Creamy Chickpea Curry with Coconut Milk and Spices Recipe

Introduction

This comforting chickpea curry is a flavorful, easy-to-make dish that combines aromatic spices with creamy coconut milk and hearty chickpeas. Perfect for a cozy weeknight dinner, it pairs wonderfully with rice or naan for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 3 cans (15 ounces each) chickpeas (or 4½ cups cooked chickpeas)
• 2 cups vegetable stock (add more for a thinner curry)
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk (or substitute 1 cup heavy cream or half-and-half)
• 4 cups spinach (optional)
• 1 teaspoon salt
• 2 twists black pepper
• 1 teaspoon garam masala
• 2 teaspoons sugar (optional, to balance the spices)
• 1 squeeze of lemon or lime juice
• Fresh cilantro or scallions (for garnish)
• 4 servings basmati rice (or naan or paratha)
• 4 dollops raita (or Greek yogurt, or tadka)

Instructions

1. Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the finely chopped onion and sauté for about 4 minutes, stirring often, until soft and translucent.
2. Step 2: Add the grated garlic, ginger, curry powder, ground coriander, cumin, turmeric powder, and red pepper flakes. Stir well and cook for another minute to toast the spices. If the pan becomes dry, add 2 tablespoons of vegetable stock.
3. Step 3: Stir in the drained chickpeas, mixing them well with the spiced onion mixture. Cook for one minute to combine flavors.
4. Step 4: Pour in the vegetable stock, crushed tomatoes, and coconut milk. Season with salt and black pepper. Stir everything together.
5. Step 5: Bring the curry to a simmer over medium heat. Cook uncovered for about 20 minutes, stirring occasionally, until the sauce thickens to your liking.
6. Step 6: Add the spinach and cook for 2 more minutes until wilted. Stir in the garam masala, then taste and adjust seasoning with salt or sugar as needed to balance the spices.
7. Step 7: Serve the chickpea curry hot with basmati rice, naan, or paratha. Garnish with a squeeze of lemon or lime, fresh cilantro or scallions, and a dollop of raita or Greek yogurt.

Tips & Variations

• Use cooked chickpeas instead of canned if you prefer, just adjust the liquid accordingly.
• For extra richness, substitute coconut milk with heavy cream or half-and-half.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use kale or chard instead of spinach for a different leafy green option.
• To make it spicier, increase the red pepper flakes or add a chopped green chili.

Storage

Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan when using coconut milk and plant-based stock. Just be sure to choose vegan sides like rice or naan without dairy.

How do I thicken the curry if it’s too watery?

Simmer the curry uncovered for longer to reduce the liquid, or mash some chickpeas against the side of the pot to thicken the sauce.

Creamy Chickpea Curry with Coconut Milk and Spices Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

This hearty and flavorful Chickpea Curry combines tender chickpeas simmered in a rich, spiced tomato and coconut milk sauce, enhanced with ginger, garlic, and a blend of traditional Indian spices. Easy to prepare and perfect for a comforting weeknight meal, it’s served best with basmati rice or warm naan and topped with fresh lemon juice and creamy yogurt for an authentic touch.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, grated
• 1 inch ginger, grated
• 3 cans (15 ounces each) chickpeas, drained (or 4½ cups cooked chickpeas)
• 2 cups vegetable stock (plus extra if needed)
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk (or substitute 1 cup heavy cream or half-and-half)
• 4 cups spinach (optional)

Spices & Seasonings

• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• 2 twists black pepper
• 1 teaspoon garam masala
• 2 teaspoons sugar (optional, to balance the spices)

Serving & Garnish

• 4 servings basmati rice (or naan or paratha)
• 4 dollops raita (or Greek yogurt, or tadka)
• 1 squeeze of lemon or lime juice
• Fresh cilantro or finely sliced scallions (optional)

Instructions

1. Make the flavor base: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-low heat. Add the finely chopped onion and sauté for about 4 minutes, stirring often until softened and translucent.
2. Add aromatics and spices: Stir in the grated garlic and ginger, followed by curry powder, ground coriander, ground cumin, turmeric powder, and red pepper flakes. Continue to sauté the mixture for 1 more minute to toast the spices, adding 2 tablespoons of vegetable stock if the pan becomes dry.
3. Add the chickpeas: Drain the chickpeas and add them to the pan. Stir well to coat the chickpeas in the spiced onion mixture, cooking for about 1 minute.
4. Build the curry sauce: Pour in the vegetable stock, crushed tomatoes, and coconut milk. Season with salt and black pepper twists. Stir everything together until well combined.
5. Simmer the curry: Reduce heat to medium and let the curry simmer gently for approximately 20 minutes, stirring occasionally, until it thickens to the desired consistency.
6. Add spinach and finish seasoning: Stir in the spinach and cook for 2 additional minutes until wilted. Then mix in garam masala. Taste the curry and adjust seasoning if necessary, adding sugar to balance the spices if desired.
7. Serve with toppings: Serve the chickpea curry hot along with basmati rice, naan, or paratha. Garnish with a squeeze of lemon or lime juice, fresh cilantro or scallions, and a dollop of raita or Greek yogurt for added creaminess.

Notes

• You can substitute canned chickpeas with cooked dried chickpeas for a fresher taste.
• Adjust red pepper flakes to control the spiciness of the curry according to your preference.
• Spinach is optional but adds a nice color and nutritional boost.
• For creaminess, you can substitute coconut milk with heavy cream or half-and-half as noted.
• This curry freezes well; store leftovers in airtight containers for up to 3 months.
• Serve with naan or roti if you prefer bread over rice.

Keywords: Chickpea curry, vegetarian curry, Indian chickpea curry, easy curry recipe, coconut milk curry, vegan chickpea dish, healthy curry