Chickpea Curry with Coconut Milk
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Curry-spiced chickpeas in a thick, intensely colored coconut milk sauce, seasoned with sautéed aromatics (onion, garlic, and chili) and my easy homemade curry spice blend. This one-skillet meal is really good over a bed of rice or with warm naan to soak up the creamy sauce. Bookmark this quick recipe made with pantry staples!
I always stock chickpeas in my pantry, and I assume you do too. I rotate ideas from my collection of chickpea recipes on a weekly basis — the hearty little legumes sneak their way into soups, salads, and pasta meals.
This chickpea curry recipe is yet another way to use a can of chickpeas (well, actually two cans). The chickpeas are saturated in a thick, golden-hued coconut milk sauce to make a satisfying vegetarian dinner.
Chickpea curry for the win!
- EASY: This is a low-prep dinner that’s ready to eat in about 30 minutes.
- LAYERS OF FLAVOR: You’ll taste a balance of curry spices, sweet coconut milk and heat from the chili pepper.
- LEFTOVERS: The curried chickpeas keep beautifully for days, or for a few months in the freezer.
Chickpea curry ingredients
- Chickpeas: Use two cans of chickpeas or 3 cups of home-cooked dried chickpeas.
- Canned coconut milk: I suggest using full-fat coconut milk because it includes all the rich, creamy fat. Cans that are labeled “light” are just coconut milk with added water, which dilutes flavor and texture. The key to the rich texture of the sauce is simmering the coconut milk until it’s reduced to a velvety, spoon-coating consistency.
- Red bell pepper: You can use a sweet red bell pepper, or a mixture of colors like yellow and orange.
- Spices: I like to mix my own curry spice blends because I think they taste fresher and more vibrant than most generic grocery store mixtures. You’ll need just a few ground pantry spices to make it, including cumin, turmeric, paprika and cayenne.
- Herbs and aromatics: Sautéed onion and fresh garlic make up the aromatic base of the sauce, and cilantro brings everything together as a garnish.
- Lime juice: I love the brightness that a squeeze of fresh lime juice adds to the creamy sauce.
- Spinach: I often throw in some fresh spinach at the end of cooking to add an extra hit of veggies, but if it’s not in your fridge, feel free to leave it out.
Step by step recipe overview
1. Cook chopped onion and green chili in oil until soft, then stir in the curry spice blend. 2. Stir the spices into the fat — a process called “blooming — to release their flavor. 3. Add chopped red bell pepper and cook for one minute.
4. Add drained chickpeas. 5. Pour in the coconut milk and bring to a simmer. 6. Cook about 20 minutes, until the coconut milk thickens. 7. Stir in chopped cilantro, fresh lime juice and optional spinach leaves.
Chickpea Curry with Coconut Milk
Equipment
Ingredients
Curry spice blend
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ¼-½ teaspoon cayenne pepper, to taste
Chickpeas
- 2 tablespoons (30 ml) avocado oil, coconut oil, or other neutral oil
- 1 cup chopped onion, about 1 medium onion
- 2 teaspoons finely chopped or grated garlic
- 1 serrano or jalapeno chili pepper, chopped
- Kosher salt
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 2 15.5 ounce cans chickpeas, drained
- 1 13.5 ounce can full fat coconut milk
- ½ cup coarsely chopped cilantro
- 2-3 handfuls baby spinach leaves, optional
- 2 tablespoons freshly squeezed lime juice
Instructions
Blend the curry spices
- Stir 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and ¼-½ teaspoon cayenne pepper together in a small bowl. Double or triple the seasoning for other meals! It keeps for at least a month in a sealed container.
Cook the chickpeas
- Place a large skillet or saute pan (10-12 inches) over medium heat. Add 2 tablespoons avocado oil, and stir in 1 cup chopped onion, 2 teaspoons finely chopped or grated garlic, 1 serrano or jalapeno chili pepper and ½ teaspoon salt (the salt helps to release water from the onion, which encourages steaming). Cover the pan and cook 2-3 minutes, until the onions are softened.
- Turn the heat up to medium-high. Add the spice blend and cook about 30 seconds, stirring it well until it's coated in the oil. This step is important because it releases the essential oils in the spices, adding more flavor to the sauce.
- Stir in the red bell pepper and cook about 1 minute. Add the chickpeas. Pour in 1 13.5 ounce can full fat coconut milk and add another ½ teaspoon salt. Bring to a simmer. Cook, uncovered, at a lively bubble for 15-20 minutes, until the coconut milk is has reduced to a thick sauce.
- Remove the pan from the heat and stir in ½ cup coarsely chopped cilantro, 2-3 handfuls baby spinach leaves (if using) and 2 tablespoons freshly squeezed lime juice
Karen’s Notes and Tips
- Chickpea curry can be stored in the refrigerator for about 5 days and frozen up to 2 months.
- If you don’t have all the spices on hand to mix the seasoning, use 1 tablespoon of your favorite prepared curry powder.
- Depending on the heat of your fresh green chili, you may want to reduce the amount of cayenne to 1/4 teaspoon if you enjoy more of a medium-low level of heat, or substitute with a mild green chili such as poblano.
- I often throw in some fresh spinach at the end of cooking to add an extra hit of veggies, but if it’s not in your fridge, feel free to leave it out.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
This was delicious and super easy! I used your spice mix, but didn’t have a Serrano pepper. I served it over jasmine rice. Yummy! Thanks Karen!
So delicious and easy!!