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25-Minute Chickpea Curry with Coconut Milk

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!
Course Main Course
Diet Vegan, Vegetarian
Keyword 25 minute chickpea dinner, chickpea curry, creamy coconut chickpea curry, easy mild chickpea curry, family-friendly vegetarian curry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Pamela Reed

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

Instructions

  • In a large skillet add olive oil over medium high heat. Add onions, diced tomatoes, salt and pepper to the skillet, stirring to mix. Heat on a low boil until onions are softened, about 10 minutes.
  • Add chickpeas, coconut milk, minced garlic, garam masala, curry powder and cumin to the skillet, stirring to combine.
  • Bring the curry to a boil. Add flour and stir to completely mix in - the flour will thicken the sauce. Reduce heat to simmer and continue cooking for 10 more minutes.
  • Serve curry (we love it with rice and naan) and enjoy!