For a quick, easy, and affordable weeknight meal, you can’t beat this Easy Chickpea Curry! It’s a filling plant based dish packed with protein and made mostly from pantry ingredients that I always have on hand. Serve it with rice and naan bread, it tastes even better than takeout!
If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand.
This plant based chickpea curry has a creamy tomato sauce and the most incredible blend of spices. It is packed with protein and lots of flavor! It is one of our “go to” weeknight meals, but it is so easy, you could even whip it up for lunch!
I guarantee you are going to love it and make it often.
I add a handful of fresh spinach at the end, which cooks down and adds some awesome greens to your meal without changing the savory flavors at all. You’ll love this weeknight curry recipe!
Chickpeas are really affordable and easy to keep in the pantry. They add plant-based protein to this dish, so it’s a really filling vegetarian weeknight meal! I used a can of coconut milk to add a rich and creamy texture, which makes this a dairy-free recipe! This Easy Chickpea Curry is filled with protein while being vegetarian, and it’s totally creamy while also being vegan. Win-win!
Chickpea Curry Ingredients
The ingredients are simple and I bet you have most of them in your kitchen already!
- Oil – you can use olive oil or coconut oil
- Onion – I typically use a yellow onion, but white or red would work too.
- Garlic – freshly minced garlic adds lots of flavor!
- Ginger – I always keep fresh ginger in the freezer so I have it on hand at all times. Peel and grate with a microplane, no need to defrost.
- Fire roasted tomatoes – I love the added flavor from the fire roasted tomatoes. You can find canned fire roasted tomatoes at most grocery stores
- Curry powder – I use yellow curry powder. You can find it in the spice aisle. I use one tablespoon for a mild curry flavor, if you want a stronger flavor, you can add more to taste. Start with one tablespoon and then adjust.
- Garam masala – Garam masala powder is a mix of spices and seeds that have been ground together. The spices and seeds vary, but the most common ones used are: cumin, coriander, cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, and mace. Don’t worry, you don’t have to make your own, you can buy garam masala at the grocery store in the spice aisle.
- Ground turmeric – Turmeric adds a nice warmth to this dish. Be careful not to spill the powder on your clothes or counter because it will stain.
- Salt and pepper – always!
- Cayenne pepper – I add just a pinch so the curry isn’t too spicy for my boys. If you want a spicy curry, add more to taste.
- Chickpeas – the star of the curry! I use canned chickpeas to keep things simple. Make sure you rinse and drain them before adding them to the curry.
- Coconut milk – Stir in 1 cup of canned coconut milk to make the curry extra creamy and rich!
- Fresh spinach – I add a few big handfuls of fresh spinach at the end to add some good greens to the dish.
- Rice – You can serve the curry with jasmine, basmati, brown, or white rice. Quinoa would also be good!
- Naan bread – I also love to heat up store bought naan bread and serve it on the side. It’s perfect for soaking up the sauce.
How to Make Chickpea Curry
This curry recipe is SO simple. You can have it on the dinner table in 30 minutes tops!
- Use a large skillet to make sure it can hold all of the chickpeas and sauce.
- First, sauté the onion until tender and then add the garlic and ginger. It will smell amazing! There is nothing better than the smell of fresh ginger.
- Add the tomatoes and all of the spices. Pour in the chickpeas and coconut milk and simmer on low for 10 minutes so the flavors can come to life and so the sauce can thicken up a bit.
- Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if necessary.
- Serve warm with rice and/or naan bread. YUM!
How to Store
Another reason to love this Easy Chickpea Curry? It stores and freezes REALLY well, meaning you can always have some on hand to whip out for lunches or last-minute dinners!
Keep any leftovers in a sealed container in the refrigerator for up to 5 days or the freezer for up to 3 months.
More Easy Vegetarian Meals
- Vegetarian Tikka Masala
- Turmeric Chickpea Vegetable Soup
- Takeout Sesame Noodles
- Chickpea Shawarma Bowls
- Roasted Cauliflower Chickpea Tacos
Easy Chickpea Curry
- 1 tablespoon olive oil or coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 28 ounces fire roasted tomatoes
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (or more if you want it spicy)
- 30 ounces cans chickpeas, rinsed and drained
- 1 cup coconut milk
- 2 cups fresh spinach
- Rice and/or naan bread, for serving
- In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.
- Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.
- Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.
Have you tried this recipe?
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Photos by Dishing out Health