Creamy Coconut Chickpea Curry (Printer version)

Tender chickpeas in creamy coconut sauce with aromatic spices, ready in 40 minutes.

# What You'll Need:

→ Base

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece ginger, grated

→ Spices

05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon garam masala
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Main

13 - 2 cans (14 ounces each) chickpeas, drained and rinsed
14 - 1 can (13.5 fluid ounces) full-fat coconut milk
15 - 1 can (14 ounces) diced tomatoes
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach, optional
18 - Juice of 1 lime

→ Garnish

19 - Chopped fresh cilantro
20 - Lime wedges

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute while stirring constantly.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a gentle simmer, cover, and cook for 15 minutes while stirring occasionally.
06 - Uncover the pan and add baby spinach if using. Simmer for an additional 2-3 minutes until wilted.
07 - Stir in lime juice and taste the curry. Adjust seasoning with additional salt, pepper, or spices as needed.
08 - Ladle the hot curry into serving bowls and garnish with chopped fresh cilantro and lime wedges. Serve alongside steamed rice or naan.

# Expert Advice:

01 -
  • It's ready in 40 minutes flat, which means weeknight dinner without the guilt of takeout.
  • The coconut milk creates this silky, comforting sauce that makes even canned chickpeas taste restaurant-quality.
  • One pot, minimal cleanup, and it tastes even better the next day when the spices have settled into every bite.
02 -
  • Full-fat coconut milk makes all the difference—it creates that luxurious sauce that lite versions simply can't match.
  • Taste the curry before the lime juice and again after; the acidity is what makes everything pop and feel balanced.
03 -
  • If you want a thicker curry, simmer the last few minutes uncovered and watch it concentrate into something rich and cling-worthy.
  • Always rinse canned chickpeas thoroughly—it removes the starchy liquid and makes them taste fresher and less tinny.
Return