How to Make the Perfect Chickpea Coconut Curry
Indian · Easy · 30 min · 4 servings
This aromatic chickpea coconut curry is a dreamy vegan dish that comes together in just 30 minutes with pantry staple ingredients. Creamy coconut milk and warming spices create a luxurious sauce in this vegan recipe that pairs perfectly with fluffy basmati rice.
Why this recipe works
This Chickpea Coconut Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cans chickpeas drained and rinsed
- 1 can full fat coconut milk
- 1 can diced tomatoes
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 tbsp curry powder
- 1 tsp garam masala
- 2 cups fresh spinach
Step by step instructions
Step 1: Saute Onion and Spices
Heat oil in a large skillet over medium heat and cook the onion for 5 minutes until golden. Add garlic and cook for 1 minute then add curry powder and garam masala, stirring for 1 minute to bloom the spices in the oil until fragrant.
Step 2: Build the Curry Base
Pour in the diced tomatoes and stir to combine with the spiced onion mixture. Cook for 3 to 4 minutes until the tomatoes break down slightly and the sauce deepens in color and aroma.
Step 3: Add Coconut Milk and Chickpeas
Pour in the coconut milk and add the drained chickpeas. Stir everything together and bring to a gentle simmer. Cook uncovered over medium-low heat for 12 to 15 minutes until the sauce thickens and the chickpeas absorb the curry flavors.
Step 4: Finish and Serve
Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Taste and season with salt. Serve this vegan chickpea curry over basmati rice with naan bread and a squeeze of fresh lemon juice on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- full fat coconut milk → light coconut milk for a lower calorie version though the sauce will be less rich
- fresh spinach → frozen spinach thawed and squeezed dry works equally well
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using light coconut milk without adjusting expectations as the sauce will not be as thick or creamy as intended
- Not blooming the spices in oil before adding liquid which significantly reduces the depth of flavor in the final curry
Nutrition facts
Per serving: 430 calories, 14g protein, 52g carbs, 20g fat, 10g fiber.
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