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Chickpea curry with coconut milk served with rice and cilantro garnish

Easy Chickpea Curry with Coconut Milk

A quick and creamy chickpea curry simmered in coconut milk with aromatic spices, perfect for a wholesome vegan dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 1 onion diced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp red chili powder optional
  • 1 400 g can diced tomatoes with juices
  • 2 400 g cans chickpeas, drained and rinsed
  • 1 400 ml can coconut milk
  • 1 cup vegetable broth
  • Salt and black pepper to taste
  • Juice of 1 lime optional
  • Fresh cilantro chopped, for garnish

Equipment

  • Large skillet or pan

Method
 

  1. Prep your ingredients: dice the onion, mince the garlic and grate the ginger. Rinse the chickpeas.Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
  2. Toast the spices: Add curry powder, ground cumin, turmeric, and chili powder to the pan. Cook for 30 seconds until fragrant.
  3. Add the diced tomatoes with their juices and the chickpeas. Simmer for a few minutes to let the flavors meld.
  4. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the curry thickens slightly.
  5. Adjust and finish: Season with salt and pepper to taste. Stir in spinach or kale if using and cook until wilted. Serve hot over rice or with naan, garnished with cilantro and a squeeze of lime.