Chickpea Curry Coconut Milk (Printable)

Warm, aromatic chickpeas in creamy coconut sauce with fragrant spices for a comforting plant-based meal ready in 40 minutes.

# Ingredient List:

→ 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 (13.5 fluid ounces) coconut milk, full-fat
15 - 1 can (14 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

# Steps:

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.
05 - Bring mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
06 - Uncover the curry and add baby spinach if desired. Simmer uncovered for 2-3 minutes until spinach wilts.
07 - Stir in lime juice and taste. Adjust seasoning with additional salt or chili powder as needed.
08 - Transfer curry to serving bowls and garnish with chopped cilantro and lime wedges. Serve hot with steamed rice or naan.

# Expert Advice:

01 -
  • It tastes like you've been simmering spices all afternoon, but honestly takes less time than ordering takeout.
  • One pot means less cleanup, more time savoring something genuinely warming and nourishing.
  • It's naturally vegan and gluten-free without tasting like you're sacrificing anything.
02 -
  • The spices need that minute of toasting in the hot oil—skipping it means missing the whole point of the dish.
  • Full-fat coconut milk isn't a luxury, it's essential for the creamy texture that makes this curry feel indulgent and plant-based at the same time.
03 -
  • If you want a thicker curry, simmer uncovered for the last 5 minutes—the sauce reduces and clings beautifully to each chickpea.
  • Invest in fresh spices if you can; they're the difference between a good curry and one people remember.
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