Chickpea Coconut Curry
Made with: chickpeas, coconut milk, curry powder
A creamy, budget-friendly curry with tender chickpeas simmered in spiced coconut milk. Naturally vegan, freezer-friendly, and ready in half an hour.
This is the kind of dish that proves plant-based cooking can be deeply satisfying. Chickpeas simmered in a spiced coconut and tomato sauce turn creamy and comforting, with warming spices doing all the heavy lifting.
It is budget-friendly, made largely from store-cupboard staples, and comes together in about half an hour. Serve it with rice or flatbread and you have a filling, nourishing meal any night of the week.
Ingredients
- Chickpeas, drained2 tins (400 g each)
- Coconut milk1 tin (400 ml)
- Chopped tomatoes1 tin (400 g)
- Onion, diced1
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Curry powder2 tbsp
- Baby spinach2 handfuls
- Vegetable oil1 tbsp
Substitutions
- chickpeas → lentils or butter beans
- baby spinach → kale or frozen peas
- curry powder → garam masala plus a pinch of turmeric
Instructions
- 1Heat the oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes until soft.
- 2Stir in the garlic, ginger, and curry powder and cook for 1-2 minutes until fragrant.
- 3Add the chopped tomatoes and cook for 5 minutes until slightly reduced.
- 4Pour in the coconut milk and add the drained chickpeas. Season with salt.
- 5Bring to a gentle simmer and cook uncovered for 12-15 minutes, stirring occasionally, until thickened and creamy.
- 6Stir through the baby spinach until just wilted.
- 7Taste and adjust the seasoning. Serve over basmati rice with warm naan on the side.
Cook's tips
- Bloom the spices in oil for a minute before adding liquids to unlock their full aroma.
- Use full-fat coconut milk for the richest, creamiest sauce.
- Mash a few of the chickpeas against the side of the pan to naturally thicken the sauce.
- A squeeze of lime or lemon at the end brightens the whole dish.
- Let it simmer long enough for the flavours to meld — even ten extra minutes makes a difference.
Frequently asked questions
Can I use dried chickpeas?
Yes — soak and cook them until tender first, then use as you would tinned. Tinned chickpeas simply save time.
How do I add more vegetables?
Spinach, sweet potato, cauliflower, or peppers all work well. Add firmer vegetables early and leafy greens near the end.
Is this curry freezer-friendly?
Very — it freezes beautifully for up to 3 months and the flavour often improves. Cool completely before freezing in portions.
Want recipes like this from your own ingredients? Try Pantamo