From the recipe box
Coconut Chickpea Curry
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Protein
- Chickpeas
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Onion, Tomato, Spinach
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 2
Ingredients
- 1 tablespoonoil or ghee
- 1small onion, finely diced
- 2medium tomatoes, finely chopped
- 2-3 clovesgarlic, minced
- 1 teaspoongrated ginger
- 1 (15-ounce)can chickpeas, drained and rinsed
- —OR ¾ cup dried chickpeas, soaked overnight and pressure cooked until tender
- ½ teaspooncumin seeds
- ¼ teaspoonturmeric powder
- 1 teaspooncoriander powder
- ½ teaspooncumin powder
- ½-1 teaspoonred chili powder (adjust to taste)
- ½ teaspoonKitchen King Masala (but garam masala works too)
- to tasteSalt
- ¼ cupcoconut milk
- ¼-½ cupwater, as needed to adjust the consistency
- 2 cupsbaby spinach
- 2 tablespoonschopped cilantro
- —Juice of ½ lime
Notes & Tips
- This Coconut Chickpea Curry is a simple, comforting meal that's perfect for busy weeknights. Using canned chickpeas makes it come together in about 30 minutes with very little prep.
- If you prefer cooking from scratch, soak dried chickpeas overnight and pressure cook them until tender before adding them to the curry.
- Although optional, spinach is highly recommended. It wilts beautifully into the coconut curry, adds extra nutrition, and pairs wonderfully with the creamy sauce.
- You can also customize this curry by adding vegetables like bell peppers or cauliflower for extra color and texture.
Step by step
Method
- 01
Heat oil or ghee in a pan. Add the cumin seeds and let them sizzle for a few seconds.
- 02
Add the diced onion and cook until softened and lightly golden.
- 03
Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
- 04
Add the chopped tomatoes, turmeric, coriander powder, cumin powder, red chili powder, garam masala, and salt. Cook until the tomatoes break down and the oil begins to separate from the masala.
- 05
Add the chickpeas and mix well so they are coated in the masala.
- 06
Pour in the coconut milk and enough water to reach your desired consistency. Simmer for 5-8 minutes so the flavors come together.
- 07
If using spinach, stir it in during the last 2 minutes of cooking and let it wilt into the curry.
- 08
Garnish with cilantro and a squeeze of lime juice, if desired. Serve hot with rice or naan.
