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This large-batch chickpea curry is rich, creamy, and deeply spiced, with plenty of garlic, fresh ginger, and fragrant spices! Designed to yield about 9 generous servings, it’s perfect for feeding the whole family, meal-prepping for the week, or stocking your freezer for busy days!
If you’re like us, figuring out what to cook can feel like the hardest part after a long day. This chickpea curry makes it easy. It’s simple to prepare, packed with flavor, and makes enough to last for several meals. Even better, it reheats beautifully in just a few minutes and becomes just as creamy as when it was first made.
Despite using simple pantry ingredients, like canned chickpeas and coconut milk, this curry tastes like it’s been simmering for hours. Here’s why it works so well:
- Ultra creamy. Spot-on flavor. Full-fat coconut milk gives the curry a velvety smooth texture, while the tempering of aromatics and spices builds a deep, comforting flavor.
- Makes up to 9 servings. One pot gives you enough curry to enjoy for several meals, making it great for meal prep. Then, simply cook some rice, pasta, or warm naan while the curry reheats for a quick weeknight dinner.
- Quick, easy, and made in one pot. No hard-to-find ingredients, no complicated steps. You’ll just need a chopping board, a large pot or Dutch oven, and about 30 minutes.
🍅 What You’ll Need
Below are some useful notes on the main ingredients. Remember that you can find the exact measurements in the recipe card at the bottom of this post.
- Oil and butter – Butter adds flavor, and oil prevents it from burning and turning bitter. You can use store-bought vegan butter (I like Flora) or homemade cultured butter.
- Onion, garlic, and ginger – The golden trio of aromatics that form the base of the tadka (the process of tempering aromatics and spices in hot oil). Quick tip: Ensure that your ginger is as fresh as possible for optimal flavor. This means it should have smooth skin and juicy flesh.
- Spices – You’ll need garam masala, cumin, coriander, turmeric powder, and chili powder. I personally also like to add fenugreek powder and a pinch of asafoetida for extra depth, but these are optional.
- Coconut milk – Full-fat coconut milk brings richness and creaminess. You can use light coconut milk, but your curry won’t taste as rich.
- Diced tomatoes – Canned diced tomatoes save time and keep the recipe consistent year-round. Remember to blend them into a sauce before using for a smoother texture.
- Tomato paste – For depth and umami.
- Chickpeas – Use three 15-ounce (425g) cans of cooked chickpeas. This means that the total drained weight should be roughly 28 ounces (800g).
- Lime – A squeeze of lime brightens the curry and adds freshness. Stir it in at the end of cooking.
- Cilantro – Use it for garnishing when serving.
- Spinach – Spinach adds texture and helps thicken the sauce. You can use fresh or frozen spinach or any other quick-cooking green!
Can you make this curry spicy? Because it contains chili powder, this curry is already mildly spicy, but you can double the amount for a very spicy flavor.
🥣 Step-by-Step Instructions
- Sauté the aromatics. Heat the butter and oil in a large pot. Then, add the diced onion, garlic, and ginger, and sauté for 3-5 minutes.
- Temper the spices. Next, add all of the spices and stir to combine.
- Sauté. Sauté for another 1-2 minutes. This allows the spices to release more flavor.
- Add the tomato sauce. Pour in the blended tomatoes and tomato paste.
- Pour in the coconut milk. Then, add the full-fat coconut milk, water, and seasonings.
- Stir to combine. Mix the coconut milk with the tomato sauce.
- Add the chickpeas. Drain your chickpeas and add them to the curry sauce.
- Let simmer. Let simmer covered for about 15 minutes.
- Incorporate the spinach. Add the fresh or frozen spinach and stir to combine.
- Cook for a few more minutes. Cook for another 3-5 minutes or until the spinach has wilted. Your curry is now ready to be served!
📔 Thomas’ Tips
Adjust the saltiness at the end.
Not all brands of diced tomatoes and tomato paste have the same level of saltiness. Start with 1 and 1/2 teaspoons, then taste and add more at the end of cooking if needed.
Use vegetable broth for extra depth.
You can swap water for vegetable broth to add richness. If you do, reduce the salt slightly to prevent over-seasoning.
Cook a day ahead for maximum flavor.
