Looking for a quick, healthy, and delicious plant-based meal? This Easy Chickpea Curry with Coconut Milk is packed with flavour, high in fibre, and naturally dairy-free, making it perfect for a vegan dinner or a diabetes-friendly meal. With minimal ingredients and just one pot, this creamy chickpea curry is an ideal weeknight dinner solution.
We probably eat curry or some kind of Indian-inspired meal at least once a week. But there are times when I need a recipe that’s quick to make and yet still delivers plenty of nutrition, just like my Easy Base Curry Sauce Without Cream does.
And this easy chickpea curry is no exception. Full of creamy coconut goodness, and warming spices. It’s a vegan, dairy-free, and gluten-free curry that’s perfect for a quick weeknight dinner or meal prep whether you’re looking for a healthy plant-based Indian curry, a high-fibre, diabetes-friendly meal, or simply a hearty and comforting dish.
It is also a tasty and easy way of getting plenty of gut-loving plants into your diet which is not only great for managing diabetes but also for your overall health.
What makes this such a Quick chickpea curry recipe
The trick to making this Indian chickpea curry so easy is the use of curry paste and a few extra ingredients from the cupboard. I stopped using pastes for a while as I was worried about hidden sugars and how that would impact my daughter’s blood glucose levels. However, I quickly returned to using them, not only for ease but also because I felt that I just couldn’t get that same depth of flavour without long cooking times.
But here are some other reasons:
- Quick & Easy: Ready in under 30 minutes, making it a perfect weeknight meal.
- Nutritious & Filling: High in fibre and protein, helping to balance blood sugar levels.
- Budget-Friendly: Made with pantry staples like canned chickpeas, coconut milk, and spices.
- Customisable: Easily adjust the spice level or add extra vegetables for variety.
Ingredients You’ll Need
This simple chickpea curry is made with wholesome ingredients that you likely already have in your kitchen.
- Chickpeas (Garbanzo Beans) – A great plant-based protein source, packed with fibre.
- Green lentils – Highly nutritious and packed with B vitamins, magnesium, zinc and potassium. Another brilliant source of fibre and plant protein
- Coconut Milk – Adds creaminess and a mild sweetness to balance the spices.
- Onion – Essential for building a rich, savoury flavour base.
- Curry paste – I always use Patak’s curry paste, as it is vegan, gluten-free and pretty low in sugar (3g per 100g). But always read the ingredient and nutrition labels of any paste you choose to make sure there aren’t any hidden sugars or nasties lurking in there.
- Frozen Spinach – For added nutrients and a pop of colour.
- Lemon Juice – A squeeze at the end brightens up the dish.
Equipment
Medium saucepan
Mixing spoon
Sharp knife
Chopping board
How to Make Chickpea Curry (Step-by-Step)
This really couldn’t be quicker or easier to make and uses lots of staple ingredients that I always have at home.
Start by gently frying the chopped onion in a little oil for 5-10 minutes or until translucent and soft. Then add the curry paste and stir through for a minute.
Next add the chickpeas and their water, the drained lentils and the coconut milk. Mix everything well and turn the heat up slightly until it’s bubbling away nicely.
Finally, turn the heat back down and add the spinach, pushing it into the pan until it has wilted and then turn the heat off. Season to taste and finish with a good squeeze of lemon.
Recipe variations and tips
On occasion when I don’t have a can of coconut milk in the cupboard I use some plain or greek yoghurt instead. This also helps to reduce the saturated fat of this meal but remember to carb count the yoghurt you use.
If you want to use dried chickpeas instead of the tinned version, make sure to soak them beforehand. You will also need to boil them separately before adding them to the curry to ensure that they are tender enough.
Feel free to add other veggies to this curry. I sometimes add roasted cauliflower, aubergine or courgette pieces. You can increase the amount of sauce by adding an extra tbsp of curry paste and a whole tin of coconut milk.
You may enjoy a little more heat in your curries, If so then add some chopped chilli peppers when you add the curry paste or simply garnish with them when serving.
What to serve with this chickpea curry
We often serve this curry with boiled brown basmati rice and chopped roasted cauliflower.
Brown rice has a lower glycemic index than its white counterpart which can help to slow down the rise and fall of your blood sugar levels. And the roasted chopped cauliflower just adds extra texture, nutrition and flavour
Other serving suggestions are:
- Marinated chicken – add some extra protein with cooked marinated chicken breasts
- Quinoa or brown rice
- Flatbreads or Chapatis
- Roasted Indian vegetables or Bombay poatatoes
- A simple raita of natural yoghurt and mint sauce
- Serve as a side dish with other prepared curries or meats
Storage & Meal Prep Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; reheat gently on the stove.
Diabetes Note
Based on the ingredients we used and count for (curry paste) the countable carbs for this whole dish is 4g. So for us we would class this as a carb count free meal
I use a Patak’s paste as not only does it give the curry a deeper more intense flavour but it is also vegan, gluten-free and pretty low in sugar (3g per 100g). I would suggest just reading the labels to make sure there aren’t any hidden nasties in the paste you choose
The extra protein and fibre in this meal from the lentils and chickpeas along with the fat from the coconut milk can help to slow down digestion and glucose release. Therefore this can help blood sugars to stabilise better after eating.
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
More Healthy INDIAN Recipes
If you love this dish, you might also enjoy:
Oven Baked Indian Salmon – One Pan Meal
Vegan Indian Spiced Lentil Soup
Easy Chickpea Curry with Coconut Milk
This easy rich chickpea curry with coconut milk makes a flavourful meal or side dish. Great when you’re looking for a healthy dish in a hurry!
4
servings5
minutes20
minutes25
minutesIngredients
1 medium 1 medium onion, chopped
2 tbsp 1 tbsp curry paste of choice
570 g 3 1/2 cup chickpeas in water
265 g 1 1/8 cup cooked green lentils
200 ml 6 1/2 fl oz coconut milk
375 g 2 2/5 cup frozen spinach
1/2 1/2 lemon
Directions
- Start by gently frying the chopped onion in a little oil for 5-10 minutes or until translucent and soft.
- Then add the curry paste and stir through for a minute.
- Next, add the chickpeas and their water, the lentils and the coconut milk. Mix everything well and turn the heat up slightly until it’s bubbling away nicely.
- Finally, turn the heat back down slightly and add the frozen spinach. Cook for another 5- 10 minutes occasionally pushing it around the pan to help it defrost and warm through.
- Season to taste and finish with a good squeeze of lemon.
Tips and Notes
- You can cook this curry a little longer than suggested to boost flavour and reduce the sauce.
- To reduce the fat content you could use a light coconut milk
- Diabetes Note – Based on the ingredients used and count for (curry paste) the countable carbs for this whole dish is 4g. So for us, we would class this as a carb count free meal.
- The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Total number of serves: 4
- Calories: 317kcal
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 16g
FAQs About Chickpea Curry
Is Chickpea Curry Diabetes-Friendly?
Yes! Chickpeas have a low glycemic index (GI), meaning they release energy slowly and help keep blood sugar levels stable. Pairing them with healthy fats (coconut milk) and fibre-rich vegetables makes this an ideal meal for diabetes management.
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! Soak dried chickpeas overnight, then cook until tender before using them in the recipe.
How Can I Make This Oil-Free?
Simply sauté the onions and garlic in a little vegetable broth instead of oil.
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