Creamy Chickpea Coconut Curry

Name: Creamy Chickpea Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 medium onion, chopped; 3 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon turmeric; Salt and pepper to taste; 2 cups fresh spinach; 1 tablespoon vegetable oil

Highlighted under: International Comfort Kitchen

I absolutely love making this Creamy Chickpea Coconut Curry on busy weeknights. It’s quick to prepare, packed with flavor, and a delight for those cozy evenings. The combination of coconut milk and chickpeas creates a rich, creamy base that I can't get enough of. With a hint of spices and fresh vegetables, it transports me to culinary bliss. Plus, it’s easily customizable with whatever greens I have on hand! This dish not only satisfies my hunger but also warms my soul.

Created by

Eden Clarke

Last updated on 2026-02-07T18:29:35.865Z

Cooking has always been a way for me to express creativity, and this Creamy Chickpea Coconut Curry exemplifies that. I initially experimented with the dish on a rainy day, and since then it has become a staple in my kitchen. The secret lies in balancing the spices and letting the coconut milk simmer just right. It turns everything into a luscious meal that's both comforting and exhilarating.

One of my favorite aspects of this recipe is how forgiving it is. I’ve tried adding spinach, kale, and even bell peppers, and the result is always delightful. Every ingredient melds beautifully, making each spoonful a comforting blend of textures and flavors. The intoxicating aroma wafts through my home, leaving everyone eagerly anticipating dinner.

Why You'll Love This Recipe
Rich and creamy with a hint of spice
Versatile enough to accommodate various veggies
Perfect over rice or with naan to scoop it up
Quick and easy, ideal for a weeknight dinner

Perfectly Cooked Chickpeas

Using canned chickpeas in this Creamy Chickpea Coconut Curry not only simplifies preparation but also lends a delightful creaminess to the dish. Rinsing the chickpeas well will remove excess sodium and any canned flavor, allowing them to absorb the spices and coconut milk better. Choosing high-quality canned chickpeas can make a difference in texture, so look for brands that boast a tender bite without mushiness.

If you prefer to use dried chickpeas, soak them overnight in water and cook until tender before using them in this recipe. This method adds a bit more texture and fuller flavor, but requires additional cooking time. Aim for about 45 minutes of simmering after soaking for the best results.

Enhancing Flavor with Fresh Ingredients

The combination of fresh garlic and ginger is essential for a depth of flavor in this curry. I recommend using freshly minced garlic and freshly grated ginger rather than pre-packaged versions. The aroma that fills your kitchen as these ingredients cook is unparalleled. Additionally, keep an eye on the garlic while sautéing; it can go from fragrant to burnt quickly, so just one minute over medium heat is all you need.

Adding the spinach at the end not only contributes vibrant color but also ensures it retains some of its nutrients. If you prefer different greens, kale, or Swiss chard can also work well. Just remember to chop them into smaller pieces to ensure they cook down quickly and evenly.

Customizing Your Curry

This Creamy Chickpea Coconut Curry is wonderfully adaptable, allowing you to incorporate whatever vegetables you have on hand. Bell peppers, zucchini, or even frozen peas can add texture and nutrition. Just be sure to add firmer vegetables earlier in the cooking process and more delicate ones like zucchini later to avoid overcooking.

For a spicy kick, consider adding a diced chili pepper or a dash of cayenne pepper when you add the spices. Alternatively, for a milder version, you can easily adjust the curry powder to your taste, or serve it with lime wedges on the side for a fresh citrus finish.

Ingredients

Curry Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 medium onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
Salt and pepper to taste
2 cups fresh spinach
1 tablespoon vegetable oil

Instructions

Sauté Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Add Spices

Sprinkle in the curry powder, ground cumin, and turmeric. Stir the spices into the onion mixture for about 2 minutes to release their flavors.

Combine Ingredients

Add the rinsed chickpeas and coconut milk to the pot. Stir well to combine, and bring to a simmer. Season with salt and pepper.

Finish with Greens

Once simmering, reduce the heat and stir in the fresh spinach. Cook for another 5 minutes until the spinach is wilted.

Pro Tips

For an extra kick, add chopped fresh chilies or a dash of chili powder. Serve with rice or naan for a complete meal.

Storage Tips

Storing any leftovers of this Creamy Chickpea Coconut Curry is simple. Allow it to cool completely before transferring it to an airtight container; it can be stored in the refrigerator for up to three days. When reheating, do so slowly on a low heat, adding a touch of coconut milk if it has thickened too much.

If you want to make this curry ahead of time, it freezes beautifully! Portion the curry into freezer-safe containers after it has cooled and store for up to three months. When ready to enjoy it again, defrost in the refrigerator overnight before reheating.

Serving Ideas

For a hearty meal, serve this Creamy Chickpea Coconut Curry over fluffy basmati rice, which soaks up the delicious sauce beautifully. Alternatively, you can pair it with warm naan bread, perfect for scooping up that rich, creamy goodness. A sprinkle of fresh cilantro on top adds a burst of freshness that really elevates the dish.

If you're looking to lighten your meal, consider serving the curry over a bed of quinoa or even cauliflower rice. These alternatives not only lower the carbohydrate content but also provide additional nutrients, making them a great choice for a health-conscious diet.

Troubleshooting Common Issues

If your coconut curry turns out too thin, simply simmer it uncovered for an additional 5 to 10 minutes to allow it to thicken. Be sure to stir frequently to prevent sticking. Alternatively, you can mix a teaspoon of cornstarch with a little cold water and stir it in, bringing the curry back to a simmer for a thicker consistency.

On the other hand, if your curry becomes too thick, don't hesitate to add a splash of vegetable broth or additional coconut milk to reach your desired consistency. These adjustments are straightforward and can be made in just a few moments, ensuring your dish remains creamy and satisfying.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook the dried chickpeas beforehand.

→ Is it possible to make this curry vegan?

Absolutely! The ingredients listed are already vegan-friendly.

→ What can I substitute for coconut milk?

You can use almond milk or any unsweetened plant milk, but the flavor will differ.

→ Can I freeze leftovers?

Yes, this curry freezes well. Just store it in an airtight container for up to 2 months.