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Creamy Chickpea Curry with Coconut Milk

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A quick and easy creamy chickpea curry made with coconut milk and toasted spices, perfect for beginners and busy weeknights. This comforting dish is naturally vegan, gluten-free, and packed with bold flavors.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, rinsed and drained (or about 3 cups cooked from dried)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup canned diced tomatoes or fresh, chopped
  • 1 teaspoon cumin seeds (toasted)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder (adjust to taste)
  • 2 tablespoons vegetable oil (can use coconut or olive oil)
  • Salt to taste (start with ¾ teaspoon and adjust)
  • A handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon freshly squeezed lime juice

Instructions

  1. Chop the onion finely, mince the garlic, and grate the ginger. Rinse and drain the chickpeas thoroughly. If using fresh tomatoes, chop them finely. (About 10 minutes)
  2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seeds and toast for about 30 seconds until fragrant, being careful not to burn them. (1-2 minutes)
  3. Add the chopped onions and cook for 5-6 minutes until soft and slightly golden, stirring frequently.
  4. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant but not browned.
  5. Sprinkle in turmeric, coriander, garam masala, and red chili powder. Stir well to coat the onions and release the spices’ natural oils. (1 minute)
  6. Add diced tomatoes and cook until they soften and the mixture thickens slightly, about 5 minutes. Add a splash of water if the pan looks dry.
  7. Add the rinsed chickpeas and pour in the coconut milk. Stir gently to combine everything evenly. (2-3 minutes)
  8. Reduce heat to low and let the curry simmer uncovered for 10-15 minutes, stirring occasionally. Add a tablespoon or two of water if it gets too thick.
  9. Taste and add salt as needed. Squeeze in fresh lime juice for brightness. Stir through chopped cilantro just before serving. (2 minutes)

Notes

Toast spices on medium heat to unlock full aroma without burning. Use fresh ginger and garlic for best flavor. Simmer gently to prevent coconut milk from separating. Rinse canned chickpeas to reduce sodium and metallic taste. Adjust spice level by adding more chili powder or fresh chilies. Leftovers keep well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: chickpea curry, coconut milk curry, vegan curry, gluten-free curry, easy curry recipe, creamy chickpea curry, quick dinner, plant-based protein

Find it online: https://emmayum.com/creamy-chickpea-curry-with-coconut-milk-easy-homemade-recipe-for-beginners/