Easy Creamy Chickpea Curry (One-Pot, 30 Minutes)
This chickpea curry is a comforting, flavorful dish made with tender chickpeas simmered in a spiced tomato sauce. It’s rich without being heavy, easy to customize, and perfect for busy weeknights. Serve it with rice or flatbread for a satisfying plant-based meal that tastes even better the next day.
Inspired by classic Indian-style curries, this recipe combines warming spices, tomatoes, and a creamy element to create a balanced and deeply flavorful dish using simple pantry ingredients.
Why This Recipe Works
- Ready in about 30 minutes from start to finish
- Made in one pot for easy cleanup
- Uses affordable pantry staples
- Naturally vegetarian and filling
- Great for meal prep and leftovers
Ingredients
For the Curry
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely grated
- 1-inch piece fresh ginger, finely grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes (adjust to taste)
- 3 cans chickpeas (15 oz / 425 g each), drained and rinsed
- 2 cups vegetable broth (or water)
- 1 can crushed tomatoes (15 oz / 425 g)
- 1 can coconut milk (14 oz / 400 ml) or preferred alternative
- 4 cups fresh spinach (optional)
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- 1 teaspoon garam masala
- 1–2 teaspoons sugar (optional, to balance acidity)
For Serving (Optional)
- Cooked basmati or brown rice
- Flatbread or naan-style bread
- Fresh cilantro or scallions
- Lemon or lime wedges
- Yogurt or raita-style sauce
Instructions
1. Prepare the Flavor Base
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for about 4 minutes, stirring often, until soft and lightly golden.
Add the garlic and ginger, followed by curry powder, cumin, coriander, turmeric, and red pepper flakes. Stir continuously for about 1 minute until fragrant. If the pan feels dry, add a small splash of broth.
2. Build the Curry
Add the drained chickpeas and stir well to coat them in the spices. Cook for 1 minute.
Pour in the vegetable broth, crushed tomatoes, and coconut milk. Season with salt and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally, until the sauce thickens.
3. Finish and Adjust
Stir in the spinach and cook for 1–2 minutes until wilted. Add the garam masala and taste the curry. Adjust seasoning as needed, adding sugar if the tomatoes taste too acidic.
Serve hot with rice or bread and your favorite toppings.
Helpful Tips
- Take time to sauté the onion well; this builds depth of flavor
- Toasting the spices briefly in oil enhances their aroma
- For a thicker curry, simmer a few minutes longer uncovered
- For a lighter version, use less coconut milk or replace part of it with broth
Substitutions and Variations
- Chickpeas can be replaced with cooked lentils
- Spinach can be swapped for cauliflower, potatoes, pumpkin, or eggplant
- Coconut milk can be replaced with light coconut milk, cream, or plain milk
- Use water instead of broth if needed
Storage
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 3 months once fully cooled
- Reheat gently on the stovetop or in the microwave with a splash of water.