This Creamy Coconut Chickpea Curry is rich, delicious and comforting. It is made with aromatic spices in 30 minutes! Serve for dinner with rice, roti or vegetables.
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Chickpea curry is one of our favorite vegan/vegetarian dishes. You don’t have to be a vegetarian to enjoy the benefits of vegetarian food. If you ever feel like taking a break from meat, try making this delicious chickpea curry and serve it with white rice.
You may also enjoy my delicious Vegan Red Lentil Curry, Healthy Hummus Goodie Bowl
Why You Should Try This Recipe
- This curry is great if you are craving something flavorful and warming.
- It can be served with Quick Indian Turmeric Rice, Best Turkish Bread or Baked Sweet Potatoes.
- This tasty curry is ready in 30 minutes, making it a great weeknight option.
- It is very easy to store leftovers and reheat during the week.
Tips and Substitutions
- Chickpeas: I use canned chickpeas for this recipe to save time; however, you can also use dried chickpeas. Most dried chickpeas must be soaked for at least 24 hours before cooking. Ensure you read the instructions on the packaging to ensure you prepare them correctly.
- Cooking: Do not overcook the chickpeas because they will become soft.
- Seasoning: Feel free to taste the curry as you go and adjust the seasoning to suit your taste.
How to Make Creamy Coconut Chickpea Curry
- Heat oil in a medium-sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, and chili powder and cook for another 2-3 minutes.
- Then, add tomato puree and coconut milk and stir. Add ½ cup of water, bring to a boil, and simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to for 5-7 minutes.
- Add rice to a medium-sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Recipe FAQs
How to store chickpea curry?
This delicious curry can be refrigerated in an airtight container for four days or frozen for one month. When ready to serve, reheat it in the microwave.
How to make coconut curry creamier?
Use full-fat dairy coconut milk and for an even creamy curry add a few tablespoons of yogurt.
More Tasty Chickpea Recipes
Creamy Coconut Chickpea Curry
This Creamy Coconut Chickpea Curry is rich, delicious and comforting. It is made with aromatic spices in 30 minutes! Serve for dinner with rice, roti or vegetables.
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Servings: 3 people
Calories: 811kcal
Equipment
- Saucepan
Ingredients
- 400 g of chickpeas canned
- 1 onion chopped
- 1 clove of garlic crushed
- 2-3 tablespoon of tomato puree
- 1-2 teaspoon of curry powder
- 1-2 teaspoon of cumin powder
- ½-1 teaspoon turmeric powder
- ¼ teaspoon of coriander powder
- Salt to taste
- Paprika to taste
- 1 can of coconut milk
- 1-3 tablespoon Greek yoghurt
- 3 tablespoon Sunflower oil
- 1 cup of white rice cooked
- 2 avocados cut in half
- 3 cups of kale
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and cook until soft or fragrant. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
- Then, add tomato puree, coconut milk and stir. Add ½ a cup of water, bring to a boil and leave to simmer for 8-10 minutes. Add chickpeas to the saucepan and cook on low to medium heat for 5-7 minutes. Finally, simmer for 2 minutes and remove from the stove.
- Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Notes
- Seasoning: Feel free to adjust the seasoning to suit your taste. For example, you can add less or more paprika depending on how spicy you want the curry to be.
- Chickpeas: You can also use dried chickpeas instead of canned chickpeas. However, you will have to pre-cook them before adding them to the curry. To make dried chickpeas, follow the instructions on the packaging.
Nutrition
Serving: 490g | Calories: 811kcal | Carbohydrates: 102.88g | Protein: 19.67g | Fat: 38.6g | Saturated Fat: 4.811g | Polyunsaturated Fat: 4.545g | Monounsaturated Fat: 25.967g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 431mg | Potassium: 1295mg | Fiber: 22.5g | Sugar: 10.88g | Vitamin A: 1899IU | Vitamin C: 38.6mg | Calcium: 168mg | Iron: 5.61mg
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