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This single serving chickpea curry is made with tender chickpeas simmered in a creamy coconut sauce and warm spices. Ready in 20 minutes, it’s a flavorful, perfectly portioned meal that’s easy to make any night of the week.
Featured Comment
“The rave reviews are on target. This is a delicious recipe as written.”
– J A H
Why You’ll Love This Recipe
- Ready Fast: This single serving chickpea curry comes together in under 20 minutes using one skillet.
- Creamy and Flavorful: Coconut milk and warm spices create a rich sauce that coats every chickpea.
- Hearty and Nourishing: Chickpeas add protein and fiber, making this curry both filling and satisfying.
- Easy to Customize: Adjust the spice level or add vegetables, chicken, or tofu to suit your taste.
- Perfectly Portioned: A small batch curry designed to make just one generous serving.
There is something comforting about a warm bowl of chickpea curry simmering on the stove. The aroma of curry spices and coconut milk fills the kitchen, and the sauce thickens as the chickpeas heat through, letting you know dinner is almost ready.
I love how this recipe turns a few pantry ingredients into a meal that feels complete and satisfying. Spoon it over a single serving of rice and you get a creamy, well-seasoned curry that’s rich without being heavy, making it a recipe I come back to often when I want an easy, flavorful dinner for one.
If you enjoy bold curry flavors, try our Green Curry For One, or warm up with Curried Carrot Soup For One or Curried Butternut Squash Soup For One for more single serving meals full of spice and creaminess.
Ingredients
If you have any ingredients leftover from this single serving curry recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Use extra virgin olive oil to sauté the aromatics. It adds mild richness and helps bloom the spices. You can substitute a lighter olive oil or another neutral oil if preferred.
- Onion and garlic: Chopped onion and minced garlic form the aromatic base that builds deep flavor in the curry.
- Spices: Curry powder and ground ginger create the spice backbone, giving the dish warm, balanced flavor that defines chickpea curry.
- Broth: Vegetable or chicken broth adds savory depth to the sauce and adjusts consistency.
- Coconut milk: Unsweetened full-fat coconut milk makes the curry creamy. Heavy cream can be substituted for a similar richness if desired.
- Honey: A small amount of honey adds gentle sweetness to balance the spices. For a vegan version, use agave syrup or another vegan sweetener.
- Chickpeas: Canned chickpeas (15-ounce can), rinsed and drained, are the hearty, protein-rich base of this curry. Use extra chickpeas in a hummus crunch salad.
Recipe Variations
These easy variations let you customize this single serving chickpea curry with simple additions and swaps.
- Thai-Style Addition: Stir in a small amount of Thai red curry paste and finish with a squeeze of lime for a coconut-based Thai-inspired chickpea curry.
- Extra Protein: Add cooked chicken or tofu to make a more filling, protein-rich chickpea curry.
- Spicy Chickpea Curry: Increase the heat with red pepper flakes or finely diced jalapeño.
- Creamier Curry: Stir in Greek yogurt or sour cream just before serving for a richer, creamier sauce.
- Vegetable Chickpea Curry: Stir in a handful of fresh spinach, canned diced tomatoes, or small cubes of cooked sweet potato to add color, texture, and extra vegetables to the curry.
How To Make Chickpea Curry
These step-by-step instructions show how to make a single serving chickpea curry. See the recipe card below for exact measurements.
- Heat the oil: Heat the olive oil in a 10-inch skillet over medium heat.
- Cook the onions: Add the chopped onion and cook for 1 to 2 minutes, stirring occasionally, until softened.
- Bloom the spices: Stir in the garlic, curry powder, ground ginger, and salt. Cook for 1 minute, stirring constantly, until fragrant.
- Build the sauce: Pour in the broth, coconut milk, and honey. Bring the mixture to a gentle boil.
- Simmer the curry: Add the chickpeas. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
- Serve: Spoon the chickpea curry over cooked rice and serve warm.
Expert Tips
- Bloom the spices: Cook the curry powder and ginger briefly in the oil with the garlic to bring out their full flavor before adding liquids.
- Control the sauce thickness: Simmer longer for a thicker curry or add a splash of broth to loosen the sauce.
- Season at the end: Taste the curry after it simmers and adjust salt or spice levels as needed.
- Use full-fat coconut milk: This gives the curry its best texture and prevents the sauce from tasting thin.
Frequently Asked Questions
Yes. You can make this chickpea curry up to one day ahead and store it covered in the refrigerator. Reheat gently on the stovetop or in the microwave.
This chickpea curry is very mildly spiced, not hot. You can increase the heat by adding red pepper flakes or diced jalapeño.
Yes. Replace the honey with maple syrup or agave and use vegetable broth to keep the recipe fully vegan.
Yes, but you’ll need to soak and cook them beforehand. Follow the instructions on the package.
RELATED: 20 Single Serving Meatless Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chickpea curry or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chickpea Curry For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped onions
- 1 clove garlic -minced
- 1 teaspoon curry powder
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ½ cup vegetable broth
- ¾ cup canned full-fat coconut milk
- ½ tablespoon honey
- 1 (15-ounce) can chickpeas -drained and rinsed
- 1 cup cooked rice
Instructions
- Heat the olive oil in a 10-inch skillet over medium heat.
- Add the chopped onion and cook for 1 to 2 minutes, stirring occasionally, until softened.
- Stir in the garlic, curry powder, ground ginger, and salt. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the broth, coconut milk, and honey. Bring the mixture to a gentle boil.
- Add the chickpeas. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
- Spoon the chickpea curry over cooked rice and serve warm.
Notes
- Bloom the spices: Cook the curry powder and ginger briefly in the oil with the garlic to bring out their full flavor before adding liquids.
