By the end of this article you'll have a pot of creamy, fragrant chickpea curry on the table in about 20 minutes, made mostly from cans and jars you may already own. It feeds four for roughly the price of a single takeout entree, and it's forgiving enough that a first-time cook can get it right.
What You Need (Serves 4)
- 2 tablespoons neutral oil (vegetable, canola, or olive)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons curry powder
- 1 can (14 oz) diced tomatoes, with their juice
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk, shaken well
- 1 teaspoon salt, plus more to taste
- 5 oz (about 5 packed cups) baby spinach, optional
- 1 lemon or lime, for juice
- Cooked rice, naan, or warm flatbread, for serving
Time: 5 minutes prep, 15 minutes cooking.
Step-by-Step Method
1. Soften the onion (5 minutes)
Heat the oil in a large, deep skillet or medium pot over medium heat. Add the onion and a pinch of the salt. Stir now and then until it turns soft and translucent, about 5 minutes. You're not browning it, just taking away the raw bite.
2. Bloom the aromatics (1 minute)
Add the garlic, ginger, and curry powder. Stir constantly for about 60 seconds. The spices will smell toasty and the mixture will look like a thick paste. Heating spices in oil like this is what makes a quick curry taste like it simmered for hours. If it starts to stick, splash in 2 tablespoons of water.
3. Build the sauce (2 minutes)
Pour in the diced tomatoes with their juice. Scrape up any browned bits from the bottom of the pan. Stir in the coconut milk and the rest of the salt.
4. Simmer with the chickpeas (10 minutes)
Add the chickpeas and bring everything to a gentle bubble. Lower the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally. The sauce should thicken slightly and coat the back of a spoon. If it gets too thick, add a few tablespoons of water.
5. Finish with greens and acid (1 minute)
Stir in the spinach, a handful at a time. It wilts in about a minute. Squeeze in the juice of half the lemon, taste, and add more salt or lemon if needed. That last squeeze of citrus brightens the whole pot.
Ingredient Swaps That Work
This recipe is built to bend around what's in your kitchen.
- No curry powder: Use 1 tablespoon garam masala plus 1 teaspoon ground turmeric. Or try 2 teaspoons ground cumin plus 1 teaspoon paprika.
- No coconut milk: Use 1 cup of plain yogurt stirred in off the heat, or 1 cup of milk plus an extra splash of oil. The curry will be tangier or lighter, but still good.
- No fresh onion: Use 1 tablespoon onion powder, added with the other spices.
- Different beans: White beans, black-eyed peas, or lentils (canned, drained) all work in the same amount.
- Different greens: Chopped kale needs about 5 extra minutes of simmering. Frozen spinach (about 1 cup, thawed and squeezed) also works.
- Fresh tomatoes: Use about 3 large tomatoes, chopped, and add 5 minutes to the simmer.
Make It Your Own
Add heat
Stir in 1/2 teaspoon red pepper flakes or 1 chopped fresh chile with the garlic. Add a little at a time. You can always add more heat, but you can't take it out.
Add protein
If you want to feed meat eaters, stir in 2 cups of shredded rotisserie chicken during the last 5 minutes of simmering, just long enough to warm through.
Add vegetables
A diced sweet potato (about 1 medium) adds sweetness and body. Cut it into 1/2-inch cubes and add it with the tomatoes, then simmer 15 to 18 minutes instead of 10 until a fork slides in easily.
What to Serve It With
Rice is the classic partner, and 1 cup of dry long-grain rice makes enough for four servings. If you want to save time, start the rice before you chop the onion and it will be done about when the curry is.
Other easy options:
- Warm naan or pita for scooping
- A spoonful of plain yogurt on top to cool the spice
- Chopped cilantro or sliced scallions for freshness
- A fried egg on top for a heartier dinner
Storing and Reheating
Let the curry cool for no more than about 30 minutes, then refrigerate it in a sealed container for up to 4 days. It often tastes better the next day, because the spices have time to settle in. Reheat in a saucepan over medium-low heat with a splash of water, stirring until hot. It also freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.
Troubleshooting
It tastes flat. Almost always, it needs more salt or more acid. Add 1/4 teaspoon salt, stir, taste, and add another squeeze of lemon.
It tastes bitter or dusty. The spices probably scorched or didn't cook long enough. Next time, keep the heat at medium and stir constantly during the bloom step. A pinch of sugar (about 1/2 teaspoon) can help rescue this batch.
It's too thin. Simmer a few more minutes, or mash a handful of chickpeas against the side of the pan with your spoon. They thicken the sauce naturally.
It's too thick. Stir in water 2 tablespoons at a time until it loosens.
The Takeaway
Next time you're staring at an empty fridge, check the pantry shelf instead. A can of chickpeas, a can of tomatoes, a can of coconut milk, and one jar of spice are all you need to start. Put the rice on first, and dinner is ready in 20 minutes.
