian cuisine, it isn’t particularly authentic. I developed this easy chickpea curry recipe with a few shortcuts (like the use canned tomatoes and curry powder instead of whole spices) specifically to suit the average home cook who wants a simple dish that still packs a lot of flavor!
If you’re in search of a more authentic recipe that is restaurant caliber but requires a few more specialty ingredients and preparation, I always recommend Rainbow Plant Life’s Indian recipes. They are incredible!
Ingredients for Chickpea Coconut Curry
- Vegetable oil. Peanut or olive oil are my go-tos, but coconut oil is a nice too. You can even use vegan butter.
- Onion, garlic, ginger, and jalapeños. The aromatic backbone of this curry.
- Curry powder. While curry powder isn’t the standard for authentic Indian cooking, it simplifies this dish a lot for busy weeknights. It’s also a great pantry staple for those who don’t like collecting many individual spices. There is a lot of variation between different brands of curry powder, but I enjoy the kind from Rani. You are always welcome to blend your own with separate spices.
- Chickpeas. You can use almost any kind of canned bean, but my favorites are chickpeas, canned lentils, or canned white beans (usually Great Northern beans).
- Crushed tomatoes.
- Coconut milk. Use full-fat canned coconut milk for the creamiest texture. Light coconut milk is an option if you don’t mind a slightly less rich curry.
- Baby spinach. A handful or two of greens makes this dish more well-rounded. Feel free to use baby kale instead.
How to Make Chickpea Curry (with photos)
- Sauté the aromatics until they start to brown (about 5-8 minutes).
- Add in curry powder and cook for 1-2 minutes.
- Add in chickpeas, coconut milk, tomato, and broth.
- Simmer for about 15-20 minutes (or longer if you prefer a thicker texture).
- Add in spinach and cook till wilted.
- The curry is ready to serve! Garnish with yogurt, cilantro and lime.
Recipe FAQ
Yes, you can use almost any kind of canned beans! Canned lentils, butter beans, and white beans (usually Great Northerns) are my favorite alternatives.
Yes, you can substitute in about 1 cup of your favorite vegan cream substitute from the store. Many brands offer them nowadays (Silk, Forager, Country Crock, Califia Farms, etc.) but they all taste a little different and are made of different ingredients.
For a homemade option, you can make a batch of cashew cream. Soak 1/3 cup raw cashews for 4+ hours or overnight. Blend with 3/4 cup fresh water in a high-speed blender until creamy and smooth.
Swap out the jalapeños for a milder pepper, like half a green or red bell pepper. Make sure to select a mild curry powder.
Serving Suggestions
My favorite way to enjoy this simple chickpea coconut curry is with steamed basmati rice. I love to top it with plenty of fresh cilantro and a squeeze of fresh lime juice. A cooling dollop of yogurt is a great addition to balance out the spice as well!
It goes without saying that naan is also incredible with this curry, though it can be tricky to find vegan-friendly naan at restaurants.
Storage & Reheating
This curry tastes even better the next day! Store leftovers in a sealed container in the fridge for up to 5 days. Reheat in the microwave or on the stove. It can thicken a bit overnight, so you are welcome to add in a few tablespoons of water to thin it back out to your preferred consistency.
Leftovers can also be kept frozen for up to 3 months — longer if vacuum sealed.
Easy Chickpea Curry
Video
Equipment
- large skillet
Ingredients
- 1 tablespoon vegetable oil I like olive or peanut oil
- 1 small onion diced
- 1 tablespoon minced garlic about 2-3 cloves
- 1 tablespoon minced or grated ginger from about 1" thumb peeled ginger
- 2 jalapeño peppers diced; see notes about spice level
- 2 tablespoons curry powder see notes
- 2 (15 oz) cans chickpeas drained and rinsed
- 1 (15 oz) can crushed tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon kosher salt more to taste
- 2-3 big handfuls baby spinach
Optional Garnishes
- fresh chopped cilantro
- plain unsweetened nondairy yogurt Forager and Culina make my favorites
- lime wedges
Instructions
- Sauté aromatics: Heat vegetable oil in a large skillet over medium heat till the oil shimmers. Add in diced onion, minced garlic, minced/grated ginger, and diced jalapeños and sauté for 8-10 minutes, until the onions are golden brown. (If you're in a hurry, you can sauté for less time, for a little less flavor payoff.)
- Cook the spices: Add in the curry powder and stir to coat the aromatics. (If needed, you can add a splash of water to keep the spices from sticking to the pan.) Keep cooking this mixture, stirring often, for about 1-2 minutes, to cook out some of the raw flavor of the spices.
- Add canned ingredients: Add in the rinsed chickpeas, crushed tomatoes, coconut milk, and salt. Stir to combine.
- Simmer the curry: Let this mixture come up to a boil. Then reduce the heat to low or medium-low to maintain a rapid simmer. Simmer for 15-20 minutes, uncovered, stirring occasionally to prevent sticking.
- Adjust consistency: You can adjust the texture of the curry to your preference by simmering for more or less time. If you prefer a thicker curry, simmer for extra time. I like mine a bit looser, so there's extra sauce for my rice. 20 minutes simmering is usually perfect for me.
- Cook the spinach: Add in the baby spinach, stir it through, and let it simmer for another 1-2 minutes to wilt.
- Adjust salt: Give the curry a taste and add more salt as needed.
- Serve: I love to serve this with steamed basmati rice or homemade naan. Garnish with fresh cilantro, a dollop of nondairy yogurt, and a squeeze of fresh lime, if desired.
Notes
- Note on spice: Remove the seeds and ribs of the jalapeños for a milder spice. For extra spice, substitute in a hotter pepper variety, like serranos. If you can’t tolerate any spice, substitute in half of a green or red bell pepper, and make sure to buy a mild curry powder.
- Curry powder: I especially recommend the Hot Curry Powder from Rani. (They also make a mild version.) Otherwise it’s easy to find curry powder at most grocery stores; just try to pick one that is salt-free.
- Make your own curry powder: If you prefer to blend your own curry powder from individual spices, there are many different variations online! Here is one you can use as a guideline: Curry Powder Recipe.
- Beans: You can use other canned beans — lentils, white beans, or butterbeans work great.
- Quick tip: To cut down on prep work, feel free to use pre-minced garlic and ginger paste. Note that brands sometimes add dairy ingredients to these ingredients, so double-check labels if you’re vegan.
Amazing! The amount of deliciousness you get for the amount of work put in is just incredible. Definitely adding this to my weeknight meal rotation.
Made this for meal prep/dinner for the next several days! So easy and SO delicious!
Love this recipe! My husband is allergic to tomatoes so I substitute with a jar of roasted red bell pepper slightly chopped in a food processor. My husband said he’d eat this every week!
Simple and delicious! Will make repeatedly.