Name: Chickpea Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 oz Chickpeas (canned, drained and rinsed); 14 oz Full-fat coconut milk (canned); 1 medium Yellow onion (diced); 3 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 2 tbsp Yellow curry powder; 1 tsp Ground turmeric; 2 tbsp Tomato paste; 0.5 cup Vegetable broth; 2 cups Fresh baby spinach; 1 tbsp Coconut oil; 1 tbsp Fresh lime juice

"This vibrant chickpea coconut curry is a soul-warming dish that brings together the earthy protein of chickpeas and the velvety richness of coconut milk. Infused with turmeric, ginger, and garlic, it offers a perfect balance of savory and sweet notes that come together in just 30 minutes."

1 Ingredients

Qty	Item
30 oz 850 g	Chickpeas (canned, drained and rinsed)
14 oz 400 ml	Full-fat coconut milk (canned)
1 medium 150 g	Yellow onion (diced)
3 cloves 15 g	Garlic (minced)
1 tbsp 15 g	Fresh ginger (grated)
2 tbsp 12 g	Yellow curry powder
1 tsp 3 g	Ground turmeric
2 tbsp 32 g	Tomato paste
0.5 cup 120 ml	Vegetable broth
2 cups 60 g	Fresh baby spinach
1 tbsp 15 ml	Coconut oil
1 tbsp 15 ml	Fresh lime juice

2 Instructions

Step 1. Heat the coconut oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.

Step 2. Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes until the spices are fragrant and slightly toasted.

Step 3. Add the tomato paste and stir frequently for 1 minute to cook out the raw tomato flavor.

Step 4. Pour in the drained chickpeas, coconut milk, and vegetable broth. Stir well to combine all ingredients.

Step 5. Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened.

Step 6. Stir in the baby spinach and let it wilt in the residual heat for about 1 minute.

Step 7. Remove from heat and stir in the lime juice. Season with salt and pepper to taste and serve over basmati rice.

·
For a thicker sauce, mash about 1/4 cup of the chickpeas against the side of the pot while simmering.
·
Always use full-fat coconut milk from a can for the creamiest texture; carton coconut milk is too thin for curry.
·
If you prefer more heat, add a pinch of cayenne pepper or a chopped Thai bird's eye chili during the onion sauté step.
·
Toasting the spices in oil (blooming) before adding liquids is the secret to a deep, restaurant-style flavor profile.

? Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, but they must be soaked and cooked thoroughly before adding them to this recipe. 3 cups of cooked chickpeas is equivalent to 2 standard cans.

How long does this curry last in the fridge?

This curry stores beautifully! It will stay fresh in an airtight container for up to 4 days, and the flavors often improve the next day.

Can I freeze chickpea coconut curry?

Yes, you can freeze it for up to 3 months. However, the coconut milk may separate slightly upon thawing; simply stir well while reheating.

What are the best side dishes for this curry?

Steamed basmati rice, warm naan bread, or a simple cucumber raita are the most traditional and delicious accompaniments.

Visual Guide

→ Keep Cooking

See All Vegan

Next Recipe

Crispy Baked Tofu

This foolproof recipe delivers restaurant-quality tofu with a satisfying crunch and savory garlic-herb seasoning. Perfect as a high-protein snack or a versatile addition to your favorite grain bowls and salads.

Cook Crispy Baked Tofu