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Creamy Chickpea Curry with Coconut Milk and Spices Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/creamy-chickpea-curry-with-coconut-milk-and-spices-recipe/