This creamy chickpea curry has gone viral on my social media channels more than once—and for good reason! It’s one of my favourite recipes to cook live, including at the Harrods kitchen in London in March 2025. A true staple in my kitchen, I hope it becomes one in yours too. Made in just one pan with simple pantry staples, this comforting and nourishing curry is perfect for busy weeknights when you want a delicious meal without the fuss.
Packed with fibre and plant-based protein, this gently spiced chickpea curry is ready in under 30 minutes. It’s the perfect nutritious and delicious dinner for busy weeknights. Whether you serve it with fluffy rice or warm naan, this curry is sure to become a new favourite.
Tips
- Use fresh garlic and ginger – freshly grated garlic and ginger give the curry a vibrant, aromatic flavour that powdered versions can’t match.
- Cook the spices gently – add the spices to the hot oil and onions, stirring often to release their oils and deepen their flavour without burning.
- Let the curry simmer uncovered – simmering without a lid allows excess liquid to evaporate, concentrating the flavours and thickening the sauce naturally.
- Adjust consistency with coconut milk – if the curry becomes too thick, add a splash of water or extra coconut milk to loosen it while keeping creaminess.
- Add a squeeze of lemon or lime just before serving – the acidity cuts through the richness, balancing the dish and enhancing the spices.
- Customize the heat – if you like a bit of spice, add chilli flakes, fresh chopped chillies, or a dash of cayenne pepper to taste.
- Use quality nut butter – natural peanut butter or almond butter with no added sugar or salt works best to add creaminess and a subtle nutty flavour.
- Fresh or frozen spinach both work – fresh spinach gives a brighter taste, but frozen spinach is a convenient and nutritious option that blends well into the curry.
Swaps
Chickpeas: I only made this recipe with chickpeas but white beans or butter beans should have a similar result — just make sure they’re well drained and patted dry.
Nut butter: Can be swapped for almond or cashew butter depending on your flavour preference.
Coconut milk: Use full-fat coconut milk for a richer curry or cashew cream as a dairy-free alternative.
Spinach: I used frozen spinach but fresh spinach are even better if you have it on hands. Kale or Swiss chard work well too if you want a different option.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a suitable container for up to 1 month. Thaw overnight in the fridge before reheating.
More nibble ideas
Easy Chickpea Curry
Ingredients
- 1 yellow onion
- 1 tbsp grated ginger
- 3-5 cloves garlic
- 2 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp paprika
- Salt to taste
- 1 can chopped tomatoes
- 1 can coconut milk I used a light version
- 1 can chickpeas
- 1 tbsp nut butter I have used Peanut butter
- 1 handful of frozen spinach
Instructions
- If you are having rice, cook the rice first so it will be ready by the time you finish cooking the chickpea curry.
- In a pan add some oil until it starts sizzling.
- Add garlic, onion and all the spices.
- Cook for a few minute until the onions starts to soften.
- Add, chopped tomatoes, coconut milk and the nut butter.
- Cook for 5-10 mins. It will look very liquid to begin with but don’t worry, it will dry out while cooking and it will be even more full of flavour, thanks to the slow simmering.
- Now add chickpeas and frozen spinach. Cook until the spinach are completely defrosted and well cooked.
- Serve with naan or rice.