Name: Quick Chickpea Coconut Curry Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon avocado oil; 2 cloves garlic, minced; 1 tablespoon brown sugar (more to taste); 1 1/2 tablespoons red curry paste (such as Maesri or Thai Kitchen brand); One 14-ounce can full fat coconut milk; 1 1/2 tablespoons soy sauce; One 14-ounce can chickpeas, drained and rinsed; 2-3 cups fresh spinach, chopped; 1/2 cup cilantro, chopped; 1 1/2 cups jasmine rice, uncooked

If you’re looking for a weeknight dinner that’s bursting with flavor but won’t keep you tethered to the stove, you’ve just found it. I absolutely love this Quick Chickpea Coconut Curry Recipe because it’s simple, comforting, and seriously satisfying. Plus, it’s ready in about 25 minutes, which makes it perfect for those nights when you want something delicious without all the fuss. Stick around, because once you try this, it’s going to be a new staple in your kitchen!

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Why You’ll Love This Recipe

Speedy and Simple: It takes about 25 minutes from start to finish — perfect for busy nights.
Flavor-Packed: The combination of coconut milk and red curry paste makes the sauce deeply rich and aromatic.
Versatile and Comforting: Can be easily customized with your favorite veggies or proteins.
Nutrient-Rich Ingredient Base: Chickpeas for protein and spinach for greens, all in one wholesome bowl.

Quick Chickpea Coconut Curry Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Quick Chickpea Coconut Curry Recipe is in its simple, easy-to-find ingredients that pack a punch together — creamy coconut, punchy curry paste, and fresh spinach to brighten everything up.

Quick Chickpea Coconut Curry Recipe - Ingredients

Avocado oil: I love this oil because it has a high smoke point and a subtle flavor that lets the curry spices shine.
Garlic: Freshly minced garlic infuses the oil immediately for a fragrant start.
Brown sugar: Just a touch balances the heat and acidity in the curry paste.
Red curry paste: I’m currently digging Maesri and Thai Kitchen brands — they have a great balance of spice and flavor.
Full-fat coconut milk: Adds creaminess and depth, making the sauce silky and rich.
Soy sauce: Brings in that umami punch and saltiness to round out the flavors.
Chickpeas: The star protein — canned works perfectly here, just rinse them well.
Fresh spinach: Adds vibrant color and a mild earthiness that pairs beautifully with the curry.
Cilantro: Fresh chopped cilantro at the end gives the dish a bright, herbal finish.
Jasmine rice: The best base for soaking up the delicious sauce — cook it according to package instructions.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Quick Chickpea Coconut Curry Recipe is one of those dishes that’s endlessly adaptable — I often like to swap in what I have on hand and tweak it to my mood.

Add Veggies: I love tossing in diced sweet potatoes or bell peppers for extra texture and flavor — they soak up the curry sauce beautifully.
Protein Upgrade: If you want to add chicken or tofu, go for it! The curry paste and coconut milk are a perfect backdrop for any protein.
Spice Level: Feeling feisty? Kick it up with extra curry paste or red pepper flakes — I always have chili crisp handy for this.
Greens Swap: Not a spinach fan? Kale or Swiss chard work wonderfully, just wilt them down like you would the spinach.

How to Make Quick Chickpea Coconut Curry Recipe

Step 1: Start with Warm Flavors

Heat a tablespoon of avocado oil over medium heat. Then add your minced garlic and curry paste — I like to sauté these for 1 to 2 minutes until fragrant and glistening. This is where those deep, rich curry flavors start to build, so you don’t want to rush it. Just make sure you don’t burn the garlic; stir often!

Step 2: Create the Creamy Curry Sauce

Once your garlic and curry paste have released their aroma, add the brown sugar, coconut milk, and soy sauce. I love using full-fat coconut milk for that perfectly creamy texture. Bring it to a low simmer and let it thicken just slightly — it usually takes a few minutes and it’s worth it for the sauce’s body. Stir occasionally to avoid sticking.

Step 3: Add Chickpeas and Greens

Next up: toss in the drained chickpeas, chopped spinach, and cilantro. The spinach quickly wilts down, soaking up the curry goodness. If you want a creamier texture, mash the chickpeas gently with the back of a wooden spoon — I discovered this trick early on and it really changes the mouthfeel from chunky to lush without extra effort.

