Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in creamy coconut sauce with aromatic spices for a warming plant-based meal.

# 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 chickpeas, 14 ounces each, drained and rinsed
14 - 1 can coconut milk, 13.5 fluid ounces, full-fat recommended
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 or saucepan 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 ground cumin, ground coriander, ground 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 well to combine all ingredients.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover curry and add baby spinach if using. Simmer for another 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It's genuinely ready in under 40 minutes, which means you can make it on a Tuesday without losing your mind.
  • The coconut milk creates this silky sauce that makes even canned chickpeas taste like they've been simmering for hours.
  • One pot, mostly hands-off time, and it somehow tastes like you spent the afternoon cooking.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is what makes curry taste flat and powdery instead of rich and intentional.
  • Full-fat coconut milk is the difference between creamy and separated; there's really no substitute, and it's what makes this work.
  • Lime juice at the end isn't garnish, it's essential—it brings all the spices into focus and prevents the dish from tasting one-dimensional.
03 -
  • If you want a thicker curry, simmer uncovered for the last five minutes to let excess liquid evaporate—but don't walk away, just give it occasional stirs.
  • Taste as you go with the chili powder; heat builds over time, and you can always add more but you can't take it back once it's in.
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