Butter Chickpea Curry (for One): Takeaway Vibes Without Leaving the Couch 🍛

Welcome back to the Winter Comfort Food series, where we make meals that taste like a hug in a bowl—without asking you to chop a dozen ingredients or wash a stack of dishes after.

Today’s solo stunner is a creamy, comforting Butter Chickpea Curry, perfect for those nights when you’re craving takeaway but your wallet is quietly crying in the corner.
It’s got all the rich, spiced warmth of your favourite butter chicken—but with chickpeas, a short ingredient list, and a deeply satisfying “I actually cooked something” glow.

Even better? It’s ready in under 15 minutes, which means less time cooking and more time cocooning on the couch under a blanket.

Why You’ll Love This Curry

🧄 Simple, flavourful, warming – All the spice, none of the stress
🥥 Creamy from coconut, not cream – Dairy-free and delicious
🥫 Pantry-friendly – Chickpeas and passata to the rescue
💸 Cheaper than takeaway – But just as comforting
🥄 Solo-serving perfection – No sad, congealed leftovers tomorrow

Ingredients (Serves 1 solo curry lover)

½ cup canned chickpeas (drained and rinsed)
¼ onion, finely diced
1 garlic clove, minced
½ tsp garam masala (or curry powder if that’s what you’ve got)
2 tbsp tomato passata
2 tbsp coconut cream
Rice or naan, to serve

👉 Want more heat? Add a pinch of chilli flakes or a splash of hot sauce.

Instructions

Start the sizzle:
Heat a dash of oil in a small frypan over medium heat. Sauté the onion and garlic for 2–3 minutes, until soft and fragrant. (Take a second to smell it and feel smug.)
Spice it up:
Add the garam masala and stir for 30 seconds to wake up the spices. Don’t skip this—it’s what gives your curry those warm, cosy, takeaway-style vibes.
Chickpeas in, flavour on:
Stir in the chickpeas and passata. Simmer gently for 5–7 minutes, until it thickens slightly and the chickpeas are heated through.
Creamy finale:
Stir through the coconut cream and let it bubble gently for another minute. Taste and add salt if needed.
Serve and sigh:
Plate it up with warm rice or toast a piece of naan (or both—we don’t judge). Sink into your comfiest seat and dig in.

Plan4One Swaps & Tips

No passata? Use canned crushed tomatoes (about ¼ cup), or even tomato paste diluted with a little water.
No coconut cream? Try Greek yoghurt (off the heat, so it doesn’t split), or a dash of cream or milk with a little butter.
Make it green: Stir in a handful of baby spinach or frozen peas during the last 2 minutes.
Protein boost: Add cooked chicken, tofu, or lentils if you’ve got extras hanging around.

Why It’s Perfect for Winter

This little curry does a lot with very little. It’s creamy, gently spiced, warm without being overwhelming, and deeply comforting after a long, chilly day.

Plus, it has that classic “tastes like it took hours” vibe—when in reality, you whipped it up in less time than it takes to scroll the UberEats app.

Ideal for cold hands, tired brains, and solo dinners that need a bit of flavour magic.

Storage & Reheat Notes

Leftover chickpea curry (if you doubled it—smart move) keeps beautifully in the fridge for 2–3 days. Reheat in a pan or microwave with a splash of water if it thickens too much. Great with rice, naan, toast… or just a spoon.

Want More Winter Spice?

Try these other solo-friendly recipes to keep your belly (and mood) warm all season. The Winter Comfort Food series is all about cosy, no-fuss meals for one. So go on—explore, cook, eat, repeat.

Share the Warmth 💛

Did this Butter Chickpea Curry hit the comfort-food jackpot?
Share it with a fellow solo cook, pin it for later, or leave a comment with your go-to curry upgrades. Don’t forget to subscribe for more easy recipes made just for one.

Because you deserve something warm, tasty, and made with (low-effort) love—even on your most exhausted nights.