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Rachel White

Creamy Coconut Chickpea Curry Recipe

A rich vegetarian curry featuring tender chickpeas simmered in creamy coconut milk with tomatoes, garlic, ginger, and warming spices.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz full fat coconut milk
  • ½ cup vegetable broth
  • 2 cups fresh spinach
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • 2 cups cooked basmati rice for serving

Method
 

  1. Heat olive oil in large skillet over medium heat.
  2. Add chopped onion and sauté 4 minutes until soft.
  3. Stir in garlic and ginger; cook 30 seconds.
  4. Add curry powder, cumin, turmeric, salt, and black pepper.
  5. Stir spices well to coat onion mixture evenly.
  6. Add chickpeas and diced tomatoes with juices.
  7. Pour coconut milk and vegetable broth into skillet.
  8. Stir thoroughly and bring mixture to gentle simmer.
  9. Cook uncovered 20 minutes, stirring occasionally.
  10. Add fresh spinach and cook 3 minutes until wilted.
  11. Stir in lime juice and adjust seasoning if needed.
  12. Serve hot over basmati rice and garnish with cilantro.

Notes

Nutritional Values (Per Serving)

Calories: 510
Total Fat: 30g
Saturated Fat: 18g
Carbohydrates: 48g
Fiber: 9g
Protein: 14g
Iron: 22%
Folate: 35%
Magnesium: 18%
Vitamin C: 20%
Potassium: 16%

Additional Notes and Tips

  • Adjust curry powder for stronger flavor.
  • Add red chili flakes for extra heat.
  • Let curry rest 5 minutes before serving for thicker texture.
  • Use light coconut milk for reduced fat option.
  • Store refrigerated up to four days; flavor deepens overnight.