I’ve developed a creamy, wholesome coconut chickpea curry that doubles as an Authentic Chickpea Curry and a one-pot introduction to Indian flavors.
I make this creamy coconut chickpea curry when I want something a little different, something that tastes like it took longer than it did. The caramelized yellow onion gives it a sweet backbone while full fat coconut milk makes the sauce silkier than you expect.
It’s my messy, kinda trademark take on an Authentic Chickpea Curry and yeah it fits right in with the Curry Recipes Coconut Milk people rave about. You might think you know chickpea curries but this one slips in a surprise, small twist that keeps you coming back, I promise you’ll wanna taste it twice.
Ingredients
- Chickpeas: hearty, packed with protein and fiber, very filling and versatile.
- Coconut milk: creamy, rich in healthy fats, adds body and tropical sweetness.
- Tomatoes: tart, give acidity to balance richness, source of vitamin C and lycopene.
- Onion: sweet when cooked, adds depth, contains fiber and beneficial sulfur compounds.
- Garlic and ginger: punchy aromatics, immune boosting, also help digestion and flavor building.
- Turmeric and cumin: warm spices, anti inflammatory benefits, give color and earthy warmth.
- Cilantro and lemon: bright finish, adds freshness acidity, vitamin K and a lively pop.
Ingredient Quantities
- 2 tablespoons vegetable oil or coconut oil
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 green chili, sliced (optional, or 1/4 tsp cayenne for heat)
- 1 teaspoon cumin seeds or 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder or smoked paprika (adjust to taste)
- 1 (14 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans chickpeas, drained and rinsed (about 3 cups cooked)
- 1 (14 ounce) can full fat coconut milk
- 1/2 cup vegetable broth or water
- 1 teaspoon salt plus more to taste
- 1 teaspoon sugar or 1/2 teaspoon brown sugar (optional, to balance acidity)
- 1 tablespoon lemon or lime juice
- Fresh cilantro, chopped, about 1/4 cup for garnish (optional)
How to Make this
1. Heat 2 tablespoons vegetable or coconut oil in a large heavy pot over medium heat. If using cumin seeds add them now and let them crackle for 20 to 30 seconds, if using ground cumin wait and add it with the other ground spices later.
2. Add the finely chopped large yellow onion and a pinch of the 1 teaspoon salt, cook stirring often until soft and starting to brown, about 6 to 8 minutes.
3. Stir in the 3 minced garlic cloves, 1 tablespoon grated ginger and the sliced green chili or 1/4 teaspoon cayenne, cook 1 to 2 minutes until fragrant.
4. Add spices: 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1/2 teaspoon red chili powder or smoked paprika, and the 1 teaspoon ground cumin if you didnt use seeds. Cook and stir 30 to 60 seconds to bloom the spices, if they start sticking add a splash of the 1/2 cup vegetable broth or water to loosen the pan.
5. Pour in the 14 ounce can diced tomatoes with their juices, add the optional 1 teaspoon sugar or 1/2 teaspoon brown sugar to balance acidity, stir and simmer 4 to 6 minutes until the tomatoes break down a bit.
6. Add the two 15 ounce cans chickpeas (drained and rinsed), the full 14 ounce can full fat coconut milk and the remaining vegetable broth or water as needed. Stir, bring to a gentle simmer.
7. Lower heat and simmer uncovered 10 to 15 minutes so the curry thickens and the flavors marry. If it seems too thin simmer a bit longer, if too thick add a little water. For extra body lightly mash about 1/2 cup of the chickpeas against the side of the pot or pulse a few times with an immersion blender, dont overdo it unless you want a puree.
8. Stir in 1 tablespoon lemon or lime juice and taste, add the remaining salt to your liking and adjust chili or sugar if needed.
9. Finish with fresh chopped cilantro about 1/4 cup for garnish, and a drizzle of extra coconut milk if you want it richer.
10. Serve hot with rice, naan or your favorite flatbread. Leftovers keep well in the fridge and the flavors get even better the next day.
Equipment Needed
1. Large heavy pot or Dutch oven (4–6 qt) for sautéing and simmering the curry
2. Chef’s knife and cutting board for chopping onion, garlic, ginger and chili
3. Wooden spoon or heatproof spatula for stirring so the spices dont stick
4. Measuring spoons and a 1/2 cup measuring cup for oils, spices, broth and sugar
5. Can opener plus a colander or fine mesh strainer to drain and rinse the chickpeas
6. Microplane or fine grater for the ginger (or just mince it fine) and a small bowl to hold aromatics
7. Immersion blender or potato masher (optional) to lightly mash some chickpeas if you want a creamier body
8. Ladle or large serving spoon and a citrus reamer or fork to squeeze the lemon or lime juice
FAQ
Creamy Coconut Chickpea Curry Recipe Substitutions and Variations
- Canned coconut milk: If you don’t have it use cashew cream (1:1, blend soaked cashews with water), or plain Greek yogurt thinned with a bit of water (use gently so it doesn’t curdle), or evaporated milk plus a splash of coconut extract for coconut flavor.
- Chickpeas: Swap with canned white beans (cannellini or navy), cooked lentils (red or brown, but add less broth and watch cooking time), or cubed firm tofu/paneer for a protein twist — pan-fry the cubes first so they hold up better.
- Vegetable or coconut oil: Use ghee for a richer, nutty taste, or light olive oil / avocado oil if that’s what you got, just don’t use extra virgin olive oil at high heat cause it’ll smoke.
