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Creamy Coconut Chickpea Curry


Creamy Coconut Chickpea Curry

This Creamy Coconut Chickpea Curry is a heartwarming, vegetarian delight that brings the aromatic spices and flavours of traditional Indian cuisine to your kitchen. Rich in protein and fibre, chickpeas are simmered in a luscious sauce of coconut milk and tomatoes, infused with a perfect blend of spices, making this dish not only nutritious but irresistibly delicious. It's an ideal recipe for those seeking a comforting, meat-free option that doesn't skimp on flavour.



Creamy Coconut Chickpea Curry

Preparation Time and Servings:

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

  • Servings: 4 people


Ingredients List:

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 1 tablespoon garam masala

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chilli powder (adjust to taste)

  • 400g (14 oz) can chickpeas, drained and rinsed

  • 400g (14 oz) can crushed tomatoes

  • 400ml (13.5 fl oz) can coconut milk

  • Salt and pepper, to taste

  • Fresh coriander (cilantro), for garnish

  • Cooked rice or naan bread, for serving


Equipment Needed:

  • Large frying pan or skillet

  • Wooden spoon or spatula

  • Can opener


Step-by-Step Instructions:

  1. Sauté Aromatics: Heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.

  2. Add Spices: Stir in the garam masala, turmeric, cumin, and chilli powder, cooking for 1 minute until the spices are well combined and aromatic.

  3. Simmer Chickpeas: Add the chickpeas, crushed tomatoes, and coconut milk to the pan. Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to low, and cook, uncovered, for 20-25 minutes, or until the sauce has thickened.

  4. Final Touches: Taste and adjust the seasoning as needed. If the curry is too thick, you can thin it with a little water.

  5. Serve: Garnish the curry with fresh coriander. Serve hot alongside cooked rice or with naan bread.


Suggested Side Dishes:

  • Cucumber raita to cool the palate

  • A simple salad of mixed greens

  • Papadums for added crunch


Common Mistakes/Points of Care:

  • Spice Level: Adjust the amount of chilli powder according to your heat preference.

  • Simmering Time: Allow the curry to simmer gently to develop the flavours fully.

  • Coconut Milk: Use full-fat coconut milk for a creamier texture.


Nutritional Values (per serving):

  • Calories: 400 kcal

  • Protein: 9g

  • Carbohydrates: 35g

  • Fat: 26g

  • Saturated Fat: 20g

  • Sodium: 300mg

  • Fiber: 9g


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