Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in creamy coconut milk with aromatic spices, ready in 40 minutes.

# What You 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 (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 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 their juices, coconut milk, and vegetable broth. Stir thoroughly to combine.
05 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover the pan. Add baby spinach if using and simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasonings as needed.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Serve with steamed rice or naan.

# Expert Suggestions:

01 -
  • It comes together in forty minutes flat, which means you can go from deciding what's for dinner to actually eating it without the usual scramble.
  • The coconut milk makes everything creamy and luxurious without any animal products, so it works whether you're vegan or just looking for something lighter.
  • One pot means one cleanup, and honestly that might be the best part of any weeknight meal.
02 -
  • Draining and rinsing canned chickpeas isn't just a suggestion—it removes the starchy liquid that makes curry taste muddy and makes the texture infinitely better.
  • Full-fat coconut milk is not a luxury, it's the difference between a curry that tastes creamy and comforting versus one that tastes like it's missing something essential.
03 -
  • If you burn the spices while toasting them, they turn bitter—medium heat and constant stirring is the difference between blooming spices and ruining them.
  • Taste as you go, especially with the chili powder and salt, because fixing overseasoning is impossible but underseasoning is just one adjustment away.
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