The beauty of this curry is that it tastes even better the next day. As the chickpeas sit in the sauce, they absorb the spices, resulting in a deeper flavor. That’s why I suggest cooking it at least one day before serving.
🍚 Serving Pairings
We love having this curry with jasmine rice or naan, but you can also serve it with pasta, garlic bread, French bread, banh mi baguette, or any flatbread!
❄️ Storing
- To store: This chickpea curry will keep for up to 5 days in the fridge. Store it in an airtight container or in a Dutch oven.
- To freeze: I suggest freezing the curry in portions of 2-4 servings, so you only thaw what you need. Use freezer-safe containers or heavy-duty freezer bags. Properly frozen, it will maintain its flavor and creaminess for up to 3 months.
- To reheat: Reheat over medium heat on the stovetop for 5-7 minutes, stirring occasionally, until hot.
💬 FAQs
Yes, you can replace the coconut milk with your favorite plant-based cream.
Simmer the curry uncovered for another 10-15 minutes, or until it reaches the consistency you want.
Yes. To make this curry in an Instant Pot, use the sauté mode to cook the aromatics and deglaze the pot with 2-3 tablespoons of water (this will prevent a “Burn” message from appearing). Then, add the remaining ingredients and close the lid. Set the valve to the sealing position and pressure cook for 5 minutes. Allow the pressure to release naturally, then quickly release the rest.
You’ll need 28 ounces (800g) of cooked chickpeas. This means that you should cook roughly 9.3 ounces (270g) of dried chickpeas.
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Vegan Chickpea Curry (Large Batch!)
Ingredients
- 2 tbsp (30 ml) oil
- 1 tbsp (14 g) vegan butter
- 1 medium onion finely diced
- 4 cloves of garlic minced
- 2 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1/4 tsp chili powder
- 1/4 tsp fenugreek powder (optional)
- 1/8 tsp asafoetida (optional)
- 1 14.5-ounce can (1 400g can) can diced tomatoes
- 2 tbsp (28 g) tomato paste
- 1 13.5-ounce can (1 400ml can) full-fat coconut milk
- 3/4 cup (180 ml) water
- 1 and 3/4 tsp salt
- 1 tbsp (12 g) sugar
- 3 15-ounce can (3 425g can) cooked chickpeas drained and rinsed
- 1 cup (95 g) fresh or frozen spinach
- 1 tbsp (15 ml) lime juice
- A handful of fresh cilantro for garnishing
Instructions
- Before starting, add the diced tomatoes to a blender and blend until smooth. Set aside.
- Sauté the aromatics. Heat the oil and butter in a large pot (I used a 4-qt Dutch oven). Once hot, add the diced onion, garlic, and ginger, and sauté for 3-5 minutes or until the onions start to brown.
- Add the spices. Next, add all of the spices and sauté for 1-2 minutes, stirring frequently. Deglaze the pot with 2 tablespoons of water, stirring well to prevent the spices from sticking to the bottom.
- Add the liquid ingredients and seasonings. Add the blended tomatoes, tomato paste, full-fat coconut milk, water, salt, and sugar. Stir well to combine.
- Add the chickpeas. Drain your chickpeas and add them to the curry sauce.
- Let simmer. Bring to a boil, then reduce to a simmer and cover the pot with the lid. Let simmer covered for about 15 minutes, stirring from time to time.
- Incorporate the spinach. After 15 minutes, add the fresh or frozen spinach and stir to combine. Cook for another 3-5 minutes or until the spinach has wilted. Taste the curry and adjust the saltiness if needed.
- Off the heat, add the lime juice and about 1/4 cup of finely chopped cilantro. Allow the curry to cool for 5 minutes before serving.
- This chickpea curry will keep for up to 5 days in the fridge. Store it in an airtight container or in a Dutch oven.
Notes
Adjust the saltiness at the end.
Not all brands of diced tomatoes and tomato paste have the same level of saltiness. Start with 1 and 1/2 teaspoons, then taste and add more at the end of cooking if needed.Use vegetable broth for extra depth.
You can swap water for vegetable broth to add richness. If you do, reduce the salt slightly to prevent over-seasoning.Cook a day ahead for maximum flavor.
The beauty of this curry is that it tastes even better the next day. As the chickpeas sit in the sauce, they absorb the spices, resulting in a deeper flavor. That’s why I suggest cooking it at least one day before serving.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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