Go Back
Creamy Coconut Chickpea Curry is a dish that has captured the hearts and palates of food lovers worldwide. Its appeal lies not only in its rich and comforting flavors but also in its flexibility as a wholesome, plant-based meal. This vibrant dish is often celebrated in both Indian and Thai cuisines, with each culture imparting its unique twist. The combination of creamy coconut milk and protein-packed chickpeas creates a wonderful balance of texture and taste, making it an ideal choice for anyone looking to indulge in a satisfying yet healthy meal.

Creamy Coconut Chickpea Curry Recipe

Discover the deliciousness of Creamy Coconut Chickpea Curry! This plant-based dish combines chickpeas and rich coconut milk, creating a satisfying meal bursting with flavor. Perfect for any occasion, it’s packed with protein, fiber, and essential nutrients. Follow our easy step-by-step guide to whip up your own version at home! Spice it up or add fresh veggies for a unique twist. #VeganCooking #HealthyRecipes #CurryLove #ChickpeaCurry #PlantBased #ComfortFood #CookingTips
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust for heat preference)

1 teaspoon salt (to taste)

2 tablespoons olive oil

1 cup diced tomatoes (canned or fresh)

1 cup spinach leaves, chopped

Fresh cilantro, for garnish

Juice of 1 lime

Cooked rice or naan, for serving

Instructions
 

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant.

      Sprinkle in the curry powder, ground cumin, turmeric powder, chili powder, and salt. Stir well to combine and cook for an additional 1 minute.

        Pour in the diced tomatoes and stir to mix everything together, letting the mixture cook for about 2-3 minutes until the tomatoes are softened.

          Add the drained chickpeas and coconut milk to the skillet. Stir well to combine and bring the mixture to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

            Stir in the chopped spinach and let it wilt for about 2 minutes. Remove from heat.

              Finish with a squeeze of lime juice and adjust seasoning if needed.

                Serve the creamy coconut chickpea curry over cooked rice or with naan. Garnish with fresh cilantro before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4