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Creamy Coconut Chickpea Curry Recipe

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4.2 from 8 reviews

A rich and creamy coconut chickpea curry that’s bursting with aromatic spices and perfect for a comforting, plant-based meal. This easy-to-make recipe brings together tender chickpeas simmered in a luscious tomato and coconut milk sauce infused with garlic, ginger, and traditional Indian spices.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Vegetables and Fresh Ingredients

  • 1 Onion, sliced
  • 2 Garlic Cloves, chopped
  • 1 Inch Fresh Ginger, grated or chopped
  • 1 Tomato, diced

Oils and Liquids

  • 1 Tablespoon Oil (Vegetable, Coconut, or Sunflower)
  • 2 Tablespoons Tomato Sauce (puree)
  • 2 Cups Coconut Milk

Spices and Seasonings

  • 1/4 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Ground Cayenne Pepper
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Ground Cumin Seeds
  • 1 Teaspoon Ground Coriander Seeds
  • 1 Tablespoon Garam Masala
  • Salt to taste (optional)

Protein

  • 1 Can Chickpeas (drained and rinsed)

Instructions

  1. Prep Veggies: Prepare your fresh ingredients by slicing the onion, chopping the garlic and ginger (or grating the ginger for extra flavor), and dicing the tomato.
  2. Sauté Onion: Heat oil in a medium-sized pot over medium to low heat. Add the sliced onions and sauté until softened and translucent.
  3. Sauté Ginger and Garlic: Stir in the chopped or grated ginger and garlic. Cook over medium heat until fragrant, about 1-2 minutes.
  4. Sauté Tomato: Add the diced tomato and tomato sauce (puree) to the pot. Stir to combine and continue cooking on medium to low heat until the tomatoes are softened.
  5. Add Chickpeas and Spices: Reduce heat to low, then stir in the drained chickpeas along with ground black pepper, cayenne pepper, turmeric, ground cumin, ground coriander, and garam masala. Mix well to coat the chickpeas with the spices.
  6. Pour in Coconut Milk: Pour the coconut milk into the pot and stir thoroughly to combine all ingredients. Increase heat slightly back to medium.
  7. Cook: Cover the pot and let the curry simmer gently over low to medium heat for about 20 minutes. This allows the flavors to meld and the chickpeas to heat through fully.
  8. Serve Up: Season with salt to taste, if desired, and serve hot alongside steamed rice or your choice of flatbread for a delicious, hearty meal.

Notes

  • For best results, use canned chickpeas that are well-drained and rinsed under cold water.
  • You can adjust the cayenne pepper amount based on your preferred spice level.
  • If you want a thicker curry, simmer uncovered for a few additional minutes after cooking.
  • This curry stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://dishiary.com/creamy-coconut-chickpea-curry-recipe/