Coconut Chickpea Curry

This coconut chickpea curry is easy to make all in one pan and great for a quick weeknight dinner.

Jump to:

• Do I really need coconut milk for curry?
• What does coconut milk add to a curry?
• What kind of coconut milk to use in curry?
• What spices are used in coconut chickpea curry?
• What kind of curry powder should I use?
• Ingredients
• How to make coconut chickpea curry
• Substitutions and variations
• FAQs
• Make ahead and storage tips
• How to serve coconut chickpea curry
• Coconut Chickpea Curry

Do I really need coconut milk for curry?

No, coconut milk is not necessary for creating a delicious curry recipe.

Although most chickpea curry recipes you’ll find on Google are coconut-based, I actually create a lot of curry recipes that do not contain coconut.

On this food blog you can find my delicious non-coconut chickpea spinach curry and this red lentil curry.

That said, there’s times when I crave a creamy coconut curry and this coconut chickpea curry recipe always hits the spot!

What does coconut milk add to a curry?

Coconut milk makes curry creamier. This is especially great for vegans who, until recently, didn’t have a lot of options for making dishes creamy without dairy.

Coconut milk is also helpful if you’ve accidentally made your curry too spicy. The richness of the coconut milk can make curry milder.

Additionally, coconut milk or coconut cream with thicken the curry into a gravy-like consistency which is ideal for serving over rice.

What kind of coconut milk to use in curry?

For the richest and creamiest curry, use full fat coconut milk. 

Full fat coconut milk comes in cans and can be found in most supermarkets in the canned goods aisle, baking aisle or international foods aisle.

Don’t use cartoned coconut beverage from the refrigerated section which is meant as a dairy milk alternative. It’s not thick enough.

Similarly, light coconut milk is not a good option for a thick and creamy curry recipe. While it will add a hint of coconut flavor, it’s too watery.

What spices are used in coconut chickpea curry?

There are many ways to make coconut chickpea curry with an seemingly endless combination of spices.

I like to keep my curry recipes simple and accessible. For that reason, my recipes call for minimal and easy-to-find spices.

For this recipe all you’ll need is curry powder, garam masala and cumin powder.

Curry powder and garam masala are both spice mixes that contain a combination of spices that make a delicious curry without needing to buy many separate spices.

What kind of curry powder should I use?

There are so many different types of “curry powder” it can be difficult to know when and how to use each blend.

For this recipe, because it’s simple and accessible, I use just a generic supermarket “curry powder”. 

This is your typical yellow curry powder where the main ingredient is turmeric. 

The brand I use has a touch of cayenne pepper but I would not describe it as spicy. That’s why I add fresh chili pepper to this recipe.

In addition to the curry powder, this recipe also calls for garam masala. 

Garam masala adds the flavors of cinnamon, cardamom and coriander. 

Every brand has their own mix of spices for their curry powder and garam masala. It’s a good idea to try out a couple of different brands until you find a mix that you like.

I recommend finding brands for both the curry powder and garam masala that are not too spicy. 

Cayenne pepper is a cheap ingredient so some brands use it as a filler to avoid adding good amounts of more expensive spices like cardamom.

If you want to make a spicy curry, you can always add your own chili powder or chili peppers to taste.

Ingredients

This recipe is simple and accessible because it doesn’t call for a long list of spices that you might not have on hand. Everything you need for this coconut chickpea curry can be found in the supermarket. 

Aromatics: Onion, ginger and garlic make the flavor base of many Indian-inspired recipes and curries. For a bit of heat I add a chili pepper, specifically a jalapeño pepper that I grow in my garden. If you have a low spice tolerance, you can leave it out.

Chickpeas:  One 15-oz can of chickpeas, or about a cup and a half of cooked chickpeas. 

Tomatoes: I use a can of diced tomatoes for this recipe. You could substitute a can of crushed tomatoes or whole tomatoes and break them up with your spoon.

Coconut milk: Full fat coconut milk will give you the richest and creamiest curry. It’s the kind that comes in a can and is not labeled as “light”. 

Stock: A little bit of vegetable stock is used in this recipe to simmer the chickpeas and make a nice gravy-like sauce.

Spices: This recipe calls for just three simple spices: curry powder, cumin powder and garam masala. 

Spinach: I like to add a bit more nutrition and color with a few handfuls of chopped spinach.

Oil: A neutral oil like sunflower, canola or vegetable oil will carry the flavor of the spices without adding flavor of it’s own.

How to make coconut chickpea curry

Coconut chickpea curry is an easy one-pot meal that’s ready in less than 30 minutes! Here’s how:

Prep: Start by prepping your ingredients: dice the onion, mince the ginger, garlic and chili pepper (if using).

Drain and rinse the chickpeas.

Fry: Heat the oil over medium heat in a large saucepan. 

Add the onion and fry until soft and transparent, stirring from time to time. 

Add the ginger, garlic and chili pepper and fry, stirring frequently, until soft and aromatic - just a couple of minutes.

Add the curry powder and cumin and fry, stirring constantly, for about 30 seconds to bring out the flavors. 

Simmer: Add the drained chickpeas, diced tomatoes, and vegetable stock. Bring to a gentle simmer and cook for about 5 minutes to heat and soften the chickpeas. 

Add: Add the spinach and stir well to wilt it in the hot curry.

Finally, add the garam masala, salt and coconut milk and allow to simmer gently for a minute or two to heat through.

You can garnish your chickpea curry with chopped cilantro or fresh lime juice.

Be careful not to boil the coconut milk or it could separate and curdle.

You can add some optional garnishes like some chopped cilantro or a squeeze of lime juice.

Serve over rice.

Substitutions and variations

Spice: If you have a low spice tolerance, feel free to leave out the chili pepper. If you don’t have fresh chili pepper, you can substitute chili powder such as Kashmiri chili powder or cayenne pepper.

Vegetables: The coconut-tomato base of this recipe can be used to make different kinds of vegetable curry as well. I’ve made this same curry by substituting the chickpeas for diced sweet potato, for example. 

Garnishes: You can add some fresh chopped cilantro and/or a squeeze of lime juice.

FAQs

Make ahead and storage tips

This coconut chickpea curry keeps well in an airtight container in the fridge for 3 - 4 days, making it ideal as a vegan meal prep recipe.

You can also freeze it in an appropriate freezer-safe container for up to 4 months.

Chickpea curry can be reheated in a pot over medium-low heat on the stove or in a loosely covered microwave-safe dish in the microwave.  

How to serve coconut chickpea curry

Coconut chickpea curry is best served over basmati rice. It is also delicious served over this ginger rice. 

Since this curry has a lot of sauce, some flatbread such as naan bread, roti or chapati are good for mopping up all that creamy sauce.

You will find more traditional Indian and Indian-inspired recipe in my collection of over 75 vegan Indian recipes.