Looking for a quick, comforting meal you can whip up in one pot?
This easy chickpea curry is exactly what you need.
It’s creamy, hearty, and packed with flavour, all while being vegan and budget-friendly.
And yes, you can make it in under 30 minutes. No faff. No fancy equipment. Just real ingredients and a bit of spice.
Let’s get into it.
Why You’ll Love This Chickpea Curry
- One pot. Less mess, more chill.
- Quick cook. Done in 30 mins or less.
- Flavour bomb. Thanks to spices like cumin, coriander, and garam masala.
- Meal-prep gold. Tastes even better the next day.
If you’re juggling work, life, and everything in between, this one’s a winner.
What You’ll Need
Here’s your shopping list:
- 1 onion (chopped)
- 2 garlic cloves (grated)
- 1 small chunk of ginger (grated)
- Olive oil (or your fave cooking oil)
- Spices:
- 1 tsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground coriander
- A pinch of red pepper flakes
- 2 cans chickpeas (rinsed and drained)
- 1 cup vegetable broth
- 1 can crushed tomatoes
- 1 can coconut milk
- Salt + black pepper to taste
- Optional:
- 1 tbsp sugar
- A handful of spinach
- 1 tsp garam masala
Step-by-Step (This is Where the Magic Happens)
1. Sauté your base.
In a large pot, heat your olive oil over medium heat.
Add your chopped onion and cook for about 3 minutes until soft.
2. Add the flavour builders.
Toss in the grated garlic and ginger.
Stir for 1 more minute.
3. Toast your spices.
Sprinkle in the curry powder, cumin, turmeric, coriander, and red pepper flakes.
Toast for about a minute—your kitchen should start smelling incredible right about now.
4. Pour in the good stuff.
Add your chickpeas, veggie broth, crushed tomatoes, and coconut milk.
Season with salt and black pepper.
5. Let it simmer.
Turn the heat down a bit and let it cook gently for around 15 minutes.
6. Finish strong.
Toss in a handful of spinach, a dash of garam masala, and a spoonful of sugar if you like it slightly sweet.
That’s it. Serve with rice, naan, or just as it is.
Real Talk: Is This As Good As Takeaway?
Honestly?
It’s better.
You know exactly what’s in it, it’s healthier, and it doesn’t cost a tenner per portion.
Plus, you can tweak it however you want.
Spicier? Add more red pepper flakes.
Creamier? Go extra with the coconut milk.
More filling? Serve with warm naan or throw in some potatoes.
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Final Thoughts
This easy chickpea curry in 30 mins is your new weeknight go-to.
It’s warming, quick, and just the right kind of nourishing.
Whether you’re a curry pro or just starting out in the kitchen, this one won’t let you down.
Ready to try it?
Make it tonight—and if you’re curious about more meals like this…
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