Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in a rich, spiced coconut sauce - a comforting 40-minute meal.

# What You'll 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) coconut milk, full-fat
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

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook for 4-5 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 their juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
06 - Uncover the pot and add baby spinach if desired. Simmer uncovered for 2-3 minutes until spinach is wilted.
07 - Stir in lime juice and taste the curry. Adjust seasoning as needed with additional salt or spices.
08 - Serve hot in bowls, garnished with fresh cilantro and lime wedges. Pair with steamed basmati rice, brown rice, or gluten-free flatbread.

# Expert Advice:

01 -
  • It comes together in barely 40 minutes, which means you can actually cook dinner on a Tuesday night without losing your mind.
  • The chickpeas become incredibly tender while the coconut milk transforms into this silky sauce that feels luxurious but is totally plant-based.
02 -
  • If you skip rinsing the canned chickpeas, the curry will turn gray and taste starchy instead of creamy, so please don't rush this step no matter how tired you are.
  • Full-fat coconut milk makes all the difference between a thin, watery curry and one that feels luxurious and worth repeating.
03 -
  • If you have time, make this curry a day ahead; the flavors deepen and marry overnight, making it even better when you reheat it.
  • Serve over basmati rice or with warm naan, and let people customize their bowls with cilantro, lime, and maybe some yogurt if they're not fully vegan.
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