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Quick Creamy Chickpea Curry

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A quick and easy creamy chickpea curry made with coconut milk and warm spices, perfect for a comforting weeknight dinner ready in 20 minutes.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder (adjust to taste)
  • 2 tablespoons vegetable oil (canola or sunflower)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon fresh lemon juice
  • Optional: 1 small green chili, finely chopped
  • Optional: 2 cups fresh spinach or kale

Instructions

  1. Drain and rinse 2 cans of chickpeas. Finely chop 1 medium onion, mince 3 garlic cloves, and grate 1 tablespoon fresh ginger.
  2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering but not smoking.
  3. Add chopped onion and cook for 3-4 minutes until translucent and slightly golden, stirring occasionally.
  4. Add minced garlic and grated ginger; stir constantly for about 1 minute until fragrant.
  5. Sprinkle in 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon chili powder. Stir and toast spices for 30 seconds to 1 minute.
  6. Add 2 tablespoons tomato paste and cook for 1-2 minutes, stirring until it deepens in color and melds with spices.
  7. Add drained chickpeas and stir to combine; warm through for about 2 minutes.
  8. Slowly pour in 1 can full-fat coconut milk, stirring to blend into a creamy sauce.
  9. Reduce heat to low and simmer uncovered for 5-7 minutes, stirring occasionally until sauce thickens slightly.
  10. If using greens, stir in spinach or kale during the last 2 minutes of simmering to wilt.
  11. Season with salt and pepper to taste. Stir in 1 tablespoon fresh lemon juice and chopped cilantro just before serving.

Notes

Toast spices in dry pan before adding wet ingredients to unlock deep flavor. Rinse canned chickpeas to reduce sodium and canned taste. Adjust chili powder and green chili for desired spice level. Add a splash of water or vegetable broth if sauce is too thick. Lemon juice added at the end brightens flavors without curdling coconut milk. This curry reheats well and flavors deepen after a day.

Nutrition

Keywords: chickpea curry, creamy chickpea curry, quick curry recipe, easy chickpea dinner, coconut milk curry, vegetarian curry, vegan curry, weeknight dinner

Find it online: https://yumyep.com/quick-creamy-chickpea-curry-recipe-easy-homemade-dinner-in-20-minutes/