Step 4: Taste and Adjust

This is where you make it your own — taste the curry and if you’d like, add a squeeze of lime, a bit more ginger, or a splash of lemongrass if you have it. The flavors balance out beautifully as is, but these tweaks add a fresh pop that my family loves.

Step 5: Serve it Up

Serve your curry over steaming jasmine rice. I like to add a dollop of chili crisp on top — trust me, it takes this humble dish next-level. Pair it with a simple pickled cucumber salad (more on that in the notes) for a refreshing crunch that cuts through the richness.

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Pro Tips for Making Quick Chickpea Coconut Curry Recipe

Use Quality Curry Paste: I’ve found that picking a good curry paste brand seriously lifts the whole dish — my favorites are Maesri and Thai Kitchen.
Don’t Skip Mashing Chickpeas: Mashing just a bit creates a creamier sauce without needing additional thickeners.
Cook Rice While You Make Curry: This helps everything come together simultaneously for a hot meal right off the stove.
Adjust Sweetness and Salt Gradually: I add brown sugar and soy sauce bit by bit, tasting as I go, so the balance feels just right.

How to Serve Quick Chickpea Coconut Curry Recipe

Quick Chickpea Coconut Curry Recipe - Serving

Garnishes

I’m a sucker for garnishes — a handful of fresh cilantro scattered on top is my go-to. It brightens the dish visually and flavor-wise. I also love a spoonful of chili crisp for a spicy crunch, and sometimes a few toasted cashews for a nutty contrast.

Side Dishes

The pickled cucumber salad is an absolute must in our house—it cuts through the creaminess with a tangy crunch. I also like serving my curry with steamed jasmine rice, but sometimes I swap rice for warm naan bread or quinoa for a different twist.

Creative Ways to Present

For family dinners or casual gatherings, I sometimes serve this curry in individual bowls lined with banana leaves — it’s a fun, unexpected touch. Or layered in a bowl with rice, topped with all the garnishes, it makes for a colorful, Insta-worthy plate that’s as appetizing as it is delicious.

Make Ahead and Storage

Storing Leftovers

I store leftover curry in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have melded together — just reheat gently on the stove with a splash of water or coconut milk to loosen it up if needed.

Freezing

I’ve frozen this curry a few times, and it reheats well from frozen too. Just thaw overnight in the fridge, then warm it up slowly on the stove. The spinach wilts a bit more with freezing, but the flavor stays delicious.

Reheating

When reheating leftovers, I like to warm gently over medium-low heat, stirring frequently to prevent sticking. Adding a little splash of water or coconut milk helps keep the curry sauce silky and prevents it from drying out.

FAQs

Can I make this Quick Chickpea Coconut Curry Recipe vegan?

Absolutely! This recipe is naturally vegan as it uses plant-based ingredients like chickpeas, coconut milk, and fresh veggies. Just make sure your curry paste doesn’t contain shrimp paste or fish sauce, as some brands do. The brands I recommend are typically vegan, but it’s always good to double-check the label.
What can I substitute if I don’t have red curry paste?

If you don’t have red curry paste on hand, you can try using yellow or green curry paste, but keep in mind the flavor profile will change slightly. Alternatively, a blend of curry powder and a pinch of chili flakes with garlic and ginger can approximate the flavor, but I recommend picking up a small jar of curry paste for the most authentic taste.
Can I use dried chickpeas instead of canned?

You can, but remember to soak and cook the dried chickpeas ahead of time, which takes a few hours or overnight soaking plus additional cooking time. For quick dinners, canned chickpeas are the way to go — they’re just as nutritious and save lots of time.
How spicy is this recipe?

The spice level is mild to moderate, primarily from the red curry paste. You can adjust it easily by adding more or less curry paste or including chili crisp or fresh chilies on top for extra heat. If you’re sensitive to spice, start with less curry paste and add gradually.

Final Thoughts

This Quick Chickpea Coconut Curry Recipe has become one of my go-to meals because it’s so easy to throw together, yet feels like a comforting hug on a plate. I love how it balances creamy, spicy, and fresh elements all at once. Whether you’re cooking for one, feeding a family, or meal prepping for the week, this dish always delivers. I can’t wait for you to try it and see how it might become part of your regular rotation too!