This Chickpea Curry with Coconut Milk is a tasty and healthy dish. It features tender chickpeas in a creamy coconut sauce, flavored with spices. Perfect for a quick, hearty meal.
Honestly, I find this curry so comforting I could eat it all week. It’s even better when I add a splash of lime on top for a fresh touch!
To save time, I use canned chickpeas and coconut milk. Serve it over rice or with bread, and you’re all set for a filling, colorful meal.
Ingredients & Substitutions
Chickpeas: These beans give the curry heart and texture. I prefer canned for convenience but dried work too; just soak and cook them ahead. If you want a different protein, lentils are a tasty swap.
Coconut Milk: Creates a creamy, rich base that balances spices. Use full-fat for the best flavor, but light coconut milk can reduce calories if needed. You can try using heavy cream or cashew cream for a different twist.
Onions & Garlic: These aromatics form the flavor foundation. Fresh is best, but frozen garlic and onions work in a pinch. If fresh isn’t available, onion powder and garlic powder are okay substitutes.
Spices (cumin, turmeric, garam masala): They give the curry warmth and depth. Toasting the spices briefly enhances flavor, but if you’re in a rush, add them directly. Ground spices are easiest; whole spices can be toasted for more punch.
How do I avoid burning spices when sautéing?
Start with a warm pan over medium heat, then add oil. Once hot, add spices quickly and stir constantly for 30 seconds to a minute. This releases their flavor without burning. Remove from heat if they start to smoke or turn dark.
- Preheat the pan over medium heat.
- Add oil and wait until it shimmers.
- Add spices and stir constantly for even cooking.
- Stop if they darken or smoke to avoid bitterness.
How to Make Chickpea Curry with Coconut Milk?
Ingredients You’ll Need:
Vegetables and Legumes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
Spices and Oils
- 2 tbsp olive oil or vegetable oil
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
How Much Time Will You Need?
Preparation Time: 10 minutes. Cooking Time: 20 minutes. Total Time: 30 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat oil in a large pan. Add chopped onion and cook for 5 minutes until soft. Then add minced garlic and cook for 1 minute.
2. Add Spices and Tomatoes
Stir in cumin, turmeric, chili powder, salt, and pepper. Cook for 1 minute. Add diced tomatoes and simmer for 5 minutes.
3. Incorporate Chickpeas and Coconut Milk
Mix in chickpeas and coconut milk. Stir well and bring to a gentle boil. Reduce heat and simmer for 10 minutes to let flavors meld.
4. Serve
Check seasoning and add salt if needed. Serve hot over rice or with bread. Enjoy your chickpea curry with coconut milk.
