Chickpea Coconut Curry

A warm, aromatic curry featuring tender chickpeas simmered in a creamy coconut milk sauce with fragrant spices. Perfect for a comforting, plant-based meal, this dish brings together earthy legumes and rich, tropical creaminess for a satisfying dinner.

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This Indian-inspired recipe is not just healthy but incredibly easy to make. By using simple pantry staples like canned chickpeas and coconut milk, you can create a restaurant-quality meal in the comfort of your own home.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp paprika
• 1/2 tsp salt (more to taste)
• Freshly ground black pepper, to taste
• 2 cans (400 g each) chickpeas, drained and rinsed
• 1 can (400 ml) coconut milk (full-fat recommended)
• 1 can (400 g) diced tomatoes
• 1/2 cup vegetable broth or water
• 2 cups baby spinach (optional)
• Juice of 1 lime
• Chopped fresh cilantro (for garnish)
• Lime wedges (for garnish)

Instructions

Step 1

Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 4–5 minutes until softened and translucent.

Step 2

Stir in the garlic and ginger; cook for 1 minute until fragrant.

Step 3

Add the cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute, stirring constantly.

Step 4

Add the chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.

Step 5

Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.

Step 6

Uncover, and if using, add the baby spinach. Simmer for another 2–3 minutes until wilted.

Step 7

Stir in the lime juice. Taste and adjust seasoning as needed.

Step 8

Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or naan.

Zusatztipps für die Zubereitung

For a thicker curry, simmer uncovered for the last 5 minutes. This allows the liquid to reduce slightly and intensifies the aromatic flavors of the spices.

Varianten und Anpassungen

You can easily customize this dish by adding diced sweet potato or bell pepper for extra vegetables. Additionally, you can adjust the chili powder to make the curry milder or spicier to suit your preference.

Serviervorschläge

This hearty chickpea curry is best served with basmati rice, brown rice, or a side of gluten-free flatbread. The grains or bread help soak up every drop of the creamy coconut sauce.

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Whether you're a long-time vegan or just looking to reduce your meat intake, this 40-minute chickpea curry is a satisfying and nutritious choice that never fails to please. Enjoy the vibrant colors and rich flavors of this easy home-cooked meal.

Recipe FAQs

→ Can I make this curry ahead of time?

Absolutely. This curry actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

→ Is this curry freezer-friendly?

Yes, it freezes beautifully. Cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The coconut milk may separate slightly upon freezing but will emulsify again when reheated.

→ How can I make this curry spicier?

Increase the chili powder to 1 teaspoon or add fresh minced jalapeño or serrano peppers when sautéing the onions. You can also add a pinch of cayenne pepper or serve with hot sauce on the side for those who prefer extra heat.

→ What can I serve with chickpea curry?

Basmati rice is the classic pairing, but brown rice, quinoa, or cauliflower rice work well too. Warm naan, roti, or other flatbreads are perfect for soaking up the creamy sauce. For a lighter meal, serve over steamed vegetables or with a simple side salad.

→ Can I use dried chickpeas instead of canned?

Certainly. Soak 1 cup dried chickpeas overnight, then cook until tender (about 1-1.5 hours). You'll need approximately 3 cups cooked chickpeas to equal two 400g cans. Using dried chickpeas gives you slightly more control over texture and salt content.

→ Is there a substitute for coconut milk?

For a lighter version, use canned crushed tomatoes plus ½ cup plain yogurt or cashew cream added at the end. The flavor profile will change slightly, but you'll still get a rich, satisfying curry. Coconut milk alternatives made from almond or cashew also work.