Coconut Chickpea Curry
Curries & Gravies
- Protein
- Chickpeas
- Complete the plate
- Serve with rice
- Serves
- 2
- Hands-on · total
- 10 min · 30 min (est.)
- Walk-away
- No
Plan ahead: soak chickpeas overnight. Canned works too - rinse and skip the soak.
From mykitchenReal image coming soon!
Worth knowing
- This Coconut Chickpea Curry is a simple, comforting meal that's perfect for busy weeknights. Using canned chickpeas makes it come together in about 30 minutes with very little prep.
- If you prefer cooking from scratch, soak dried chickpeas overnight and pressure cook them until tender before adding them to the curry.
- Although optional, spinach is highly recommended. It wilts beautifully into the coconut curry, adds extra nutrition, and pairs wonderfully with the creamy sauce.
- You can also customize this curry by adding vegetables like bell peppers or cauliflower for extra color and texture.
Day 2 plan
Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.
- Cook this meal
Ingredients & method
Prep
10 mins
Cook
20 mins
Total
30 mins
Serves
4scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted
Ingredients
OR ¾ cup dried chickpeas, soaked overnight and pressure cooked until tender
1 tspcumin seeds½ tspturmeric powder2 tspcoriander powder1 tspcumin powder1-2 tspred chili powder (adjust to taste)1 tspKitchen King Masala (but garam masala works too)to tasteSalt½ cupcoconut milk½-1 cupwater, as needed to adjust the consistency4 cupsbaby spinach(optional)4 tbspchopped cilantro(optional)Juice of ½ lime(optional)
Instructions
- 01
Heat oil or ghee in a pan. Add the cumin seeds and let them sizzle for a few seconds.
- 02
Add the diced onion and cook until softened and lightly golden.
- 03
Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
- 04
Add the chopped tomatoes, turmeric, coriander powder, cumin powder, red chili powder, garam masala, and salt. Cook until the tomatoes break down and the oil begins to separate from the masala.
- 05
Add the chickpeas and mix well so they are coated in the masala.
- 06
Pour in the coconut milk and enough water to reach your desired consistency. Simmer for 5-8 minutes so the flavors come together.
- 07
If using spinach, stir it in during the last 2 minutes of cooking and let it wilt into the curry.
- 08
Garnish with cilantro and a squeeze of lime juice, if desired. Serve hot with rice or naan.
Worth knowing
- This Coconut Chickpea Curry is a simple, comforting meal that's perfect for busy weeknights. Using canned chickpeas makes it come together in about 30 minutes with very little prep.
- If you prefer cooking from scratch, soak dried chickpeas overnight and pressure cook them until tender before adding them to the curry.
- Although optional, spinach is highly recommended. It wilts beautifully into the coconut curry, adds extra nutrition, and pairs wonderfully with the creamy sauce.
- You can also customize this curry by adding vegetables like bell peppers or cauliflower for extra color and texture.
Day 2 plan
Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.
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