Coconut Chickpea Curry
Creamy, one-pot coconut chickpea curry with warm spices, perfect for an easy weeknight vegan dinner.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the curry base
- 2 tablespoons neutral oil or coconut oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon grated ginger
- 2 medium tomatoes or 1 cup canned crushed tomatoes; finely chopped
- 1 teaspoon salt divided
For the spice blend
- 1 1/2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder adjust to taste
For simmering
- 2 cans chickpeas 15 ounces each; drained and rinsed
- 1 can full-fat coconut milk 13.5 ounces
- 1/2 to 1 cup warm water as needed
For finishing
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Instructions
Build the flavor base
- Heat oil in a deep skillet over medium heat.
- Add chopped onion with a pinch of salt and cook for 6 to 8 minutes until soft and lightly golden.
- Stir in garlic and ginger, then cook for 30 seconds until fragrant.
- Add tomatoes and cook for 6 to 8 minutes, stirring often, until the mixture looks glossy and jammy.
Bloom the spices
- Add curry powder, garam masala, turmeric, cumin, black pepper, and red chili powder.
- Stir for 20 to 30 seconds on low heat. Add a splash of water if the pan looks dry.
Simmer the curry
- Add chickpeas and coconut milk, then stir well to combine.
- Bring to a gentle simmer and cook uncovered for 10 to 12 minutes.
- If the curry is too thick, add warm water in small splashes until it reaches a spoon-coating consistency.
Finish and serve
- Turn off heat and stir in lime juice.
- Taste and adjust salt if needed.
- Garnish with chopped cilantro and serve hot with rice, roti, naan, or thepla.
Notes
For a milder curry, reduce chili powder and skip fresh green chili.
For a thinner curry, add warm water while simmering; for a thicker curry, simmer a few extra minutes uncovered.
This curry stores well in the fridge for up to 4 days and freezes for up to 2 months.
Tried this recipe?Let us know how it was!