This creamy Chickpea Curry with coconut milk is aromatic and so delicious! It is also super easy and very healthy. Serve the curry with basmati rice or roti for a tasty Indian dinner.
Tasty chickpea recipes like Chana Masala and this vegetable curry are perennial favorites hereabouts. But when we want something that's different and just as delicious, I make this South Indian inspired Chickpea Curry with coconut milk. It is fragrant, not too spicy, and simply divine.
The spices in this curry give it a unique, irresistible flavor. There are fennel seeds, which add sweetness and complexity--elements prized in Indian cooking. Some fenugreek seeds, for that undetectable, bitter yin that makes so many south Indian dishes so gorgeous. And, of course, coconut, because no south Indian cook worth his/her salt would leave it out.
This chickpea curry is kid-friendly. Jay has been eating it for years and will often ask for seconds: a big deal because he usually balks at chickpea-based dishes. It has also been tried and tested by dozens of readers since I first posted it so many years ago, so you can be sure that if you try it you will have a winner on your hands.
I have recorded a short video that guides you through the recipe. I hope you make this, come back, and let me know if it wasn't the best chickpea curry you ever ate!
Table of Contents
Why you'll love this chickpea curry recipe
- Uniquely delicious. This easy chickpea curry recipe is inspired by south Indian flavors, but it is not a traditional south Indian curry. I created it a few years ago when inspiration struck, and it was one of those few things I actually got perfectly right the first time round. Everyone I've served this curry to, Indian or not, has raved about it. The coconut curry sauce is especially incredible (you'll adore it if you love creamy curries like this easy coconut curry).
- Full of flavor. The easy spice blend for this vegan curry adds so much deliciousness. And the spices--fennel, cardamom, cumin, cinnamon -- work perfectly together to balance each other.
- Easy. You need to make a spice mix for this chickpea curry but it needs just six ingredients (that you probably already have if you cook Indian food). No need to roast, just blend them in a blender or spice grinder. The rest of the recipe takes minutes, especially if you use canned chickpeas, making this a fantastic recipe for a weeknight dinner.
- Loaded with healthy plant protein and nutrients. Chickpeas , as you already know, are immensely healthy and a source of protein, folate, fiber and iron, among other goodies.
- Friendly to all diets. This curry is vegan, of course, but it is also gluten-free, soy-free and free of nuts. You can adjust the spice level up or down, to your liking, and you can make it without added oil.
Wow Vaishali, You've knocked another one out of the park! The masala is perfect AND this gravy is so good I was was eating it out of the pot by the spoonful. Bravo!
-Kathleen
Ingredients
- Chickpeas/garbanzo beans. Both canned chickpeas or chickpeas you soak and cook from scratch will work for this recipe. Drain the chickpeas before using. If you have access to brown chickpeas or kala chana you can use those in this recipe.
- Coconut oil: Coconut oil is good in this recipe, or use any flavorless vegetable oil.
- Cumin seeds
- Curry leaves. These add great flavor. If you absolutely can't find them, use 2 tablespoons of cilantro and add it at the same time as you would the curry leaves.
- Onion
- Ginger garlic paste. If you don't have the paste you can crush together 4 cloves garlic and a 1-inch knob of ginger.
- Tomatoes
- Turmeric
- Paprika. I use this mainly for color. You can skip it.
- Cayenne. The cayenne adds mild heat, which is important to balance out the sweetness of the coconut milk. There is very little here, ½ a teaspoon, but you can scale down further to ¼ teaspoon. Or, if you love heat, scale up to 1 teaspoon. You can also substitute with red pepper flakes.
- Coconut milk. Use full fat coconut milk. Stir the milk in the can before using.
- Fresh cilantro (chopped). For garnish.
- Salt.
For masala powder or spice mix
- Cumin seeds
- Coriander seeds
- Fennel seeds
- Methi seeds
- Green cardamom
- Cinnamon stick
Watch how to make chickpea curry
Serving suggestions
- The curry is delicious with basmati rice or jeera rice.
- Serve with an Indian flatbread, like a roti or a vegan naan (gluten-free vegan naan recipe here).
- If you're cutting carbs, drizzle the curry over cauliflower rice.
Meal prep tips
- Make a large batch of the chickpea curry spice mix and keep it in an airtight jar in a cool, dark place for up to six months. When you want to make the curry, all you need to do is chop an onion, two tomatoes, open cans of chickpea and coconut milk, and you are done!
- Keeping a jar of ginger garlic paste in the refrigerator makes it far easier to make curries on weeknights. Here's my recipe for an easy ginger garlic paste that I make in five minutes on a weekend. Making the paste is especially easy if you buy pre-peeled garlic and use organic ginger, which you don't have to peel. The paste lasts in the fridge for months and you can also freeze it!
