Creamy Coconut Chickpea Curry (Print)

Warm, aromatic chickpeas in creamy coconut milk with fragrant Indian spices

# Components:

→ 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 chickpeas (14 ounces each), drained and rinsed
14 - 1 can coconut milk (14 fluid ounces), full-fat
15 - 1 can diced tomatoes (14 ounces)
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 cook for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking 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 juices, coconut milk, and vegetable broth. Stir thoroughly to incorporate all components.
05 - Bring the mixture to a gentle simmer, cover, and cook for 15 minutes while stirring occasionally.
06 - Remove lid and add baby spinach if using. Simmer uncovered for 2 to 3 minutes until spinach is wilted.
07 - Stir in lime juice and taste to adjust seasoning as needed.
08 - Transfer to serving dishes and garnish with fresh cilantro and lime wedges. Serve with steamed basmati rice, brown rice, or gluten-free flatbread.

# Chef Secrets:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all day.
  • The creamy coconut base hides just enough spice to feel adventurous without overwhelming anyone at your table.
  • You can make it with pantry staples and feel genuinely proud of the result.
02 -
  • If you skip toasting the spices, the curry tastes flat and one-dimensional; those sixty seconds change everything about the final dish.
  • Full-fat coconut milk genuinely matters here—the lean version leaves the sauce feeling thin and won't coat the chickpeas the same way.
  • Don't be afraid to adjust the lime juice; it's the difference between a good curry and one that makes people ask for seconds.
03 -
  • Toast your spices in the oil for one minute before anything else touches the pan; it transforms them from dusty powder to fragrant essence.
  • Use full-fat coconut milk and don't be tempted by the light version—you'll taste the difference in every bite.
  • Keep lime wedges at the table so people can adjust the brightness to their own preference.
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