Dive into this vibrant and comforting Chickpea Coconut Curry, a deliciously simple plant-based meal perfect for a weeknight dinner or a satisfying lunch. This recipe offers a quick, flavorful, and cost-effective way to enjoy a rich, aromatic curry bursting with wholesome ingredients.
Key Ingredients for Chickpea Coconut Curry
- Olive Oil: 2 tablespoons (or coconut oil for an extra tropical flavor)
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, freshly grated or finely minced
- Curry Powder: 2 tablespoons (use your favorite blend, or a combination of cumin, coriander, turmeric, and garam masala)
- Ground Turmeric: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Red Pepper Flakes: 1/4 to 1/2 teaspoon (adjust to your spice preference)
- Crushed Tomatoes: 1 (14.5-ounce) can
- Full-Fat Coconut Milk: 1 (13.5-ounce) can
- Chickpeas: 2 (15-ounce) cans, rinsed and drained
- Vegetable Broth: 1/2 cup (or water, if you prefer)
- Spinach: 4-5 ounces fresh baby spinach (optional, but highly recommended for added nutrients and color)
- Salt: To taste
- Fresh Cilantro: Chopped, for garnish
- Lime Wedges: For serving
- Cooked Rice or Quinoa: For serving
How to Make Chickpea Coconut Curry
This Chickpea Coconut Curry is incredibly easy to make, offering a burst of flavor in just under 30 minutes. The creamy coconut milk and tender chickpeas create a deeply satisfying meal, perfect for busy days where you crave something wholesome and delicious. Its simplicity belies its rich taste, making it a go-to recipe for anyone seeking a quick, flavorful, and healthy dinner.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil (or coconut oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Bloom Spices: Add the curry powder, ground turmeric, ground cumin, and red pepper flakes (if using) to the pot. Stir well and cook for about 1 minute, until the spices are fragrant. This step helps to toast the spices and unlock their flavors.
- Incorporate Tomatoes and Coconut Milk: Pour in the crushed tomatoes and the full-fat coconut milk. Stir to combine everything thoroughly, scraping up any bits from the bottom of the pot.
- Add Chickpeas and Broth: Add the rinsed and drained chickpeas and the vegetable broth (or water) to the pot. Stir well and bring the mixture to a gentle simmer.
- Simmer and Flavor: Reduce the heat to low, cover the pot, and let the curry simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully and for the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Wilt Spinach (Optional): If you’re adding spinach, stir it into the curry during the last 5 minutes of simmering. The heat from the curry will wilt the spinach quickly.
- Season and Serve: Taste the curry and season with salt as needed. Serve hot over cooked rice or quinoa. Garnish generously with fresh chopped cilantro and a squeeze of fresh lime juice for a bright, zesty finish.
Why You’ll Love This Chickpea Coconut Curry
You’ll adore this Chickpea Coconut Curry for its incredibly creamy and comforting texture, a delightful hug in a bowl that’s both nourishing and deeply satisfying. It’s a budget-friendly hero, using pantry staples like chickpeas and coconut milk to create a restaurant-quality meal without the hefty price tag, proving that delicious doesn’t have to be expensive. The aromatic blend of spices, coupled with the subtle sweetness of coconut, creates a flavor profile that’s both exotic and familiar, making it a standout compared to simpler lentil curries.
Forget takeout hassles and costly restaurant visits; this homemade version delivers all the vibrant flavors you crave, ready in just minutes. It’s versatile enough to be customized with your favorite vegetables, and the bright pop of fresh cilantro and lime truly elevates every bite. So go ahead, whisk up a batch of this glorious Chickpea Coconut Curry today and treat yourself to a truly delicious and rewarding culinary experience you won’t soon forget!
Storing and Reheating Tips
Storing: Allow the Chickpea Coconut Curry to cool completely before storing. Transfer the cooled curry to an airtight container. Refrigerate leftovers for up to 3-4 days.
Reheating:
- Stovetop: Gently reheat the curry in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the sauce has thickened too much.
- Microwave: Place a serving of curry in a microwave-safe dish. Cover and microwave on medium power for 1-2 minutes, stirring halfway through, until hot.
Freezing: For longer storage, portion the cooled curry into freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Chickpea Coconut Curry is a testament to how simple ingredients can create something truly spectacular. Whip up a batch and discover your new favorite weeknight meal, a dish that’s as good for your wallet as it is for your soul.
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Chickpea Coconut Curry
Ingredients
Equipment
Method
- Heat the olive oil (or coconut oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.2 tablespoons Olive Oil, 1 medium Onion
- Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.3 cloves Garlic, 1 tablespoon Ginger
- Add the curry powder, ground turmeric, ground cumin, and red pepper flakes (if using) to the pot. Stir well and cook for about 1 minute, until the spices are fragrant. This step helps to toast the spices and unlock their flavors.2 tablespoons Curry Powder, 1 teaspoon Ground Turmeric, 1 teaspoon Ground Cumin, 1/4 to 1/2 Red Pepper Flakes
- Pour in the crushed tomatoes and the full-fat coconut milk. Stir to combine everything thoroughly, scraping up any bits from the bottom of the pot.1 (14.5-ounce) can Crushed Tomatoes, 1 (13.5-ounce) can Full-Fat Coconut Milk
- Add the rinsed and drained chickpeas and the vegetable broth (or water) to the pot. Stir well and bring the mixture to a gentle simmer.2 (15-ounce) cans Chickpeas, 1/2 cup Vegetable Broth
- Reduce the heat to low, cover the pot, and let the curry simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully and for the sauce to thicken slightly. Stir occasionally to prevent sticking.
- If you’re adding spinach, stir it into the curry during the last 5 minutes of simmering. The heat from the curry will wilt the spinach quickly.4-5 ounces Fresh Baby Spinach
- Taste the curry and season with salt as needed. Serve hot over cooked rice or quinoa. Garnish generously with fresh chopped cilantro and a squeeze of fresh lime juice for a bright, zesty finish.Salt, Fresh Cilantro, Lime Wedges, Cooked Rice or Quinoa