Creamy Chickpea Coconut Curry

Name: Creamy Chickpea Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can of chickpeas, drained and rinsed; 1 can of coconut milk; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoons olive oil; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Everyday World Food Ideas

I absolutely love making this Creamy Chickpea Coconut Curry, especially on busy weeknights when I crave something nourishing yet straightforward. The combination of chickpeas and coconut milk creates a rich, velvety texture that pairs beautifully with fragrant spices. It's not only quick to prepare but also incredibly satisfying, packed with protein and flavor. This dish is perfect served over rice or with naan, and I often make a big batch to enjoy throughout the week. Trust me, once you try it, you’ll want to add it to your regular rotation!

Created by

Cecilia Grant

Last updated on 2026-02-08T05:21:36.804Z

When I first stumbled upon the idea of combining chickpeas with coconut milk, I was intrigued by the potential for flavor fusion. After testing various spices, I found a blend that elevates the dish, balancing out the creaminess with vibrant notes from cumin and coriander. I recommend let the curry simmer a bit longer for the flavors to meld perfectly, making it even better the next day.

The beauty of this recipe is in its versatility—you can easily adjust the spice level or toss in your favorite veggies. I often add spinach or bell peppers, which not only enhance the color but also boost the nutritional profile. It’s a one-pot wonder that fits right into my healthy eating goals without sacrificing taste!

Why You Will Love This Recipe
Rich coconut flavor that comforts and satisfies
Easy to make with pantry staples and quick cooking time
Versatile for customizing with your choice of vegetables

Key Ingredients and Their Roles

Chickpeas serve as the heart of this curry, providing protein and a satisfying bite. They also absorb flavors beautifully, enhancing the overall taste of the dish. When using canned chickpeas, make sure to drain and rinse them to remove excess sodium and the starchy liquid; this step ensures a cleaner, fresher flavor in your final curry.

Coconut milk adds not only creaminess but also a unique sweetness that balances the spices. Choose a full-fat coconut milk for a richer texture and more authentic taste. If you prefer a lighter version, you can substitute part of it with vegetable broth, but be aware it may alter the velvety mouthfeel.

Cooking Techniques for Success

Sautéing the onion until translucent ensures it's cooked through while releasing its natural sweetness. This step usually takes about 5 minutes over medium heat. Keep an eye on the garlic and ginger, as they can burn quickly; stirring continuously during the last minute helps develop their flavor without bitterness.

When adding the spices, be sure to stir them into the oil for about 30 seconds to bloom their flavors. This technique enhances the aroma of the spices and deepens the overall flavor profile of the curry. If you notice the mixture sticking to the pot, a splash of water or broth can help keep things moving.

Ingredients

For the Curry

1 can of chickpeas, drained and rinsed
1 can of coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Serve with cooked rice or naan bread.

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Add Spices and Chickpeas

Sprinkle in the curry powder, cumin, and coriander, stirring for about 30 seconds. Combine the chickpeas, mixing well to coat them with the spices.

Incorporate Coconut Milk

Pour in the coconut milk, stirring to combine. Season with salt and pepper. Reduce the heat to low and let the curry simmer for 20 minutes to meld the flavors.

Garnish and Serve

Once cooked, garnish with fresh cilantro before serving. Enjoy your creamy, delicious curry with rice or naan!

Store any leftovers in an airtight container in the fridge for up to 3 days.

Pro Tips

For added heat, consider stirring in a chopped chili or a dash of cayenne pepper. Pair with a side of yogurt for a cooling effect.

Serving Suggestions

This Creamy Chickpea Coconut Curry shines when served over fluffy jasmine rice or with warm naan bread, which is perfect for scooping up the curry. If you're looking to add color and nutrition, steamed broccoli or sautéed spinach on the side complements the dish excellently.

For a complete meal, consider topping your curry with a dollop of plain yogurt or a sprinkle of crumbled feta cheese, which adds a tangy contrast to the rich flavors. Feel free to serve it with a simple salad or a citrusy chutney to brighten the palate.

Make-Ahead and Storage Tips

This curry tastes even better the next day, making it an ideal candidate for meal prep. Cook a larger batch and refrigerate in airtight containers for up to 4 days, allowing the flavors to deepen. Reheat gently on the stove over low heat, adding a splash of water to achieve the desired consistency if it thickens too much.

If you want to freeze the curry, let it cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight and reheat on low, stirring frequently to ensure even warming. This way, you’ll have a delicious meal ready at a moment's notice!

Questions About Recipes

→ Can I use fresh chickpeas instead of canned?

Yes, but you'll need to soak and cook them beforehand. Aim for about 1 cup of dried chickpeas for this recipe.

→ What can I substitute for coconut milk?

You can use almond milk or vegetable broth, though the flavor will differ. Coconut cream can also be used for a richer curry.

→ Is this curry gluten-free?

Absolutely! All the ingredients in this recipe are naturally gluten-free.

→ How can I make this dish spicier?

Add chopped green chilies or a sprinkle of chili flakes during cooking for an extra kick!