Chickpea Curry with Coconut

This creamy chickpea curry in coconut milk is perfect for busy weeknights when comfort food is a must but time is short. It comes together with simple, fresh ingredients and offers a warm, satisfying meal that feels special without any fuss.

I stumbled on this recipe when I needed a filling dinner after a hectic day. Now it’s become a staple whenever I want something wholesome and cozy without much prep.

Ingredients

• Mild oil: Two tablespoons mild oil such as avocado or coconut oil to gently sauté without overpowering flavors
• Onion: One small onion finely chopped for sweetness and depth — choose a firm, fresh onion
• Green bell pepper: Half a small green bell pepper finely chopped for crunch and mild bitterness that rounds out the spices
• Garlic cloves: Four garlic cloves minced to add pungent warmth — fresh garlic always makes a difference
• Fresh ginger: One-inch knob of fresh ginger peeled and minced which adds a fragrant sharpness essential in curries
• Ground cumin: Half teaspoon ground cumin brings earthiness and warmth from everyday pantry spices
• Garam masala: Two teaspoons garam masala for that classic warming blend of pepper, cloves, cinnamon, and more — use fresh for best aroma
• Paprika: One teaspoon paprika, preferably not smoked, to contribute color and a subtle sweet pepper flavor
• Ground turmeric: Half teaspoon ground turmeric for color and a gentle bitterness
• Cayenne pepper: Between one eighth and one quarter teaspoon cayenne pepper adjusts the heat level — add carefully according to your preference
• Tomato paste: Three tablespoons tomato paste for concentrated tomato flavor and a touch of acidity — look for quality pastes without fillers
• Coconut milk: One 14-ounce can of coconut milk, the creamy base that lends richness and mellows spices — pick full fat for best texture
• Vegetable or chicken broth: About one and a quarter cups vegetable or chicken broth to build the sauce — use homemade or low sodium for control
• Maple syrup or coconut sugar: One to two teaspoons maple syrup or coconut sugar optional to balance acidity with a hint of sweetness
• Chickpeas: Two 14-ounce cans of chickpeas drained for protein and texture — choose tins without added salt or rinse to reduce sodium
• Baby spinach: A large handful of baby spinach adds a fresh leafy green boost just before serving
• Lime or lemon juice: Juice of one lime or lemon about one tablespoon adds brightness and balances richness — pick the juiciest fruit available
• Sea salt and black pepper: Sea salt and freshly ground black pepper to taste enhance all the underlying flavors
• Fresh cilantro: Two tablespoons fresh cilantro chopped to finish with a bright herbal note and fresh color
• Serving choice: For serving choose basmati rice, naan, chapati, flatbread, or quinoa to soak up the saucy curry — lime or lemon wedges add extra zing

Instructions

Build The Base:

Heat your chosen oil in a large sauté pan or Dutch oven over medium-high heat. Add the chopped onion and bell pepper. Cook gently, stirring occasionally, for about four minutes until they soften and begin to release their sweetness. This step unlocks flavors that deepen the curry.

Add Aromatics:

Stir in the minced garlic and fresh ginger. Keep cooking and stirring for another two minutes. This helps mellow the raw pungency while infusing the oil with fragrance.

Toast The Spices:

Add ground cumin, garam masala, paprika, turmeric, cayenne, and tomato paste directly to the pan. Cook everything together for two minutes, stirring often. This step awakens the spices and allows their oils to release, forming the backbone flavor.

Incorporate Liquids And Chickpeas:

Pour in the can of coconut milk and stir until the tomato paste fully dissolves creating a smooth base. Add the broth and the optional sweetener, then mix in your drained chickpeas. Stir all ingredients to combine evenly.

Simmer The Curry:

Bring the mixture to a gentle simmer and let it cook uncovered for around eight minutes, stirring now and then. This softens the chickpeas and thickens the sauce. Add more broth if you want a thinner consistency.

Finish With Greens And Acid:

Toss in the baby spinach and cook until just wilted which takes about two minutes. Remove from heat and stir in the lime juice, salt, and pepper to your taste. Finally fold in the fresh cilantro.

Serve:

Serve warm alongside your favorite grains or breads to soak up the luscious sauce.

My favorite ingredient in this curry is fresh ginger because it adds a fragrant sharpness that transforms it from ordinary to vibrant. This curry always reminds me of a cozy night cooking with friends when we all sat down with warm naan and laughter filling the room.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove adding a splash of broth or water if it thickens too much.

Ingredient swaps

You can swap baby spinach for kale or Swiss chard for a heartier green. Coconut milk can be replaced with cashew cream or Greek yogurt for a different richness but add yogurt off heat to avoid curdling.

Serving ideas

Serve over warm basmati rice or quinoa for a full meal. Naan bread or chapati is perfect to sop up the sauce. A dollop of plain yogurt on the side adds cool contrast if desired.

This chickpea curry is a delicious, quick meal that balances warmth and brightness perfectly. It’s a comforting dish that fits well into busy weeknights or relaxed family dinners.

Frequently Asked Recipe Questions

→ What oil works best for cooking this chickpea dish?

Mild oils like avocado, grapeseed, vegetable, or coconut oil complement the spices and allow the flavors to meld without overpowering the dish.

→ Can I use fresh spices instead of ground ones?

While fresh spices can add vibrancy, ground garam masala, cumin, turmeric, and paprika ensure a consistent and harmonious spice blend that's essential for this dish.

→ Is there a substitute for coconut milk here?

Full-fat coconut milk creates the dish's creamy texture and subtle sweetness. For alternatives, try cashew cream or a mild non-dairy milk, though this will alter the flavor slightly.

→ How can I adjust the heat level?

The cayenne pepper adds gentle heat; adjust the amount to suit your preference or omit it completely for a milder flavor.

→ What's the best way to serve this dish?

Serve it warm over steamed basmati, brown or white rice, or alongside naan, chapati, or quinoa to soak up the delicious sauce.

→ Can I prepare this in advance?

This dish tastes even better the next day as the flavors deepen overnight. Simply store it in an airtight container and reheat gently before serving.