Coconut Chickpea Curry
This coconut chickpea curry is a delicious one-pot meal that’s ready in just 30 minutes!
I’ve tried a variety of chickpea stews and curries over the years, but this is the one that I come back to over and over again!
The thing that makes this coconut milk chickpea curry absolutely irresistible is the fried onions! The sweet and savory, crispy onion pairs beautifully with the creaminess of the curry. Please don’t skip this step!
If you’re on the hunt for a quick and budget-friendly chickpea curry recipe, you need to try this! Pair it with rice, roti, naan or quinoa (extra protein!) for a wholesome weeknight meal.
What is chickpea curry made of?
Chickpeas are simmered in an aromatic curry base made of ginger, garlic, bay leaf, cinnamon and powdered spices. This is followed by coconut milk, which provides body and creaminess to the dish. The curry is finally garnished with crispy fried onions and cilantro, taking it to a whole new level of deliciousness!
I make this vegan chickpea curry with pre-cooked chickpeas. If you have a batch ready to go, this curry can be made in less than 30 minutes!
Chickpea Curry Recipe
This is an overview of all the ingredients and steps to make coconut chickpea curry. Refer to the recipe card below for details
Ingredients
- Chickpeas: We need pre-cooked chickpeas. If using canned chickpeas, drain and rinse them. If using dry chickpeas, soak and cook in a pressure cooker or instant pot
- Ginger: Ginger is an essential ingredient in this curry. Use dry ginger in case you can’t find fresh ginger
- Garlic: Adjust garlic to your liking. Add more, less or omit as per your preference
- Onion: Fried onion is the star of this dish! You can also use store-bought crispy fried onions to save time
- Coconut milk: Good-quality coconut milk makes all the difference to this chickpea curry. Store-bought or homemade coconut milk can be used
- Oil: Coconut oil complements the dish well. Neutral oils like sunflower oil, canola oil or vegetable oil can also be used
- Whole spices: Bay leaf and cinnamon stick add warmth to the dish. Feel free to skip if you don’t have them
- Spice mix: A mixture of coriander powder, turmeric, cumin powder and fennel powder. These spices work harmoniously with coconut milk and add a depth of flavor
- Salt and pepper: Add as needed
How to Make Coconut Chickpea Curry
- Prep chickpeas: If using dry chickpeas, soak it in water for atleast 6 hours or overnight. Afterward, pressure-cook them for 15-18 minutes (5-6 whistles)
- Prep ingredients: Peel and slice ginger, mince garlic and thinly slice the onion. Keep the spice powders ready in a bowl
- Fry onions: Heat 2 tbsp coconut oil on medium flame. Add the thinly sliced onions and fry until they have browned well. Once done, remove and set aside for later
- Sauté the curry base: Sauté whole spices, ginger and garlic until fragrant. Add the spice mix and sauté. Be careful not to burn anything otherwise the curry will taste bitter
- Add the cooked chickpeas: Sauté chickpeas in the curry base for a few minutes. Next add water and boil for 10 minutes. This step helps the chickpeas absorb flavor. Add some salt to taste
- Add coconut milk: Next add coconut milk and gently simmer for 1 minute. Do not boil coconut milk as it can curdle and change the texture of the curry
- Adjust seasoning: Taste the curry, add salt and pepper as needed
- Serve: Garnish the curry with fried onions and cilantro/coriander leaves. Serve with rice, roti, naan or quinoa
WATCH THE FULL VIDEO ON YOUTUBE
Substitutes
Coconut milk: 1/2 cup coconut cream, cashew cream or heavy cream (dairy)
Ginger: 1/2 tsp dried ginger powder
Bay leaf: Pandan leaves. If unavailable, skip it
Cinnamon stick: Add 1/4 tsp cinnamon powder to the spice mix
Cilantro/coriander leaves: Mint leaves or thai basil
FAQ
Can you make chickpea curry without coconut milk?
Yes, you can. To thicken the dish without coconut milk, mash a handful of chickpeas and add it to the curry. Alternatively, you can add hummus, cashew milk, oat milk or any other milk of your choice.
What else can I add to this chickpea curry?
Spinach, kale, basil, chard or similar greens increase the nutrition and flavor of the curry.
Chickpea Curry Recipe
INGREDIENTS
- 1 cup (220g) chickpeas (cooked)
- 2- inch ginger (fresh)
- 6 cloves garlic
- 1 large onion
- 1 cup (200ml) coconut milk
- 2 tbsp coconut oil (or preferred oil)
- 1 bay leaf
- 1 cinnamon stick
- 1.5 cup water
- cilantro/coriander leaves (as needed)
- salt (as needed)
- pepper (as needed)
Spice Mix
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp fennel powder
INSTRUCTIONS
Prep
- Peel a 2-inch piece of fresh ginger with the help of a spoon and thinly slice it length wise
- Peel and mince 6 garlic cloves and thinly slice 1 large onion as evenly as possible
- Add all ingredients mentioned under ‘spice mix’ in a bowl
Cooking
- Heat 2 tbsp coconut oil (or preferred oil) on medium flame. Once the oil heats, add the thinly sliced onions
- Fry until the onions brown well. Stir frequently to avoid burning and help the onions fry evenly
- Once done, remove and set aside for later. When done properly, the fried onion will be sweet and crisp!
- Set flame to low, sauté bay leaf, cinnamon stick and sliced ginger for 1 minute. Sauté the minced garlic for 30 seconds
- Add the spice mix and sauté for 30 seconds. The heat needs to be low to prevent the spices from burning. In case it starts to brown, add a splash of water immediately
- Next add the cooked chickpeas and sauté for 2-3 minutes
- Add 1.5 cups of hot water and boil for 10 minutes so the chickpeas can absorb flavor. Add more water if needed. Use hot water to keep the temperature constant
- Next add 1 cup (200 ml) coconut milk and gently simmer for 1 minute. Do not boil coconut milk as it can curdle and change the texture of the curry
- Add salt and pepper to taste and take off the flame
- Garnish the curry with the crispy fried onion and cilantro/coriander. Serve with rice, roti, naan or quinoa
NOTES
Tips
- Prepare the chickpeas beforehand if using dry chickpeas. You can also freeze cooked chickpeas for upto 3 months
- Stir the onions frequently to avoid burning and fry evenly
- Sauté spices on low heat to prevent burning. In case the spices start browning, add a splash of water immediately
- Do not boil coconut milk as it can curdle and change the texture of the curry
Substitutes
- Coconut milk: 1/2 cup coconut cream, cashew cream or heavy cream (dairy)
- Ginger: 1/2 tsp dried ginger powder
- Bay leaf: Pandan leaves. If unavailable, skip it
- Cinnamon stick: Add 1/4 tsp cinnamon powder to the spice mix
- Cilantro/coriander leaves: Mint leaves or thai basil
