Looking for a quick, delicious, and nutritious meal? This easy chickpea curry is packed with hearty chickpeas, spinach, gentle spices, plus a rich, flavourful coconut sauce that comes together in no time. Perfect for a busy weeknight, it’s a satisfying plant-based dish that everyone will love. Serve it with rice or naan.
Easy Chickpea Curry: A Quick & Flavourful Protein-Packed Meal
If you are craving a delicious, protein-packed meal but are short on time then this easy chickpea curry is the answer! This one-pot wonder comes together in just 20 minutes, making it perfect for busy weeknights or last-minute lunch boxes. With simple pantry ingredients and minimal prep, you’ll have a satisfying, flavour-packed curry ready in no time.
Quick and nutritious, this is one of my go-to recipes when I am in a rush, especially when I forgot to prep food for my kids’ lunch boxes the day before. The best part? It’s completely customisable, so you make it your own using whatever ingredients you have on hand to suit your taste preferences and dietary needs.
TOP TIP: One of the secrets to make this recipe extra tasty is to add a tiny amount of garam masala at the end. This is a trick I learned from the Dishoom Cookbook. It works every time!
How To Customise This Recipe
- Curry Powder: I use Bart medium curry powder but you can swap it for your favourite blend.
- Coconut Milk: I use full-fat coconut milk but for a lower-fat version, use light coconut milk. You can also use a mix of full-fat coconut milk and vegetable broth for a thinner consistency.
- Vegetables: This curry is a great way to use up whatever veggies you have on hand. I love adding spinach, but kale and other leafy greens work well, too. If you have more time, try adding diced sweet potatoes, broccoli, or cauliflower. If you’re in a hurry, you can also use frozen peas.
- Spice Level: This is a mild curry but you can adjust the heat level by adding a pinch of cayenne or chilli.
Serving Suggestions
I like to serve this easy chickpea curry with rice and naan. However, you can also enjoy with:
- Grains: Serve it with quinoa, bulgur wheat, or any other grains.
- Baked Potatoes: Enjoy it as a topping for baked potatoes.
- Wraps / Flatbreads: Wrap it in tortillas for a fusion burrito, or serve it on top of flatbread with roasted sweet potatoes.
- Fresh Touches: Garnish it with chopped coriander, or a dollop of yoghurt (dairy or non-dairy).
- Crunchy Toppings: Sprinkle with toasted cashews or sliced almonds for added crunch.
Other Curry Recipes To Try
Watch How To Make This Easy Chickpea Curry
How To Make This Easy Chickpea Curry Recipe
Ingredients
To make this easy chickpea curry recipe you will need:
- can chickpea
- can chopped tomatoes
- can coconut milk
- baby spinach
- medium curry powder (I used Bart)
- garam masala
- onion
- vegetable oil
- garlic
- ginger
- lemon juice
- salt
TO SERVE: - cooked rice
- naan bread
- crushed chilli flakes (optional)
Step-by-step Instructions
Step 1: Fry the onion, garlic, ginger, and spices
Heat the vegetable oil in a casserole dish or Dutch oven. Fry the onion over medium-high heat until soft, about 5 minutes.
Add the garlic, ginger, and curry powder and fry for a 30 seconds or so.
Step 2: Add the chickpeas, tomatoes, and coconut milk
Add the chickpeas, chopped tomatoes, and coconut milk. Bring to the boil, then lower to a simmer and cook covered for 10 minutes.
Step 3: Stir in the spinach
Stir in the spinach into the pan, and cook uncovered for 4 minutes.
Step 4: Season and serve
Add the garam masala and season to taste with lemon juice and salt.
Serve with rice, naan, and chilli flakes if desired.
How to Store This Easy Chickpea Curry
This easy chickpea curry is perfect for meal prep and tastes even better the next day! Here’s how to make the most of it:
Storage
- Refrigerator: Store in an airtight container for up to 4-5 days.
- Freezer: Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen up the sauce.
I hope you enjoy this easy chickpea curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Easy Chickpea Curry Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g onion finely diced
- 2 Tbsp vegetable oil
- 4 garlic cloves grated
- 2 tsp grated ginger
- 2 Tbsp medium curry powder I use Bart
- 400 g can chickpeas drained
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 125 g baby spinach
- ½ tsp garam masala
- lemon juice to taste
- salt to taste
TO SERVE:
- cooked rice
- naan bread
- crushed chilli flakes optional
Instructions
- Heat the vegetable oil in a casserole dish or Dutch oven. Fry the onion over medium-high heat until soft, about 5 minutes.2 Tbsp vegetable oil, 125 g onion
- Add the garlic, ginger, and curry powder and fry for a 30 seconds or so.4 garlic cloves, 2 tsp grated ginger, 2 Tbsp medium curry powder
- Add the chickpeas, chopped tomatoes, and coconut milk.400 g can chickpeas, 400 g can chopped tomatoes, 400 ml can coconut milk
- Bring to the boil, then lower to a simmer and cook covered for 10 minutes.
- Stir in the spinach into the pan, and cook uncovered for 4 minutes.125 g baby spinach
- Add the garam masala and season to taste with lemon juice and salt.½ tsp garam masala, lemon juice, salt
- Serve with rice, naan, and chilli flakes if desired.cooked rice, naan bread, crushed chilli flakes
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/easy-chickpea-curry/
I cannot wait to see your posts!
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