Creamy Chickpea Curry

This Creamy Chickpea Curry cooked in a tomato coconut base is so flavourful and hearty!  All it takes is one pot and it’s ready in 10 minutes.

chickpea curry in a white bowl on a grey surface

Sometimes the best recipes are the ones that are made up of simple ingredients! Canned chickpeas, coconut milk and diced tomatoes are always a staple in the HealthNut pantry, and I’m willing to bet they are in your house, too! This recipe is super simple and is ready in 10 minutes. This makes it perfect for quick & easy weeknight dinners.  The best part about this curry is that it tastes like it was cooking for hours with all the rich flavours and fragrant spices.

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Now that we are easing into fall, I find I’m craving more warm and comfort foods.  I love all the vibrant spices that go into a simple curry like turmeric, coriander, cumin, paprika and chili.  They all have their own unique taste and colour, but somehow work so well when mixed together.

This dish is perfect for meatless Mondays as it’s plant based, dairy-free, and gluten-free.  Chickpeas, also known as garbanzo beans, are incredibly nutritious. They are a great source of fiber, rich in vitamins and minerals such as iron, folate, manganese, B-6 and provides a decent amount of protein.

I love tossing in a handful or two of fresh spinach or kale into soups, stews and curries. This is such an easy way to sneak in more leafy greens into your meals! You didn’t think I would make a dish without sneaking in my greens did you?!

Serve this recipe on top of basmati rice or quinoa, sprinkled with fresh cilantro, and with a side of warm naan bread. What’s a curry without some yummy naan bread, right?  This recipe also tastes amazing as is, if you’re wanting to enjoy it grain-free. You can double or triple this recipe (just increase the cooking time), to meal prep for lunch and dinner. It will last all week in the fridge, and it also freezes very well.

If you recreate this recipe please share a photo on social media and TAG me @urhealthnut so I can easily find them and like them!



Creamy Chickpea Curry

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes


  • 1 tablespoon extra virgin olive oil
  • ½ cup diced red onions
  • 1 clove garlic minced
  • 1 inch ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder optional
  • 1 can 19 oz/540ml chickpeas, drained and rinsed
  • 1 ½ cups diced tomatoes
  • 1 cup canned full fat coconut milk
  • Sea salt and pepper to taste
  • 2 handfuls of fresh baby spinach
  • Garnish: fresh cilantro
Course Main Course
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  • Heat the olive oil in a large skillet over medium-high heat. Sauté the onions for 1 minute. Add the garlic and ginger and sauté for another minute.
  • Toss in the curry powder, coriander, cumin, paprika and chili if using. Stir and sauté for 30 seconds.
  • Add the chickpeas, diced tomatoes, coconut milk and stir. Bring to a boil and cook for 5 minutes, stirring often.
  • Season with salt and pepper to taste and toss in the spinach. Stir and cook for another minute.
  • Garnish with fresh cilantro. Serve on it’s own or with cooked quinoa or brown rice.
  • Store any leftovers in an airtight container in the fridge for up to 5 days.


This Creamy Chickpea Curry cooked in a tomato coconut base is so flavourful and hearty! All it takes is one pot and it’s ready in 10 minutes.

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    • 5 stars
      We make this all the time and it is fantastic! Was hoping you might be able to add some nutritional information to the recipe since I just started tracking my protein intake during pregnancy. Thank you 🙂

  1. Fantastic recipe! Easy to follow, full flavor, and actually healthy… hard to find all 3 in the same recipe (especially for those of us who are terrible in the kitchen). Thank you so much for posting it!

  2. 4 stars
    Nikole, your recipes look delicious. I can’t wait to try the chickpea curry! But, being so health conscious, I’m surprised you don’t include nutrition statements. I monitor my calories, fat, etc., and would love to have that info. Is it there and I’m missing it? Thanks!

  3. 5 stars
    I made this recipes when me and my fiancé barely wanted to cook but couldnt afford to eat out everyday. Made it for family once and for about 2 years we stopped making it. My family has been asking nonstop to remake it. So, I sat down and started looking for it. I thought I lost this recipe until today. Definitely saving this page to my favorites.

    Easy. Cheap. Fast. Delicious!

    • Hi Anali! This makes my day to hear. So glad you found the blog post again and I hope that you enjoy this recipe just as much now as you did previously!! Happy cooking!!

      • 5 stars
        I made this 4 servings following the instructions and using a whole purple onion, can of chick peas Unico brand 540ml,diced tomatoes can Unico brand 786mL and half a can of coconut milk Grace brand 200mL, cut up three sticks of coriander, 3tbsp curry powder, 3 tsp cumin, 2 tsp chill I powder instead of the equivalents in the recipe. Served with tortilla bread on the side.

  4. 5 stars
    What a delicious and easy one pot meal! We enjoyed it and I plant to make this again over a weekend to reheat during the week for lunches.

  5. So excited this is going to be my 1st meal for my families 1st ever meat free Monday. Now just to get my 3 carnivores excited. Teenage boys!! 😩😏

  6. I made this last night for dinner. I added leftover turkey from Thanksgiving and it came out awesome! Thank you so much for the delicious and easy recipe!!