Creamy Coconut Chickpea Curry

Why You’ll Love This Recipe

Creamy Coconut Chickpea Curry is a rich, comforting, and satisfying plant-based dish that’s bursting with bold spices and velvety coconut flavor. It’s a one-pot wonder that’s both easy to make and incredibly nourishing. Whether you’re vegan, vegetarian, or just looking for a flavorful meatless meal, this curry delivers warmth and depth with every bite.

ingredients

this Recipe

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

canned chickpeas (drained and rinsed)coconut milk (full-fat for creaminess)oniongarlicgingercrushed tomatoes or tomato pasteolive oil or coconut oilgaram masalacurry powderground cuminpaprikaturmericsaltblack pepperfresh cilantro (for garnish)lime or lemon juice (optional for brightness)basmati rice or naan (for serving)

directions

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

Sauté diced onion until soft and translucent, about 5 minutes.

Add minced garlic and grated ginger; cook for 1 minute until fragrant.

Stir in curry powder, garam masala, cumin, paprika, turmeric, salt, and pepper.

Add crushed tomatoes or tomato paste and cook for another 2-3 minutes to deepen the flavor.

Pour in the coconut milk and stir until combined.

Add chickpeas and bring to a simmer. Let cook for 15-20 minutes, stirring occasionally, until thickened and creamy.

Adjust seasoning to taste and finish with a squeeze of lime or lemon juice if desired.

Garnish with chopped cilantro and serve hot over rice or with naan.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Add spinach or kale in the final few minutes for extra greens.

Stir in diced sweet potatoes or carrots for a heartier version.

Use red curry paste for a Thai-inspired twist.

Substitute coconut cream for an even richer texture.

Add chili flakes or fresh chilies for extra heat.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.Freezes well for up to 2 months—thaw overnight and reheat before serving.

FAQs

Can I use dried chickpeas?

Yes, just soak and cook them ahead of time until tender before using in the recipe.

Is this curry spicy?

It has mild warmth from the spices, but you can adjust the heat level to your preference.

Can I make this oil-free?

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

What can I serve with this curry?

Basmati rice, brown rice, naan, or even quinoa all work well.

Is this recipe vegan?

Yes, it’s 100% vegan and dairy-free.

Can I use light coconut milk?

You can, but the curry will be less creamy. Full-fat coconut milk is recommended for best results.

Can I add protein?

Chickpeas are already a great source of protein, but tofu or lentils can also be added.

Conclusion

Creamy Coconut Chickpea Curry is a cozy, flavorful dish that comes together quickly with pantry staples and delivers comfort in every spoonful. Perfect for weeknights or meal prep, it’s a nourishing, crowd-pleasing recipe you’ll turn to again and again.

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