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A colorful bowl of Chickpea Coconut Curry garnished with fresh herbs.

Chickpea Coconut Curry

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

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.

Notes

This curry is easy to make, full of flavor, and great for sharing. Store leftovers in an airtight container for up to 4 days.
Keyword Easy