Chickpea Coconut Curry (Printable)

Creamy coconut curry with tender chickpeas and aromatic spices

# 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 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
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 (14.5 ounces) diced tomatoes
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 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 drained chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir well to incorporate all ingredients.
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 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 Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than an hour, making it perfect for those nights when you need comfort without the stress.
  • Chickpeas are quietly the best plant-based protein quietly hiding in your pantry, turning this into a meal that genuinely fills you up.
  • The spice combination smells so good while cooking that your whole place transforms into something warm and inviting, even if it's freezing outside.
02 -
  • Toasting your spices for that full minute actually matters, it's the difference between a curry that tastes flat and one that tastes like it has layers and depth.
  • Don't skip rinsing the canned chickpeas, that starchy liquid will turn your beautiful sauce cloudy and make the texture weird.
  • Lime juice at the end isn't just for show, it's the thing that punches up all the flavors and makes people ask what your secret ingredient is.
03 -
  • If you don't have fresh ginger, don't substitute it with powdered, just skip it and add an extra 1/2 teaspoon of turmeric instead.
  • Cook your rice or warm your flatbread while the curry is simmering so everything comes together at the same time and nothing gets cold.
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