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Bowl of chickpea curry with coconut milk
Creamy and spicy coconut chickpea curry

Creamy Chickpea Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A cornerstone of comfort food. Curry isn't just a dish; it's the art of blooming spices in oil. Here, nutty chickpeas meet creamy coconut milk for a soul-satisfying meal. The secret lies in patience and the order of spices.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy Pot or Wok
  • Spatula
  • Can Opener

Instructions

1 ✓

Heat coconut oil. Sauté onion and salt until translucent.

Tip: Salt aids sweating.
2 ✓

Add garlic, ginger, curry, turmeric, cumin. Sauté 1 minute.

Tip: 'Blooming' spices releases essential oils.
3 ✓

Add tomato paste, cook 1 min until darkened.

Tip: Caramelizes sugars and removes raw taste.
4 ✓

Add chickpeas and coconut milk. Bring to boil.

Tip: Rinse chickpeas to remove excess salt.
5 ✓

Simmer 15 mins to thicken.

Tip: Reduces liquid, concentrating flavor.
6 ✓

Stir in lime juice, top with cilantro.

Tip: Acid cuts the fat; fresh herbs finish it.

Recipe FAQ

Why fry spices?
Fat-soluble flavor compounds need oil to awaken and deepen.
Dried chickpeas?
Yes, but soak overnight and cook until tender first.

Ingredients

  • 1 can (15 oz) Chickpeas (drained and rinsed)
  • 1 can (13.5 oz) Full Fat Coconut Milk
  • 1 small Onion
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger (grated)
  • 1 tbsp Curry Powder
  • 1 tsp Turmeric
  • 1 tsp Ground Cumin
  • 2 tbsp Tomato Paste
  • 2 tbsp Coconut Oil
  • 1 tsp Sea Salt
  • 1 pinch Black Pepper
  • 1 bunch Cilantro
  • 1 tbsp Lime Juice