Creamy Coconut Chickpea Curry (Print Version)

Tender chickpeas in a rich coconut milk sauce with warming spices. Perfect hearty, plant-based comfort food ready in under an hour.

# What You 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 coriander
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 to taste

→ Main

13 - 2 cans (15 oz each) chickpeas, drained and rinsed
14 - 1 can (13.5 oz) coconut milk, full-fat recommended
15 - 1 can (14.5 oz) 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

# How To Make:

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

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • The creamy coconut sauce creates that restaurant quality texture without any dairy
  • Leftovers actually taste better the next day as the spices deepen
02 -
  • Toasting the spices in oil before adding liquid transforms them from dusty to deeply aromatic
  • Full fat coconut milk creates a velvety sauce but light coconut milk works too
  • The curry needs at least 15 minutes of simmering for the chickpeas to absorb all the spice flavors
03 -
  • Rinse your canned chickpeas until the water runs clear for the cleanest flavor
  • Grate your ginger from frozen to make it easier and prevent stringy bits
  • Let the curry rest for 5 minutes off the heat before serving to let the flavors settle
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