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Creamy Coconut Chickpea Curry

A close-up of a rich, orange-yellow Vegetarian Chickpea Curry with coconut milk, topped generously with fresh cilantro.
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A simple recipe for a flavorful, creamy vegetarian curry using chickpeas and coconut milk.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon garam masala
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the diced tomatoes and the coconut milk. Bring the mixture to a gentle simmer.
  6. Add the rinsed chickpeas and salt. Stir well to combine.
  7. Reduce the heat to low, cover the pot partially, and let the curry simmer for 15 minutes, allowing the flavors to meld.
  8. Stir in the garam masala during the last 2 minutes of cooking.
  9. Taste and adjust salt if needed.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • Serve this curry over basmati rice or with warm naan bread for a complete meal.
  • For extra vegetables, add one cup of frozen spinach or diced sweet potato during step 4.
  • If you prefer a thicker curry, remove the lid during the last 5 minutes of simmering.

Nutrition

Find it online: https://eatableempress.com/vegetarian-chickpea-curry-with-coconut-milk/