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Creamy Chickpea Curry with Coconut Milk and Spices Recipe

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4.3 from 70 reviews

This Chickpea Curry is a rich, flavorful, and creamy plant-based dish made with coconut milk, fragrant spices, and tender chickpeas. Perfect for a comforting weeknight dinner, it combines traditional Indian spices like curry powder, garam masala, and cumin with fresh ginger and garlic to create a delicious, aromatic curry. Served over cooked rice and garnished with fresh cilantro and lime, this recipe is both nutritious and satisfying.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 tablespoon coconut oil
  • 1 large medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated peeled fresh ginger

Main Ingredients

  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup low-sodium vegetable broth

Spices

  • 2 tablespoons curry powder, or more to taste
  • 1½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt

Additional Flavorings

  • 1 bunch cilantro, roughly chopped and more for garnish
  • 1 lime, juiced (about 2 tablespoons)

For Serving

  • Cooked rice
  • Lime slices

Instructions

  1. Heat the oil: In a large skillet or saucepan, warm 1 tablespoon of coconut oil over medium heat until shimmering.
  2. Sauté aromatics: Add the diced onion to the pan and cook for about 5-7 minutes until translucent and soft, stirring occasionally. Then add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
  3. Add spices: Stir in 2 tablespoons of curry powder, 1.5 teaspoons of garam masala, and 1 teaspoon of ground cumin. Cook the spices with the aromatics for about 1 minute to release their flavors, stirring continuously to prevent burning.
  4. Add chickpeas and liquids: Pour in the drained chickpeas, 1 can of full-fat coconut milk, and 1 cup of low-sodium vegetable broth. Stir everything together thoroughly to combine the ingredients.
  5. Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and to allow the curry to thicken and the flavors to meld.
  6. Season and finish: Add 1 teaspoon kosher salt, squeeze in the juice of 1 lime (about 2 tablespoons), and stir in the chopped cilantro. Adjust seasoning if needed, adding more curry powder or salt to taste.
  7. Serve: Serve the chickpea curry over warm cooked rice. Garnish with additional chopped cilantro and lime slices on the side for extra brightness.

Notes

  • Use full-fat coconut milk for a richer, creamier curry.
  • Adjust the amount of curry powder to control the spice level.
  • For a thicker curry, simmer for a few extra minutes to reduce the sauce.
  • This curry is excellent as leftovers and tastes even better the next day.
  • For extra protein, add tofu or additional vegetables such as spinach or bell peppers.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

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