Fragrant Chickpea Coconut Curry (Print Version)
Tender chickpeas in a spiced tomato and coconut sauce for a comforting meal.
# Recipe Ingredients:
→ Legumes
01 - 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
→ Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
→ Vegetables
05 - 1 large tomato, diced (or 1 cup canned diced tomatoes)
06 - 1 green chili, finely chopped (optional)
→ Spices
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/2 teaspoon paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and black pepper, to taste
→ Liquids
14 - 1 cup coconut milk (full-fat or light)
15 - 1/2 cup water or vegetable broth
→ Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - Lemon wedges, for serving
# Directions:
01 - Heat 2 tablespoons oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
02 - Incorporate minced garlic, grated ginger, and chopped green chili if using. Cook for 1 minute, stirring constantly.
03 - Add diced tomato and cook until softened, approximately 3 minutes.
04 - Stir in curry powder, ground cumin, ground coriander, turmeric, paprika, cayenne pepper (optional), salt, and black pepper. Cook while stirring for 1 to 2 minutes until aromatic.
05 - Add chickpeas, coconut milk, and water or vegetable broth. Stir thoroughly to combine.
06 - Bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed. Add more water if consistency is too thick.
08 - Remove from heat and stir in chopped fresh cilantro.
09 - Serve hot with rice or naan bread, garnished with extra cilantro and a wedge of lemon.
# Expert Advice:
01 -
- It comes together in under an hour, making it perfect for weeknight cooking when you want something that tastes like you spent all day on it.
- The combination of coconut milk and warm spices creates a sauce so satisfying that you won't even miss meat, whether you're vegan or not.
- This dish gets better as it sits, so it's ideal for meal prep or making a double batch to have leftovers waiting for you.
02 -
- Don't skip rinsing your canned chickpeas. That starchy liquid will make your sauce cloudy instead of glossy and beautiful. I learned this the hard way after my first attempt looked more gray than golden.
- Give yourself a full minute to toast those spices after adding them. That's when they go from smelling nice to smelling absolutely extraordinary. It's the difference between a good curry and one people want to make again.
03 -
- Always grate your ginger fresh and add it when your pan is hot. That moment when it hits the hot oil is when it releases its most vibrant oils and fragrance.
- If you find your curry tastes a bit flat after cooking, don't add more salt—add a squeeze of fresh lemon instead. Acid is the secret ingredient that makes everything taste brighter and more alive.