I love weeknight dinners that come together fast, and right now, this easy Chickpea Curry is one of my go-to recipes! With just five ingredients, it delivers a creamy, tomatoey sauce packed with warm garam masala spice.
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This vegan coconut chickpea curry is perfect for busy nights when you want something comforting and filling. My daughter and I scoop it up with garlic naan, while my husband prefers it over fluffy basmati rice, seconds are a must!
For more simple recipes to get you through the week, try my Sweet Potato Black Bean Coconut Curry and Shrimp Skewers with Old Bay Seasoning. They're just as yummy. Now, let’s spice things up and get cooking!
Jump to:
- Why You’ll Love This 5-Ingredient Chickpea Curry Recipe
- Ingredients and Substitutions
- How to Make 5-Ingredient Chickpea Curry
- Variations
- Serving Suggestions & Food Pairings for 5-Ingredient Chickpea Curry
- Storage and Reheating Tips
- Top Tips for 5-Ingredient Chickpea Curry
- FAQs
- Related
- Pairing
- Easy 5-Ingredient Chickpea Curry (Vegan Dinner in Minutes)
Why You’ll Love This 5-Ingredient Chickpea Curry Recipe
This easy vegan chickpea curry is a great way to enjoy Indian cuisine without spending hours in the kitchen! It’s a satisfying dish that’s perfect for any night, and my family loves its cozy flavors.
Super quick: Ready in 30 minutes, ideal for busy evenings.
Perfect for meal prep: Double the recipe so you have leftovers for the rest of the week.
Made with pantry staples: Canned tomatoes, chickpeas, and coconut milk make it super convenient.
Great for leftovers: It's an easy way to clean out the fridge if you want to add veggies.
Ingredients and Substitutions
You only need five ingredients for this fragrant, coconut curry! Scroll to the recipe card at the end of the post for the full recipe with ingredient amounts.
- Chickpeas: Also called "garbanzo beans", they’re the base of this curry.
- Fire-roasted diced tomatoes: Regular diced tomatoes or plain tomato sauce work as substitutes.
- Coconut milk: Full-fat coconut milk creates a richer, thicker base, while light coconut milk works for a lighter sauce.
- Garam masala: Infuses warm, aromatic notes.
- Olive oil: Vegetable oil or coconut oil are great alternatives.
See recipe card for quantities.
How to Make 5-Ingredient Chickpea Curry
This quick chickpea curry is a cozy, vegan dinner that comes together in one pan! Just toast, simmer, and serve for a flavorful meal. Here’s the full recipe:
1. Step 1: Heat oil in a skillet, toast garam masala 30 seconds.
2. Step 2: Add canned fire roasted tomatoes, simmer 3 minutes.
3. Step 3: Stir in chickpeas, cook 15 minutes until sauce thickens.
4. Step 4: Pour in coconut milk, simmer 5–6 minutes. Season with salt and pepper, garnish with herbs. Serve with rice or naan.
Variations
Want to jazz up this chickpea curry recipe with little effort? Here are my favorite ways to add flavor and texture:
Add veggies: Toss in 1 cup diced sweet potatoes, bell peppers, broccoli, or sliced mushrooms with the chickpeas for extra heartiness.
More protein: Add 1 cup diced firm tofu or 2 cups baby spinach for a protein-packed meal.
Make it spicy: Stir in ¼-1/2 teaspoon red pepper flakes, chili powder, or chili oil for a kick of heat.
Use aromatics: Add ½ tablespoon finely chopped garlic and 2 teaspoons grated ginger to the skillet. Sauté with garam masala for 30 seconds to infuse aroma.
Serving Suggestions & Food Pairings for 5-Ingredient Chickpea Curry
This creamy vegan curry is a comfort food that we love any day, but especially on chilly nights! Here are our favorite ways to enjoy it:
- Serve over white rice, brown rice, or cauliflower rice for a complete meal.
- Pair with warm naan and a side of Cucumber Pepper Salad for a refreshing contrast.
