Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas simmered in creamy coconut milk with aromatic spices for a warming plant-based meal.

# What You'll 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 ounces) full-fat coconut milk
15 - 1 can (14.5 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 vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute, stirring constantly to release essential oils.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover pot and add baby spinach if desired. Simmer for 2-3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Serve hot with steamed rice or naan.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners don't have to feel rushed or boring.
  • Chickpeas deliver protein and substance without any heaviness, making it genuinely satisfying whether you're plant-based or just craving something lighter.
  • The spice blend is forgiving enough for beginners but complex enough to keep you coming back, each time noticing something new.
02 -
  • Never skip the step of toasting spices in fat—it's the difference between a curry that tastes flat and one that tastes alive and intentional.
  • The spinach addition is optional but transforms the dish; if you add it, the curry becomes slightly less creamy and gains a subtle minerality that some people find irresistible.
03 -
  • Make a double batch of the spice mixture and store it in a jar; next time you make this, the hardest part is already done.
  • Toast your spices in a dry pan for 30 seconds before adding them to the oil—it intensifies their flavor and prevents any dusty taste.
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