Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in a rich, spiced coconut sauce with aromatic Indian flavors.

# 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) full-fat coconut milk
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 Make It:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook for 4-5 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 for 1 minute while stirring constantly.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover pot and add baby spinach if using. Simmer for 2-3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Serve hot with steamed rice or naan.

# Expert Tips:

01 -
  • Ready in 40 minutes with mostly pantry staples, so weeknight dinners stop feeling like a scramble.
  • Creamy and deeply satisfying without meat or dairy, proving plant-based meals can be genuinely craveable.
  • The spice balance is forgiving, letting you dial it up or down depending on your mood and heat tolerance.
02 -
  • Don't skip toasting your spices in the oil for that full minute, or they'll taste muted and dusty instead of warm and developed.
  • Full-fat coconut milk is absolutely worth it over the light version, since the richness is what makes this feel indulgent and special.
  • Rinsing your canned chickpeas properly removes the thick starch that would make your sauce gluey and unappetizing.
  • Always add the lime juice at the very end, because it's what makes all those spices suddenly pop and feel bright instead of heavy.
03 -
  • If your coconut milk separates in the can, don't drain it; that thick part is flavor, and mixing it all together creates the right consistency.
  • Taste your curry throughout cooking and adjust spices early rather than trying to fix everything at the end, since flavors develop as things cook.
Return