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This easy Chickpea Curry is the ultimate no-fuss weeknight dinner. Made in one pot with pantry staples and ready in under 30 minutes, it's cozy, creamy, and packed with warm Indian-inspired spices. Vegan, gluten-free, and budget-friendly too.
If your pantry's stocked, you're already halfway to making this vegan Chickpea Curry for dinner. Using canned chickpeas and tomatoes streamlines the cooking process, and an array of spices allows you to add lots of warm, cozy flavor without a long simmering time. While my Mango Chickpea Curry is made with Thai flavors, this version is more Indian-inspired thanks to the addition of fragrant garam masala, which adds a fantastic depth and aroma.
Why This Curry Will Earn a Regular Spot in Your Rotation
- One-pot recipe: Which means this chickpea curry is simple to make and easy to cleanup afterwards.
- Staple ingredients: While the ingredient list might look long at first glance, you probably have a lot of these items on hand.
- Total comfort food: Between the creaminess and the warm spices, this chickpea curry it delivers that rich, soul-warming comfort you crave.
Ingredients for Chickpea Curry
- Light oil: Like canola or coconut oil. Water or broth can be used for an oil-free version.
- Onion, garlic, and ginger: The aromatics that infuse the curry with flavor as it cooks.
- Spices: Garam masala, smoked paprika, ground cumin, and red pepper flakes, if you'd like a spicy chickpea curry.
- Diced tomatoes: Canned diced tomatoes save you the work of chopping your own!
- Chickpeas: I use canned chickpeas to keep things simple. Save the aquafaba (the liquid) to make Vegan Meringue Cookies, or confetti cake another day.
- Full-fat coconut milk: Using full-fat coconut milk yields a richer, thicker curry than lite coconut milk.
- Tomato paste: This adds depth to the flavor; it's not just tomato-y, but it's also a good source of umami.
- Salt and black pepper: You can adjust the amounts to your liking.
- Lime: Fresh lime juice perks up the flavor of the curry.
- Greens: You can use baby spinach, which wilts smoothly into the curry, or chopped kale, which has a bit more substance to it.
- For garnish: Fresh cilantro or green onions (optional).
- For serving: Cooked rice, quinoa, or naan (optional).
How to Make the Best Vegan Chickpea Curry
- Cook the aromatics: Sauté the onion, garlic, and ginger with the oil in a large, deep skillet or pot set over medium heat for about 5 minutes, or until softened.
- Bloom the spices: Stir in the spices and cook until they're fragrant (this wakes up their flavor!)
- Simmer: Stir in the tomatoes and their juices, chickpeas, coconut milk, tomato paste, salt, and pepper. Let the mixture come to a simmer, then continue to simmer for 10 to 15 minutes, stirring occasionally.
- Add greens and lime: Stir in the spinach or kale and cook until it wilts. Squeeze in the juice from half a lime, then season to taste.
- Serve: Ladle into bowls and serve with your choice of cilantro, green onions, lime wedges, naan, rice, or another grain.
Tips and Variations
- Swap out the coconut milk: You can substitute 1 cup of plain unsweetened vegan yogurt, cashew cream, or unsweetened vegan heavy cream for the coconut milk if you have an allergy or prefer not to use it. If needed add a splash of vegetable broth or water to thin it out.
- Simmer it longer: I love that this chickpea curry comes together with just 15 minutes of simmering on the stovetop, but for even deeper flavor, you can simmer it for up to 30 minutes.
- Veg it up: You can add almost any vegetable you like to this curry; I recommend adding them at the same time you add the chickpeas. Cauliflower, cubes of butternut squash or sweet potato, red bell pepper, and zucchini would be especially delicious.
- Meal prep: This curry tastes even better the next day. Perfect for freezing or stashing in the fridge for easy grab-and-heat lunches.
How to Store
- Refrigerator: Transfer the chickpea curry to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze this curry in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: When reheating from frozen, thaw overnight in the fridge for best texture. Warm the curry in a pan on the stovetop over medium heat or in the microwave, adding a splash of water or broth if needed to loosen it.
If you try this Chickpea Curry recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Chickpea Curry (Easy, Creamy & One Pot!)
This Chickpea Curry is cozy, bold, and ready in under 30 minutes. Made with pantry staples in one pot, it's the perfect dinner for nights when you want something hearty and healthy but don't want to fuss. With warming spices, creamy coconut milk, and protein-packed chickpeas, this version is both rich and satisfying while still light enough to enjoy any night of the week. It's the kind of back-pocket recipe you'll turn to again and again. Naturally vegan, gluten-free, and super budget-friendly.
Servings:
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Ingredients
- 1 tablespoon light oil, (such as canola or coconut, or sub water or broth for oil-free)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon garam masala
- 1 teaspoon smoked paprika, (or regular paprika if preferred)
- ½ teaspoon ground cumin
- ¼ - 1 teaspoon red pepper flakes, (optional, for heat)
- 1 can (14 oz / 400 mL) diced tomatoes, (or 1 ½ cups)
- 2 cans (14 oz / 400 mL each) chickpeas, drained and rinsed (about 3 cups)
- 1 can (14 oz / 400 mL) full-fat coconut milk, (see notes for subs)
- 2 tablespoon tomato paste
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 lime, (½ juiced and ½ cut into wedges for serving)
- 2 large handfuls baby spinach or chopped kale
- Fresh cilantro or green onions, chopped, for garnish (optional)
- Cooked rice, quinoa, or naan, for serving (optional)
Instructions
- Sauté the aromatics: In a large skillet or pot, heat the oil over medium heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes, stirring occasionally, until the onion softens and begins to brown.
- Toast the spices: Add the garam masala, smoked paprika, cumin, and red pepper flakes (if using). Stir constantly for 30-60 seconds until fragrant.
