Creamy Chickpea Curry with Coconut Milk and Spices Recipe

Introduction

This comforting chickpea curry is a flavorful and satisfying vegetarian dish that comes together quickly. With a rich coconut milk base and warm spices, it’s perfect served over steamed rice for a hearty meal.

Ingredients

• 2 15 oz cans chickpeas, drained and rinsed
• 2 Tablespoons olive oil
• 1 cup finely chopped onion
• 2 inch piece ginger, chopped
• 5 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1-2 Tablespoons curry powder
• 1/2 teaspoon red pepper flakes
• 1 15 oz can low sodium vegetable broth (or chicken broth)
• 1 15 oz can coconut milk
• Salt & pepper to taste
• 3 cups cooked white rice
• Chopped cilantro for garnish

Instructions

1. Step 1: In a large skillet, heat olive oil over medium-high heat. Add the chopped onions and cook for about 5 minutes until soft and translucent. Then add garlic and ginger; cook for another 2-3 minutes, stirring frequently.
2. Step 2: Stir in turmeric, cumin, curry powder, and red pepper flakes. Cook the spices for about one minute, allowing them to release their aroma and blend with the onion mixture.
3. Step 3: Pour in the chickpeas, vegetable broth, and coconut milk. Bring the mixture to a simmer and cook for about 10 minutes until the chickpeas begin to soften.
4. Step 4: Using a potato masher, large fork, or the back of a wooden spoon, gently crush roughly half of the chickpeas. This will help thicken the sauce without creating a mushy texture.
5. Step 5: Continue simmering the curry for another 10 minutes, until the sauce thickens and the chickpeas are tender. Season with salt and pepper to taste.
6. Step 6: Remove from heat and serve the curry over cooked white rice. Garnish with plenty of chopped cilantro for a fresh finish.

Tips & Variations

• For extra heat, add a diced fresh chili or increase the red pepper flakes.
• Substitute chickpeas with cooked lentils or diced potatoes for a different texture.
• Use light coconut milk for a lower-fat version, though the sauce may be less creamy.
• Adding a squeeze of fresh lime juice just before serving enhances the brightness of the dish.

Storage

Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, simply use vegetable broth instead of chicken broth to keep the dish fully vegan.

Can I freeze chickpea curry?

Absolutely. Allow the curry to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Creamy Chickpea Curry with Coconut Milk and Spices Recipe

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4.8 from 94 reviews

A warm and comforting Chickpea Curry simmered in fragrant spices, creamy coconut milk, and vegetable broth, served over fluffy white rice and garnished with fresh cilantro. This hearty and flavorful vegetarian dish is perfect for a satisfying weeknight meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpea Curry

• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 Tablespoons olive oil
• 1 cup finely chopped onion
• 2 inch piece ginger, chopped
• 5 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1–2 Tablespoons curry powder
• 1/2 teaspoon red pepper flakes
• 1 (15 oz) can low sodium vegetable broth (or chicken broth)
• 1 (15 oz) can coconut milk
• Salt & Pepper to taste

Serving

• 3 cups cooked white rice
• Chopped cilantro for garnish

Instructions

1. Sauté Onions: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onions and cook for about 5 minutes until they become soft and translucent.
2. Add Aromatics: Add the minced garlic and chopped ginger to the skillet and cook for another 2-3 minutes, allowing the garlic and ginger to release their flavors.
3. Spice it up: Stir in the ground turmeric, ground cumin, curry powder, and red pepper flakes. Cook for about a minute, mixing well so the spices blend with the oil and onions, creating a fragrant base.
4. Add Main Ingredients: Pour in the drained chickpeas, vegetable broth, and coconut milk. Bring the mixture to a gentle simmer to start cooking the chickpeas and melding the flavors.
5. Partial Mash: After simmering for about 10 minutes, gently crush about half of the chickpeas using a potato masher, the back of a wooden spoon, or a fork. This helps thicken the sauce without creating a mushy paste.
6. Simmer to Thicken: Continue cooking the chickpea curry for another 10 minutes, allowing the sauce to thicken and the chickpeas to soften fully.
7. Serve: Remove the skillet from heat. Spoon the chickpea curry over cooked white rice and garnish with plenty of fresh chopped cilantro for a bright, fresh finish.

Notes

• Use low sodium broth to control the saltiness of the dish.
• The amount of curry powder can be adjusted based on spice preference.
• Partially mashing the chickpeas thickens the sauce but keeps some texture.
• Serve with naan or other flatbreads for a complete meal.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.

Keywords: chickpea curry, vegetarian curry, coconut milk curry, easy Indian recipe, chickpea recipe, weeknight dinner, curry with rice