This easy chickpea curry is one of my most loved recipes—on and off social media. It’s rich, comforting, and comes together in one pan using simple ingredients you probably already have. Packed with plant-based protein and fibre, this creamy curry is perfect for busy weeknights when you want something quick and satisfying. Whether you pair it with fluffy rice or warm naan, this easy one-pan chickpea curry is the kind of recipe you’ll want to make on repeat.
I’ve even cooked it live at the Harrods kitchen in London in March 2025, and the response was amazing! It’s now a firm favourite in our community and one of my personal go-to meals when I need something quick, healthy, and comforting. Made with simple pantry staples, this plant-based curry is full of fibre and flavour—and it comes together in under 30 minutes, all in one pan.
Chickpeas are a brilliant source of fibre and plant protein, and when simmered gently with warming spices, coconut milk, garlic, and tomatoes, they turn into something truly comforting. The nut butter adds richness and depth, while spinach brings a welcome boost of greens.
Whether you’re new to plant-based cooking or just looking for an easy weeknight dinner, this creamy chickpea curry is a must-try. It’s ideal for batch cooking, freezer-friendly, and incredibly versatile. Enjoy it with rice, naan, or on its own—it’s cosy, nutritious, and full of flavour with every bite.
Why This Easy Chickpea Curry Is Good for You
This easy chickpea curry is more than just delicious comfort food—it’s packed with nutrients that support your overall wellbeing. Chickpeas are a fantastic source of plant-based protein and fibre, which help you feel fuller for longer and support gut health. If you’re curious about the benefits of fibre-rich foods like chickpeas, the NHS has a great guide on dietary fibre. The garlic, ginger, and spices add anti-inflammatory and antioxidant benefits, while coconut milk brings healthy fats that keep the dish satisfying and creamy. It’s a naturally vegan recipe made with wholesome ingredients that fuel your body and support energy levels—perfect for a quick, nourishing dinner you can feel good about.
Tips
- Use fresh garlic and ginger: Freshly grated garlic and ginger give your chickpea curry a vibrant, aromatic flavour that powdered versions just can’t match. It makes a big difference in this one-pan vegan curry.
- Cook the spices gently: Let your curry powder, cumin, turmeric, and paprika cook in hot oil with the onion and garlic. This step helps release their essential oils and adds a deep, rich base to your plant-based dinner.
- Let the curry simmer uncovered: Simmering without a lid allows excess liquid to evaporate naturally. It helps the chickpea curry thicken and intensifies all the comforting flavours.
- Adjust consistency with coconut milk: If your curry sauce gets too thick while simmering, stir in a little water or more coconut milk to loosen it—without losing that creamy, fragrant texture.
- Add a squeeze of lemon or lime before serving: A bit of acidity lifts the dish and balances the richness of the coconut milk and peanut butter. It brings all the flavours together beautifully.
- Customise the heat: Like it spicy? Add chilli flakes, a chopped red chilli, or a pinch of cayenne. This vegan chickpea curry is easy to adjust to your taste.
- Use quality nut butter: Natural peanut or almond butter with no added sugar or salt gives this easy chickpea curry extra creaminess and a subtle, nutty depth.
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 (1 Pan, Vegan & Creamy)
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.
Video
Notes
- This easy one-pan chickpea curry is one of my go-to plant-based dinners. It’s comforting, nourishing, and made with simple pantry ingredients like chickpeas, coconut milk, and chopped tomatoes.
- High in fibre and naturally vegan, it’s perfect for busy weeknights when you want something quick and satisfying.
- Serve with rice or warm naan, or enjoy straight from the pan. Leftovers keep well and taste even better the next day.
- One-pan, high-fibre, plant-based, and utterly delicious—what more could you want?