Easy Quick Easy Chickpea Curry

Name: Chickpea Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon coconut oil; 1 small shallot, chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1/4 – 1 jalapeño or serrano chili, diced (add to taste); 1 teaspoon yellow curry powder; 1 teaspoon coriander; 1/2 teaspoon cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt; 2- 15-ounce cans of chickpeas (drained) or 3 cups of cooked chickpeas; 14-ounce can of full-fat coconut milk; 1/8- 1/4 teaspoon cayenne (optional); 1 tablespoon lime- more to taste (lemon works too!); 2 teaspoons honey or sugar; 2 cups spinach (or chopped chard or kale *see notes); Serve over jasmine rice, with fresh cilantro, mint, and lime wedges.

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Simple, vibrant, and richly delicious, this Chickpea Curry is perfect for those busy weeknights when you crave something satisfying yet quick to prepare. Vegan + gluten-free.

golden chickpea curry in large pan with wood spoon and garnished with cilantro.

Why You’ll Love This Easy Chickpea Curry Recipe!

Fast and easy, this weeknight dinner is ready in just 30 minutes. Keep this in your back pocket for when time is short and you need dinner on the table quickly!

You’ll love the flavors! Simple ingredients pack a whole lot of flavor here! Tender chickpeas are simmered in a curry-spiked, creamy coconut milk sauce; lime brightens it all up, like a kiss of sunshine.

Made with pantry staples, chickpea curry is versatile and can be easily prepared with what you have on hand. Add in any stray veggies you like! Serve over a bed of spinach and fluffy coconut rice or with warm naan, and you’ve got a wholesome meal that feels indulgent without demanding hours of time.

Chickpea Curry Recipe Ingredients

chickpea curry ingredients arranged neatly and labeled - coconut milk, lime, cilantro, spices, salt, honey, spinach, jalapeno, shallot, garlic, chickpeas, coconut oil, ginger.

Chickpeas: Use canned chickpeas for a quick meal, or use cooked chickpeas.
Shallot, garlic cloves, and fresh ginger: Add aromatic, savory, and pungent flavor. You can sub onion for the shallot.
Jalapeño or serrano chilies: For heat. Adjust to your preference.
Spices: Yellow curry powder, coriander, cumin, ground turmeric, salt, and cayenne (optional).
Coconut milk: Use full-fat coconut milk for rich, creamy flavor and texture.
Lime: Adds a vibrant flavor that elevates the dish. You can sub lemon, too!
Sweetener: For a hint of sweetness, add honey or sugar to balance the flavors.
Spinach: For a dose of leafy greens. Sub chard or kale (see notes).
Fresh herbs: Cilantro and mint add a fresh, herby taste.

How to Make Chickpea Curry

cutting board with minced jalapeno, ginger, garlic, and shallot next to bowl of spices and other measured ingredients for chickpea curry.

large pan with minced shallot, jalapeno, garlic, and ginger sautéing in coconut oil with wood spatula.

1. Sauté aromatics. Heat a large pan or pot over medium heat. Add coconut oil and shallots and sauté 2 minutes. Add garlic, ginger, jalapeño, yellow curry powder, coriander, cumin, and turmeric. Cook 1 minute.

wood spoon stirring aromatics with spices for chickpea curry in large pan.

large pan with coconut milk, chickpeas, and spiced aromatics to make chickpea curry.

2. Add chickpeas and coconut milk. Add kosher salt, chickpeas, coconut milk, and cayenne (if using). Bring to a light simmer, stir, and cook 5-10 minutes.

3. Add lime and honey. Turn off the heat and add lime juice and honey. Taste and adjust by adding more lime, honey, cayenne, or salt until you achieve the perfect balance of flavor.

4. Serve. Serve the curry over rice and baby spinach. Garnish with cilantro and mint and fresh tomatoes.

bowl of chickpea curry on jasmine rice with fresh spinach and lime wedges.

Variations

Add veggies! Roasted cauliflower, red bell peppers, sweet potatoes, or regular potatoes would all make great additions to this recipe.
Wilt the greens. Instead of serving over fresh greens, you can also gently wilt the greens into the pan. Simply add them with the lime and honey.

Chef’s Tips

Bloom the spices: Make sure to sauté the spices with the aromatics to unlock their full flavor.
Use full-fat coconut milk: This creates a silky, satisfying sauce. Light coconut milk won’t be as creamy.
Adjust heat to taste: Remove jalapeño seeds for less heat. If you like it spicier, add cayenne!
Balance is key: Taste and adjust before serving. The curry should be a balance of spicy, tangy, and slightly sweet.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop until warm.

Freezer Meal! The chickpea curry can be made ahead and stored in the freezer for up to 3 months. Thaw completely in the fridge before reheating.

Serving Suggestions

Serve Chickpea Curry over basmati rice, coconut rice, jasmine rice, yams, or roasted cauliflower. Serve with a side of warm naan.

FAQs

What is the best sauce for chickpea curry?

This creamy coconut sauce with yellow curry and turmeric is savory, aromatic, and full of rich flavor!

Can I use canned chickpeas for this curry?

Yes! Canned chickpeas make this recipe quick and easy. We love the flavor and texture of chickpeas cooked from dried, so if you have the time to meal prep them, even better!

What spices go in chickpea curry?

We use yellow curry powder, coriander, cumin, and ground turmeric. If you like a little extra heat, add cayenne.

bowl of chickpea curry served with fresh spinach and jasmine rice, two lime wedges, and fresh cilantro.

This chickpea curry is so satisfying and nourishing! Let us know what you think in the comments!

Comments

ruby says:

May 30, 2025 at 2:58 pm

This looks amazing! I’d like to make it a veggie curry (like one I had earlier this week!) with carrots, cauliflower, asparagus, mushrooms and I think the one I had this week had some hearts of palm too (?). When would I add this? Thank you!

Reply
1. Tonia Schemmel says:
  
  May 30, 2025 at 3:29 pm
  
  Hi Ruby, One thought is to roast the veggies together on a sheet pan in the oven while you prep the curry. Or add the veggies along with the spices, sautéing a bit before you add the coconut milk. You may need to add a little broth. The hearts of palm sound good. Let us know what you try!
  
  Reply