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Creamy Coconut Chickpea Curry

A close-up of a white bowl filled with rich, yellow Vegetarian Chickpea Curry with Coconut Milk, garnished with fresh cilantro.
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A simple, flavorful vegetarian curry using chickpeas and creamy coconut milk, suitable for a weeknight meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 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
  • 1/4 cup 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 softened, 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 cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  6. Stir in the coconut milk and the rinsed chickpeas. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low, cover partially, and let the curry simmer for 15 minutes, allowing the flavors to meld.
  8. Stir in the salt and garam masala. Taste and adjust seasoning if needed.
  9. 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 chopped spinach or frozen peas during the last 5 minutes of simmering.

Nutrition

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