Creamy Coconut Chickpea Curry (Printable)

Tender chickpeas in a rich coconut milk sauce with warming Indian spices

# 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 cororiander
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

→ Main

13 - 2 cans (15 ounces each) chickpeas, drained and rinsed
14 - 1 can (13.5 ounces) coconut milk
15 - 1 can (14.5 ounces) diced tomatoes
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach
18 - Juice of 1 lime

→ Garnish

19 - Chopped fresh cilantro
20 - Lime wedges

# Method:

01 - Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened and translucent.
02 - Stir in the garlic and ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add the cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute, stirring constantly to release their flavors.
04 - Add the chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine all ingredients.
05 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Uncover the pan and add the baby spinach. Simmer for another 2 to 3 minutes until the spinach is wilted and incorporated.
07 - Stir in the lime juice. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or naan.

# Expert Advice:

01 -
  • The creamy coconut sauce soaks into every chickpea, making each bite feel like a warm hug from someone who knows exactly what you need
  • This recipe comes together in under an hour but tastes like it simmered all day, perfect for those weeknights when takeout feels like too much effort but you still want something special
  • Leftovers taste even better the next day, if they last that long
02 -
  • Burn your spices once and you will never rush the toasting step again, that scorched flavor cannot be fixed and will haunt the entire dish
  • Coconut milk can separate if boiled too hard, so keep your curry at a gentle simmer instead of a rolling boil
  • The curry needs at least ten minutes of resting time off the heat for the flavors to really come together, if you can resist diving in immediately
03 -
  • Make a double batch and portion the extra into freezer safe containers, it reheats beautifully and tastes even better after the flavors have had time to deepen
  • If your curry tastes like it is missing something, it almost always needs more acid, so try another squeeze of lime before you reach for the salt shaker
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