Creamy Coconut Chickpea Curry (Printer Friendly)

Tender chickpeas in a rich, spiced coconut milk sauce. Ready in 40 minutes for a hearty, plant-based dinner.

# What You Need:

→ Base

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated

→ Spices

05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon garam masala
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Main

13 - 2 cans chickpeas (14 ounces each), drained and rinsed
14 - 1 can coconut milk (13.5 ounces), full-fat
15 - 1 can diced tomatoes (14 ounces)
16 - 1/2 cup vegetable broth or water
17 - 2 cups fresh baby spinach, optional
18 - Juice of 1 lime

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute while stirring constantly.
04 - Add drained chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
06 - Uncover, add baby spinach if using, and simmer for 2-3 minutes until wilted.
07 - Stir in lime juice, taste, and adjust seasoning as needed.
08 - Transfer to serving bowls and garnish with fresh cilantro and lime wedges. Serve with steamed rice or naan.

# Pro Advice:

01 -
  • It's ready in under 45 minutes, which means you can have something that feels restaurant-quality on a weeknight without the stress.
  • The creamy coconut base is so rich and satisfying that nobody at the table realizes there's no meat in sight.
  • One pot means minimal cleanup, and the flavors actually improve if you reheat it the next day.
02 -
  • Rinsing canned chickpeas isn't just a nice step—it actually reduces bloating and makes the curry taste cleaner and brighter.
  • The difference between full-fat and light coconut milk is the difference between creamy and thin, so don't compromise on this one detail.
  • Tasting as you go and adjusting seasoning is more important than following quantities exactly, because everyone's palate is different and spice potency varies.
03 -
  • Toast your spices in oil rather than dry—it releases their essential oils and creates a much more complex, layered flavor.
  • Don't skip the rinsing step for canned chickpeas, and consider cooking them a minute longer than the tomatoes if you prefer them extra tender.
  • A squeeze of lime juice at the very end is what separates good curry from the kind you can't stop thinking about.
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