Easy Coconut Chickpea Curry
Description
Easy Coconut Chickpea Curry is a rich, creamy, and comforting plant-based dish made with tender chickpeas simmered in a fragrant coconut milk sauce infused with garlic, ginger, and warming spices. It’s quick to prepare, budget-friendly, and perfect for weeknight meals. The curry has a balance of creaminess, mild spice, and deep flavor, making it delicious with rice or flatbread.
This recipe is naturally vegan, gluten-free, and high in protein and fiber.
Time Required
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Main Ingredients
2 cups canned chickpeas (400g), drained and rinsed
1 cup coconut milk (full-fat for creaminess)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium tomato, chopped (or ½ cup canned tomatoes)
1 tbsp cooking oil (vegetable or coconut oil)
Spices
1 tsp curry powder or curry paste
½ tsp turmeric powder
1 tsp cumin powder
½ tsp chili powder (optional)
Salt to taste
Black pepper to taste
For Flavor & Garnish
½ tsp garam masala (optional)
Fresh cilantro (coriander leaves), chopped
1 tbsp lemon or lime juice
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat oil in a pan over medium heat.
Add chopped onions and cook until soft and golden (4–5 minutes).
Stir in garlic and ginger, cook for 1 minute until fragrant.
Step 2: Add Tomatoes and Spices
Add chopped tomatoes and cook until softened.
Stir in curry powder, turmeric, cumin, chili powder, salt, and pepper.
Cook for 1–2 minutes to release the flavors.
Step 3: Add Chickpeas
Add the chickpeas and mix well with the spice mixture.
Cook for 2–3 minutes so they absorb the flavors.
Step 4: Add Coconut Milk
Pour in coconut milk and stir.
Simmer on low heat for 10–15 minutes until the curry thickens.
Step 5: Finish and Serve
Stir in garam masala and lemon juice.
Garnish with fresh cilantro.
Serve hot with rice, naan, or roti.
Serving Suggestions
Steamed basmati rice
Jeera rice (cumin rice)
Naan or chapati
Quinoa for a healthier option
Side of cucumber yogurt or salad
Tips for Best Results
Use full-fat coconut milk for a richer texture.
Mash a few chickpeas to naturally thicken the curry.
Add spinach or vegetables for extra nutrition.
Adjust chili according to spice preference.
Let the curry rest 5 minutes before serving for better flavor.
Nutritional Benefits
High in plant protein
Rich in fiber for digestion
Dairy-free and vegan
Good source of healthy fats
Heart-healthy ingredients
Common Questions & Answers
Q1: Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight and boil until tender before using.
Q2: How do I make the curry thicker?
Simmer longer, mash some chickpeas, or use less coconut milk.
Q3: Can I add vegetables?
Yes! Spinach, potatoes, carrots, peas, or bell peppers work well.
Q4: How long can I store this curry?
Store in an airtight container in the fridge for up to 3 days.
Q5: Can I freeze coconut chickpea curry?
Yes, freeze for up to 2 months. Reheat gently.
Q6: Is this curry spicy?
It’s mild by default. Increase chili powder for more heat.
Q7: Can I make it without coconut milk?
You can substitute with cashew cream or regular cream, but flavor will differ.