Coconut Curry with Chickpeas (Easy High-Fiber Dinner Idea)

This creamy coconut curry with chickpeas is a quick, one-pot dinner made with simple pantry staples, warm spices, and nourishing high-fiber ingredients the whole family will love.

For more easy curries, check out our lentil curry, sweet potato curry, eggplant curry, and kidney bean curry.

Close up creamy coconut curry with chickpeas served in a bowl with rice and cilantro.

A Comforting, High-Fiber Dinner Made with Simple Ingredients

If you’re looking for a cozy weeknight dinner that’s both comforting and nourishing, this creamy coconut curry with chickpeas is the answer. 🥥 It’s made in one pot, comes together quickly, and uses simple pantry staples you probably already have at home.

Chickpeas are naturally protein-rich and fiber-packed, making this one pot curry dinner a filling choice that supports a balanced diet. Paired with spinach, coconut milk, and warm spices, every bite feels hearty while staying naturally low in saturated fat.

Louise and I love meals like this because they fit easily into a Mediterranean-style eating pattern while still feeling satisfying and comforting. Add some basmati rice or naan on the side, and you’ve got a dinner that feels both wholesome and indulgent. 🍛

And whether you call it a one pot chickpea dinner or a simple curry, this dish is guaranteed to become a staple in your kitchen. 🌿

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Olive oil: adds richness while keeping the curry naturally low in saturated fat. Substitute with avocado oil or light vegetable oil.
Onion: a flavor base for this one pot curry dinner. Use shallots or leeks for a sweeter taste.
Garlic: fresh cloves are best, but garlic powder works in a pinch.
Ginger: fresh grated ginger adds warmth; substitute ground ginger or even galangal for a twist.
Curry powder: a mild, yellow spice mix that gives depth. McCormick Curry Powder or Spice Islands Curry Powder work well. Substitute Madras curry powder for more heat.
Ground coriander: earthy and citrusy. If you don’t have it, add a little extra curry powder, though the flavor will be less complex.
Ground cumin: adds nutty, smoky notes. If out, use smoked paprika or more curry powder as a backup.
Turmeric powder: gives golden color and warmth. If you don’t have it, just add a little extra curry powder or curry paste.
Red pepper flakes: for gentle heat. Use cayenne pepper, chili powder, or fresh chili.
Chickpeas: hearty, protein-rich base. You can swap with lentils, kidney beans, or butter beans.
Vegetable stock: we usually dissolve bouillon powder in water because it makes groceries lighter and lasts weeks. Chicken broth works too if you’re not vegetarian.
Crushed tomatoes: add tang and body. Substitute tomato puree, passata, or blended fresh tomatoes.
Coconut milk: creamy, comforting base of this easy coconut curry recipe. Use light coconut milk for fewer saturated fats, or cashew cream for a nutty option.
Spinach (optional): optional, but adds color and nutrients. Swap with kale, Swiss chard, or peas.
Garam masala (optional): stir in a teaspoon at the end for a warmer, more Indian-style flavor.
Sugar (optional): balance flavors. Maple syrup or honey also work instead of sugar.

Top down coconut curry with chickpeas in skillet with spinach and basmati rice on side.

How to Make Coconut Curry with Chickpeas

Step 1 – Build the Flavor Base

Heat olive oil in a large skillet or Dutch oven. Add the chopped onion and sauté on medium-low heat for about 4 minutes until soft and golden. Stir in garlic, ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Let the spices toast for 1 minute to release their aroma. If the pan gets too dry, add a splash of vegetable stock.

Step 1 Saute onion garlic ginger and spices in skillet to build curry flavor base.

Step 2 – Simmer the Curry

Add the chickpeas and stir for a minute so they soak up the spices. Pour in vegetable stock, crushed tomatoes, and creamy coconut milk. Season with salt and pepper, then let everything simmer gently for 20 minutes, stirring occasionally, until it thickens into a rich curry with coconut milk.

At this stage, you can stir in spinach or a pinch of garam masala for more depth. Taste and adjust with salt, pepper, or a little sugar if the spices are too sharp.

Step 2 Add chickpeas tomatoes coconut milk and stock simmer until thick and creamy curry forms.

Step 3 – Add Freshness and Serve

Serve hot with fluffy basmati rice, naan, or paratha for a complete weeknight curry recipe. Finish with a squeeze of lemon or lime, fresh cilantro or scallions, and a spoonful of Greek yogurt or raita on top.

Step 3 Serve coconut curry with chickpeas in bowl with rice cilantro and yogurt topping.

Tips

Toast the spices: Don’t rush this step – letting curry powder, cumin, and turmeric bloom in the oil builds deeper flavor.
Adjust the heat: Red pepper flakes give mild warmth. For a spicier healthy curry dinner idea, add cayenne or fresh chili.
Use bouillon wisely: We usually dissolve bouillon powder in water instead of buying big cartons of vegetable broth or chicken broth – it makes groceries lighter and lasts for weeks.
Balance the flavors: A teaspoon of sugar, maple syrup, or honey softens the acidity of crushed tomatoes without making the curry sweet.
Get the right texture: Simmer uncovered for a thicker curry, or add extra stock for a looser, saucy consistency.
Leafy greens last: Add spinach, kale, or Swiss chard at the very end so they stay bright and fresh.
Make it your own: Swap chickpeas with white beans or lentils for a different high fiber curry recipe.
Serve smart: Pair with basmati rice for a comforting bowl, or try quinoa for a simple curry with pantry staples twist.

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

Yes! Light coconut milk makes the dish lower in saturated fat while still creamy.

What if I don’t have curry powder?

You can use garam masala, madras curry powder, or even a mix of cumin, coriander, and turmeric.

Can I make this ahead of time?

Absolutely. This creamy coconut curry recipe tastes even better the next day as the flavors deepen.

How can I add more veggies?

Try stirring in spinach, kale, Swiss chard, or even frozen peas. Just add them at the end of cooking and let them wilt for a few minutes.

What should I serve with it?

Basmati rice is classic, but naan, paratha, roti, or quinoa work well too for a one pot curry dinner that’s filling and wholesome.

More Wholesome One-Pot Dinners

If you tried this Coconut Curry With Chickpeas recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!