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Coconut Chickpea Curry

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Looking for a comforting, flavorful bowl of goodness? Coconut Chickpea Curry is just what you need. Creamy coconut milk, tender chickpeas, and warming spices come together in this simple one-pot recipe. It’s perfect for beginners, busy weeknights, or meal prep!

Ingredients

Scale

Must-Have Ingredients:

  • 1 Tbsp coconut oil (or olive/canola oil)
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium knob fresh ginger, grated
  • 1 tsp salt
  • ½ tsp black pepper
  • 1–1½ Tbsp curry powder
  • 1 (14.5 oz) can full-fat coconut milk (or lite for fewer calories)
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • Juice of 1–2 fresh limes

Optional for Garnish & Serving:

  • Fresh cilantro, chopped
  • Steamed basmati rice or warm naan bread

Instructions

Step 1: Sauté the Base

Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté for 7–8 minutes, stirring frequently until golden.

Pro Tip: Don’t rush this step. Golden onions add depth to the flavor.

Step 2: Toast Aromatics

Add garlic and ginger; cook for 1 minute until fragrant. Stir in salt, pepper, and curry powder. Let the spices toast for a richer flavor.

Visual Cue: The mixture will look dry and lightly golden as the spices coat the onions.

Step 3: Build the Sauce

Pour in coconut milk and crushed tomatoes. Stir until smooth. Reduce heat to medium-low and simmer for 15–20 minutes.

Texture Tip: The sauce should thicken slightly but remain pourable.

Step 4: Add Chickpeas

Stir in the chickpeas and cook for 5 minutes to let them absorb the flavors.

Common Mistake to Avoid: Don’t let the chickpeas overcook—they can get mushy.

Step 5: Add Fresh Lime & Garnish

Remove from heat. Squeeze lime juice into the curry and sprinkle with fresh cilantro.

Flavor Boost: Lime juice brightens the creamy curry and balances the spices.

Notes

Serving Suggestions:

  • Best served over fluffy basmati rice or with warm naan to soak up the sauce.
  • Pair with cooling cucumber raita or a fresh green salad for contrast.

Storage & Reheating:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months in portioned containers.
  • Reheating: Warm on the stove over low heat. Add a splash of water or coconut milk if the sauce thickens too much.

Tips & Tricks:

  • Want more veggies? Add roasted cauliflower or spinach in the last few minutes of cooking.
  • Adjust spice levels by using more or less curry powder or adding chili flakes for heat.

Find it online: https://indianrecipe.info/coconut-chickpea-curry/