Save Enjoy a warm, aromatic Chickpea Curry that brings together tender chickpeas and a creamy coconut milk sauce. Infused with fragrant Indian-inspired spices, this easy-to-make dish is the perfect plant-based comfort meal for any night of the week.
Save This hearty dish takes only 40 minutes from start to finish. The combination of full-fat coconut milk and diced tomatoes creates a rich, velvety base that perfectly complements the earthy chickpeas and fresh baby spinach.
Ingredients
- Base: 2 tbsp vegetable oil, 1 large onion (finely diced), 3 cloves garlic (minced), 1-inch piece ginger (grated)
- Spices: 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp garam masala, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp salt, black pepper
- Main: 2 cans (400 g each) chickpeas (drained and rinsed), 1 can (400 ml) coconut milk, 1 can (400 g) diced tomatoes, 1/2 cup vegetable broth, 2 cups baby spinach, juice of 1 lime
- Garnish: Fresh cilantro, lime wedges
Instructions
- Step 1
- Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 4–5 minutes until softened and translucent.
- Step 2
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Step 3
- Add the cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute, stirring constantly.
- Step 4
- Add the chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.
- Step 5
- Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
- Step 6
- Uncover, and if using, add the baby spinach. Simmer for another 2–3 minutes until wilted.
- Step 7
- Stir in the lime juice. Taste and adjust seasoning as needed.
- Step 8
- Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or naan.
Zusatztipps für die Zubereitung
For a thicker and more concentrated curry, allow the mixture to simmer uncovered for the last 5 minutes of cooking. This helps the sauce reduce and coat the chickpeas even better.
Varianten und Anpassungen
You can easily add extra vegetables like diced sweet potato or bell peppers to the simmer. Adjust the chili powder to your preference to make the dish milder or spicier.
Serviervorschläge
This curry is best served hot over a bed of fluffy basmati rice or brown rice. For a complete experience, serve with warm naan or gluten-free flatbread to soak up the delicious coconut sauce.
Save Whether you are looking for a satisfying vegan main dish or a flavorful addition to your meal prep routine, this chickpea curry is sure to become a favorite staple in your kitchen. Enjoy your nourishing homemade meal!
Recipe FAQ
- → Can I make this curry ahead of time?
Absolutely. The flavors actually deepen and improve after sitting overnight. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
- → How can I adjust the spice level?
Start with less chili powder, then gradually increase to taste. For milder heat, omit the chili powder entirely and reduce the garam masala. To add more heat, include fresh diced jalapeño or serrano peppers when sautéing the onions.
- → What can I serve with this curry?
Steamed basmati rice is classic, but brown rice, quinoa, or cauliflower rice work well. Warm naan, roti, or gluten-free flatbread are perfect for soaking up the sauce. You can also serve over roasted vegetables or with a side of cucumber raita.
- → Can I freeze this dish?
Yes, it freezes beautifully. Let cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that coconut milk may separate slightly after freezing but will re-emerge when reheated.
- → Can I add other vegetables?
Certainly. Diced sweet potato, cauliflower florets, bell peppers, or green beans all work wonderfully. Add hearty vegetables like sweet potato or cauliflower when you add the chickpeas so they have time to cook through. Tender vegetables like bell peppers or spinach can go in during the last few minutes.
- → Is full-fat coconut milk necessary?
Full-fat coconut milk creates the creamiest, most luxurious texture. Light coconut milk will work but the sauce will be thinner and less rich. If using light, you may want to simmer longer to reduce and thicken slightly.