Easy Creamy Chickpea Curry

This easy chickpea curry recipe is healthy and delicious. Made with only 10 ingredients, most of which are pantry staples, this is the perfect comforting weeknight dinner.

Easy Creamy Tomato Chickpea Curry with rice.

Ingredients Needed

  • Onion
  • Fresh garlic cloves + Ginger. Use fresh or ground/dried if that’s all you have.
  • Garam Masala. Use any curry powder you like. You could also make your own blend by using spices like ground coriander, ground cumin, turmeric, chili powder, cardamom and a pinch of cinnamon.
  • Paprika.
  • Chickpeas.
  • Chopped tomatoes. A few tablespoons of tomato paste can be added for a flavor boost.
  • Coconut milk.
  • Pinch of sugar. (optional)
  • Salt and black pepper.

How to make creamy chickpea curry

  1. Make the curry sauce: Heat a medium saucepan or pot over medium-high heat then add a few tablespoons of ghee, oil or butter. Sauté the onion, garlic and ginger until soft and fragrant. Add the spices and cook until the pan is dry, stirring regularly. Stir in the tomatoes, coconut milk, sugar, salt and pepper and bring to a simmer.
  2. Cook the curry: Drain the chickpeas then stir into the curry sauce. Reduce the heat and allow to cook for 10-15 minutes until the sauce has thickened slightly and the chickpeas are soft and creamy. Season to taste (I often finish the curry with a squeeze of lemon juice/lime juice if the tomatoes aren’t too acidic) then serve with rice or your side dish of choice garnished with fresh cilantro/coriander leaves.
Ingredients for easy chickpea curry.

What can I add to this curry?

  • Chicken: Cubed chicken breast or chicken thigh meat can be added to this curry. Brown the chicken before adding the tomatoes and coconut milk and cook with the chickpeas until the chicken is cooked through.
  • Root vegetables: Sweet potato, potato, carrots, etc. can all be added in addition to the chickpeas.
  • Other vegetables: To bulk this curry and add even more health benefits, add vegetables like cauliflower, kale, baby spinach and frozen peas.

Can I make this ahead?

Curries freeze incredibly well and making them ahead allows all the flavors to marry and deepen. Allow the cooked curry to cool to room temperature then transfer to an airtight container and keep in the refrigerator for up to 3 days. To freeze, transfer to freezer-safe containers then freeze for up to 3 months.

What to serve with chickpea curry

We love serving this curry with steamed Basmati rice for a gluten-free meal although curry rice would be absolutely delicious. We also love Easy flatbread or homemade naan with any form of curry and a crunchy cucumber salad will cut through the richness nicely.

Creamy tomato chickpea curry.

Easy curry recipes

  1. Coconut curry chicken thighs
  2. Easy potato curry
  3. Easy weeknight chicken curry
  4. Cauliflower korma curry
Easy creamy chickpea curry

Easy creamy tomato chickpea curry

This easy chickpea curry is healthy and delicious. Made with only 10 ingredients, most of which are pantry staples, this is the perfect comforting dinner.
4.48 from 21 votes
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Course: Dinner
Cuisine: Indian
Keyword: chickpea coconut curry, Chickpea curry, Vegan chickpea curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 321kcal
Author: Alida Ryder
Servings: 4


  • 1 onion finely chopped
  • 2 tsp garlic crushed
  • 1 tsp ginger crushed
  • 2 tsp Garam Masala
  • 1 tsp paprika
  • 3 cans chickpeas drained (I used 400g/14oz cans)
  • 1 can chopped tomatoes (400g/14oz)
  • 1 can coconut milk (400g/14oz)
  • pinch of sugar
  • salt and pepper to taste

Optional extras : These ingredients can be in addition to chickpeas to bulk the curry even more or used in place of some of the chickpeas.

  • 2 cups Sweet potatoes cubed
  • 2 cups cauliflower florets
  • 3-4 cups Kale/Spinach
  • 1 cup frozen peas
  • 2 cups chopped chicken


  • Preheat a large, deep frying pan over medium-high heat. Add 1-2 tablespoons oil/ghee/butter.
  • Add the onions, garlic and ginger and cook gently, stirring regularly, until the onions start to soften and the mixture is fragrant.
  • Add the spices and cook until the pan is dry.
  • Add the tomatoes, coconut milk and sugar. Season with salt and pepper.
  • Bring to a simmer then add the drained chickpeas. Reduce the heat and allow to simmer for 10-15 minutes until the chickpeas are soft and creamy.
  • Adjust seasoning then serve with rice or your side dish of choice.


Calories: 321kcal | Carbohydrates: 45g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Sodium: 233mg | Potassium: 605mg | Fiber: 12g | Sugar: 10g | Vitamin A: 434IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 5mg

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  1. The most delicious curry I’ve made ….. added a few other veggies but the base spices were really gooood!!!
    Yum!! Thanks so much ……

  2. It was really good recipe even I used curry powder instead Garam Masala. It’s my favourite chickpea curry so far. Thanks a lot!!