- Enjoy with Crispy Roasted Sweet Potatoes, Roasted Beets and Carrots or Roasted Parsnips and Carrots on the side for a hearty dinner spread.
- Add to a cozy dinner party with Corn Black Bean and Feta Dip or Mango Pineapple Habanero Salsa as starters.
Storage and Reheating Tips
Got some leftovers? Here’s how to keep this pantry-friendly chickpea curry fresh and tasty for later!
Refrigerator
Refrigerate in an airtight container for up to 4 days. The curry thickens as it sits, making it even more flavorful the next day.
Freezer
Transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen.
Reheating
Warm in a skillet over medium heat for 5–7 minutes, stirring occasionally. Add a splash of vegetable broth if too thick. Alternatively, microwave for 1–2 minutes (10–12 minutes if directly from frozen), then finish on the stove if needed.
Top Tips for 5-Ingredient Chickpea Curry
Ready for a fail-proof, quick chickpea curry that's bursting with flavor? Follow these simple tips:
Skip the toasting: The curry flavor won't be as intense, but it'll still be delicious. This is good if you're trying to cut back cooking time.
Use dried chickpeas: If you've got leftover homemade chickpeas, swap them for the canned ones in this recipe. If you're starting from scratch, soak them overnight and then cook them according to package instructions.
Make a smooth sauce: Blend the tomatoes before adding them to the skillet. This creates a silky curry sauce, especially great if you've got picky eaters at home.
Thicken it more: Grab ½ cup chickpeas with ¼ cup curry sauce. Add to the blender and process until smooth. Return to the skillet and simmer for 5-10 minutes until thickened.
Let it rest: This curry is actually better the next day! I recommend doubling the batch. One for tonight's dinner and the rest for meal prep.
Rinse the chickpeas: Prevent any canned-liquid taste from getting into your curry by rinsing the chickpeas with cold water really well. This removes excess sodium as well as any additives.
FAQs
Here’s what other home cooks are asking about this coconut chickpea curry recipe!
Yes! Light coconut milk works for a less rich, less thick curry. It's still super yummy.
Absolutely! Garlic, ginger, or red pepper flakes can add a lot of flavor.
Swap with your favorite curry powder for a slightly different but still delicious curry dinner.
Yes! Blend fresh tomatoes with 1-2 tablespoons tomato paste to mimic fire-roasted diced tomatoes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with 5 Ingredient Chickpea Curry:
Lately, this quick curry is the star of our weekly meal rotation, effortlessly bringing cozy Indian flavors to the kitchen! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more curry recipes and chickpea recipes!
Easy 5-Ingredient Chickpea Curry (Vegan Dinner in Minutes)
Ingredients
- 2 cans 15 oz each chickpeas drained and rinsed
- 1 can 14 oz fire-roasted diced tomatoes
- 1 cup canned coconut milk
- 1 tablespoon garam masala
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garam masala or chili powder; toast for 30 seconds until fragrant.
- Stir in fire-roasted diced tomatoes with juices, simmer for 3 minutes. Pour in coconut milk and mix well.
- Add chickpeas, simmer 15–20 minutes, stirring occasionally, until curry thickens and flavors meld. Add water or vegetable broth as needed to adjust consistency.
- Taste and season with salt as needed before serving. Serve with rice or naan.
Notes
Nutrition
Leanne says
I love chickpeas and they were so good in this curry! Thank you.
Madhu (Author) says
Oh, that is wonderful to hear! Chickpeas really are a fantastic addition to curry, adding great texture and flavor.
Abi says
I made this chickpea curry over the weekend and family totally relished them with some basmati rice! Thanks for sharing such a wonderful recipe!
Madhu (Author) says
I’m happy to hear it was enjoyed. Chickpea curry pairs nicely with basmati rice.
Madhu (Author) says
I just made this creamy 5-ingredient chickpea curry, and it’s amazing! I love that it’s made entirely with pantry staples like canned chickpeas, fire-roasted tomatoes, and coconut milk. Ready in under 30 minutes, it’s perfect for a quick, cozy vegan dinner. Who else is trying it this week?