Creamy Coconut Chickpea Curry (Printable Version)

Warm, aromatic chickpeas in creamy coconut sauce with fragrant spices

# List of Ingredients:

→ 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 chickpeas (14 ounces each), 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 fresh baby spinach, optional
18 - Juice of 1 lime

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 to 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 well to combine thoroughly.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover and add baby spinach if using. Simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed basmati rice, brown rice, or gluten-free flatbread.

# Expert Suggestions:

01 -
  • It's ready in 40 minutes but tastes like it spent hours on the stove, making weeknight dinners feel a little more special.
  • Every ingredient serves a purpose—there's no filler, just layers of warmth and spice that build as you eat.
  • Works beautifully for meal prep since it tastes even better the next day when the spices have settled into every chickpea.
  • Naturally vegan and gluten-free without tasting like a restriction, just like honest, nourishing food.
02 -
  • Full-fat coconut milk is non-negotiable—lite versions create a thin, watery sauce that tastes nothing like the real thing, so don't try to save calories here.
  • The lime juice at the end isn't optional; it's what transforms a warm, spiced chickpea stew into a curry with depth and brightness that makes you want another spoonful.
  • Toast your spices for the full minute even if you're in a hurry—this single step is what separates this from tasting like canned soup.
  • If your curry tastes flat after 15 minutes of simmering, check your garam masala first; an old or stale spice blend will sabotage the whole dish.
03 -
  • If your curry tastes too thin by the time it's done cooking, uncover it and let it simmer for 5 more minutes to reduce and concentrate the flavors, or if it's too thick, add broth a splash at a time until it reaches the consistency you want.
  • Make a double batch and freeze the extra in containers because this curry reheats beautifully and tastes like a shortcut to comfort on nights when you don't have energy to cook from scratch.
  • Serve it over steamed rice or soft naan, but also try it over quinoa or even crispy tofu if you want to experiment—the sauce is forgiving and finds its place with almost everything.
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