- 14 oz diced tomatoes: Replace with crushed tomatoes or use 2 tablespoons tomato paste mixed into 1 cup water for a concentrated tomato flavor, or 2 cups finely chopped fresh tomatoes simmered down until saucy.
Pro Tips
1) Get the onions really brown, not just soft. Cook them a bit longer on medium low until they start to stick and turn deep amber, that caramelized flavor makes the whole curry taste richer. If you want to speed it up a tiny pinch of baking soda helps break down the onion sugars, but dont add too much or itll get soapy.
2) Bloom your spices in fat and dont let them burn. Add them when the oil is hot and stir only 30 to 60 seconds until fragrant, if they start to stick splash in a little water or broth to loosen the pan. Toast whole cumin seeds first for a nuttier note, ground cumin goes in with the other ground spices.
3) Control the texture by mashing some chickpeas. Smash about a half cup against the pot or pulse a few quick blasts with an immersion blender for body but keep most whole so you still have bite. If it gets too thick add hot water a little at a time, too thin simmer a bit longer.
4) Finish with acid and taste as you go. A squeeze of lemon or lime brightens everything, and a small bit of sugar will tame tomato acidity if needed. Leftovers usually taste better the next day, reheat gently so the coconut doesnt separate and stir in fresh cilantro right before serving.
Creamy Coconut Chickpea Curry Recipe
I’ve developed a creamy, wholesome coconut chickpea curry that doubles as an Authentic Chickpea Curry and a one-pot introduction to Indian flavors.
4
servings
486
kcal
Equipment: 1. Large heavy pot or Dutch oven (4–6 qt) for sautéing and simmering the curry
2. Chef’s knife and cutting board for chopping onion, garlic, ginger and chili
3. Wooden spoon or heatproof spatula for stirring so the spices dont stick
4. Measuring spoons and a 1/2 cup measuring cup for oils, spices, broth and sugar
5. Can opener plus a colander or fine mesh strainer to drain and rinse the chickpeas
6. Microplane or fine grater for the ginger (or just mince it fine) and a small bowl to hold aromatics
7. Immersion blender or potato masher (optional) to lightly mash some chickpeas if you want a creamier body
8. Ladle or large serving spoon and a citrus reamer or fork to squeeze the lemon or lime juice
Ingredients
2 tablespoons vegetable oil or coconut oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
3 garlic cloves, minced
1 tablespoon fresh ginger, grated or minced
1 green chili, sliced (optional, or 1/4 tsp cayenne for heat)
1 teaspoon cumin seeds or 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon red chili powder or smoked paprika (adjust to taste)
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans chickpeas, drained and rinsed (about 3 cups cooked)
1 (14 ounce) can full fat coconut milk
1/2 cup vegetable broth or water
1 teaspoon salt plus more to taste
1 teaspoon sugar or 1/2 teaspoon brown sugar (optional, to balance acidity)
1 tablespoon lemon or lime juice
Fresh cilantro, chopped, about 1/4 cup for garnish (optional)
Directions
- Heat 2 tablespoons vegetable or coconut oil in a large heavy pot over medium heat. If using cumin seeds add them now and let them crackle for 20 to 30 seconds, if using ground cumin wait and add it with the other ground spices later.
- Add the finely chopped large yellow onion and a pinch of the 1 teaspoon salt, cook stirring often until soft and starting to brown, about 6 to 8 minutes.
- Stir in the 3 minced garlic cloves, 1 tablespoon grated ginger and the sliced green chili or 1/4 teaspoon cayenne, cook 1 to 2 minutes until fragrant.
- Add spices: 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1/2 teaspoon red chili powder or smoked paprika, and the 1 teaspoon ground cumin if you didnt use seeds. Cook and stir 30 to 60 seconds to bloom the spices, if they start sticking add a splash of the 1/2 cup vegetable broth or water to loosen the pan.
- Pour in the 14 ounce can diced tomatoes with their juices, add the optional 1 teaspoon sugar or 1/2 teaspoon brown sugar to balance acidity, stir and simmer 4 to 6 minutes until the tomatoes break down a bit.
- Add the two 15 ounce cans chickpeas (drained and rinsed), the full 14 ounce can full fat coconut milk and the remaining vegetable broth or water as needed. Stir, bring to a gentle simmer.
- Lower heat and simmer uncovered 10 to 15 minutes so the curry thickens and the flavors marry. If it seems too thin simmer a bit longer, if too thick add a little water. For extra body lightly mash about 1/2 cup of the chickpeas against the side of the pot or pulse a few times with an immersion blender, dont overdo it unless you want a puree.
- Stir in 1 tablespoon lemon or lime juice and taste, add the remaining salt to your liking and adjust chili or sugar if needed.
- Finish with fresh chopped cilantro about 1/4 cup for garnish, and a drizzle of extra coconut milk if you want it richer.
- Serve hot with rice, naan or your favorite flatbread. Leftovers keep well in the fridge and the flavors get even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 444g
- Total number of serves: 4
- Calories: 486kcal
- Fat: 31g
- Saturated Fat: 15g
- Trans Fat: 0g
- Polyunsaturated: 6.25g
- Monounsaturated: 9.75g
- Cholesterol: 0mg
- Sodium: 750mg
- Potassium: 833mg
- Carbohydrates: 49g
- Fiber: 12g
- Sugar: 8g
- Protein: 13g
- Vitamin A: 800IU
- Vitamin C: 25mg
- Calcium: 110mg
- Iron: 3.2mg
