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!

A bowl of saucy chickpeas in a curry coconut sauce.

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.

  • A wooden spoon stirring a pan of creamy chickpea curry in a skillet.

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

An assortment of ingredients for cooking a chickpea curry recipe, including chopped onion, garlic and bell pepper, canned coconut milk, fresh lime and cooked chickpeas.
  • 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

  • Sauteed chopped onions and green chili in a skillet, with powdered spices added to one side of the pan.
    1. Cook chopped onion and green chili in oil until soft, then stir in the curry spice blend.
  • Chopped cooked onion in a pan with curry spices.
    2. Stir the spices into the fat — a process called “blooming — to release their flavor.
  • Sauteed red bell pepper chunks in a pan with onion and spices.
    3. Add chopped red bell pepper and cook for one minute.
  • Canned chickpeas stirring in a pan with sauteed red bell pepper chunks, onion and spices.
    4. Add drained chickpeas.
  • Coconut milk combined with chickpeas in a pan, and a wood spoon in the process of stirring.
    5. Pour in the coconut milk and bring to a simmer.
  • Chickpeas in a skillet with coconut curry sauce with bowls of limes and fresh cilantro alongside.
    6. Cook about 20 minutes, until the coconut milk thickens.
  • A wooden spoon stirring a pan of creamy chickpea curry in a skillet.
    7. Stir in chopped cilantro, fresh lime juice and optional spinach leaves.
Creamy, golden chickpeas in a coconut milk sauce in a skillet with bell peppers and cilantro.
5 from 2 ratings

Chickpea Curry with Coconut Milk

Karen Tedesco
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. It's a quick recipe made with pantry staples!
Print Recipe Pin Recipe Leave a Review
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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

Equipment

Instructions
 

Blend the curry spices

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Notes

  • 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 per serving

Calories: 101kcal Carbohydrates: 8g Protein: 2g Fat: 8g Sodium: 17mg Fiber: 2g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.