Why You’ll Love This Coconut Chickpea Curry Recipe
This curry isn’t just delicious—it’s packed with nutrition and convenience factors that make it perfect for any home cook. The combination of protein-rich chickpeas and creamy coconut milk creates a satisfying meal that’s both comforting and energizing.
- Quick & Easy: Ready in just 30 minutes with simple pantry ingredients
- Dietary-Friendly: Naturally vegan, gluten-free, and dairy-free
- Budget-Conscious: Uses affordable ingredients like canned chickpeas
- Protein-Packed: Each serving contains approximately 11g of plant protein
- Meal Prep Star: Tastes even better the next day and freezes beautifully
Ingredients You’ll Need
- Chickpeas: 2 cans (15 oz/425g each), drained and rinsed
- Coconut Milk: 1 can (13.5 oz/400ml) full-fat for maximum creaminess
- Onion: 1 medium yellow onion, finely diced
- Garlic: 3-4 cloves, minced
- Ginger: 1 tablespoon (15g) fresh, grated
- Tomatoes: 1 can (14 oz/400g) diced or 2 fresh tomatoes, chopped
- Curry Powder: 2 tablespoons (14g)
- Garam Masala: 1 tablespoon (7g)
- Cumin: 1 teaspoon (2g)
- Coconut Oil: 2 tablespoons (30ml)
- Lime: 1 fresh lime for juice
- Cilantro: ¼ cup (15g) fresh, chopped
- Salt & Pepper: To taste
Pro Tip: For the best flavor, use full-fat coconut milk. Light versions work too but will produce a thinner sauce. If you prefer a thicker curry, add 1-2 teaspoons of coconut flour or cornstarch mixed with water.
Step-by-Step Cooking Instructions
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Prepare Your Base
Heat coconut oil in a large, deep skillet over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
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Add Spices
Stir in curry powder, garam masala, and cumin. Toast the spices for 30-60 seconds until fragrant, being careful not to burn them. This step is crucial for developing deep flavor.
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Add Chickpeas and Tomatoes
Add drained chickpeas and diced tomatoes to the pan. Stir well to coat the chickpeas in the spice mixture. Cook for 2-3 minutes, allowing the flavors to meld.
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Pour in Coconut Milk
Add the coconut milk and stir to combine. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and flavors will intensify.
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Season and Finish
Season with salt and pepper to taste. Remove from heat and squeeze fresh lime juice over the curry. Stir in most of the chopped cilantro, reserving some for garnish.
Chef’s Note: The key to an exceptional curry is allowing time for the flavors to develop. If possible, let the curry rest for 5-10 minutes before serving, or make it ahead and reheat for even more flavor intensity.
Serving Suggestions
This versatile Coconut Chickpea Curry Recipe pairs beautifully with various sides to create a complete meal. Here are some delicious serving options:
- Grains: Serve over basmati rice, brown rice, or quinoa to soak up the delicious sauce
- Bread: Pair with warm naan bread, roti, or pita for dipping
- Low-Carb Options: Serve with cauliflower rice or alongside a simple green salad
- Toppings: Garnish with extra cilantro, sliced green onions, or a dollop of dairy-free yogurt
- Sides: Complement with a cucumber salad or simple steamed vegetables
Storage and Meal Prep Tips
One of the best features of this Coconut Chickpea Curry Recipe is how well it stores and reheats. The flavors actually develop and improve over time, making it perfect for meal prep.
Storage Guidelines
- Refrigeration: Store in airtight containers for up to 4 days
- Freezing: Freeze portions for up to 3 months in freezer-safe containers
- Thawing: Thaw overnight in the refrigerator for best results
- Reheating: Warm gently on the stovetop or microwave with a splash of water if needed
Meal Prep Variations
- Curry Bowls: Portion curry with rice in meal prep containers
- Curry Wraps: Use as a filling for wraps with fresh greens
- Stuffed Sweet Potatoes: Top baked sweet potatoes with warmed curry
- Curry Shakshuka: Reheat curry and create wells for eggs to poach
Nutritional Information
This Coconut Chickpea Curry Recipe is not only delicious but also nutritionally balanced. Chickpeas provide plant-based protein and fiber, while the spices offer antioxidant benefits.
