Creamy Coconut Chickpea Curry combines rich coconut milk, fragrant spices, and wholesome chickpeas for a fuss-free, delicious plant-based meal. Whether you’re new to curries or a seasoned cook, this simple curry will quickly become your go-to for cozy dinners or meal prep.
Why You Will Love This Recipe
Who doesn’t love a one-pan meal that’s brimming with nourishing ingredients and bold flavors? This creamy coconut chickpea curry is:
- Super easy to make with familiar ingredients and minimal prep
- Budget-friendly—canned chickpeas and coconut milk are true staples
- Packed with plant-based protein, fiber, and healthy fats
- Naturally gluten-free and dairy-free
- Customizable to suit your spice preference and pantry supplies
- Rich and hearty, with a luxurious coconut sauce
- Perfect for meal prep—flavors get even better with time!
Ingredients
- 2 tbsp coconut oil (or olive oil)
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1-inch ginger, peeled and grated
- 2 tsp curry powder
- 1 tsp ground cumin (optional)
- 1 tsp turmeric
- 1/2 tsp chili flakes (adjust to taste)
- 2 cans chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full fat for ultra-creamy)
- 1 can (14 oz) diced tomatoes (or 2 medium fresh tomatoes)
- 1/2 tsp black pepper
- 1 tsp salt (to taste)
- Juice of 1/2 lemon or lime (plus more for serving)
- Fresh cilantro, for garnish
Optional Add-Ins:
- 2 cups baby spinach or kale
- 1 bell pepper, thinly sliced
How to Make
- Sauté the Aromatics:
- Heat coconut oil over medium heat in a large pan. Add diced onion and sauté for 3-4 minutes until soft and translucent. Stir in garlic and ginger; cook 1 minute more.
- Bloom the Spices:
- Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for 1 minute until fragrant.
- Add Chickpeas and Tomatoes:
- Pour in the drained chickpeas and diced tomatoes. Mix well to combine—all chickpeas should be coated in the spices.
- Simmer with Coconut Milk:
- Add the coconut milk, salt, and pepper. Bring the curry to a gentle simmer. Reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally. The sauce will thicken and flavors will meld.
- Finish and Serve:
- Squeeze in lemon or lime juice. Taste and adjust seasoning. Add spinach, bell pepper, or other veggies if using, and cook for 2-3 minutes until wilted.
- Garnish with fresh cilantro. Serve hot!
Expert Tips
- Full-fat coconut milk makes the curry extra creamy, but you can use light coconut milk for a lighter version.
- For bolder flavor, toast your spices for a bit longer before adding wet ingredients.
- Fresh ginger gives the deepest flavor, but 1 tsp ground ginger can work in a pinch.
- If your curry gets too thick, add a splash of water or veggie broth to loosen it up.
- Don’t skip lemon or lime—acidity brightens up the whole dish!
Recipe Variations
- Hearty Veg Add-Ins: Swap or add vegetables like sweet potato, carrots, zucchini, cauliflower, or green peas.
- Protein Boost: Stir in tofu or tempeh cubes for even more protein.
- Leafy Greens: Wilt in kale or spinach just before serving.
- Different Beans: Replace chickpeas with white beans or lentils for a twist.
- Spicy Lovers: Amp up the heat with extra chili flakes, or add chopped jalapeño or fresh green chilies.
Storage and Reheating
- To Store: Cool completely and pack into airtight containers. Store in the fridge for up to 4 days.
- To Freeze: Place in freezer-safe containers; freeze for up to 3 months. Thaw overnight before reheating.
- To Reheat: Warm gently on the stove or microwave until hot. Add a little water if it thickens too much.
Serving Suggestions
- Serve over fluffy basmati rice, brown rice, or quinoa
- Pair with warm naan, roti, or pita for scooping
- Top with fresh cilantro, a dollop of vegan yogurt, and extra lime wedges
- Add a side of sautéed greens or a fresh cucumber salad
Description
Creamy Coconut Chickpea Curry combines rich coconut milk, fragrant spices, and wholesome chickpeas for a fuss-free, delicious plant-based meal. Whether you're new to curries or a seasoned cook, this simple curry will quickly become your go-to for cozy dinners or meal prep.
Ingredients
Optional Add-Ins:
Instructions
-
Sauté the Aromatics
- Heat coconut oil over medium heat in a large pan. Add diced onion and sauté for 3-4 minutes until soft and translucent. Stir in garlic and ginger; cook 1 minute more.
-
Bloom the Spices
- Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for 1 minute until fragrant.
-
Add Chickpeas and Tomatoes
- Pour in the drained chickpeas and diced tomatoes. Mix well to combine—all chickpeas should be coated in the spices.
-
Simmer with Coconut Milk
- Add the coconut milk, salt, and pepper. Bring the curry to a gentle simmer. Reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally. The sauce will thicken and flavors will meld.
-
Finish and Serve
-
Squeeze in lemon or lime juice. Taste and adjust seasoning. Add spinach, bell pepper, or other veggies if using, and cook for 2-3 minutes until wilted.
-
Garnish with fresh cilantro. Serve hot!
-
Nutrition Facts
Servings 1
Serving Size 1
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 12g60%
- Total Carbohydrate 37g13%
- Dietary Fiber 10g40%
- Sugars 7g
- Protein 10g20%
- Calcium 60 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe is perfect for using up pantry staples.
- Adjust spices to your own taste—add more curry powder for extra flavor or chili for added spice.
- If avoiding canned food, cook chickpeas from scratch (soak overnight, then simmer until tender).
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