- Simmer the curry: Stir in the diced tomatoes (with juices), chickpeas, coconut milk, tomato paste, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10-15 minutes, stirring occasionally, until slightly thickened and flavorful. If the curry becomes too thick, add a splash of broth or water to thin as needed. Have more time? Simmer for up to 30 minutes to deepen the flavor even more.
- Add greens and lime: Stir in the spinach or kale and cook for 1 - 2 minutes, until wilted. Add the juice of ½ lime and adjust seasoning to taste.
- Serve and enjoy: Ladle into bowls and garnish with cilantro or green onions, and a lime wedge if desired. Serve with rice, naan, or your favorite grain.
Notes
Storage: Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 4 days, the flavor gets even better the next day! For longer storage, freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce if needed.
What is Garam Masala? Garam masala is a warm, fragrant Indian spice blend made from cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper (exact blends vary by region or brand). It adds depth and aroma to curries without making them spicy. Substitute: If you don’t have garam masala, you can use 2 teaspoons curry powder + ½ teaspoon cinnamon as a backup, it won’t be exactly the same, but it’ll still be delicious.
No coconut milk? Sub 1 cup plain unsweetened vegan yogurt, cashew cream, or a store bought unsweetened vegan heavy cream and an extra splash of broth.
Make it spicier: Add cayenne or even more crushed red pepper flakes.
Add more veggies: Add chopped bell peppers, zucchini, cauliflower, or small sweet potato cubes when you add the chickpeas, so they simmer in the sauce and cook until fork-tender.
Nutrition
Serving: 1 serving without rice (recipe makes 6 servings) | Calories: 312kcal | Carbohydrates: 31g | Protein: 10g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 444mg | Potassium: 648mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1306IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 6mg
Diana says
Ooooh so yummy and silky. Perfect flavor blend, served with basmati rice.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So glad you enjoyed it, Diana! 🙂
Kumar says
Delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Kumar! 😊
AJ says
If I could give more than 5 stars, I would. So yummy, and pretty quick to make. Added more veggies - cauliflower, sweet & regular potatoes. This is great for using up any sad looking veggies in your fridge. As I'm allergic to coconut, subbed in cashew milk, a little yogurt, & a spoonful of almond butter to get that creamy texture. Can't wait to have the leftovers for lunch tomorrow with Trader Joe's papadum lentil & chickpea crisps.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks AJ! Love the veggie additions and your coconut-free swap sounds great 😊
wanda says
I haven't made it yet, but I will.But I so appreciate that you give oil free option! Thank you so much for thanking us all
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s so kind, thank you Wanda! I’m so glad you appreciate the oil-free option. I hope you love the recipe when you try it 😊
Thomas J. Clancy says
This turned out really good. I didn't have a lime but I'll try it again withe lime. Also I think crushed tomatoes would be better than the diced tomatoes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Thomas! So happy you enjoyed it! 🙂 And yes—crushed tomatoes totally work here (and make it a bit saucier too). Hope you love it even more with lime next time!
Ann says
So delicious! Easy to prepare and perfect for a cool fall evening.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review, Ann!
Sophia says
This was a 10 out of 10! Family loved it. We love spicy. So easy to make. I used low fat coconut milk and Ro-tel can tomatoes as that is what I had, it worked out beautifully.
Jess @ It Doesn't Taste Like Chicken says
Great! We're happy you enjoyed it!
Laura S says
Delicious!! Made as written, and the whole family loved it, omnivores included 🙂 I can’t wait to make this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy it was such a success! Thanks Laura 🙂
Guy says
Delicious curry, I added some chopped butternut squash also which needed using up !
Thanks for the recipe
Jess @ It Doesn't Taste Like Chicken says
Fantastic idea! We're glad you liked it!
Lorraine Anderson says
Added baked pumpkin chunks and more greens. Love it and it freezes well
Art says
Tried this recipe last week, it was delicious, the flavors, the colors....very comforting and satisfying.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you enjoyed it Art! Thank you for the review 🙂
Camila says
I made it, I loved it! Super fast, in 20 minutes I had the pot on the stove with everything in it! Plus, it was delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thanks for your review Camila 🙂
Completely Satisfied says
Awesome, Awesome, Awesome. Always fantastic recipes from Sam. I recommend substituting the red pepper flakes for smoked ghost pepper that way if anyone in your household does not like a little heat, you get to eat it all yourself. Win, win!!!! It is even better the next day or the day after as I find the flavours settle into everything so much more. Thank you, Sam, and give chickpea and extra treat today.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, for your review! Love that ghost pepper trick—definitely a win-win, haha. Thrilled you enjoyed the curry so much! 🌶️
Mandy says
Quick, flavourful, tasty. Just what I need. A "one-pot wonder" ! Thank yiu Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Mandy, one-pot wonders are the best!
Victoria Costa-Torres says
Can you do it in the instant pot?
Jess @ It Doesn't Taste Like Chicken says
It likely can be done but the aromatics would still need to be sauteed in the pot first and we don't believe it would actually cook much faster than this quick stovetop version.
Sarah says
This is delicious! one of the best quick stews I've ever made. So good I made it twice in 2 weeks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing, Sarah! Making it twice in two weeks is the best compliment. So happy you loved it 😊
Kay says
I was under the impression that the tomato paste is also supposed to be "bloomed", no?
I can never remember if it goes in before or after the spices though...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay! Great question. Tomato paste can be bloomed. Here I add it with the liquids so it blends smoothly, but you can also stir it in right after the spices and cook it a minute first. Both ways work, just a different depth of flavor.
christine says
Tried this recipe excellent even young so enjoyed added texture with curly kale thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So thrilled you loved it Christine, I love adding kale!