Creamy Coconut Chickpea Curry (Printable)

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

# What Goes In:

→ Aromatics

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh 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, plus more to taste
12 - Freshly ground black pepper to taste

→ Main Components

13 - 2 cans (15 ounces each) chickpeas, drained and rinsed
14 - 1 can (13.5 ounces) full-fat coconut milk
15 - 1 can (14.5 ounces) diced tomatoes with juices
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach (optional)
18 - Juice of 1 lime

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# How to Make It:

01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent, stirring occasionally to prevent browning.
02 - Stir minced garlic and grated ginger into the softened onions. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast spices for 1 minute, stirring constantly to release their essential oils and prevent scorching.
04 - Add drained chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients and distribute spices evenly.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking and ensure even heating.
06 - Uncover the pan and add baby spinach if using. Simmer for 2–3 minutes longer until spinach is completely wilted and incorporated.
07 - Stir in fresh lime juice. Taste and adjust seasoning with additional salt or pepper as needed. The acid brightens the flavors and balances the rich coconut milk.
08 - Serve hot over steamed basmati rice or with warm naan. Garnish generously with chopped fresh cilantro and additional lime wedges on the side.

# Expert Advice:

01 -
  • The coconut milk creates such a luxurious, creamy texture that nobody believes it's entirely plant-based
  • It's one of those rare recipes that tastes even better the next day, making it perfect for meal prep lunches
02 -
  • Blooming your spices in hot oil before adding liquid is what transforms them from dusty powder to fragrant magic
  • The lime juice at the end isn't optional, it's what makes all the flavors pop and sing instead of tasting flat
03 -
  • If your curry tastes like something's missing but you can't figure out what, add more salt before anything else
  • Toast your spices in the oil until they're incredibly fragrant, this single step transforms the entire dish
Return