| Nutrient | Amount Per Serving | % Daily Value* |
| Calories | 355 kcal | 18% |
| Total Fat | 23g | 29% |
| Saturated Fat | 17g | 85% |
| Carbohydrates | 32g | 11% |
| Fiber | 9g | 32% |
| Protein | 11g | 22% |
| Sodium | 953mg | 41% |
| Potassium | 521mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes! If using dried chickpeas, soak 1 cup (200g) overnight, then cook until tender before adding to the curry. This typically takes about 45 minutes of simmering. You’ll need approximately 1 cup of dried chickpeas to equal 2 cans after cooking.
What can I substitute for coconut milk?
If you need a coconut milk alternative, unsweetened cashew cream works well for a similar creaminess. Blend 1 cup of soaked cashews with 1½ cups of water until smooth. For a lighter option, use almond milk with 1 tablespoon of cornstarch to thicken the sauce.
How can I make this curry spicier?
To add heat, include 1-2 finely chopped green chilies or a ¼-½ teaspoon of red pepper flakes when sautéing the onions. Alternatively, add a dash of hot sauce or a pinch of cayenne pepper at the end to control the spice level.
Can I add vegetables to this curry?
Absolutely! This curry is very adaptable. Great additions include spinach, kale, bell peppers, cauliflower, sweet potatoes, or peas. Add harder vegetables like sweet potatoes earlier in the cooking process, and leafy greens in the last few minutes of simmering.
Is this recipe suitable for meal prep?
This curry is perfect for meal prep! The flavors actually improve after a day or two. Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Coconut Chickpea Curry Recipe
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4 | Cuisine: Indian-Inspired | Course: Main Dish
Ingredients
- 2 tablespoons (30ml) coconut oil
- 1 medium yellow onion, finely diced
- 3-4 garlic cloves, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2 cans (15 oz/425g each) chickpeas, drained and rinsed
- 1 can (14 oz/400g) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 2 tablespoons (14g) curry powder
- 1 tablespoon (7g) garam masala
- 1 teaspoon (2g) ground cumin
- Salt and pepper to taste
- Juice of 1 lime
- ¼ cup (15g) fresh cilantro, chopped
Instructions
- Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until translucent.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder, garam masala, and cumin. Toast the spices for 30-60 seconds until fragrant.
- Add drained chickpeas and diced tomatoes. Stir well to coat everything in the spice mixture.
- Pour in the coconut milk and stir to combine. Bring to a gentle boil, then reduce heat to medium-low.
- Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Remove from heat and stir in lime juice and most of the chopped cilantro.
- Serve hot over rice or with naan bread, garnished with remaining cilantro.
Notes
- For a thicker curry, add 1-2 teaspoons of coconut flour or cornstarch mixed with water.
- Add vegetables like spinach, bell peppers, or cauliflower for extra nutrition.
- This curry tastes even better the next day as flavors continue to develop.
- For meal prep, store in airtight containers for up to 4 days in the refrigerator.
- Freeze portions for up to 3 months in freezer-safe containers.
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Why This Coconut Chickpea Curry Recipe Works
This Coconut Chickpea Curry Recipe has become a reader favorite for good reason. The combination of aromatic spices, creamy coconut milk, and protein-rich chickpeas creates a satisfying meal that’s both nourishing and comforting. The beauty of this recipe lies in its simplicity—minimal ingredients and effort for maximum flavor impact.
Whether you’re new to curry dishes or a seasoned pro, this recipe offers the perfect balance of authentic flavor and approachable technique. It’s adaptable to what you have on hand, making it an ideal recipe for busy weeknights or meal prep sessions. Plus, being naturally vegan and gluten-free means it can accommodate various dietary needs without any special adjustments.
Remember, the key to an exceptional curry is allowing the flavors to develop, so don’t rush the simmering process. And if you have leftovers, you’re in for a treat—this curry tastes even better the next day! We hope this recipe becomes a staple in your kitchen as it has for so many of our readers.
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