One-Pan Vegan Chickpea Curry Dinner – Simple, Cozy, and Flavorful

This one-pan vegan chickpea curry is the kind of dinner you make when you want big flavor without the mess. It’s creamy, gently spiced, and ready in about 30 minutes. You’ll use pantry staples, a single pan, and minimal effort.

Serve it over rice, scoop it up with flatbread, or enjoy it straight from the bowl. It’s comforting, fast, and reliably delicious—perfect for weeknights or meal prep.

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One-Pan Vegan Chickpea Curry Dinner – Simple, Cozy, and Flavorful

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 2 tablespoons neutral oil (such as avocado or canola)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1–2 tablespoons curry powder (mild or medium, to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4–1/2 teaspoon red pepper flakes or cayenne (optional for heat)
• 1 can (14–15 oz) crushed tomatoes or tomato sauce
• 1 can (14 oz) full-fat coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup vegetable broth or water (adjust for desired thickness)
• 1 teaspoon sugar or maple syrup (balances acidity)
• 1 teaspoon fine sea salt, plus more to taste
• Black pepper to taste
• Juice of 1/2 lime (or 1–2 teaspoons apple cider vinegar)
• 2 cups baby spinach or chopped kale (optional)
• Fresh cilantro, chopped, for garnish (optional)
• Cooked basmati rice or warm flatbread, for serving

Instructions

• Warm the pan: Heat the oil in a large, deep skillet or Dutch oven over medium heat.You want the surface hot but not smoking.
• Soften the aromatics: Add the onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until translucent and lightly golden at the edges.
• Add garlic and ginger: Stir in the garlic and ginger. Cook 30–60 seconds until fragrant.Keep the heat moderate so they don’t burn.
• Bloom the spices: Sprinkle in the curry powder, cumin, coriander, and optional red pepper flakes. Stir for 30 seconds. This wakes up the spices and deepens the flavor.
• Build the sauce: Pour in the crushed tomatoes, scraping up any browned bits.Let it simmer 2–3 minutes to reduce the sharpness.
• Make it creamy: Add the coconut milk and stir until smooth. If it looks too thick, add 1/4–1/2 cup vegetable broth or water.
• Add chickpeas: Stir in the chickpeas, sugar or maple syrup, 1 teaspoon salt, and a few grinds of black pepper. Bring to a gentle simmer.
• Simmer to meld: Cook 8–12 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.Taste and adjust salt and heat.
• Finish with greens: If using spinach or kale, stir it in and cook 1–2 minutes until wilted and tender.
• Brighten: Turn off the heat and stir in the lime juice. This lifts the flavors and balances the richness.
• Serve: Spoon over warm rice or with flatbread. Garnish with cilantro if you like.

What Makes This Special

This curry uses simple ingredients but delivers bold, layered flavor thanks to warm spices and aromatics. The chickpeas bring protein and a satisfying bite, while coconut milk gives it that silky, restaurant-style finish.

You only need one pan, which means fewer dishes and a faster clean-up. It’s a flexible base, too—add spinach, frozen peas, or sweet potatoes and make it your own. Best of all, it’s naturally vegan, budget-friendly, and crowd-pleasing.

Ingredients

• 2 tablespoons neutral oil (such as avocado or canola)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1–2 tablespoons curry powder (mild or medium, to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4–1/2 teaspoon red pepper flakes or cayenne (optional for heat)
• 1 can (14–15 oz) crushed tomatoes or tomato sauce
• 1 can (14 oz) full-fat coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup vegetable broth or water (adjust for desired thickness)
• 1 teaspoon sugar or maple syrup (balances acidity)
• 1 teaspoon fine sea salt, plus more to taste
• Black pepper to taste
• Juice of 1/2 lime (or 1–2 teaspoons apple cider vinegar)
• 2 cups baby spinach or chopped kale (optional)
• Fresh cilantro, chopped, for garnish (optional)
• Cooked basmati rice or warm flatbread, for serving

Step-by-Step Instructions

1. Warm the pan: Heat the oil in a large, deep skillet or Dutch oven over medium heat.

   You want the surface hot but not smoking.

2. Soften the aromatics: Add the onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until translucent and lightly golden at the edges.
3. Add garlic and ginger: Stir in the garlic and ginger. Cook 30–60 seconds until fragrant.

   Keep the heat moderate so they don’t burn.

4. Bloom the spices: Sprinkle in the curry powder, cumin, coriander, and optional red pepper flakes. Stir for 30 seconds. This wakes up the spices and deepens the flavor.
5. Build the sauce: Pour in the crushed tomatoes, scraping up any browned bits.

   Let it simmer 2–3 minutes to reduce the sharpness.

