Creamy Coconut Chickpea Curry
Creamy Coconut Chickpea Curry
5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total Time 35 minutes
Servings: 4
Explore the rich and aromatic flavours of our Cream Coconut Chickpea Curry. This plant-based masterpiece is a seamless blend of hearty chickpeas and sumptuous coconut milk, elevated with a medley of spices that dance on your palate.

Nutrition: per serving



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


  • In a large saucepan, warm the vegetable oil over medium heat.
  • Add the finely 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 additional 1-2 minutes until the fragrance emerges.
  • Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for an extra minute to toast the spices.
  • Add in the diced tomatoes into the saucepan. Stir thoroughly to blend.
  • Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for approximately 10 minutes, giving the flavours a chance to meld.
  • Add the drained and rinsed chickpeas to the saucepan. Stir to combine and let it simmer for another 5-7 minutes to heat the chickpeas through.
  • Season the curry with salt and pepper according to your taste. Adjust the cayenne pepper if you desire more or less heat.
  • Once the curry is thoroughly heated, and the vegetables have become tender, remove the saucepan from the heat.
  • Serve the luscious coconut chickpea curry over cooked rice or alongside your preferred flatbread.
  • Garnish with fresh cilantro leaves before serving.

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