Creamy Chickpea Curry with Coconut Milk and Spices Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer to Thicken: Continue cooking the chickpea curry for another 10 minutes, allowing the sauce to thicken and the chickpeas to soften fully.
- 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
