This coconut chickpea curry is the ultimate weeknight dinner. Delicious and packed with flavor, this comfort meal is made with easy pantry ingredients and comes together in less than 30 minutes.
If you’re looking or a tasty weeknight dinner, this curry is one of my favorites! Hearty chickpeas simmered in a creamy sauce made with tomatoes, coconut milk, and spices.
This curry tastes great on its own as a soup, served with naan, or over a bed of rice or quinoa.
How to make coconut chickpea curry
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:
1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion and a couple of cloves of garlic and ginger. Cook this on medium-low heat until the onion starts to appear translucent and smells fragrant.
2. Add the spices: Stir in the spice blend and cook for a minute until it becomes fragrant.
3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
4. Add lemon juice and cilantro: Turn off the heat completely and add the lemon juice and fresh cilantro. The lemon juice adds tanginess to the dish while the cilantro adds more flavor.
6. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.
Serving suggestions
Here are a few ways to serve the curry once it’s done:
- Soup: This curry can be enjoyed on its own as a soup. I’d suggest topping it with fresh chopped cilantro and a drizzle of coconut milk.
- With a grain: Serve over rice, such as Basmati rice, jasmine rice, or brown rice, Alternatively, serve over quinoa.
- With naan: Enjoy with naan which is a fluffy Indian flatbread and can be made at home or purchased in many grocery stores.
- Topping for Buddha bowl: I love adding it to a vegan power bowl.
Storing for later
Fridge: If stored in a glass airtight container in the fridge, the coconut chickpea curry will last up to 3 days.
Reheat: Reheat in the microwave or stovetop when ready to serve.
Freeze: Cook completely before storing in the freezer. When you’re ready to enjoy it, thaw and reheat.
More easy dinner recipes
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Coconut Chickpea Curry
Print Pin RateIngredients
- 2 tablespoons oil, I use avocado oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ inch ginger, minced
- 1 jalepeno, seeded and finely diced
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- Pinch of cayenne, optional
- 1 teaspoon sea salt, to taste
- ¼ teaspoon black pepper
- 2 (15-oz) cans chickpeas, rinsed and drained
- 1 (14.5-oz) can diced tomatoes
- 1 can full-fat coconut milk
- 1 lime, juiced
- ¼ cilantro, optional
Instructions
- Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
- Add the spices: Stir in the jalapena, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
- Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
- Add lemon juice and cilantro: Turn off the heat completely and stir in the lemon juice and fresh cilantro. The lemon juice adds tanginess to the dish while the cilantro adds more flavor.
- Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.
Sarah Walker says
I can’t wait to make this tonight! I luckily have all the ingredients at home.