Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in creamy coconut milk with fragrant Indian spices. Ready in 40 minutes.

# Ingredient List:

→ 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 chickpeas (14 ounces each), drained and rinsed
14 - 1 can coconut milk (14 fluid ounces), full-fat recommended
15 - 1 can diced tomatoes (14 ounces)
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 Prepare:

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; cook for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute while stirring constantly.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover pan and add baby spinach if using. Simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasonings as needed.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Pair with steamed rice or naan.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning a quiet weeknight into something that tastes intentional and nourishing.
  • The coconut milk creates this creamy, luxurious sauce without needing any animal products, so it works whether you're vegan or just craving something gentler.
  • Those spices bloom in the heat and create layers of warmth rather than heat, making it comforting instead of aggressive.
02 -
  • Rinsing your canned chickpeas genuinely matters because that starchy liquid can make the curry taste off in a way that's hard to pinpoint—I made this mistake once and spent ten minutes wondering why everything tasted vaguely metallic.
  • The lime juice at the end isn't a garnish suggestion, it's essential, as it brightens all those rich spices and prevents the curry from tasting heavy or one-dimensional.
03 -
  • Keep the heat at a gentle simmer rather than a rolling boil, because aggressive heat can cause the coconut milk to separate and lose its creamy texture.
  • If your curry ever tastes too spicy, a splash of extra coconut milk or a squeeze of lime will calm it down faster than anything else.
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