Chickpea Curry has become one of my favorite meals. It’s super quick to make and packed with flavor! Chickpeas make a wonderful base for curry because they are ready immediately, plus they’re full of plant fiber and protein. Just like my Chickpea Tikka Masala, this coconut chickpea curry recipe uses canned full fat coconut milk for a creamy curry sauce. And it’s ready in 20 minutes or less! If you love flavorful curry recipes, make sure to also check out my Roasted Eggplant Curry with Chickpeas and my popular Vegan Butter Chicken.
Why you’ll love this coconut chickpea curry
Super simple and quick to make: This chickpea curry recipe is foolproof to make and ready in 20 minutes. Flavor packed: Seriously, you will think you picked this up from a restaurant, it’s so flavorful and perfectly spiced! It uses pantry staples: You probably have everything you need in your pantry right now! Always keep the ingredients on hand for a quick, delicious dinner. Full of plant protein and fiber: Sure, it tastes incredible but it’s also good for you! Full of protein and fiber, this is a meal you can feel good about. (Not that I think you should ever feel bad about anything you eat! 😉)
Ingredients needed (with substitutions)
How to make chickpea curry
Find the complete recipe with measurements in the recipe card at the bottom of the post. Sauté the onion in the oil for about 5 minutes. Add the garlic and curry paste and stir, cooking for a minute or two. Add the crushed tomatoes, coconut milk and chickpeas. Cook for about 10 minutes, stirring every so often. Lastly, stir in the lime juice, sugar, salt and spinach. Cook until the spinach wilts. That’s it! Serve with rice or quinoa.
Meal prep idea
This is the perfect meal prep recipe, because it lasts for several days and reheats well. Divide into containers with rice and refrigerate for 4-5 days. When it’s time to eat, simply reheat in the microwave until warm. Alternatively, warm on the stovetop in a small pan.
Frequently asked questions
Serving suggestions
Serve this easy curry with basmati rice, vegan naan and perhaps another vegetable side, such as steamed kale. I also like a sprinkle of fresh chopped cilantro and sometimes some chopped peanuts or cashews on top.
Want more recipes featuring chickpeas
Butternut Squash Curry with Chickpeas Italian Chickpea Soup Chickpea Burgers Chickpea Meatballs Curry Chickpea Salad Quinoa Salad with Chickpeas
*This post was last updated October 2023. It was first published July 2019. The original recipe did not have crushed tomatoes, but after a lot of recipe testing I decided I liked this version better. I also increase the chickpeas to 2 cans and removed the fresh halved cherry tomatoes.