- Control the sauce thickness: Simmer longer for a thicker curry or add a splash of broth to loosen the sauce.
- Season at the end: Taste the curry after it simmers and adjust salt or spice levels as needed.
- Use full-fat coconut milk: This gives the curry its best texture and prevents the sauce from tasting thin.
Nutrition
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.
Who’s here in 2025?!… I am of course! I made this recipe today and it was absolutely delicious!!! I am looking for meatless dishes as I’m considering giving up chicken and turkey (the only meat I eat) and this dish was yet another reason to let it go. Everything about it was a winner, I followed the recipe exactly and only mixed in 1Tbsp of sour cream at the end and a sprinkle of red pepper flakes as both were suggested. That put it over the top!! The portion size was generous as well. Try this, it won’t disappoint!!! 🙌🏾
Thank you so much for your wonderful comment! I’m so glad to hear you enjoyed the chickpea curry and that it’s helping you explore more meatless meals. I love that you added sour cream and red pepper flakes – such a simple touch that really brings it all together. I truly appreciate you being here and sharing your experience!
The rave reviews are on target. This is a delicious recipe as written. The Thai version is also wonderful, I started with about a half-tsp of red curry paste and taste-tested my way up to about a tablespoon. Next time I’ll try a little more curry paste. The squeeze of lime made it perfect.
Both versions also taste good cold. I enjoy snitching a couple bites of leftovers between meals. A fried egg on top also works, if you need a protein boost.
Love it. HAPPY I made a double batch. Big hit. Your portions are always generous, I usually double the recipes and put up at least one helping. I wasn’t a chickpea person, am now. 🤣
This was so quick and easy to whip up for dinner. I am wondering how it would turn out if I froze the leftovers. Has anyone tried doing so?
Joanie Zisk should be commended for all her hard work in making this website. I have tried countless recipes and everyone of them was perfect and delicious! This is my go-to on a daily basis.
Thank you so much, Vicki!
I loved this recipe. I love curry dishes and this was perfectly balanced.
Thank you. I’m so happy you enjoyed it.
I tried this recipe as is and I have to say, I loved it and have been craving it since and will be heading to the store to get more coconut milk to make more. Easy and has good flavor. Added a little sriracha in my second bowl for a nice little kick. YUM.
How are you calculating calories? When I calculated it, the calories were around 1000 – more than double what you listed.
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.
Going to make this but wondering if it is suitable for freezing.
Recipes made with canned coconut milk generally freeze okay but there is a possibility that when thawed, the sauce will take on a grainy texture.
Can I say this recipe slaps. I thoroughly enjoyed making it and was happy with how easy it was to make. I will definitely be adding this to my meal plan as part of my adapting into vegetarian dishes. Thank you so much!
When do you add the salt?
In step 2, when you add the curry powder and ginger.
I absolutely cannot wait to try this! I’ll pick up some coconut milk at grocery tomorrow.
Good recipe.
Just made this for Lunch – tweaked it a little. Put 2 teaspoons of Garam masala, 1/2teaspoon cumin mixed it together with the 1 teaspoon of curry powder added half a can of drained chopped tomatoes left out the ginger and honey absolutely delicious.
Sounds like wonderful additions. Thank you for sharing your feedback.
Any suggested substitutions for coconut milk, which I can’t have?
Hi Jules,
You might try using heavy cream instead of coconut milk.
So delicious. One of my favorites! Love that this serves one!
This has piles of flavour and is perfect for me for lunch or dinner!
I love any kind of curry, but it’s nice to have a vegetarian one every once in a while when you feel like eating a little more “clean”.
So true. Thanks Cynthia!
This is right up my alley!
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 absolutely love this dish and I’ve always got those ingredients on hand!
I can’t believe how easy this was to make. I’ve made it twice already.
I LOVE chickpeas! This would be a perfect weekday lunch for me…can’t wait to try it!
I had everything I needed to make this for lunch today and it was fabulous!
I love dishes meant for one! I really do not like leftovers.
And this looks great! I definitely need to try to eat more chickpeas. So healthy and protein-packed!
Leftovers aren’t popular at my house either, my kids don’t like to eat them. Thanks, Erin!
Love that it is a recipe for 1 – very good.
It’s just my husband and I and we both enjoy this dish along with one of your other side dishes. It’s perfect for us.
Thank you, Kristen!
Perfect!!
i love chickpeas in curries and your version is amazing.
Love chickpeas with rice. They are healthy too. Thanks for sharing!
They are so healthy, thank you!
This looks great. I love chickpeas, and they work so well with Indian flavors. I’ll have to give this a try.
Thank you, Mary. I hope you get to give it a try, the flavors are wonderful together.
I can always count on you for such fabulous, flavorful, everyday recipe idea Joanie! I love this for a meatless Monday and can never get enough chickpeas!
You’re so sweet, thank you so much Alisa. Chickpeas are my favorites, they’re so delicious!
Such a delicious dish Joanie! I’m tempted not to cook for myself when it’s just me home, but these recipes for one are so appealing and easy. Always inspired when I visit your blog. xo
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 🙂
Love curry & chickpeas! NOMS!
Me too, Natalie! 🙂
Oh yum! I might have to make this a lunchtime staple. I love coconut milk and curry! And hey, ya can’t beat chickpeas!
It’s all good 🙂 Thanks Chrissa!
I LOVE curries of every kind and this chickpea version sounds great!
I do too, Kimberly. Thanks so much!
I’m totally craving a big bowl of curry and a glass of wine now. This looks like perfect comfort food!
Thanks, Ashley. Healthy comfort food is the best, isn’t it? 🙂
My fave! This is a great side dish and main dish.
Thanks so much, Ginny. You’re right, it would make a great side dish.