Creamy Coconut Chickpea Curry (Print Version)

Tender chickpeas in aromatic coconut milk with warming spices, ready in 40 minutes.

# What You’ll Need:

→ Base

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece ginger, grated

→ Spices

05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon garam masala
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Main

13 - 2 cans (14 ounces each) chickpeas, drained and rinsed
14 - 1 can (13.5 fluid ounces) full-fat coconut milk
15 - 1 can (14 ounces) diced tomatoes
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach, optional
18 - Juice of 1 lime

→ Garnish

19 - Chopped fresh cilantro
20 - Lime wedges

# How-To:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute while stirring constantly to release essential oils.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
06 - Remove cover and add baby spinach if using. Simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice and adjust seasoning to taste.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Serve hot with steamed rice or naan.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress or takeout phone call.
  • The creamy coconut milk balances the spices so perfectly that even people who claim they don't like curry ask for the recipe.
  • One pot, mostly canned ingredients, and somehow it tastes like you've been simmering it all afternoon.
02 -
  • Don't skip rinsing your chickpeas or you'll taste the can, and once you notice it you can't unhear it no matter how good everything else is.
  • Toasting your spices for that full minute matters more than you think—it's the difference between a flat curry and one that tastes professionally made.
03 -
  • If you want a thicker curry, uncover the pan for the last 5 minutes of cooking and let some of the liquid evaporate—you'll get richness instead of soupiness.
  • Make a double batch and freeze half, because the moment you taste how good this is you'll want it again in two weeks.
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