Creamy, comforting, and packed with warm spices, this Chickpea Coconut Curry is the kind of weeknight dinner that feels like a hug in a bowl. With tender chickpeas swimming in a silky coconut sauce and bright pops of cherry tomato and spinach, it’s both satisfying and light — perfect for busy nights or relaxed weekend meals. Fun fact: coconut milk has been used in curries across coastal regions for centuries, adding natural creaminess without dairy. If you like hands-off dishes that still taste restaurant-quality, try my Walk Away Chickpea Tomato and Spinach Curry for another easy meal option that’s just as comforting. Simple to prepare, family-approved, and ready in under an hour, this curry will quickly become a go-to in your recipe box.
What is Chickpea Coconut Curry?
What’s in a name? Chickpea Coconut Curry is exactly what it sounds like — hearty chickpeas simmered in a fragrant coconut-based curry. Curious where the nickname comes from? Maybe because the coconut keeps things so smooth and chickpeas are so reliable, you’ll wonder how you ever cooked without them. And who doesn’t appreciate a dish that proves the classic saying: “the way to a man’s heart is through his stomach.” Is it the coconut’s softness or the spice’s warmth that wins people over first? Either way, it’s a friendly, comforting meal that begs to be tried — so grab a spoon and get cooking.
Why You’ll Love This
This recipe is irresistible for three big reasons:
- Creamy, comforting texture: The coconut milk creates a lush sauce that clings to each chickpea, while the roasted cherry tomatoes add juicy bursts of flavor.
- Budget-friendly and filling: Canned or cooked chickpeas are inexpensive and packed with protein and fiber, making this a wallet-friendly dinner that stretches nicely across servings.
- Flavor-packed with simple toppings: A sprinkle of chili flakes, a squeeze of lime, or fresh cilantro elevates the dish and makes every bite sing.
Compared to richer, meat-based curries, this one is lighter but no less satisfying. If you love coconut-forward desserts too, you might enjoy the coconut twist in my Coconut Butter Chocolate Chip Cookies for a sweet follow-up to dinner. Trust me — this curry is easy to make, full of flavor, and great for sharing.
How to Make
Quick Overview
This curry is straightforward and friendly for cooks of all levels. You’ll sauté aromatics, build flavor with warm spices, then simmer chickpeas in coconut milk until the sauce thickens into a creamy, rich finish. Prep takes about 10–15 minutes and simmering about 35–40 minutes for a total time of roughly 50–60 minutes. The standout element is the velvety coconut sauce that balances spice and a subtle sweetness from the tomatoes.
Ingredients
- 1 tbsp coconut oil, melted
- 1 large onion, finely diced (or 2 regular onions for a thicker sauce)
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved (approx 2 punnets)
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp grated ginger
- 1 tbsp tomato paste
- 480 grams cooked chickpeas (cooked from dry or 2 cans, drained)
- 400 ml coconut milk (1 can)
- 200 ml vegetable stock (1/2 can)
- 2 cups baby spinach
- 3 cups cooked quinoa or rice, to serve
- Chili flakes, to serve (optional)
Directions
- Melt the coconut oil in a heavy-based pot over medium heat. Add the finely diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. If using two onions for a thicker sauce, cook until they begin to brown slightly for extra depth.
- Add the minced garlic and halved cherry tomatoes. Stir to combine and cook for 1–2 minutes until the tomatoes start to break down. Sprinkle in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, grated ginger, tomato paste, and sea salt. Stir constantly for 2–3 minutes so the spices bloom and coat the vegetables.
- Add the cooked chickpeas and stir to coat them in the spice mixture. Pour in the coconut milk and vegetable stock and bring the mixture up to a gentle boil. Reduce heat to low and simmer with the pot lid off for approximately 40 minutes, stirring occasionally, until the sauce is thick, creamy, and well reduced.
- Stir in the baby spinach and allow it to wilt gently, about 1–2 minutes. Taste and adjust seasoning with more sea salt or a pinch of chili flakes if you like heat.
- Remove the curry from the heat and serve hot with cooked rice or quinoa, finishing with a smattering of chili flakes and an optional squeeze of lime.
What to Serve With
- Steamed basmati rice or fluffy quinoa to soak up the sauce.
- Warm naan or flatbread for scooping and mopping the curry bowl.
- A crunchy cucumber and yogurt raita to cool the palate.
- Fresh cilantro and lime wedges as bright finishing touches.
