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Spiced chickpea curry served with rice and cilantro
Creamy and spicy chickpea curry with coconut milk

Creamy Coconut Chickpea Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Inspired by 'Chana Masala', this curry balances acidic tomato with creamy coconut milk. Ginger and garlic provide the base notes, while chickpeas soak up the rich sauce without losing texture.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep skillet or wok
  • Grater (for ginger/garlic)

Instructions

1 ✓

Chop onion, grate ginger and garlic. Heat oil, add cumin seeds. When fragrant, add onion.

Tip: Popping cumin flavors the oil base.
2 ✓

Sauté onion until golden brown (5-8 mins). Add ginger and garlic, fry 1 min.

Tip: Proper browning gives the sauce depth.
3 ✓

Add powdered spices, stir for 30 seconds, then pour in tomato puree.

Tip: Tomato moisture prevents spices from burning.
4 ✓

Cook until oil separates from the sauce (5 mins). Add chickpeas and coconut milk.

Tip: Oil separation indicates spices are cooked out.
5 ✓

Simmer 10-15 mins. Season. Top with cilantro.

Tip: Add cilantro last as heat destroys its flavor.

Recipe FAQ

Sauce is too thin.
Cook longer uncovered to reduce, or mash a few chickpeas to thicken naturally.

Ingredients

  • 1 cup chickpeas (canned)
  • 3/4 cup coconut milk
  • 1 medium onion
  • 2 cloves garlic
  • 3/4 cup tomato puree (passata)
  • 1 tsp fresh ginger (grated)
  • 1 tbsp curry powder (or garam masala)
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp salt
  • 0.5 tsp pepper
  • 2 tbsp olive oil (or coconut oil)
  • 1 bunch fresh cilantro