Chickpea Curry Coconut Milk (Printable Version)

Warm, aromatic chickpeas in creamy coconut sauce with fragrant spices for a comforting plant-based meal.

# What You'll Need:

→ Base

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece 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 (14 ounces each) chickpeas, drained and rinsed
14 - 1 can (14 fluid ounces) full-fat coconut milk
15 - 1 can (14.5 ounces) diced tomatoes
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach (optional)
18 - Juice of 1 lime

→ Garnish

19 - Chopped fresh cilantro
20 - Lime wedges

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 to 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 chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine.
05 - Bring mixture to a gentle simmer, cover, and cook for 15 minutes while stirring occasionally.
06 - Uncover pot and add baby spinach if using. Simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice and taste to adjust seasoning as needed.
08 - Transfer curry to serving bowls and garnish with chopped cilantro and lime wedges. Pair with steamed basmati rice or naan.

# Expert Hints:

01 -
  • It's faster than you'd think for something this deeply flavored and satisfying.
  • The creamy sauce clings to every chickpea without any dairy, which means no one at the table feels left out.
  • You probably have half these spices already, so it's genuinely affordable to make on a whim.
02 -
  • Rinsing the canned chickpeas removes the starch that makes them gummy, which was a game-changer I wish someone had told me sooner.
  • Toasting the spices for that full minute makes the difference between a flat curry and one that tastes like someone spent all day on it.
03 -
  • If your coconut milk separates in the can, whisk it together with a fork before pouring, or embrace the thick cream on top as a luxurious layer.
  • Keep a lime on the counter while the curry cooks so you remember to add the juice at the end, because that acid is what makes everything sing.
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