Creamy Coconut Chickpea Curry (Printable Version)

Tender chickpeas in creamy coconut milk with warming spices. A comforting Indian-inspired dish ready in 40 minutes.

# What You 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) coconut milk, full-fat
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 the vegetable oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute, stirring constantly to prevent burning.
04 - Add the chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine all ingredients.
05 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to ensure even cooking.
06 - Uncover the pot, and if using, add the baby spinach. Simmer for another 2 to 3 minutes until the spinach is wilted.
07 - Stir in the lime juice. Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
08 - Transfer to serving bowls and garnish with chopped fresh cilantro and lime wedges. Pair with steamed basmati rice, brown rice, or gluten-free flatbread.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so you can have a restaurant-worthy dinner without the stress or expense.
  • The creamy coconut sauce is naturally vegan but so rich and satisfying that nobody misses anything.
  • Chickpeas are incredibly forgiving—they won't fall apart or turn mushy if you're distracted or cooking on a whim.
  • One pot means less cleanup, which honestly matters as much as the taste at the end of a long day.
02 -
  • Don't skip toasting your spices in the oil—it's the difference between a good curry and one that tastes flat and dusty, and I learned this by ignoring the step twice.
  • Full-fat coconut milk isn't a luxury here; it's essential for that creamy texture and rich mouthfeel that makes this dish feel indulgent.
  • Taste and adjust as you go, especially with salt and lime juice, because every stove is different and these two things are your primary flavor controls.
03 -
  • Buy whole spices when you can and toast them lightly before grinding, or at least give your spice container a gentle shake and a sniff to make sure you're not cooking with flavors that have been sitting in your cabinet for three years.
  • If your coconut milk has separated in the can, stir it well or even warm it slightly before opening—this helps it blend smoothly into the curry instead of creating little lumps.
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