Creamy Coconut Chickpea Curry Recipe
This Creamy Coconut Chickpea Curry Recipe combines chickpeas, coconut milk, tomatoes, and spices for a cozy vegan meal.
Equipment
- Large skillet or deep saucepan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
- Can opener
Ingredients
Main Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon chili flakes optional
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 can 14 oz full-fat coconut milk
- 1 can 14 oz crushed tomatoes
- Salt to taste
- Black pepper to taste
Optional Add-Ins
- 1 cup spinach or kale
- ½ cup bell peppers
- Fresh lime juice
- Fresh cilantro
Instructions
Step 1: Sauté the Aromatics
- Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir often so nothing sticks.
Step 2: Build the Flavor
- Add garlic and ginger. Cook for 30 seconds until fragrant. This is where the kitchen starts to smell incredible.
Step 3: Add the Spices
- Sprinkle in curry powder, cumin, turmeric, paprika, and chili flakes. Stir well and toast the spices for about a minute to deepen their flavor.
Step 4: Add Chickpeas and Tomatoes
- Add chickpeas and crushed tomatoes. Stir until everything is coated in spices.
Step 5: Pour in Coconut Milk
- Slowly pour in the coconut milk, stirring gently. Bring to a soft simmer.
Step 6: Simmer and Finish
- Let the curry simmer uncovered for 15–20 minutes, stirring occasionally. Add salt and pepper to taste. Stir in spinach if using and let it wilt.