Coconut Chickpea Curry
Coconut Chickpea Curry
5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total Time 35 minutes
Servings: 4
Get ready to dance through an exotic tapestry of flavours with our Coconut Chickpea Curry! Quick, simple, and oh-so-delicious, this curry will transport you to a world where every bite is a festival for your taste buds. Ditch the take-out menus and let’s whip up this vibrant dish. 

Nutrition: per serving



  • 2 tbsp Coconut Oil
  • 1 Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tsp Ginger Grated
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Salt To taste
  • 1 tsp Black Pepper
  • 1/2 tsp Turmeric
  • 1/4 tsp Cayenne Pepper Adjust to taste
  • 400 g Canned Chickpeas Drained and rinsed
  • 400 g Canned Tomatoes
  • 200 ml Coconut Milk
  • Coriander For garnish


  • Heat the coconut oil in a large pot over medium heat.
  • Add the chopped onion and sauté until it turns translucent, which should take about 3-4 minutes.
  • Add the minced garlic and grated ginger. Cook for an extra 1-2 minutes until a fragrant aroma develops.
  • Then add the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook while stirring continuously for approximately 1 minute to toast the spices.
  • Pour in the canned diced tomatoes, along with their juices. Let the mixture simmer for around 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
  • Add the drained and rinsed chickpeas to the pot. Stir thoroughly to ensure they are coated with the tomato and spice mixture.
  • Pour in the coconut milk and mix all the ingredients together.
  • Reduce the heat to low and allow the curry to simmer for about 15 minutes. This will help the flavours meld and the bell pepper to soften.
  • Season the curry with salt and pepper to match your taste preferences.
  • Serve the coconut chickpea curry over cooked rice or alongside your favourite bread.
  • Just before serving, garnish with fresh cilantro leaves.

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