5 from 4 reviews

Chickpea Curry

Name: 25-Minute Chickpea Curry with Coconut Milk
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 small onion (chopped); 14 ounce can diced tomatoes (don’t drain); ½ teaspoon salt; ¼ teaspoon pepper; 2 15 ounce cans chickpeas, drained ((also known as garbanzo beans)); 13 ounce can coconut milk; 4 cloves garlic (minced); 1 tablespoon garam masala; 1 ½ teaspoon curry powder; ¼ teaspoon cumin; 2 teaspoons all-purpose flour

25 minutes

garlic tomato

By: Pamela Reed

Posted:11/30/23

Updated:9/17/25

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My recipe for homemade chickpea curry is mild, kid-friendly, and ready in just 25 minutes — perfect for busy weeknights. Made with canned chickpeas and tomatoes for convenience!

closeup of spoon serving chickpea curry.

Easy Chickpea Curry (Not Spicy!)

This easy one-pot chickpea curry is the perfect vegetarian dinner for busy weeknights! From start to finish, it’s ready in just 25 minutes. Made with protein-packed canned chickpeas, flavorful diced tomatoes, and creamy coconut milk — you might already have everything you need in your pantry to make this Indian-inspired curry tonight.

We love Indian takeout, so I was excited to finally be able to make a curry that my entire family loves but for SO much less than Indian takeout costs. If you enjoy this, you’ll also love my quick and creamy Indian Butter Chicken or my 4 Hour Crockpot Butter Chicken for nights when you want dinner to cook itself. Serve this curry over basmati rice (and with naan to dip into the curry!) and enjoy!

This curry is not spicy, making it super kid approved! All 3 of my kids (big and little) love this curry! Sometimes when we get Indian takeout it’s too spicy for them, but this curry is perfect!

chickpea curry with tomatoes served over rice.

Quick Chickpea Curry Ingredients

After making this recipe countless times, I’ve learned it’s one you’ll want to keep ingredients on hand for—you’ll find yourself craving it often! Here are a few helpful notes I’ve picked up along the way.

Chickpeas are the hearty base of this curry, adding plant-based protein, fiber, and a satisfying texture. They make the curry filling and wholesome, so I don’t recommend substituting them. Be sure to drain and rinse canned chickpeas before using.
Diced Tomatoes – Use a can of diced tomatoes (don’t drain them!). The flavorful juices act as free liquid for the curry, helping create a rich sauce without needing extra broth or water. Canned tomatoes save prep time, making this recipe faster and easier than using fresh tomatoes.
Coconut Milk – Use full-fat canned coconut milk to give this chickpea curry its rich, creamy texture. It blends perfectly with the spices, creating a smooth and flavorful curry sauce.
Spices – Garam masala, curry powder, and cumin are classic Indian spices that bring warm, aromatic flavor to this curry. These pantry staples add depth and richness, giving the sauce its signature Indian-inspired taste.

How to Make Chickpea Curry Quickly

Cook diced tomatoes and onions together (with some salt & pepper) in a large skillet until onions are softened.

spoon stirring tomatoes and onions together in skillet.

Add chickpeas into the skillet (make sure to drain these).

Pour in a can of coconut milk (thanks to my 6 year old helper!).

Add a bunch of minced garlic and spices.

Stir so everything is coated in the spices and coconut milk and then bring to a low boil. Add in a little bit of flour to help thicken the sauce. Simmer for a little bit longer.

chickpea curry in skillet coked, ready to be served.

Serve and enjoy this chickpea and curry recipe!

chickpea curry served in bowl with rice.

Storing Leftovers and Freezing

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in freezer-safe containers or bags for up to 3 months; thaw overnight in the fridge before reheating.

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