Chickpea Curry with Coconut Milk (Printable)

Tender chickpeas in a creamy, aromatic coconut sauce with warm spices. Vegan, gluten-free, and ready in under an hour.

# What You 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 (15 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

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper to the pan. Toast for 1 minute while stirring constantly to release aromatic oils.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth to the skillet. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a gentle simmer, then cover and cook for 15 minutes, stirring occasionally.
06 - Uncover the pan and add baby spinach if using. Simmer for an additional 2 to 3 minutes until spinach is wilted.
07 - Stir in lime juice and taste the curry. Adjust seasoning with additional salt or spices as needed.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Serve hot alongside steamed rice or naan.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon with love and patience.
  • The creamy coconut base is so forgiving that even if you overshoot the spices or forget to stir, it still turns out delicious.
  • Leftovers taste even better the next day when the flavors have had time to become friends in the fridge.
02 -
  • Don't skip toasting the spices, that one minute transforms them from dusty pantry staples into aromatic poetry.
  • If your curry looks too thick, add a splash of broth or water, but if it's too thin, just simmer it uncovered for a few extra minutes.
  • Taste before serving because every brand of chickpeas and tomatoes has a different salt level, and you want to get it just right.
03 -
  • Use a heavy-bottomed pan to prevent hot spots and scorching, especially when toasting the spices.
  • If you want a restaurant-style creaminess, blend half the curry with an immersion blender and stir it back in for a thicker, silkier sauce.
  • Fresh ginger makes all the difference, but in a pinch, ginger paste works better than ground ginger powder.
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