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Chickpea curry with coconut milk

35 min, 20 active4 servings463 kcal per servingEasy
Chickpea curry with coconut milk
Example photo: Parzeus · CC BY-SA 4.0 · Wikimedia Commons

This chickpea curry is built on things that live happily in the cupboard: canned chickpeas, canned tomatoes and coconut milk. Onion, garlic and ginger are fried with spices, then everything simmers for 15 minutes into a thick, mellow sauce with gentle warmth. Spinach goes in at the end for colour and freshness. It's a hearty meat-free dinner that wins over even committed carnivores, and with rice or flatbread it easily feeds four.

Method

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  1. Finely chop the onion, crush the garlic and finely grate the ginger. Drain and rinse the chickpeas.

  2. Heat the oil in a deep frying pan or saucepan. Cook the onion over medium heat for 6-7 minutes until soft and lightly golden.

  3. Add the garlic, ginger, curry powder, ½ teaspoon of turmeric and ½ teaspoon of ground cumin. Stir for 1 minute until fragrant.

  4. Add the canned tomatoes, crush them with a spoon and simmer for 5 minutes.

  5. Add the chickpeas and coconut milk and season with about 1 teaspoon of salt. Bring to the boil, then simmer uncovered over low heat for 12-15 minutes until thickened.

  6. Stir in the spinach and cook for 1-2 minutes until wilted.

  7. Take off the heat, squeeze in the lemon juice, taste and adjust the salt. Scatter with coriander to serve.

Tips for success

  • Fry the spices in oil rather than adding them to the liquid; that's what releases their aroma.
  • Don't boil the curry hard or the coconut milk may split.
  • For a thicker sauce, mash some of the chickpeas against the side of the pan.
  • Don't skip the lemon at the end. It brightens everything.

Serving and storage

Serve with basmati or jasmine rice, naan or other flatbreads. A spoonful of plain yoghurt on top is nice if you don't need it to be vegan.

Keep in the fridge for up to 4 days or freeze for up to 3 months. It tastes even better the next day.

Variations

  • Sweet potato: add 300 g of diced sweet potato with the tomatoes and simmer for 20 minutes.
  • Chicken: brown 400 g of diced chicken thighs before the onion.
  • Lentil: swap half the chickpeas for 100 g of red lentils and add 300 ml of water.

Calories and macros

Per serving (about 410 g):

463kcal
13protein, g
29.6fat, g
40.9carbs, g

Per 100 g: 113 kcal, P 3.2, F 7.2, C 10. An estimate based on average ingredient values. Your daily calories ›

VegetarianVeganBudgetNo ovenGluten-free

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Frequently asked questions

Can I use dried chickpeas?

Yes. Soak 200 g of dried chickpeas overnight, then simmer for 60-90 minutes until tender. That gives about the 480 g of cooked chickpeas the recipe needs. Use some of the cooking liquid to loosen the sauce if needed.

What can I use instead of coconut milk?

Single cream or thick plain yoghurt work, though the dish is no longer vegan. Stir yoghurt in at the very end over low heat so it doesn't curdle. The flavour changes but is still lovely.

Is chickpea curry spicy?

This version is mild enough for children; the warmth comes mostly from the ginger. If you like it hot, add a chopped fresh chilli with the garlic or a pinch of cayenne.