Description
This easy chickpea curry recipe requires only 5 simple ingredients and 10 minutes of your time. It’s creamy, flavorful, and perfect for busy weeknights. A comforting vegan meal that’s as nourishing as it is delicious!
Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14.5 oz) diced tomatoes
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1 cup coconut milk
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1–2 tablespoons curry powder (adjust to taste)
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Salt to taste
Instructions
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Heat a pan over medium heat. Add curry powder and toast for 30–60 seconds until fragrant.
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Stir in the diced tomatoes and simmer for 1–2 minutes.
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Add chickpeas and stir to coat in the sauce. Simmer for 5 minutes.
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Pour in the coconut milk, reduce heat, and cook for another 2–3 minutes.
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Season with salt to taste and serve hot with rice or naan.
Notes
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Add baby spinach or tofu for extra nutrition.
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For a spicier curry, add chili flakes or cayenne with the curry powder.
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Great for meal prep—store in the fridge for up to 5 days.
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Coconut milk can be replaced with oat milk or cashew cream for a lighter option.
- Prep Time: 2
- Cook Time: 8
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: ~320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: easy chickpea curry, vegan curry, 5 ingredient curry, quick dinner