Creamy Coconut Chickpea Curry Recipe

Introduction

This creamy coconut chickpea curry is a comforting and flavorful dish perfect for any day of the week. Packed with warm spices and rich coconut milk, it’s a simple recipe that delivers deliciously satisfying results. Enjoy it with rice or your favorite flatbread for a complete meal.

Ingredients

• 2 tablespoons coconut oil
• 1 medium red or yellow onion, diced
• 14 ounces fresh or canned diced tomatoes (400g)
• Sea salt & ground black pepper, to taste
• 16 ounces canned chickpeas, drained and rinsed (454g)
• 3 garlic cloves, minced
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¼ teaspoon cumin
• 13.5 ounces canned coconut milk (383g)
• 2 teaspoons coconut flour (optional)
• 1 small lime, juiced

Instructions

1. Step 1: In a deep pot over medium-high heat, heat the coconut oil until melted and shimmering.
2. Step 2: Add the diced onions and tomatoes. Season with sea salt and black pepper, then stir to combine. Lower the heat to medium and cook until the tomatoes release their juices and the onions become soft, about 10 minutes.
3. Step 3: Stir in the chickpeas, minced garlic, garam masala, curry powder, and cumin until everything is well combined.
4. Step 4: Pour in the coconut milk and mix again. Add the coconut flour if using; it helps thicken the curry slightly. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 to 12 minutes.
5. Step 5: Taste and adjust seasoning with salt and pepper if needed. Remove from heat, squeeze in the lime juice, and stir well. Let it cool slightly before serving. Enjoy!

Tips & Variations

• For extra creaminess, blend a portion of the chickpeas before adding them to the pot.
• Swap coconut oil for vegetable oil if preferred.
• Add fresh spinach or kale near the end of cooking for added greens.
• Serve with basmati rice or warm naan to soak up the curry sauce.

Storage

Store leftover 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 coconut milk if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before using. This recipe assumes canned chickpeas for convenience.

Is this curry spicy?

This curry has a mild warmth from the garam masala and curry powder but is not overly spicy. Adjust spices to taste if you prefer more heat.

Creamy Coconut Chickpea Curry Recipe

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★★★★★

4.9 from 111 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A rich and creamy Coconut Chickpea Curry featuring tender chickpeas simmered in a fragrant blend of tomatoes, coconut milk, and aromatic spices, perfect for a comforting and flavorful vegan meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons coconut oil
• 1 medium red onion or yellow onion, diced
• 14 ounces fresh or canned tomatoes, diced (400g)
• Sea salt & ground black pepper, to taste
• 16 ounces canned chickpeas, drained and rinsed (454g)
• 3 garlic cloves, minced
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¼ teaspoon cumin
• 13.5 ounces canned coconut milk (383g)
• 2 teaspoons coconut flour (optional)
• 1 small lime, juice of

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Instructions

1. Heat the Oil: In a deep pot over medium-high heat, add the coconut oil and allow it to melt completely before adding other ingredients.
2. Sauté Onions and Tomatoes: Add the diced onions and tomatoes into the pot. Season with sea salt and ground black pepper. Reduce the heat to medium and cook until the tomatoes release their juices and the onions become soft, approximately 10 minutes.
3. Add Chickpeas and Spices: Stir in the chickpeas, minced garlic, garam masala, curry powder, and cumin, mixing well to coat everything evenly.
4. Incorporate Coconut Milk and Flour: Pour the coconut milk into the pot and stir again to combine. Optionally, add coconut flour to help thicken the curry slightly. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 10 to 12 minutes.
5. Season and Finish: Taste the curry and add additional salt and pepper if needed. Remove from heat, squeeze fresh lime juice over the curry, and stir to combine. Let the curry cool slightly before serving.

Notes

• Using canned tomatoes and chickpeas makes this recipe quick and convenient.
• Coconut flour is optional but helps to thicken the curry nicely without altering the flavor.
• Lime juice at the end brightens the dish and balances the richness of the coconut milk.
• This curry can be served with rice, naan, or your favorite grain.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: coconut chickpea curry, vegan curry, Indian curry, creamy coconut curry, easy chickpea recipe, plant-based dinner