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Creamy Coconut Chickpea Curry

A vibrant bowl of Vegetarian Chickpea Curry with Coconut Milk topped generously with fresh chopped cilantro.
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Make a flavorful, creamy vegetarian curry using chickpeas and coconut milk. This recipe is simple for weeknight cooking.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 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
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon garam masala
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, 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 bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally.
  6. Add the rinsed chickpeas and the full-fat coconut milk to the pot. Stir well to combine.
  7. Bring the curry back to a gentle simmer. Reduce the heat to low, cover partially, and cook for 15 minutes, allowing the flavors to meld.
  8. Stir in the salt and garam masala. Taste and adjust salt 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 frozen spinach or diced sweet potato when you add the coconut milk.
  • If you prefer a thicker sauce, remove the lid for the last 5 minutes of simmering.

Nutrition

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