Creamy Coconut Chickpea Curry Bake – Easy One-Pan Weeknight Dinner

If you love warm, cozy meals that come together with minimal effort, this creamy coconut chickpea curry bake will become your new favorite. I created this dish on a busy weeknight when I wanted something comforting but didn’t want to stand at the stove. The result was a rich, fragrant curry that practically cooks itself in the oven. It’s hearty, satisfying, naturally plant-based, and packed with flavor. Whether you’re meal-prepping or feeding a hungry family, this easy homemade chickpea curry recipe is sure to impress.

Ingredients

For the Curry Bake

• 2 cans (400 g each) chickpeas, drained and rinsed

• 1 can (400 ml) full-fat coconut milk

• 1 cup (240 ml) vegetable broth

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh grated ginger

• 2 tablespoons tomato paste

• 2 tablespoons olive oil

• 1 ½ teaspoons curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 1 medium sweet potato, peeled and cut into small cubes

• 1 red bell pepper, sliced

• 1 cup fresh spinach

• Juice of ½ lime

• Fresh cilantro for garnish (optional)

Step-by-Step Instructions

1. Prepare the Base

• Preheat the oven to 190°C (375°F).

• Lightly grease a medium baking dish with 1 tablespoon olive oil.

• Add the chopped onion, garlic, and ginger directly into the dish.

2. Add the Vegetables and Chickpeas

• Add the cubed sweet potato, sliced red bell pepper, and rinsed chickpeas into the baking dish.

• Drizzle with the remaining 1 tablespoon olive oil and toss gently.

3. Mix the Curry Sauce

• In a bowl, whisk together:

  • 1 can coconut milk

  • 1 cup vegetable broth

  • 2 tablespoons tomato paste

  • 1 ½ teaspoons curry powder

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

• Pour this creamy sauce evenly over the vegetables and chickpeas.

4. Bake the Curry

• Cover the baking dish tightly with foil.

• Bake for 35 minutes, until the sweet potatoes are tender.

5. Add Finishing Touches

• Remove the foil and stir in the fresh spinach until wilted.

• Squeeze juice of ½ lime over the curry for brightness.

• Return to the oven for 5 more minutes to thicken slightly.

• Garnish with fresh cilantro, if using.

Tips & Variations

1. Add More Protein

If you want a heartier version, you can mix in cooked lentils or add roasted cauliflower on top.

2. Spice Level Control

For more heat, add a pinch of cayenne or chili flakes. For a milder flavor, reduce the curry powder slightly.

3. Swap the Vegetables

Sweet potatoes can be replaced with carrots, butternut squash, or regular potatoes. Spinach can be swapped for kale.

Storing & Reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making this a fantastic meal-prep option.

Freezer

Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

Best Reheating Methods

• Stovetop: Heat in a pan over medium heat with a splash of broth or water.

• Microwave: Warm in 1-minute intervals, stirring between each.

• Oven: Reheat at 180°C (350°F) for 10–12 minutes covered with foil.

These methods keep the curry creamy and the vegetables tender.

FAQs

1. Can I make this recipe ahead?

Yes! Assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours. Bake when ready.

2. Can I use light coconut milk?

You can, but the bake will be less creamy. Full-fat coconut milk gives the best results.

3. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

4. Can I add rice directly into the dish?

Not recommended. The rice absorbs too much liquid and won’t cook evenly. Serve over cooked rice instead.

5. What can I serve this curry with?

It’s perfect with basmati rice, couscous, quinoa, naan-style bread, or roasted vegetables.

Nutritional Information (Approx. per Serving)

• Calories: 385

• Protein: 12 g

• Carbohydrates: 49 g

• Fat: 15 g

(Values may vary depending on specific brands and portion sizes.)

This creamy coconut chickpea curry bake is the kind of comforting, flavorful dish that makes weeknights easier and more delicious. If you try this recipe, let me know in the comments how it turned out! Don’t forget to share it with friends or save it for your weekly meal prep. And if you love easy homemade curry recipes, explore more of my warm, cozy dinner ideas on the blog.