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Creamy Coconut Chickpea Curry Recipe

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4.4 from 57 reviews

This Creamy Coconut Chickpea Curry is a flavorful and comforting vegetarian dish featuring tender chickpeas simmered in a rich and aromatic coconut milk sauce infused with a blend of spices. Perfect for a quick and satisfying meal, it pairs wonderfully with rice or flatbread.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Vegetables & Aromatics

  • 1 Onion, sliced
  • 2 Garlic Cloves, chopped
  • 1 inch Fresh Ginger, grated or chopped
  • 1 Tomato, diced

Spices & Seasonings

  • 1/4 teaspoon Ground Black Pepper
  • 1/2 teaspoon Ground Cayenne Pepper
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Ground Cumin Seeds
  • 1 teaspoon Ground Coriander Seeds
  • 1 tablespoon Garam Masala
  • Salt to taste (optional)

Other Ingredients

  • 1 tablespoon Oil (Vegetable, Coconut, or Sunflower Oil)
  • 2 tablespoons Tomato Sauce (Tomato Purée)
  • 1 Can Chickpeas (drained and rinsed)
  • 2 Cups Coconut Milk

Instructions

  1. Prep veggies: Prepare your fresh ingredients by slicing the onion, chopping the garlic and ginger (or grating the ginger for better texture), and dicing the tomato.
  2. Sauté onion: Heat a medium-sized pot over medium to low heat and add the oil. Add the sliced onions and sauté until they soften and become translucent.
  3. Sauté ginger and garlic: Stir in the chopped or grated ginger and garlic, continuing to sauté over medium heat until fragrant and combined well with the onions.
  4. Sauté tomato: Add the diced tomato along with the tomato purée (tomato sauce). Mix well and continue cooking on medium to low heat to soften the tomatoes and blend flavors.
  5. Add chickpeas and spices: Reduce the heat to low. Stir in the drained chickpeas and all the spices—ground black pepper, cayenne pepper, turmeric, ground cumin, ground coriander, and garam masala. Mix thoroughly to coat the chickpeas with the spice mix.
  6. Pour in coconut milk: Pour the coconut milk into the pot and combine well with the chickpea and spice mixture. Increase heat to medium.
  7. Cook: Cover the pot and let the curry simmer gently for about 20 minutes on low to medium heat, allowing the flavors to meld and the chickpeas to cook through.
  8. Serve up: Taste and season with salt if desired. Serve the creamy coconut chickpea curry hot alongside steamed rice or your favorite flatbread.

Notes

  • Use canned chickpeas for convenience, but you can also use cooked dried chickpeas if preferred.
  • Adjust cayenne pepper to your spice tolerance level for milder or spicier curry.
  • Ginger can be grated for a smoother texture and stronger flavor.
  • This curry stores well in the fridge for up to 3 days and can be frozen for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/creamy-coconut-chickpea-curry-recipe/