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Creamy Vegetarian Chickpea Curry with Coconut Milk

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A simple, flavorful recipe for a quick weeknight chickpea curry using creamy coconut milk.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir well to combine.
  6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for 15 minutes, allowing the flavors to meld.
  7. Stir in the salt. Taste the curry and adjust salt or cayenne pepper as needed.
  8. Serve hot over cooked rice or with naan bread. Garnish each serving with fresh cilantro.

Notes

  • For a thicker curry, remove the lid during the last 5 minutes of simmering.
  • Add 1 cup of frozen spinach or diced sweet potato along with the tomatoes for extra vegetables.
  • If you prefer a milder flavor, omit the cayenne pepper entirely.

Nutrition

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