Name: Easy Chickpea Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian-inspired
Ingredients: Olive oil – a few tablespoons for sautéing; 1 large onion, sliced or diced; 3 cloves garlic, minced; 2 tablespoons mild curry paste (or substitute with dried spices: 2 tsp garam masala, ¼ tsp turmeric, ¼ tsp cayenne); 1 (15 oz) can crushed tomatoes; 1 (13.5 oz) can full-fat coconut milk (or light coconut milk / cashew cream); 2 (15 oz) cans chickpeas, drained and rinsed; Juice from ½ lime; 1 teaspoon sugar; ½ teaspoon salt (plus more to taste); 2 cups baby spinach (optional; kale, cauliflower, or sweet potatoes are good alternatives); For serving: cooked rice or quinoa, lime wedges, chopped cilantro, vegan naan

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A creamy, flavor-packed vegan curry made with pantry staples—ready in 20 minutes and full of plant proteins and fiber.

Why You’ll Love This Recipe

This recipe is super simple and foolproof, coming together in 20 minutes for a delicious meal that feels like a restaurant dish.
You’ll likely already have everything in your pantry, and the chickpeas bring both protein and fiber for a wholesome, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Olive oil – a few tablespoons for sautéing
• 1 large onion, sliced or diced
• 3 cloves garlic, minced
• 2 tablespoons mild curry paste (Patak’s Mild Curry Paste recommended; can substitute with dried spices)
• 1 (15 oz) can crushed tomatoes (or tomato sauce, diced tomatoes, or pumpkin puree)
• 1 (13.5 oz) can full-fat coconut milk (or light coconut milk / cashew cream)
• 2 (15 oz) cans chickpeas, drained and rinsed
• Juice from ½ lime
• 1 teaspoon sugar
• ½ teaspoon salt (plus more to taste)
• 2 cups baby spinach (optional; kale, cauliflower, or sweet potatoes are good alternatives)
For serving: cooked rice or quinoa, lime wedges, chopped cilantro, and vegan naan if desired

Directions

Heat olive oil over medium-high heat; sauté the onion for about 5 minutes.
Add garlic and curry paste; cook for an additional 1–2 minutes, stirring.
Stir in crushed tomatoes, coconut milk, and chickpeas. Bring to a gentle boil, then simmer about 10 minutes, stirring occasionally.
Mix in lime juice, sugar, salt, and spinach. Cook until the spinach has wilted—then it’s ready to serve over rice or with naan.

Servings And Timing

Servings: 6 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Swap curry paste for spices—use 2 tsp garam masala, ¼ tsp turmeric, and ¼ tsp cayenne pepper.
Add more vegetables like sweet potatoes, carrots, zucchini, or cauliflower during the cooking with coconut milk and chickpeas.
Substitute spinach with kale or use sweet potato or pumpkin puree for a different flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 4–5 days.
It also freezes well—thaw and reheat in a pot or microwave until warm; add a splash of coconut milk or water if needed to loosen the curry.

FAQs

1. What if I don’t have curry paste?

Use 2 teaspoons garam masala, ¼ teaspoon turmeric, and ¼ teaspoon cayenne as substitutions.

2. Can I use homemade chickpeas instead of canned?

Yes—homemade chickpeas work just fine; canned chickpeas are just for convenience.

3. Does it freeze well?

Absolutely. Freeze in freezer-safe containers or bags; reheat from frozen until warm.

4. Can I add meat or tofu instead of chickpeas?

You can substitute pan-fried tofu or cauliflower for a similar result.

5. How spicy is this curry?

Using mild curry paste keeps it moderate; you can adjust spice level by choosing milder or hotter pastes—or adjust with extra cayenne.

6. Can I make this in an Instant Pot or slow cooker?

Yes: sauté onion, garlic, curry paste, then add remaining ingredients and cook under pressure for about 5 minutes; for slow cooker, cook on low for 4–6 hours.

7. Can I use light coconut milk or a nut-based milk?

Yes—light coconut milk or cashew cream works but yields a lighter curry; full-fat coconut milk gives a richer texture.

8. What can I serve with the curry?

Serve with rice or quinoa, vegan naan, fresh cilantro, and lime wedges for a complete meal.

9. Can I add extra vegetables?

Yes—add diced sweet potatoes, carrots, cauliflower, zucchini, or broccoli when adding coconut milk and chickpeas.

10. Is this good for meal prep?

Yes—it keeps well for several days, reheats easily, and is ideal for meal prepping.

Conclusion

This Easy Chickpea Curry is a quick, comforting, and nutrient-rich vegan meal, perfect for busy weeknights or meal prep. With flexible ingredient options and simple instructions, it’s a reliably tasty choice when you want something delicious and satisfying on the table in 20 minutes or less.