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    Home » Recipes » Meats and Proteins » Lentils, Legumes, & Grains

    Easy Chickpea Curry

    Published: Oct 18, 2022 by Gloria Duggan | Homemade & Yummy 175 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
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    Chickpea Curry is perfect for busy weeknights. This vegan curry recipe can be made in 30 minutes or less.

    If you love Chana Masala, this recipe will be a hit too. If you are into Thai food, this Thai Beef Curry is worth a try.

    Chickpea Curry easy dinner recipe.Pin

    No need for expensive take-out when you can make budget-friendly meals at home. In fact, make a double batch for tasty leftovers.

    RECIPE and INSTRUCTIONS for this chickpea coconut curry can be found at the bottom of this post.

    Life can get really busy. I love recipes like this. Made in no time. Great for batch cooking. Leftovers are great for easy meals during the week.

    With the cost of groceries continually on the rise, looking for recipes that are budget-friendly is on the minds of most families these days.

    Ingredients For Curry With Chickpeas

    • chickpeas
    • coconut milk
    • onion
    • red bell peppers
    • fresh spinach
    • cooking oil
    • Indian spices

    Be sure to keep reading for additional suggestions and recipe tips below.

    Vegan chickpea curry in a bowl.Pin

    Chickpeas are such a great ingredient. You can buy them in cans, often on sale so I like to stock up. You can also cook the dried peas. This is even more cost-effective.

    You can eat canned chickpeas right out of the can. Be sure to rinse them in cold water before eating. This will wash off the excess salt.

    Perfect for snacking, roasting, and in lots of great recipes. Here are a few recipes with chickpeas for you to try:

    • Fall Apple Salad
    • Chickpea Salad
    • Stuffed Squash
    • Pumpkin Soup
    • Greek Hummus

    Making This Easy Chickpea Curry Recipe

    This comes together quickly. I served it with rice. You can have the rice cooked ahead of time, or cook it while you are making the curry. Full instructions can be found in the recipe card below.

    Cooking the chickpea coconut curry.Pin
    • Rinse the canned chickpeas.
    • Dice the onion and peppers.
    • Heat oil in a wok or large frying pan.
    • Cook the onions and spices.
    • Add the peppers and chickpeas.
    • Toss in the spinach.
    • Add the coconut milk and water and simmer.
    • Serve over steamed rice.

    Suggestions/Recipe Tips

    Chickpeas – can be canned or cooked from scratch.

    Peppers – can be any variety you like. Not into peppers? Try carrots instead.

    Spices – I made up my own blend (see recipe card), but feel free to use any bought blend as well.

    Vegetarian curry recipe.Pin

    Rice – you can serve this over any rice you like. For a nice change, try serving this curry dish over couscous.

    Storage – this will last for 4-5 days in the fridge. You can also freeze it, so it is perfect for batch cooking.

    Reheat – this can be done easily in the microwave, on the stove, or in the oven.

    Chickpea and spinach curry with coconut milk.Pin

    CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get recipes delivered to your inbox ONCE A WEEK.

    Love Indian-inspired recipes? Give these a try:

    • Naan Bread
    • Veggie Korma
    • Tikka Masala
    • Mint Chutney
    Chickpea Curry PinPin
    Chickpea Curry easy dinner recipe.

    Easy Chickpea Curry

    Chickpea curry made with coconut milk. This vegan curry recipe is budget-friendly and made in 30 minutes or less.
    4.98 from 73 votes
    Pin Recipe Print Rate Save To Your Recipe Box Saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 cups
    Calories: 360kcal
    Author: Gloria Duggan | Homemade & Yummy
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    Ingredients

    • 38 ounces canned chickpeas (rinsed and drained)
    • 14 ounces canned coconut milk (full fat)
    • 1 cup onion (diced)
    • 1 ½ cups sweet red pepper (diced)
    • 2 ounces fresh spinach
    • 1 tablespoons Avocado oil for cooking
    • Curry/spice blend (your choice)
    • 1 cup water
    • ¼ teaspoons salt

    I used:

    • 1 tablespoon medium curry powder
    • 1 teaspoon garam marsala
    • ½ teaspoon turmeric
    • ⅛ teaspoon red chili flakes
    US Customary – Metric

    Instructions

    • Rinse and drain chickpeas.
    • Dice onion and pepper.
    • Heat oil in wok.
    • Sweat onions seasoned with salt for 5 minutes.
    • Add your spice blend, reduce heat slightly and cook for 5 minutes.
    • Add peppers and cook for 3 minutes.
    • Add chickpeas and cook for 5 minutes.
    • Add spinach and cook for 1 minute
    • Add coconut milk along with 1 cup of water and bring to boil. Reduce heat and simmer for 10 minutes.
    • Serve over steamed rice.

    Nutrition Information

    Serving: 1cup | Calories: 360kcal | Carbohydrates: 33g | Protein: 11g | Fat: 21g | Saturated Fat: 14g | Sodium: 619mg | Potassium: 618mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2100IU | Vitamin C: 54.2mg | Calcium: 97mg | Iron: 4.2mg

    Notes

    This is a great “meatless” dinner option that is aromatic and satisfying. Make lots since the leftovers are awesome….and it freezes well too!!
    You can thicken this sauce if you prefer, with a mixture of cornstarch and water.
    If you the heat level of the sauce kicked up, add a few drops of Sriracha sauce.
    If you prefer, you can use a curry blend instead of individual spices.
     