6. Make it creamy: Add the coconut milk and stir until smooth. If it looks too thick, add 1/4–1/2 cup vegetable broth or water.
7. Add chickpeas: Stir in the chickpeas, sugar or maple syrup, 1 teaspoon salt, and a few grinds of black pepper. Bring to a gentle simmer.
8. Simmer to meld: Cook 8–12 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.

   Taste and adjust salt and heat.

9. Finish with greens: If using spinach or kale, stir it in and cook 1–2 minutes until wilted and tender.
10. Brighten: Turn off the heat and stir in the lime juice. This lifts the flavors and balances the richness.
11. Serve: Spoon over warm rice or with flatbread. Garnish with cilantro if you like.

Keeping It Fresh

Leftovers keep well and often taste even better the next day.

Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Add fresh lime and herbs after reheating to bring back brightness.

Why This is Good for You

• Protein and fiber: Chickpeas deliver plant-based protein and fiber that help keep you full and support digestion.
• Healthy fats: Coconut milk adds satisfying fats that help you absorb fat-soluble nutrients in the dish.
• Anti-inflammatory spices: Curry powder, ginger, and garlic bring antioxidants and supportive compounds.
• Balanced meal: Pair with rice or whole grains for a complete and comforting dinner.

Pitfalls to Watch Out For

• Burning the spices: Spices bloom fast. If the pan is too hot, they can scorch and taste bitter. Keep the heat moderate and stir.
• Too thick or too thin: Adjust with broth or water to reach a creamy, spoonable consistency.

  It should coat the chickpeas but still flow.

• Flat flavor: Don’t skip the final acid. A squeeze of lime or a dash of vinegar brightens the whole dish.
• Under-salting: Coconut milk and tomatoes need enough salt to pop. Taste and adjust at the end.
• Gritty texture: Rinse the chickpeas well to remove excess starch and brine, which can dull the sauce.

Alternatives

• Swap the protein: Use white beans or cubed extra-firm tofu instead of chickpeas.

  For tofu, pan-sear first for better texture.

• Change the greens: Spinach, kale, or Swiss chard all work. Frozen spinach is fine—just thaw and squeeze out excess water.
• Add vegetables: Try diced sweet potato, cauliflower florets, or bell peppers. Simmer until tender before adding greens.
• Adjust the spice: For a milder version, use a mild curry powder and skip the red pepper flakes.

  For more heat, add fresh sliced chilies.

• Lighter option: Use light coconut milk and add a teaspoon of cornstarch slurry if needed to keep it creamy.
• Flavor twists: Stir in 1–2 teaspoons garam masala at the end for warmth, or add a tablespoon of peanut butter for a nutty spin.

FAQ

Can I make this oil-free?

Yes. Sauté the onions in a splash of water or broth, adding more as needed to prevent sticking. Keep the heat moderate and be patient while softening the aromatics.

What type of curry powder should I use?

Use a mild or medium yellow curry powder you like.

Brands vary, so start with 1 tablespoon and add more to taste. If your blend is strong, add it gradually to avoid overpowering the sauce.

Can I use dried chickpeas?

Definitely. Soak and cook them ahead of time until tender, then use 3 to 3 1/2 cups cooked chickpeas.

Keep a bit of the cooking liquid to thin the sauce if needed.

How do I thicken a runny curry?

Simmer uncovered a few extra minutes to reduce. If it’s still thin, stir in a slurry of 1 teaspoon cornstarch with 1 tablespoon water and simmer for 1–2 minutes.

What can I serve this with besides rice?

Warm naan, roti, quinoa, couscous, or baked potatoes are all great. For a lighter option, try cauliflower rice or steamed green beans on the side.

Is this good for meal prep?

Yes.

It reheats beautifully, and the flavors deepen over time. Store portions separately from rice to keep textures at their best.

Can I make it without coconut milk?

Use cashew cream (blend 1/2 cup soaked cashews with 3/4 cup water) or a creamy oat milk. You may need a bit less broth since these can be thinner than coconut milk.

How do I avoid a metallic taste from canned tomatoes?

Choose high-quality crushed tomatoes and let them simmer briefly before adding coconut milk.

A pinch of sugar or maple syrup plus the lime at the end helps balance acidity.

Final Thoughts

This one-pan vegan chickpea curry is a reliable, weeknight-friendly dinner that doesn’t skimp on comfort. It’s flexible, fast, and built from pantry staples, yet it feels special each time you make it. Keep the core steps—bloom spices, balance with acid, and season well—and you’ll get a silky, vibrant curry every time.

Serve it with something warm and starchy, add a sprinkle of herbs, and you’re set for a cozy, satisfying meal.