Go Back
Indian Chickpea Coconut Curry

Indian Chickpea Coconut Curry

A creamy, spiced chickpea curry with coconut milk and warming Indian flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 🫒 1 tablespoon olive oil or coconut oil
  • 🧄 1 small onion diced
  • 🧄 3 cloves garlic minced
  • 🫚 1 tablespoon fresh ginger grated
  • 🍅 1 can 15 oz diced tomatoes
  • 🥄 1 can 15 oz chickpeas (rinsed and drained)
  • 🥥 1 can 13.5 oz full-fat coconut milk
  • 🍛 1 teaspoon ground cumin
  • 🌶️ 1 teaspoon garam masala
  • 🥄 1/2 teaspoon turmeric
  • 🔥 1/2 teaspoon chili powder adjust for spice level
  • 🧂 Salt and black pepper to taste
  • 🍋 Juice of 1/2 lemon
For Serving:
  • 🍚 Cooked basmati rice or naan
  • 🌿 Fresh cilantro chopped
  • 🥥 Extra coconut milk drizzle optional

Equipment

  • Large skillet or pot
  • Cutting board and knife
  • Wooden spoon

Method
 

Sauté the Aromatics:
  1. Heat oil in a large skillet over medium heat.
  2. Add onion and cook for 3-4 minutes until soft.
  3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Build the Curry Base:
  1. Add diced tomatoes and cook for 3 minutes, stirring occasionally.
  2. Stir in cumin, garam masala, turmeric, chili powder, salt, and pepper.
Add Chickpeas and Coconut Milk:
  1. Pour in chickpeas and coconut milk, stirring well.
  2. Simmer for 10-15 minutes, allowing the flavors to meld.
Final Touches:
  1. Squeeze in fresh lemon juice to brighten the flavors.
  2. Adjust seasoning if needed.
Serve and Garnish:
  1. Serve hot over basmati rice or with naan.
  2. Garnish with fresh cilantro and a drizzle of extra coconut milk.

Notes

  • 🌶️ Adjust spice level: Add more or less chili powder.
  • 🍚 Best served with: Fluffy basmati rice or warm naan.
  • 🥄 Storage: Keeps in the fridge for 4 days or frozen for 3 months.
  • 🍛 Extra creaminess: Add a tablespoon of cashew cream.