Easy Chickpea Curry with Coconut Rice (20 Minute Meal)
Easy Chickpea Curry, made in 20 minutes or less! Creamy, flavorful curry that’s packed with healthy protein. Served with coconut rice for a simple weeknight dinner.
This chickpea curry has been on major repeat in our house lately. It’s the perfect weeknight meal– chickpeas simmered in a quick curry sauce, served alongside creamy coconut rice for maximum flavor.
It’s balanced– plenty of protein, fiber, and carbohydrates, along with being comforting and filling. Plus, it’s ready in just 20 minutes.
See below for tips on how to make this quick chickpea curry recipe, or scroll down to the full recipe below.
Why You’ll Love This Recipe
Chana masala is one of my favorite dinner recipes, but it’s slightly more complex and complicated to make than these quick chickpeas.
I’m relying on jarred curry sauce– you can do a jarred tikka masala sauce, or a jarred butter masala sauce (this one is dairy-free and delicious). The extra saute of aromatics, onion, ginger and garlic, give more complexity to the dish, but they are totally optional.
For nights when I’m really exhausted, I’ve been known to just simmer the chickpeas in the sauce and serve with microwaved frozen rice. But I do like layering the onion, ginger, and garlic into the sauce when I have time.
How to Make Easy Chickpea Curry
Make the Coconut Rice
If you plan to serve alongside coconut rice, combine the canned coconut milk with rice, water and salt, then bring to a boil. Cook according to the directions below.
Simmer the Aromatics
Optional, but does add in another layer of flavor! Simmer finely chopped onion, ginger and garlic in a skillet until fragrant. I skip the olive oil here and use a neutral oil, or coconut oil.
Add the chickpeas and sauce
Add the canned chickpeas, jarred curry sauce and simmer until warmed through. Stir in chopped cilantro and serve.
Variations and Tips for Success
Depending on my mood, I like to throw in a handful of spinach at the end for an extra serving of greens. My kids aren’t always fans, so I included chopped cilantro as a garnish here instead. Either works.
Whenever I use a jarred sauce, I like adding in a little fresh herbs at the end as I think it helps provide balance and freshness. If you don’t have any fresh cilantro, that’s ok too. This easy chickpea curry dish is very forgiving.
I’m a big fan of coconut rice, but if you want to serve this alongside plain rice, or even quinoa, that works. You can also serve alongside naan. Trader Joe’s sells frozen naan, which I think is some of the best-packaged naan out there!
You can use any jarred curry sauce you like. I tend to get the one from Brooklyn Dehli at Whole Foods, or Trader Joe’s, but any sauce will work as long as you like how it tastes. For a variation, you can try a golden curry sauce or even a Thai curry sauce.
I make this mild enough to serve to my kids. To serve for my husband and I, I like to top our portions with a little achar or chili crisp for extra spice.
More Chickpea Recipes
- Chickpea Salad Sandwich
- Chickpea Noodle Soup
- Avocado Chickpea Salad Sandwich
- Homemade Hummus
- Slow Cooker Butter Chickpeas
If you make this recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Easy Chickpea Curry with Coconut Rice(20 Minute Meal)
Equipment
Ingredients
Easy Chickpea Curry:Â
- 1 tablespoon neutral oil or coconut oil
- 1/2 cup minced white onion
- 2 teaspoons minced fresh ginger, or ginger paste
- 2 garlic cloves, minced
- 2 15 ounce cans chickpeas, drained and rinsed
- 1 12 ounce jar curry sauce of choice (I use this one)
- Fresh cilantro, for garnish
- Chili crisp, optional for added spice (I like this one)
Coconut Rice
- 1 cup jasmine white rice
- 1 15 ounce can full-fat coconut milk (can also use lite coconut milk from the can but I prefer full-fat)
- 1/4 cup water
- ¼ teaspoon salt
Instructions
Make the Coconut Rice
- Place the rice, coconut milk, water, and salt in a medium pot and bring to a boil. Cover with the lid, then reduce heat to low and simmer for 15 minutes. After 15 minutes, remove from heat and let sit for an additional 5 minutes (do not take off the lid during this time). Then, remove the lid and fluff with a fork.
- While the rice is cooking, Make the Chickpea Curry. In a large skillet, heat the oil over medium heat until shimmering. Add the onion and cook for 3-4 minutes until slightly softened and fragrant. Add in the ginger and garlic and cook another few minutes. Add in the chickpeas along with the curry simmer sauce and cook for another 10 minutes over low heat until thick and fragrant. Garnish with fresh chopped cilantro and serve over coconut rice.