This Indian Chickpea Coconut Curry is a creamy, flavorful dish that’s packed with warming spices, hearty chickpeas, and a rich coconut-based sauce. It’s easy to make in under 30 minutes and perfect for a comforting, plant-based meal. Serve it with rice or naan for a complete dish!
🍛🌿 Dietary Notes: 100% vegan, gluten-free, and high in plant-based protein!
Why You’ll Love This Recipe
- 🌱 Vegan, gluten-free, and protein-rich.
- ⏱️ Quick and easy—ready in 30 minutes!
- 🌶️ Bold Indian flavors with a creamy coconut twist.
- 🍛 Perfect for meal prep and reheats beautifully.
Indian Chickpea Coconut Curry
A creamy, spiced chickpea curry with coconut milk and warming Indian flavors.
- Large skillet or pot
- Cutting board and knife
- Wooden spoon
For the Curry:
- 🫒 1 tablespoon olive oil or coconut oil
- 🧄 1 small onion (diced)
- 🧄 3 cloves garlic (minced)
- 🫚 1 tablespoon fresh ginger (grated)
- 🍅 1 can (15 oz diced tomatoes)
- 🥄 1 can (15 oz chickpeas (rinsed and drained))
- 🥥 1 can (13.5 oz full-fat coconut milk)
- 🍛 1 teaspoon ground cumin
- 🌶️ 1 teaspoon garam masala
- 🥄 1/2 teaspoon turmeric
- 🔥 1/2 teaspoon chili powder (adjust for spice level)
- 🧂 Salt and black pepper to taste
- 🍋 Juice of 1/2 lemon
For Serving:
- 🍚 Cooked basmati rice or naan
- 🌿 Fresh cilantro (chopped)
- 🥥 Extra coconut milk drizzle (optional)
Sauté the Aromatics:
Heat oil in a large skillet over medium heat.
Add onion and cook for 3-4 minutes until soft.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Build the Curry Base:
Add diced tomatoes and cook for 3 minutes, stirring occasionally.
Stir in cumin, garam masala, turmeric, chili powder, salt, and pepper.
Add Chickpeas and Coconut Milk:
Pour in chickpeas and coconut milk, stirring well.
Simmer for 10-15 minutes, allowing the flavors to meld.
Final Touches:
Squeeze in fresh lemon juice to brighten the flavors.
Adjust seasoning if needed.
Serve and Garnish:
Serve hot over basmati rice or with naan.
Garnish with fresh cilantro and a drizzle of extra coconut milk.
- 🌶️ Adjust spice level: Add more or less chili powder.
- 🍚 Best served with: Fluffy basmati rice or warm naan.
- 🥄 Storage: Keeps in the fridge for 4 days or frozen for 3 months.
- 🍛 Extra creaminess: Add a tablespoon of cashew cream.
This Indian Chickpea Coconut Curry is a simple, flavor-packed meal that’s perfect for any night of the week!
Try it today and let us know how you liked it! 🍛🥥🌿🔥
