Creamy Chickpea Coconut Curry

Name: Creamy Chickpea Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cans chickpeas, drained and rinsed; 1 can coconut milk; 1 onion, diced; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 1 tablespoon curry powder; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh cilantro, for garnish; Cooked basmati rice or naan; Lime wedges

Highlighted under: International Home Classics

I absolutely love making Creamy Chickpea Coconut Curry on busy weeknights. This recipe comes together in just under 30 minutes and is packed with flavor and nutrition. The combination of creamy coconut milk with robust spices makes for a delightful meal that always leaves me feeling satisfied. Whether served over rice or with warm naan, it's a dish that everyone in my family enjoys. Plus, it's a fantastic way to incorporate plant-based protein and vegetables into our dinner rotation!

Created by

Marley Quinn

Last updated on 2026-02-07T19:36:36.047Z

When I first tried my hand at making Chickpea Coconut Curry, I was blown away by how simple it was to create such rich flavors. I used canned chickpeas for convenience, and the result was both creamy and satisfying. The use of curry powder combined with fresh garlic and ginger truly elevates the dish, creating a symphony of taste that I couldn't resist. Each spoonful brings warmth and comfort, making it a perfect meal for any day.

One of my favorite tips is to add a squeeze of lime at the end. It brightens the dish in an unexpected way, balancing the creaminess of the coconut milk and really enhancing the overall flavor profile. Trust me, you don't want to skip this step! Serve it over fluffy basmati rice for a complete and filling meal.

Why You Will Love This Recipe
Creamy coconut milk that envelops the chickpeas in flavor
Hearty and satisfying, perfect for a cozy family dinner
Quick to prepare, making it ideal for busy weeknights

The Importance of Coconut Milk

Coconut milk plays a vital role in this Creamy Chickpea Coconut Curry, providing not only creaminess but also a subtle sweetness that balances the warm spices. I recommend using full-fat coconut milk for the richest texture; the lighter versions might lack the satisfying mouthfeel you want in this dish. The creaminess of the coconut milk helps the spices adhere to the chickpeas, ensuring each bite is flavorful and rich.

If you prefer a lower-fat option or are looking to reduce calories, you can substitute part of the coconut milk with vegetable broth. However, be aware that this will alter the flavor profile, making it less creamy and rich. If using broth, consider adding a bit more curry powder or a dash of maple syrup to mimic the original sweetness of coconut milk.

Mastering the Right Texture

Getting the right texture for your curry is key. After adding the chickpeas and spices, ensure you mix them well so they are evenly coated. Simmering on a low heat for about 15 minutes will allow the chickpeas to absorb the flavors without becoming mushy. Keep an eye on the consistency; if it seems too thick, you can add a bit of water or vegetable broth to loosen it up.

For added texture, feel free to throw in some spinach or kale during the last few minutes of cooking. These greens not only boost the nutritional content but also provide a nice contrast to the creamy curry base. Just add them when the curry is simmering, and let them wilt slightly for a few minutes.

Ingredients

Main Ingredients

2 cans chickpeas, drained and rinsed
1 can coconut milk
1 onion, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon curry powder
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish

For Serving

Cooked basmati rice or naan
Lime wedges

Instructions

Sauté the Aromatics

In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add Spices and Chickpeas

Sprinkle the curry powder over the onion mixture and stir for about 30 seconds. Then, add the chickpeas and mix well to coat them with the spices.

Incorporate Coconut Milk

Pour in the coconut milk and stir to combine. Bring to a gentle simmer, then reduce the heat to low. Let it cook for about 15 minutes, allowing the flavors to meld together.

Season and Serve

Taste and adjust the seasoning with salt and pepper. Serve hot over basmati rice or with naan, garnished with fresh cilantro and a squeeze of lime juice.

Pro Tips

For an extra kick, feel free to add diced tomatoes or spinach during the cooking process. Using fresh herbs, like cilantro, as a garnish adds a burst of freshness and flavor.

Storage and Reheating Tips

This Creamy Chickpea Coconut Curry stores well in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove over low heat, stirring occasionally to maintain a creamy texture. If it thickens too much, simply add a splash of coconut milk or broth to reach your desired consistency.

For longer storage, you can freeze the curry in portion-sized containers. It will keep well for up to three months in the freezer. To reheat from frozen, transfer the container to the fridge a day before to thaw, then warm it up on the stove as mentioned. This makes for a convenient meal prep option that ensures you have a delicious, wholesome dinner ready at a moment's notice.

Serving Suggestions

This curry pairs beautifully with cooked basmati rice, which helps soak up the creamy sauce. Alternatively, serving it with naan allows for a delightful dipping option, making it a fun family meal. If you're looking to elevate the dish, consider adding a side of cucumber raita for a refreshing contrast to the spices.

For a burst of freshness, garnish your curry with chopped fresh cilantro and a squeeze of lime juice just before serving. This not only adds flavor but also brightens the dish’s overall presentation. If you enjoy a bit of heat, feel free to top it off with sliced fresh chilies or a dash of chili flakes.

Questions About Recipes

→ Can I make this curry ahead of time?

Absolutely! It stores well in the fridge for up to 3 days. Just reheat before serving.

→ Is this recipe suitable for vegan diets?

Yes, this Creamy Chickpea Coconut Curry is completely vegan-friendly.

→ What can I substitute for coconut milk?

If you're not a fan of coconut milk, you can use almond or cashew milk, although it may alter the flavor slightly.

→ Can I freeze leftovers?

Yes, you can freeze the curry for up to 2 months. Just make sure to store it in an airtight container.