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Creamy Chickpea Coconut Curry

creamy chickpea coconut curry - featured image
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A quick, comforting, and creamy chickpea coconut curry made from pantry staples, perfect for a nourishing meatless meal with warming spices and a smooth texture.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) canned chickpeas, drained and rinsed
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil or coconut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • ½ cup (120 ml) vegetable broth or water
  • A handful fresh cilantro, chopped (optional)
  • 1 tablespoon lime juice

Instructions

  1. Finely chop 1 medium onion, mince 3 garlic cloves, and grate 1 tablespoon fresh ginger (about 5 minutes).
  2. Heat 2 tablespoons vegetable or coconut oil in a large skillet over medium heat until shimmering but not smoking (1-2 minutes).
  3. Add chopped onions and cook, stirring occasionally, until translucent and lightly golden, about 5-7 minutes.
  4. Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Sprinkle in 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon garam masala, and optional ¼ teaspoon cayenne pepper. Stir constantly for about 1 minute to toast the spices.
  6. Add 2 tablespoons tomato paste and cook for another 2 minutes, stirring often.
  7. Pour in drained chickpeas and 1 can (14 oz / 400 ml) full-fat coconut milk. Stir gently to combine.
  8. Add ½ cup (120 ml) vegetable broth or water to loosen the curry. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10-12 minutes until sauce thickens slightly.
  9. Optional: Scoop out about 1 cup of chickpeas and blend with some sauce until creamy, then stir back into the pan for a smoother texture.
  10. Season with salt and pepper to taste, and squeeze in 1 tablespoon fresh lime juice just before serving.
  11. Garnish with chopped cilantro if desired and serve warm.

Notes

If the curry gets too thick, stir in a splash more broth or water. Use full-fat coconut milk for best creaminess. Toast spices in oil to release flavors. Blend some chickpeas for a velvety texture. Adjust cayenne pepper to control heat. Store leftovers in airtight container for up to 4 days or freeze up to 3 months.

Nutrition

Keywords: chickpea curry, coconut curry, vegan curry, easy curry recipe, pantry staple meal, vegetarian, gluten-free, quick dinner

Find it online: https://tomyumy.com/creamy-chickpea-coconut-curry-recipe-easy-homemade-pantry-staple-meal/