30-Minute Chickpea Curry

Published by @thrice · August 17, 2026

Pantry-only coconut chickpea curry with real depth — the meatless dinner that converts skeptics.

Total time
30 min
Serves
4
Per serving
520 cal · 13p / 24f / 63c

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion — diced
  • 4 cloves garlic — minced
  • 1 tablespoon fresh ginger — grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 30 ounces chickpeas — two cans, drained
  • 14 ounces crushed tomatoes — one can
  • 14 ounces coconut milk — one can, full-fat
  • 1 teaspoon kosher salt
  • 1/2 lime
  • 1/4 cup cilantro — chopped
  • 3 cups cooked basmati rice

Steps

  1. 1

    Heat the 2 tablespoons coconut oil in a dutch oven over medium heat. Cook the 1 onion with a pinch of salt for 5 minutes until golden at the edges.

  2. 2

    Add the 4 cloves garlic, 1 tablespoon fresh ginger, 2 tablespoons curry powder, and 1 teaspoon ground cumin. Stir for a minute until the spices smell toasty.

  3. 3

    Add the 30 ounces chickpeas, 14 ounces crushed tomatoes, 14 ounces coconut milk, and 1 teaspoon kosher salt.

  4. 4

    Simmer uncovered for 15 minutes, until the sauce thickens enough to coat a spoon. Mash a few chickpeas against the pot to thicken it further.

  5. 5

    Finish with the juice of the 1/2 lime and 1/4 cup cilantro. Serve over 3 cups cooked basmati rice.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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