- A simple green salad with lemon vinaigrette to balance the creaminess.
- For drinks, try a cool lassi, light beer, or a zesty sparkling water.
Top Tips for Perfecting
- Swap canned chickpeas for home-cooked chickpeas if you have time — they’re creamier and absorb more flavor.
- If you prefer a thicker curry, simmer a bit longer with the lid off. For a thinner sauce, add a splash more vegetable stock.
- Toast your spices briefly in the pan before adding liquids to deepen their aroma.
- Avoid overcooking the spinach; add it at the end so it stays bright and tender.
- If you like smoky notes, stir in a teaspoon of smoked paprika or finish with a drizzle of coconut cream.
- Common mistake: adding salt too early can toughen onions; add moderate salt during cooking and adjust at the end.
Storing and Reheating Tips
- Refrigeration: Store leftover curry in an airtight container for up to 4 days.
- Freezing: Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened too much. Microwave reheating is fine for single servings — heat in 30-second bursts, stirring between each burst.
- Note: The texture of chickpeas may soften slightly after freezing, but flavors often improve with time.
FAQs
Can I use dried chickpeas instead of canned?
Yes. Soak and cook dried chickpeas until tender before using. This can improve texture and flavor. Use about 480 grams cooked chickpeas to match the recipe.
Is this curry vegan and gluten-free?
Yes. This recipe is naturally vegan and gluten-free when you use coconut milk and vegetable stock.
Can I make this ahead for meal prep?
Absolutely. The curry keeps well in the fridge for up to 4 days and makes excellent leftovers for lunches or quick dinners.
How can I make this milder or spicier?
Adjust the chili flakes to taste. Leave them out for mild heat or add more while cooking for a spicier result. You can also add a fresh chili during cooking for extra kick.
What can I use instead of coconut milk?
For a lighter version, try a mix of almond milk and a tablespoon of coconut cream, but the richness will differ. Full-fat coconut milk gives the best texture.
Conclusion
This Chickpea Coconut Curry is an easy, budget-friendly recipe that delivers creamy texture, bold flavor, and comforting warmth — perfect for busy weeknights or sharing with friends. It’s forgiving for beginners, flexible with substitutions, and makes great leftovers. If you want a slightly different coconut-chickpea take from another trusted source, check out this version for inspiration: Creamy Vegan Coconut Chickpea Curry | Jessica in the Kitchen. Give this curry a try, serve it with rice or naan, and enjoy the simple pleasure of a homemade, satisfying meal.
Chickpea Coconut Curry
Equipment
- Heavy-based pot
- Mixing Spoon
Ingredients
Ingredients
- 1 tbsp Coconut oil, melted
- 1 large Onion, finely diced (or 2 regular onions for a thicker sauce)
- 3 cloves Garlic, minced
- 400 grams Cherry tomatoes, halved (approx 2 punnets)
- 1 tsp Garam masala
- 1 tsp Curry powder
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground cumin
- 1/2 tsp Sea salt (plus more to taste)
- 1/2 tsp Grated ginger
- 1 tbsp Tomato paste
- 480 grams Cooked chickpeas (cooked from dry or 2 cans, drained)
- 400 ml Coconut milk (1 can)
- 200 ml Vegetable stock (1/2 can)
- 2 cups Baby spinach
- 3 cups Cooked quinoa or rice (to serve)
- Chili flakes (to serve, optional)
Instructions
- Melt the coconut oil in a heavy-based pot over medium heat. Add the finely diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. If using two onions for a thicker sauce, cook until they begin to brown slightly for extra depth.
- Add the minced garlic and halved cherry tomatoes. Stir to combine and cook for 1–2 minutes until the tomatoes start to break down. Sprinkle in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, grated ginger, tomato paste, and sea salt. Stir constantly for 2–3 minutes so the spices bloom and coat the vegetables.
- Add the cooked chickpeas and stir to coat them in the spice mixture. Pour in the coconut milk and vegetable stock and bring the mixture up to a gentle boil. Reduce heat to low and simmer with the pot lid off for approximately 40 minutes, stirring occasionally, until the sauce is thick, creamy, and well reduced.
- Stir in the baby spinach and allow it to wilt gently, about 1–2 minutes. Taste and adjust seasoning with more sea salt or a pinch of chili flakes if you like heat.
- Remove the curry from the heat and serve hot with cooked rice or quinoa, finishing with a smattering of chili flakes and an optional squeeze of lime.
