[Indian Recipes] Coconut Chickpea Curry

This coconut chickpea curry is the ultimate weeknight dinner. Delicious and packed with flavor, this comfort meal is made with easy pantry ingredients and comes together in less than 30 minutes.

If you're looking or a tasty weeknight dinner, this curry is one of my favorites! Hearty chickpeas simmered in a creamy sauce made with tomatoes, coconut milk, and spices.
How to make coconut chickpea curry

Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:

1. Cook onions, garlic, and ginger: In a big pot, warm oil on medium-low heat. Add diced onion and a couple of cloves of garlic and ginger. Cook this on medium-low heat until the onion starts to appear translucent and smells fragrant.

2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.

3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.

4. Add lime juice and cilantro: Turn off the heat completely and add the lime juice and fresh cilantro. The lime juice adds tanginess to the dish while the cilantro adds more flavor.

6. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.

Serving suggestions

Soup: This curry can be enjoyed on its own as a soup. I'd suggest topping it with fresh chopped cilantro and a drizzle of coconut milk.
With a grain: Serve over rice, such as Basmati rice, jasmine rice, or brown rice, Alternatively, serve over quinoa.
With naan: Enjoy with naan which is a fluffy Indian flatbread and can be made at home or purchased in many grocery stores.
Topping for Buddha bowl: I love adding it to a vegan power bowl.
Storing for later

Fridge: If stored in a glass airtight container in the fridge, the coconut chickpea curry will last up to 3 days.

Reheat: Reheat in the microwave or stovetop when ready to serve.

Freeze: Cook completely before storing in the freezer. When you’re ready to enjoy it, thaw and reheat

Coconut Chickpea Curry

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 6 servings
Calories: 312kcal
Author: Sapana Chandra

The ultimate weeknight dinner, this coconut chickpea curry is packed with flavor and comes together in less than 30 minutes with easy pantry ingredients.

Ingredients

▢2 tablespoons oil, I use avocado oil
▢½ medium yellow onion, finely diced
▢3 cloves garlic, minced
▢½ inch ginger, minced
▢1 jalapeño, seeded and finely diced
▢½ teaspoon ground cumin
▢½ teaspoon ground turmeric
▢½ teaspoon ground paprika
▢Pinch of cayenne, optional
▢1 teaspoon sea salt, to taste
▢¼ teaspoon black pepper
▢2 (15-oz) cans chickpeas, rinsed and drained
▢1 (14.5-oz) can diced tomatoes
▢1 can full-fat coconut milk
▢1 lime, juiced
▢¼ cilantro, optional


Instructions

1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
4. Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.
5. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.
6. Here are a few ways to serve the curry once it's done:

This recipe and image sources are referred in website: Realandvibrant.com. Thanks so much!