Chickpea Curry For One

This wonderful Chickpea Curry is made with canned beans and is filled with flavor. It’s a light and hearty vegetarian dish made with pantry staples and can be ready in under 30 minutes!


Chickpea Curry | One Dish Kitchen

This Chickpea Curry can be ready and on your dinner table in just under 30 minutes. It’s a recipe I make often, especially when I’m in a rush to get dinner on the table.

I’ve taken my family’s favorite chickpea curry recipe and adjusted the ingredient amounts and created this Chickpea Curry for one.

One pan and 30 minutes are all you need for this hearty, creamy, and comforting meal.

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Curry Recipe

This is an easy vegetarian chickpea curry recipe made with just a few ingredients.

It could become a vegan curry recipe if you use agave instead of honey.

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How To Make Chickpea Curry

This curry comes together quickly and for this recipe, you will need:

  • olive oil
  • chopped onions
  • garlic
  • curry powder
  • ground ginger
  • vegetable broth (you could also use chicken broth)
  • canned coconut milk
  • honey
  • canned chickpeas

Step 1

Heat the oil in a medium sized skillet over medium heat. Add the onions and cook until the onions soften.

Step 2

Add in the garlic, curry powder, and ginger and stir, cooking for another 2 minutes. As the onions sizzle the curry releases it’s flavor.

Step 3

Pour in the vegetable broth, coconut milk, and honey and bring to a boil.

Pro Tip: If you want to keep this recipe vegetarian, use the vegetable broth. I don’t always keep vegetable broth on hand but I always have chicken broth in my pantry. Both will work just fine.

Step 4

Add the rinsed and drained chickpeas and reduce the heat to low. Simmer for 15 minutes.

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Bowl of chickpea curry | One Dish Kitchen

Serve over rice or quinoa – or enjoy a bowl without any rice at all.

If you’re cooking for just yourself, you may find you have a little left over and you’re actually quite lucky if you do. The next day leftovers are so good!!

How To Make A Single Serving Of Rice

Ingredients needed:

  • 1/4 cup rice
  • 3/4 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon butter

Instructions:

Add all of the ingredients to a small baking dish. I use a 4-inch dish.

Cover with aluminum foil and bake in a preheated 325° F (165° C) oven for 40-45 minutes, until rice is tender.

What To Do With Leftover Coconut Milk

You will use only a portion of the canned coconut milk. Consider adding the rest to your morning oatmeal to add a sweet, nutty flavor. Just substitute the amount of water you would normally use for the milk.

Transform leafy side dishes such as spinach into a delightful creamed dish. Just add a splash of coconut milk after cooking and stir.

Add it to coffee or tea.

Use coconut milk in mashed potatoes or in a cauliflower mash.

Other Vegetarian Recipes

Vegetarian Enchiladas For One

Mini Vegetarian Moussaka

Ratatouille For One

Zucchini Lasagna For One

Best Wine To Serve With Chickpea Curry

If you’re looking for a wine to drink with this chickpea curry, I would suggest a Pinot Gris which I think pairs well with mild curries.

I’m not a fan of sweet German Rieslings but it’s sweetness typically balances out the spiciness in dishes.

Enjoy!

How to make Chickpea Curry For One | One Dish Kitchen

If you like this chickpea curry recipe, you might also like to try these recipes…

Butter Chicken For One

Saag Paneer For One

How To Make Paneer

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Chickpea Curry Recipe

Quick and easy Chickpea Curry For One served with basmati rice. Healthy, flavorful and ready in under 30 minutes! | One Dish Kitchen

Chickpea Curry For One

Prep Time: 5 minutes
Cook Time: 25 minutes
Cool: 5 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Indian
Keyword: curry
Servings: 1 serving
Calories: 480kcal
Author: Joanie Zisk

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 1 clove garlic , minced
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon kosher salt
  • 1/2 cup vegetable broth
  • 3/4 cup canned coconut milk
  • 1/2 tablespoon honey
  • 1 (15-ounce) can chickpeas , drained and rinsed
  • 1 cup cooked rice

Instructions

  • Heat the oil in a medium sized skillet over medium heat. Add the onions and cook for 2 minutes, until the onions soften, stirring occasionally.
  • Add in the garlic, curry powder and ginger and stir, cooking for 1 minute.
  • Pour in the vegetable broth, coconut milk and honey and bring to a boil.
  • Add the chickpeas and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
  • Serve over rice.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 55g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Sodium: 893mg | Potassium: 113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5% | Vitamin C: 4.7% | Calcium: 1.6% | Iron: 5%
Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice

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Quick and easy Chickpea Curry For One served with basmati rice. Healthy, flavorful and ready in under 30 minutes! | www.onedishkitchen.com

39 thoughts on “Chickpea Curry For One”

    1. Hi Jules,

      You might try using heavy cream or milk instead of the coconut milk. I’ve only used coconut milk in this recipe so I’m not sure how the results will be. If you try it, please let me know how you liked it.

  1. I love that this is for one! I hate getting stuck with too many left overs! That’s just disappointing when you make simple and flavourless meals as a single serve (like salad). This, on the other hand, has piles of flavour and is perfect for myself for lunch or dinner one night!

  2. Wow, what a lovely dinner for one. My husband works a few nights a week and I often find myself foraging for dinner. Sometimes it’s pretty sad. I’ll have to try this one. I’ve always got those ingredients on hand!

  3. I love recipes for one like this because sometimes my whole family wants something I can’t eat. It’s nice to have something easy and delicious like this up my sleeve.

    1. I know exactly what you mean. We have 5 children and they’re all growing up and moving off to college and beyond. I never thought I’d get to the point of needing to cook smaller portions, but it’s happened so quickly. Thanks, Gwen!

    1. That’s a really great idea to cook beans, Dixya. I would love having a huge amount to make into hummus and other recipes. I’ll have to do that – thanks for the idea 🙂

    1. Thank you, Allie. My husband travels quite a bit for work and usually I’ll throw together a salad or leftovers for myself for dinner but lately, I’ve wanted something more. It’s been fun reworking a few of my favorite family recipes so I can enjoy them by myself 🙂

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