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

    More Lentils, Legumes, & Grains

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      Chickpea Pita Sandwich
    • Vegetarian shepherd's pie made with lentils.
      Lentil Vegetarian Shepherd’s Pie
    • Sauerkraut soup with barley and carrots.
      Sauerkraut Soup With Barley
    • Pesto marinated chickpeas in a jar.
      Pesto Marinated Chickpeas

    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Mama to 5 BLessings

      February 22, 2016 at 9:10 pm

      Love chickpeas. This recipe sounds perfect for picnics and gatherings.

      Reply
      • Chef G

        February 22, 2016 at 10:02 pm

        Well gatherings for sure…you can make a huge batch.

    2. Robin Rue (@massholemommy)

      February 22, 2016 at 6:42 pm

      That sounds so good. I love chickpeas and this sounds like a great way to serve them.

      Reply
      • Chef G

        February 22, 2016 at 10:02 pm

        It certainly is a great way.

    3. Milena

      February 22, 2016 at 6:24 pm

      Pinning this and making it tomorrow! My son is a vegetarian and loves chickpeas. I have all of these ingredients at home!

      Reply
      • Chef G

        February 22, 2016 at 10:03 pm

        Hope he enjoys it!!

    4. Alicia Taylor

      February 22, 2016 at 5:43 pm

      I absolutely love chickpeas. I think I have all the ingredients to make this, too! I feel a craving coming on for dinner tomorrow night!

      Reply
      • Chef G

        February 22, 2016 at 5:46 pm

        Oh nice….please enjoy!!

    5. Tamara

      February 22, 2016 at 4:06 pm

      Mmmm.. I like chickpeas in everything! A great curry is the perfect meal. And I think I can make it!

      Reply
      • Chef G

        February 22, 2016 at 4:42 pm

        Oh I know you can make it…so easy!!

    6. Tonya C

      February 22, 2016 at 3:58 pm

      This is a great recipe to offer at dinner parties for those who are vegetarian. Thanks for the idea!

      Reply
      • Chef G

        February 22, 2016 at 4:00 pm

        You are very welcome…hope you and they enjoy it!!

    7. Annemarie @ justalittlebitofbacon

      February 22, 2016 at 3:51 pm

      Very tasty looking! I can smell the curry and turmeric from here. I usually make a cauliflower and chickpea curry when I’m in the mood for a vegetarian curry. I like the idea of the red pepper and spinach though. Very colorful. 🙂

      Reply
      • Chef G

        February 22, 2016 at 3:52 pm

        Thanks…and you are correct it does smell wonderful.

    8. Rebecca Bryant

      February 22, 2016 at 2:35 pm

      This sounds delicious. I don’t think I have ever heard of it but I so want to try some now.

      Reply
      • Chef G

        February 22, 2016 at 3:30 pm

        Wow hope you give it a try and ENJOY!!

    9. Khrista {ezeBreezy Life Simplified}

      February 22, 2016 at 11:08 am

      Looks delicious! Am I able to substitute another type of oil if I don’t have avocado oil on hand? Can’t wait to give it a try. Thanks.

      Reply
      • Chef G

        February 22, 2016 at 2:34 pm

        Use any oil you like…all work great.

    10. Emily, Our house now a home

      February 22, 2016 at 10:23 am

      This looks really good!

      Reply
      • Chef G

        February 22, 2016 at 11:03 am

        Thank you.

    11. The Food Hunter

      February 22, 2016 at 9:42 am

      Love the flavors in this.

      Reply
      • Chef G

        February 22, 2016 at 11:03 am

        We do too….they are great!!

    12. Sarah

      February 22, 2016 at 9:29 am

      I’ve recently started making chickpea curry’s and I just love how easy it is and I really love that it’s vegetarian. I’ve been trying to get my husband to eat more plant based meals so this is perfect!

      Reply
      • Chef G

        February 22, 2016 at 9:34 am

        It really is easy and tasty. I think even meat eaters will love it. Lots of flavour and very satisfying.

    13. Chef G

      October 22, 2015 at 8:43 pm

      Thanks for including my Chickpea Curry!!

      Reply
    14. Alisha Enid

      July 10, 2015 at 12:32 pm

      I LOVE chickpeas – and I love curry, so this is a no brainer love for me. Pinning and totally trying next week! Thank you for sharing!

      Reply
      • Chef G

        July 10, 2015 at 2:13 pm

        Hope you enjoy it. I love the leftovers…play around with the spices….it makes it different each time!!

    15. Sondi

      July 10, 2015 at 11:58 am

      I love how simple this recipe is! I tend to skip curry recipes that have a billion ingredients, so it’s nice to have something quick and easy.

      Reply
      • Chef G

        July 11, 2015 at 9:54 am

        Yes they are simple ingredients that make a wonderful tasty dish. Play with the spice blend and find the exact profile you are looking for. Enjoy!!

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