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: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) coconut milk; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon curry powder; 1 teaspoon cumin; Salt and pepper to taste; 2 tablespoons vegetable oil; Fresh cilantro for garnish

Highlighted under: International Home Classics

I absolutely love making this Creamy Chickpea Coconut Curry! It’s a delightful mix of simplicity and rich flavors that always satisfy my cravings for comfort food. The creamy texture from the coconut milk combined with tender chickpeas creates a dish that feels indulgent yet is incredibly nutritious. I often make it as a quick weeknight dinner, and it’s something I can whip up in under 30 minutes. Served with rice or naan, it really brings a touch of warmth to our table.

Created by

Marley Quinn

Last updated on 2026-02-07T19:45:35.709Z

When I first tried making chickpea curries, I was amazed by how well they absorbed flavors. I decided to experiment with coconut milk for a creamier base and wow, it turned out incredible! The sweetness of the coconut milk balances perfectly with the spices, making it a warm and inviting dish.

One of my favorite tips is to simmer the curry longer if you prefer it thicker, as this allows the coconut milk to reduce and intensify in flavor. Plus, adding a squeeze of lime right before serving brightens everything up beautifully!

Why You Will Love This Recipe
Creamy texture from coconut milk that envelops each chickpea
Quick to prepare, making it perfect for a busy weeknight
Versatile and can be paired with various sides

Understanding Coconut Milk

Coconut milk is the star ingredient in this creamy curry, providing a rich and velvety base. When selecting coconut milk, opt for full-fat varieties for a truly decadent texture. If you're using light coconut milk, be prepared for a thinner consistency. Don't forget to shake the can before opening to ensure the cream and liquid are well combined. The cream that rises to the top can also be spooned off and used to garnish the dish for an extra touch of indulgence.

If you're looking to add a twist to your dish, consider experimenting with flavored coconut milk, such as those infused with lemongrass or ginger. These can add a layer of complexity to your curry, enhancing the overall aromatic experience. Just remember that some flavored coconut milks may contain added sugars, so check the label if you're monitoring your sugar intake.

Enhancing the Flavor Profile

The flavor of this curry is built on the foundational aromatics of onion, garlic, and ginger. Take your time sautéing the onion until it achieves a golden hue; this caramelization adds a sweet depth to the dish. If you're a spice lover, consider adding a pinch of chili flakes or a chopped fresh chili during the sautéing process to elevate the heat and create a harmonious balance with the creamy coconut milk.

For an even more complex flavor, try adding a splash of soy sauce or a teaspoon of brown sugar after incorporating the coconut milk. The umami from the soy sauce and the sweetness from the sugar will complement the chickpeas perfectly, giving your curry an irresistible depth. Just remember to adjust your salt accordingly since soy sauce brings its own saltiness.

Ingredients

For the Curry

1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh cilantro for garnish

Serve with rice or naan for a complete meal!

Instructions

Sauté the Aromatics

In a large pan, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger; cook for another 2 minutes.

Add Spices and Chickpeas

Sprinkle the curry powder and cumin over the onion mixture, stirring well to combine. Then add the chickpeas, coating them in the spice mixture.

Incorporate Coconut Milk

Pour in the coconut milk and stir to mix everything together. Season with salt and pepper to taste, then bring the mixture to a gentle simmer.

Simmer and Adjust

Allow the curry to simmer for about 15 minutes, stirring occasionally. If you prefer a thicker curry, let it cook longer to reduce the liquid.

Serve and Enjoy

Once done, remove from heat. Garnish with fresh cilantro and serve hot with rice or naan.

This curry is perfect for meal prep and tastes even better the next day!

Pro Tips

Feel free to add vegetables like spinach or bell peppers for extra nutrition. You can also adjust the spice levels by adding red pepper flakes or fresh chili for heat.

Serving Suggestions

This Creamy Chickpea Coconut Curry pairs beautifully with steamed jasmine or basmati rice, allowing the sauce to soak into the grains for an irresistible bite. For those looking to lighten up the meal, opt for quinoa or cauliflower rice as a nutritious alternative. You can also serve it with warm naan bread for a traditional touch, perfect for scooping up the creamy sauce.

For a complete meal, consider adding a side of sautéed greens or a simple cucumber salad for a refreshing contrast. The coolness of the cucumber salad can offset the rich flavors of the curry, creating a balanced dining experience.

Storage and Reheating Tips

Leftover curry can be stored in an airtight container in the refrigerator for up to four days. The flavors deepen over time, making it even more delicious when reheated. When reheating, do so gently over low heat on the stovetop until warmed through, adding a splash of water or coconut milk if the curry has thickened too much.

For longer storage, this curry freezes well in portions. Just be sure to let it cool completely before transferring to freezer-safe containers. It can be kept in the freezer for up to three months. To reheat from frozen, thaw overnight in the refrigerator and then warm gently on the stovetop, stirring to restore its creamy consistency.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes, it holds up well in the refrigerator for up to 3 days.

→ What can I substitute for coconut milk?

You can use almond milk or vegetable broth, but the flavor will change slightly.

→ Is this recipe vegan?

Absolutely! All the ingredients are plant-based.

→ Can I freeze the curry?

Yes, you can freeze the curry for up to 2 months. Just thaw and reheat when ready to serve.