Why You’ll Love This Recipe

Creamy Coconut Chickpea Curry is a hearty, plant-based dish that delivers rich, warming flavors with minimal effort. Featuring tender chickpeas simmered in a velvety coconut milk sauce infused with aromatic spices, this curry is perfect for weeknight dinners or meal prep. It’s comforting, flavorful, and naturally vegan, making it a crowd-pleaser for all diets.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canned chickpeascoconut milkoniongarlicgingercrushed tomatoesolive oilcurry powdergaram masalaturmericground cuminpaprikasaltblack pepperfresh cilantro (for garnish)cooked rice or naan (for serving)

directions

Heat olive oil in a large skillet or pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add curry powder, garam masala, turmeric, cumin, and paprika. Cook the spices for 1-2 minutes to release their flavors.

Pour in the crushed tomatoes and stir to combine with the spices.

Add the drained chickpeas and coconut milk, mixing everything together.

Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Season with salt and black pepper to taste.

Garnish with chopped fresh cilantro.

Serve hot with cooked rice or warm naan bread.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Add spinach or kale during the last 5 minutes of cooking for extra greens.

Use sweet potatoes or cauliflower for added texture and variety.

Add chili flakes or fresh chilies if you like it spicy.

Swap chickpeas for lentils or white beans for a different twist.

Top with a dollop of dairy-free yogurt for extra creaminess.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 5 days.Freeze in individual portions for up to 3 months.Reheat on the stovetop or in the microwave until warmed through, adding a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I use dried chickpeas?

Yes, but you’ll need to soak and cook them beforehand until tender.

Is this recipe spicy?

It’s mildly spiced but can be adjusted based on your heat preference.

Can I use light coconut milk?

Yes, but the sauce will be less rich and creamy.

What can I serve this with?

Steamed rice, quinoa, or naan are great accompaniments.

Can I make this in advance?

Absolutely, the flavors deepen and improve after a day in the fridge.

Is this gluten-free?

Yes, as long as your ingredients are certified gluten-free.

Can I add protein?

Yes, tofu or tempeh are great vegan additions. Chicken works too if not vegan.

How do I thicken the curry?

Simmer uncovered a bit longer or mash some chickpeas into the sauce.

Can I use other beans?

Yes, white beans, black beans, or lentils can work well in place of chickpeas.

Can I make it oil-free?

Yes, sauté the aromatics in a splash of water or broth instead of oil.

Conclusion

Creamy Coconut Chickpea Curry is a simple yet flavorful dish that brings warmth and satisfaction to your table. Whether you’re cooking for yourself, your family, or a dinner crowd, this recipe is sure to impress with its rich texture and bold spices. It’s wholesome comfort food you’ll return to again and again.