Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in rich coconut sauce with warming spices

# 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) full-fat coconut milk
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

# Directions:

01 - Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
02 - Add the ground cumin, ground coriander, ground turmeric, garam masala, chili powder, paprika, salt, and black pepper to the skillet. Toast the spices for 1 minute while stirring constantly to release their essential oils.
03 - Add the drained chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth to the skillet. Stir thoroughly to combine all components evenly.
04 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to ensure even cooking and prevent sticking.
05 - Uncover the skillet. If using spinach, add the baby spinach and simmer for 2 to 3 minutes until wilted. Stir in the lime juice and adjust seasoning as needed.
06 - Transfer the curry to serving bowls. Garnish with chopped fresh cilantro and lime wedges. Serve hot with steamed rice or naan.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, so you can go from craving to dinner without the marathon cooking session.
  • The creamy coconut base makes this feel indulgent even though it's completely plant-based and naturally gluten-free.
  • Every bite has depth and warmth, with layers of spice that build together rather than fighting each other.
02 -
  • Never skip rinsing your canned chickpeas, even though it feels like an unnecessary step; that starchy water is what makes the sauce taste tinny instead of fresh.
  • Toasting your spices for just a minute in the oil makes the difference between a curry that tastes okay and one that tastes like you've been simmering it all day.
  • Full-fat coconut milk is non-negotiable here, because light versions separate and create a thin, watery sauce instead of something creamy and luxurious.
03 -
  • Make a double batch and freeze half in containers; it reheats beautifully and means you have a ready-made dinner waiting on a night when cooking feels impossible.
  • Pair this with basmati rice or naan to soak up every bit of that creamy sauce, because serving it in a bowl by itself would be wasteful.
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