This Creamy Coconut Chickpea Curry is rich, delicious and comforting. It's made with aromatic spices in just 30 minutes! Serve for dinner with rice, roti or vegetables.
Jump to:
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 This Recipe Works
- 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.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Chickpeas: I use canned chickpeas for this recipe as they are quicker to prepare. However, you can also use dried chickpeas. Follow the instructions on the packaging to ensure they are cooked correctly.
- Onions and garlic: Fresh onions and garlic add delicious flavor to this dish; however, you can swap them with garlic powder and onion powder if you don't have any to hand.
- Coconut milk: Use a good-quality brand of coconut milk for the best flavor.
- Vegetable broth: This adds a delicious, rich flavor to the curry, but you can use water as an alternative if it's not available.
Tips and Substitutions
- Chickpeas: I use canned chickpeas in this recipe to save time; however, you can also use dried chickpeas if preferred. Most dried chickpeas require soaking for at least 24 hours before cooking. Ensure you read the instructions on the packaging to ensure you prepare them correctly.
- Cooking: Avoid overcooking the chickpeas, as they will become soft.
- Seasoning: Feel free to taste the curry as you go and adjust the seasoning to suit your taste.
- Add-ins: Feel free to add ½ cup of veggies, such as kale or spinach, for a healthier curry.
How to Make Creamy Coconut Chickpea Curry
- Heat oil in a medium-sized saucepan. Add onions and garlic, and cook on low heat for 1-2 minutes or until they are soft and fragrant.
2. Add curry powder, cumin, coriander powder, turmeric, salt, and chili powder. Stir and cook for an additional 2-3 minutes.
3. Then, add tomato puree and coconut milk and stir. Add ½ cup of water, bring to a boil, and simmer for 8-10 minutes. Add chickpeas to the saucepan.
4. Let it simmer for 5-7 minutes.
5. Serve this flavorful creamy coconut chickpea curry with white rice, roti, sweet potatoes, or Turkish Bread.
Recipe FAQs
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.
Use full-fat dairy, coconut milk, and for an even creamier curry, add a few tablespoons of yogurt.
More Tasty Chickpea Recipes
Creamy Coconut Chickpea Curry
Equipment
- Saucepan
Ingredients
- 400 g of canned chickpeas
- 1 onion chopped
- 2 clove of garlic crushed
- 2.5 tablespoons of tomato puree
- 1 teaspoon of curry powder
- 1 teaspoons of cumin powder
- 1 teaspoon turmeric powder
- ¼ teaspoon of coriander powder
- Salt to taste
- Paprika to taste
- 1 can of coconut milk
- ½ cup of vegetable broth or water
- Parsley or corriander to garnish
- A splash of Sunflower oil
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 vegetable broth, 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.
- Serve the creamy coconut chickpea curry with rice or roti.
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.
Leave a Reply