One-Pot Spicy Chickpea Coconut Curry: A 30-Minute Weeknight Wonder

If your weeknight meals are starting to feel a little too… beige, it’s time to spice things up — literally. This One-Pot Spicy Chickpea Coconut Curry is your ticket to flavor town without the kitchen chaos. Whether you’re a busy professional trying to get dinner on the table in under 30 minutes or just craving something warm, spicy, and soul-satisfying, this recipe has your name written all over it.

Inspired by the vibrant flavors of South Indian cuisine, this curry combines creamy coconut milk, bold red curry paste, and protein-packed canned chickpeas — all simmered together in one pan for maximum ease and flavor. The result? A luscious, mildly spicy dish that’s as comforting as it is exciting. I first discovered this combo on a rainy night in Kerala, India, and it’s been a cold-weather staple ever since.

This dish is naturally vegan and gluten-free, but you can easily tone down the spice for younger eaters or add a dollop of yogurt if you prefer something creamier. It’s hearty enough to serve on its own, but it also plays nicely with rice, naan, or even quinoa. Plus, cleanup is a breeze. This recipe is made for real life — quick, delicious, and good for the soul (and your schedule).

Why You’ll Absolutely Love This Chickpea Coconut Curry

This curry isn’t just tasty — it’s a lifesaver on hectic evenings. With bold flavors from red curry paste, garlic, and ginger, and the silky richness of coconut milk, every bite is a little escape. The chickpeas add a satisfying, meaty texture without any actual meat, making it perfect for vegetarians and omnivores alike.

One of my favorite things? It gets better the next day, making it ideal for meal prep. Serve it over steamed rice on Monday and stuff it into a pita with fresh greens on Tuesday. It’s the kind of meal that feels like a hug — warm, spicy, and absolutely satisfying. And because it’s all made in one pot, you’ll spend more time enjoying and less time scrubbing.

Learn How to Whip Up Chickpea Coconut Curry in Just Minutes!

1. Sauté aromatics: In a large pot, heat oil over medium heat. Add diced onion, minced garlic, and grated ginger. Cook until fragrant (about 2–3 minutes).
2. Build the flavor: Stir in red curry paste and tomato paste. Let it sizzle for a minute to deepen the flavors.
3. Add the core ingredients: Pour in canned coconut milk and drained chickpeas. Stir well. Simmer for 10–12 minutes until slightly thickened.
4. Season and finish: Add salt, a squeeze of lime juice, and chopped fresh cilantro. Taste and adjust spice level if needed.
5. Serve: Ladle into bowls and garnish with more cilantro, chili flakes, or a swirl of coconut milk for extra flair.

Pro Tip: Add a handful of baby spinach or frozen peas in the last few minutes for extra veggies.

Variation: Not into heat? Use yellow curry paste for a milder version.

The Complete Chickpea Coconut Curry Recipe Card

Irresistible Chickpea Coconut Curry Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4

• 1 tablespoon coconut or olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon tomato paste
• 1 can (14 oz) full-fat coconut milk
• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 teaspoon salt (adjust to taste)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional: chili flakes or sliced red chili for heat
• Optional: baby spinach or frozen peas for added greens

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened.
2. Add red curry paste and tomato paste. Cook for 1–2 minutes until aromatic.
3. Stir in coconut milk and chickpeas. Bring to a simmer and cook uncovered for 10–12 minutes.
4. Season with salt and lime juice. Stir in greens if using.
5. Garnish with cilantro and serve hot with rice or naan.

Vegan Variation: This recipe is already 100% plant-based — no adjustments needed!

Gluten-Free Tip: Double-check your curry paste to ensure it’s gluten-free.

Difficulty: Easy

Your Burning Questions About Chickpea Coconut Curry, Answered!

• Can I use dried chickpeas? Yes, just soak and cook them ahead of time — about 3 cups cooked.
• Is it spicy? Mild to medium. Use less curry paste or switch to yellow curry for less heat.
• Can I make it ahead? Absolutely! It tastes even better the next day and lasts up to 4 days in the fridge.
• How do I store leftovers? Store in an airtight container in the fridge. Reheat gently on the stove or microwave.
• Can I freeze it? Yes, freeze up to 2 months. Thaw in the fridge and reheat as usual.
• How do I boost the protein? Add a handful of cooked lentils or tofu cubes.
• Any kid-friendly tweaks? Use less curry paste and serve with sweet potato chunks or rice.

Turn It Into a Delicious Meal

Perfect Drink Pairings for Chickpea Coconut Curry

• Dry Riesling: Its subtle sweetness balances the curry’s spice and complements the creamy coconut.
• Chilled Mango Lassi: A non-alcoholic favorite that soothes the palate with tropical flair.
• Cucumber Mint Sparkler: Refreshing and hydrating, perfect for keeping things light and crisp.

Round out the meal with garlic naan or a side of basmati rice. For dessert, try mango sticky rice or coconut yogurt with honey and berries!

We Can’t Wait to See Your Chickpea Curry Creations!

If you try this One-Pot Spicy Chickpea Coconut Curry, let us know how it turned out! Leave a comment and rating below, and don’t forget to tag your curry pics @cookyooofficial on Instagram — we’d love to share your beautiful bowls!

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Chickpea Coconut Curry Nutritional Information

Category: Quick & Easy, Vegetarian & Vegan, International Cuisine
Method: Simmer
Cuisine: Indian-Inspired
Difficulty: Easy
Keywords: chickpea curry, vegan dinner, easy curry recipe, healthy weeknight meal, one-pot vegetarian