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–+ servings
Coconut curry with chickpeas in skillet creamy one pot curry dinner with rice.

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

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic grated
  • 1 inch fresh ginger grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ¼ teaspoon red pepper flakes
  • 3 cans chickpeas 15 oz / 400 g each - drained and rinsed
  • 2 cups (500 ml) vegetable broth or bouillon powder dissolved in water
  • 1 can crushed tomatoes 15 oz /400 g
  • 1 can light coconut milk 15 oz / 400 g - or full-fat
  • ¾ teaspoon salt , black pepper, and 1-2 tsps sugar (optional to balance spices)
  • 1 lemon + fresh cilantro and Greek yogurt (optional toppings)

  • Start the Base: Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 large onion and cook on medium-low for 4 minutes until soft.
    Stir in 3 cloves garlic, 1 inch fresh ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes. Cook for 1 minute to toast the spices. If the pan feels dry, add a splash of vegetable stock.
    Step 1 Saute onion garlic ginger and spices in skillet to build curry flavor base.
  • Cook the Curry: Add 3 cans chickpeas (drained and rinsed) and stir so they’re coated in the spices. Pour in 2 cups vegetable broth, 1 can crushed tomatoes, and 1 can light coconut milk. Season with ¾ teaspoon salt and pepper.
    Simmer gently for 20 minutes, stirring now and then, until the sauce thickens into a creamy curry. Stir in spinach or a little garam masala if you like. Taste and add extra salt, pepper, or a bit of sugar if needed.
    Step 2 Add chickpeas tomatoes coconut milk and stock simmer until thick and creamy curry forms.
  • Serve: Serve warm with basmati rice, naan, or paratha. Top with lemon or lime juice, cilantro or scallions, and a spoonful of yogurt or raita.
    Step 3 Serve coconut curry with chickpeas in bowl with rice cilantro and yogurt topping.
Substitutions
  • Olive oil → avocado oil or light vegetable oil
  • Onion → shallots or leeks
  • Garlic → garlic powder
  • Ginger → ground ginger or galangal
  • Curry powder → McCormick, Spice Islands, or Madras curry powder for more heat
  • Ground coriander → extra curry powder (flavor will be less complex)
  • Ground cumin → smoked paprika or extra curry powder
  • Turmeric powder → curry paste or extra curry powder
  • Red pepper flakes → cayenne, chili powder, or fresh chili
  • Chickpeas → lentils, kidney beans, or butter beans
  • Vegetable stock → bouillon powder dissolved in water, or chicken broth if not vegetarian
  • Crushed tomatoes → tomato puree, passata, or blended fresh tomatoes
  • Coconut milk → light coconut milk or cashew cream
  • Spinach → kale, Swiss chard, or peas
  • Garam masala → optional, adds more Indian-style flavor
  • Sugar → maple syrup or honey
Tips
  • Toast the spices → Curry powder, cumin, and turmeric taste deeper when bloomed in oil.
  • Adjust the heat → Add cayenne or fresh chili if you want a spicier healthy curry dinner idea.
  • Use bouillon wisely → Dissolve bouillon powder in water instead of buying cartons of broth.
  • Balance the flavors → A little sugar, maple syrup, or honey smooths out acidic tomatoes.
  • Get the right texture → Simmer uncovered for thick curry or add stock for a saucier finish.
  • Leafy greens last → Stir in spinach, kale, or Swiss chard just before serving.
  • Make it your own → Try white beans or lentils for a different high fiber curry recipe.
  • Serve smart → Pair with rice for comfort or quinoa for a simple curry with pantry staples.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
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