Name: Vegetarian Chickpea Curry with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 can (400g) diced tomatoes; 2 cans (400g each) chickpeas, drained and rinsed; 1 can (400ml) coconut milk; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup fresh spinach leaves; Fresh cilantro, chopped (for garnish)

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Hey y'all! Looking for a hearty, comforting meal that's bursting with flavor and comes together in under an hour? This Vegetarian Chickpea Curry with Coconut Milk is your answer! Creamy coconut milk, tender chickpeas, and aromatic spices make this curry a weeknight winner, whether you're cooking for your family or meal-prepping for the week. It's vegan-friendly, endlessly customizable, and sure to become a staple at your table. Let's get cooking!

Why You'll Love This Vegetarian Chickpea Curry with Coconut Milk

It’s quick and easy—ready in under 40 minutes with minimal prep.
Hearty chickpeas provide plenty of plant-based protein and fiber.

Creamy coconut milk creates an irresistible, velvety sauce.
Customizable with your favorite veggies or spices.
Perfect for leftovers and meal prep—flavors get even better the next day!

Ingredients for Vegetarian Chickpea Curry with Coconut Milk

2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced

1 tablespoon fresh ginger, grated
1-2 tablespoons mild curry powder (to taste)
1 teaspoon ground cumin

½ teaspoon ground turmeric
½ teaspoon cayenne pepper (optional, for heat)
1 (14.5-ounce) can diced tomatoes

2 (15-ounce) cans chickpeas, drained and rinsed
1 (13.5-ounce) can full-fat coconut milk
1 teaspoon salt (to taste)

½ teaspoon black pepper
2 cups fresh baby spinach (optional)
Juice of ½ lemon

Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving

Directions: How to Make Vegetarian Chickpea Curry with Coconut Milk

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet or Dutch oven over medium heat.

Add chopped onion and cook for 5-6 minutes, until soft and translucent.
Stir in garlic and ginger; cook for another 1-2 minutes, until fragrant.

Step 2: Toast the Spices

Add curry powder, cumin, turmeric, and cayenne to the pan. Stir and toast the spices for 1 minute, letting the flavors bloom.

Step 3: Simmer the Curry

Pour in diced tomatoes with juices, chickpeas, coconut milk, salt, and pepper.
Stir well and bring to a gentle simmer. Reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. The sauce will thicken and flavors will meld.

Step 4: Finish & Serve

Stir in baby spinach and let it wilt (about 2 minutes).

Taste and adjust salt or spices as needed. Squeeze in lemon juice for brightness.
Serve hot, garnished with cilantro over rice or with naan.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Notes & Helpful Tips for Vegetarian Chickpea Curry with Coconut Milk

For extra creaminess, use full-fat coconut milk; light versions work but will yield a thinner curry. Learn about the differences here.
Let your spices toast fully to unlock their aromatic oils and deepen the curry flavor.
Add other quick-cooking veggies like zucchini or bell pepper during the last 10 minutes for extra nutrition and color.

Variations: Make This Curry Your Own!

Sweet Potato Chickpea Curry: Add 1 diced sweet potato with the tomatoes and cook until tender.
Spicy Thai-Inspired Curry: Swap curry powder for Thai red curry paste and add a splash of soy sauce.
Extra Greens: Stir in chopped kale or Swiss chard instead of spinach for more texture and nutrients.

Equipment Needed for Vegetarian Chickpea Curry with Coconut Milk

Large skillet or Dutch oven
Wooden spoon or spatula
Chef’s knife and cutting board

Can opener
Measuring spoons and cups

Storage Instructions

Let the chickpea curry cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if it thickens too much.

Serving Recommendations & Pairings for Vegetarian Chickpea Curry with Coconut Milk

Spoon over fluffy basmati or jasmine rice for a classic pairing.
Serve with warm naan or roti to scoop up the rich, creamy sauce.
Pair with a fresh cucumber salad or raita to balance the spice.

Pro Tips for the Best Vegetarian Chickpea Curry with Coconut Milk

Use freshly grated ginger and garlic for the brightest flavor. Learn more about why fresh aromatics matter.
Simmer the curry gently to avoid breaking the coconut milk and keep the sauce velvety.
For a thicker texture, mash some chickpeas in the pan as the curry cooks.

FAQs: Vegetarian Chickpea Curry with Coconut Milk

Can I use dried chickpeas instead of canned?: Yes! Cook 1 cup dried chickpeas until tender before adding, or use canned for convenience.
Is this curry gluten-free?: Absolutely—this recipe is naturally gluten-free! Just be sure to serve with gluten-free sides if needed. Read more about gluten-free living here.
Can I make this curry ahead of time?: Definitely! Flavors meld beautifully overnight. Store in the fridge and reheat when ready to serve for meals all week.

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Vegetarian Chickpea Curry with Coconut Milk