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Creamy Vegetarian Chickpea Curry with Coconut Milk

Close-up of a white bowl filled with rich, yellow Vegetarian Chickpea Curry with Coconut Milk, garnished with fresh cilantro.
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A simple, flavorful recipe for a quick weeknight chickpea curry using creamy coconut milk.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/4 cup fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir well to combine.
  6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.
  7. Remove the lid and stir in the salt. Taste and adjust seasonings if needed.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • For a thicker curry, simmer uncovered for an extra 5 minutes at the end.
  • Add 1 cup of frozen spinach or chopped bell peppers along with the tomatoes for extra vegetables.
  • If you prefer less spice, omit the cayenne pepper entirely.

Nutrition

Find it online: https://flavorzine.com/vegetarian-chickpea-curry-with-coconut-milk/