Storage and freezing instructions
- This recipe tastes great freshly made but it is even better the next day when the spices, coconut milk and chickpeas have had a chance to exchange and merge their flavors. You can store the curry in the refrigerator for up to three days. Freeze in a freezer-safe container for up to three months. Thaw and reheat before serving.
Recipe FAQs
Definitely. Be sure to strain and rinse the chickpeas so the brine doesn't interfere with the flavor of the curry.
You can use garam masala, but expect the flavors to be different. Garam masala is a spice blend used mostly in north India, and this curry has south Indian flavors.
You would be better off using curry powder instead of garam masala because a curry powder has south Indian flavors.
There is only ½ teaspoon cayenne in this recipe. However, you can modulate the heat level up or down to your liking. I find ½ teaspoon just right.
Chickpeas are really integral to this dish to get the right flavors. If you absolutely want to use another bean in this dish, use neutral-flavored beans like white beans.
More yummy chickpea recipes
Chickpea Curry Recipe
Equipment
- Spice grinder (or blender)
- Large saute pan (or saucepan)
Ingredients
- 4 cups chickpeas (canned or boiled. Drain before adding to recipe)
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium onion (finely diced)
- 1 tablespoon ginger garlic paste (or crush together 4 pieces garlic and a 1-inch knob of ginger)
- 2 medium tomatoes (finely diced)
- ½ teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 cup full fat coconut milk
- ¼ cup cilantro (chopped)
- Salt to taste
For masala powder or spice mix:
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon methi seeds
- 2 pods green cardamom pods
- ½ inch cinnamon stick
Instructions
- Make a powder of all of the masala ingredients in a spice grinder or a blender. Set aside.
- Heat the oil in a saute pan or saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
- Sprinkle some salt and saute, over medium heat until onions turn translucent.
- Add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
- Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
- Add the chickpeas and salt and stir well to mix. Add 1½ cups of water.
- Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
- Check salt and add more if needed. Garnish with chopped fresh cilantro and serve hot..
Video
Recipe notes
- If using canned chickpeas, drain the chickpeas and rinse them for best flavor.
- If using dry chickpeas, soak a cup of chickpeas overnight, then cook until tender. An Instant Pot or pressure cooker is best, but you can do it on the stovetop as well.
- To thicken the curry mash a few chickpeas with the ladle.
- To meal-prep, make a large batch of the chickpea curry spice mix and keep it in an airtight jar in a cool, dark place for up to six months. Keeping a jar of ginger garlic paste in the refrigerator makes it far easier to make curries on weeknights. Here's my recipe for an easy ginger garlic paste that I make in five minutes on a weekend.
- This chickpea curry tastes great fresh but it is even better the next day when the spices, coconut milk and chickpeas have had a chance to blend. You can store the curry in the refrigerator for up to three days. Freeze in a freezer-safe container for longer-term storage. Thaw and reheat before serving.
Anonymous
Hello, if I wanted to make a large batch of the spice mixture to have on hand, how much of that would I add to the recipe? Thanks for any guidance you can provide!
Vaishali
About 2 tablespoons should do it!
Carol MacDonald
I can't find curry leaves in my town. Can I substitute curry powder and if so, how much?
Vaishali
Hi Carol, use cilantro instead. Curry powder is not a good substitute for curry leaves.
Anonymous
Fantastic quick and full of flavour.
Used a little less water and a little more of each spice.
Thank you!!!
Vaishali
Awesome, happy you made it!
Robyn
Just one curry leaf?
Vaishali
Hi, it says two sprigs, which should be about 24 individual leaves.
Caro
What a fantastic recipe. We had it for dinner this evening. I didn’t make any modifications (which I often do) and it was wonderful. Many thanks.
Anonymous
What quantity of the spice mix do I use, please
Caro
I used 2 dessert spoons (12g) and it was perfect.
TIMOTHY WALSH
Having been immobilised with gout for two days, I hit upon your recipe, and luckily I had all the ingredients, (tinned mainly) in the cupboard. Thanks for the definitive instructions, advice and layout. It was superb. Will take some round to the daughter & grandson if I improve tomorrow. Best wishes. Tim.
Vaishali
So happy you tried it, Tim. I hope your daughter and grandson love it too.
Mau
This recipe is outstanding! I didn't have curry leaves, but I added cilantro instead ... And red chili peppers, and nigella seeds, which worked out quite well. Thanks for the recipe, I will use it again and again 🙂
Vaishali
Mau, so happy you enjoyed it!