Chickpeas Coconut Curry Recipe

Name: Chickpeas Coconut Curry Recipe
Cook time: 15 min
Total time: 15 min
Cuisine: Indian
Ingredients: 1 can (~250g; 8¾oz.) canned chickpeas (see note 2); 1 and ½ tablespoons tomato paste (concentrate); 1 tablespoon coconut oil (see note 3); 1 inch piece (~10g) fresh ginger (see note 4); ¼ cup coconut milk (see note 5); 1 teaspoon salt; ¼ teaspoon turmeric; 3 teaspoons ground coriander; ½ teaspoon garam masala (see note 6); 1 cup water (in stages); 2 tablespoons chopped cilantro; 1 tablespoon slivers of ginger; wedge of lime

Instructions

Cook:15min

I make this chickpea coconut curry simply—no onion, no garlic, and barely any prep. It’s one of those go-to curries that’s perfect for a busy weeknight dinner—quick to make, delicious, nutritious, and hearty.This recipe comes together in just 15 minutes and requires only nine pantry staples, making it an easy win when you need something satisfying without the fuss. The coconut milk adds a lovely creaminess to the curry that pairs perfectly with any flatbread or rice, creating a comforting meal that feels indulgent yet wholesome. Plus, the leftovers taste even better the next day, making it a great make-ahead option.If you are a fan of chickpeas, here are two other recipes that you will love: chickpea salad (vegan) and chickpea patties.

Updated at: Tue, 08 Apr 2025 16:24:43 GMT