Creamy Coconut Chickpea Curry

Creamy Coconut Chickpea Curry is the kind of comforting, flavorful dinner that feels both nourishing and satisfying, all while being incredibly easy to prepare. Made with simple pantry staples like canned chickpeas, coconut milk, and diced tomatoes, this dish comes together in just one skillet, making it a weeknight favorite for busy cooks.

What makes this curry so special is its balance of flavors. The warmth of curry powder, cumin, and smoked paprika pairs beautifully with the creamy coconut base, while a squeeze of fresh lime adds brightness at the very end. The chickpeas soak up all that goodness, creating a rich, protein-packed meal that’s naturally vegan and gluten-free.

Interestingly, chickpeas have been enjoyed for thousands of years in Middle Eastern and Indian cuisine, prized for their nutty flavor and hearty texture. Today, they’re a global staple, often used in curries like this one.

Serve this cozy curry over fluffy basmati rice or alongside warm naan for the ultimate comfort meal you’ll want to make again and again.

Recipe Yield: 4 servings

INGREDIENTS

2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) full-fat coconut milk
½ cup vegetable broth
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
2 tbsp olive oil
Juice of 1 lime
¼ cup fresh cilantro, chopped

INSTRUCTIONS

1. Sauté aromatics:
Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes, until softened. Stir in garlic and ginger, cooking 1 minute more.

2. Toast spices:
Sprinkle curry powder, cumin, smoked paprika, and salt into the skillet. Stir for 1 minute, letting the spices bloom and release fragrance.

3. Build the sauce:
Pour in diced tomatoes and coconut milk, stirring to combine. Add chickpeas and vegetable broth. Bring mixture to a gentle simmer.

4. Simmer to thicken:
Reduce heat to medium-low. Cook uncovered for 20 minutes, stirring occasionally, until the curry thickens and flavors meld together.

5. Finish and serve:
Squeeze in lime juice and stir well. Garnish with fresh cilantro. Serve hot with basmati rice or warm naan bread.

Helpful Tips to Perfect This Recipe

• Layer Spices for Depth: Toasting spices briefly in oil ensures their full aroma infuses the curry, making it more flavorful.
• Balance the Creaminess: Full-fat coconut milk creates a rich texture, but you can use light coconut milk for a lighter version without losing flavor.
• Customize the Heat: For a spicier curry, add a chopped fresh chili or a pinch of cayenne pepper when sautéing the spices.