Creamy Coconut Chickpea Curry

Total Time:🕑 45 minutes

Hands-on Time:🕑 20 minutes

Makes: 4 servings

A rich, plant-powered dish that’s bursting with flavor, this curry combines the silky texture of coconut milk with warming spices, hearty chickpeas, and bright fresh herbs. It’s easy to make, nourishing, and perfect for busy weeknights or a slow Sunday dinner.

Note: Total time includes simmering time to infuse flavor.

Ingredients

• 1 tablespoon coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne (optional for heat)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• 1 (14 oz) can crushed tomatoes
• ½ teaspoon sea salt (or to taste)
• Freshly ground black pepper
• Juice of ½ lime

To serve:

• Cooked basmati rice or quinoa
• Fresh cilantro
• Toasted coconut flakes (optional)

Directions

1. Sauté the aromatics:
   Heat coconut oil in a large skillet or saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes.
2. Add garlic and spices:
   Stir in garlic and ginger and cook for 1 minute. Then add cumin, coriander, turmeric, paprika, and cayenne. Toast the spices for 30 seconds to release their aroma.
3. Build the curry:
   Add chickpeas, coconut milk, crushed tomatoes, salt, and black pepper. Stir well to combine.
4. Simmer and thicken:
   Bring to a gentle simmer. Reduce heat and let the curry cook uncovered for 15–20 minutes, stirring occasionally, until it thickens slightly and the flavors deepen.
5. Finish and serve:
   Stir in fresh lime juice. Taste and adjust seasoning as needed. Serve hot over rice or grains, topped with cilantro and toasted coconut flakes if desired.

✨ Coconut Milk Tip:

Use full-fat coconut milk for a rich, creamy texture. Shake the can well before opening to evenly distribute the cream.