Creamy Coconut Chickpea Curry (Print Version)

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

# 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:

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 cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute while stirring constantly.
04 - Add chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover the pan and add baby spinach if using. Simmer for an additional 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or naan.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering it all afternoon.
  • One pot, mostly pantry ingredients, and it's naturally vegan without tasting like you're missing anything.
  • The coconut milk and lime create this perfect balance that keeps you coming back for another spoonful.
02 -
  • Toast your spices in the oil for that full minute, don't skip it, because that's when they go from flat to dimensional and you'll taste the difference.
  • Full-fat coconut milk makes an actual difference in texture and flavor, so resist the urge to grab the light version.
  • The lime at the end isn't optional, it's the thing that makes people ask why it tastes so good, even though they can't quite place it.
03 -
  • Prep your ingredients before you start cooking, because once the oil is hot, everything moves fast and you don't want to be chopping garlic while things are sizzling.
  • If you accidentally add too much chili powder, stir in a bit more coconut milk to dilute the heat, and remember it for next time.
  • Taste as you go, especially with salt, because you can always add more but you can't take it back.
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