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Chickpea curry

Chickpea curry in 5 mins

This recipe started out a challenge wondering could we cook a beautiful Chickpea curry in 5 mins – we weren’t sure if we could do it but low and behold it worked and it really tasted so good – so much so the recipe video for this has over 2 million views.

Takes: 5mins | Makes: 2 Servings | Difficulty: Beginner

Traditional french cooking is all about time – time to reduce sauces and really concentrate flavour. We show here that you can still get deep flavour in short time. By using tamari or soy sauce which typically is not used in Indian cooking it gives that deeper umami note. The coconut milk adds the creamy indulgent sweet quality to the sauce which offsets the acidity in the tomatoes. We use 2 tins of chickpeas in this recipe which you could easily substitute with any other cooked bean or lentil of choice.

How to make this curry – step by step photograph guide

  1. Gather your ingredients
  2. Heat a wide bottomed non stick pan on high heat. We cook this dish on high heat as we want to cook it as quick as possible – the goal is 5 mins.
  3. Peel and chop the onion, garlic and ginger. Finely dice the chilli and remove the seeds if you prefer it less hot. These are known as an Indian stock, these will function as our base flavours.
  4. Once our pan is nice and hot add in the chopped onion, garlic, ginger and chilli and fry for 2 mins stirring regularly so that the onion starts to brown

5. Next add in the curry powder and black pepper and mix through. We want to awaken the flavours here in the spices and cook for 30 seconds and keep stirring to ensure they don’t burn.

6. Drain and rinse the cans of chickpeas and add to the pan along with the can of chopped tomatoes and can of coconut milk and mix well. Don’t worry if there are any lumps of the coconut fat these will melt and add a creaminess to your sauce.

7. Add in the zest of half of a lime and juice of half a lime.

8. Finely chip the fresh coriander or herb of choice including the stalk. And add to the dish

9. Most importantly taste and season to your liking. If you like it more spicy add more chilli, if you prefer your curry with more zing or acidity add more lime juice or if you prefer a deeper flavour add some more tamari and finally if it tastes too strong or salted and 2-3 tbsp of water to dilute the flavour and adjust to your liking.

10. Serve with some teryaki tofu and some sliced avocado or any other accompaniments that you would like.

FAQ – frequently asked questions

What can i use instead of coconut milk?

You can simply use water or veg stock in place and it will result in a more lighter and lower in fat version. Alternatively you could use oat milk or non dairy milk of choice however it wont be as indulgent or as rich.
Lastly you could substitute with a cashew cream sauce.

Can i use other beans that chickpeas

Absolutely! You could use any cooked beans or lentils of choice, some of our favourites are butterbeans, blackbeans and lentils.

Can i freeze this dish?

Yes indeed it freezes really well and heats up great.

How am i best storing this?

Allow it to cool and store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If i dont have red onions can i use regular ones?

Yes indeed, white onions, green onions, leeks or even scallions can work in place, the onions function as the base flavours

How long does chickpea curry last in the fridge?

It will last for 2 days in the fridge

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Serving suggestions for this Chickpea curry?

Our favourite Chickpea recipes

Chickpea Curry

Here’s another killer recipe from our 5 Minute Dinner series! This zingy curry is super satisfying and full of veggie goodness. Enjoy dudes!

Serves 4

Watch Video


  • ½ red onion
  • 2 tbsp olive oil
  • 1 clove of garlic
  • ½ thumb-sized piece of ginger
  • ½ a red chili if you like it spice like Dave, leave the seeds in!
  • 1 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 g x 400g tin chopped tomatoes
  • 1 g x 400g tin coconut milk
  • 1 g x 400g tin of chickpeas drained and rinsed
  • 1 tsp salt
  • ½ tsp ground black pepper
  • small bunch of coriander
  • zest of ½ lime
  • juice of ½ lime
  • 1 avocado


  • Heat the oil on a medium heat.
  • Thinly slice the onion and garlic and add to the pan.
  • Grate the ginger into the pan. No need to remove the skin!
  • Thinly slice the chilli and add to the pan.
  • Add the spices and cook for 30 seconds.
  • Add the chopped tomatoes, coconut milk and chickpeas.
  • Add the salt and pepper.
  • Chop the coriander and add to the pan along with the lime zest.
  • Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!


Keyword Curry, plant-based, vegan
  P r i n t   R e c i p e

7 responses to “Chickpea Curry”

  1. Carol says:

    5 stars
    Even my meat and potatoes husband liked it!

  2. Caroline says:

    5 stars
    Super quick and easy and very tasty! This was one of my family’s first dishes switching over to plant based eating and it has become a staple for us. Thank you for a great recipe.

  3. Terri says:

    3 stars
    Very nice but it needed something extra like sweet potato which I added the 2nd time I made it.

  4. Ben says:

    Hey, how many calories is it per portion?

  5. Kate says:

    5 stars
    We make this once a week. Delicious, quick and nutritious. We throw in some baby spinach just at the end and have subbed in lentils for chickpeas. A serious crowd pleaser.

  6. Ann says:

    4 stars
    I make this recipe a lot and it’s always popular with whoever I serve it to. I reduce the salt to 1/2 teaspoon, use 2 tins of chickpeas for extra protein and add 100g of baby spinach leaves at the end.

  7. Lorraine says:

    Mine turned out like a soup….

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