Coconut Chickpea Curry ~
This restaurant-quality curry boasts a robust flavor profile that’s sure to impress! Perfect for a quick weeknight dinner or a cozy weekend meal.
The combination of aromatic spices, tangy tomato, creamy coconut milk, and tender chickpeas creates a dish with a satisfying texture and depth of flavor. Serve over Basmati rice with a side of naan bread for a delicious and satisfying meal.
Chickpea Curry Recipe
I like this recipe because it’s easy to make and is packed with robust flavor. I served this for dinner last night and my husband had two huge bowlfuls and commented that I should definitely make it again soon.
The curry has a slightly sweet and nutty flavor from the coconut milk and a hint of spice from the mix of herbs and spices used, such as turmeric, cumin, and coriander. The dish is also packed with protein and fiber from the chickpeas, making it a healthy and satisfying option for vegans, vegetarians, or anyone looking for a meatless meal.
Ingredients for Coconut Chickpea Curry
You will need:
- 2 teaspoons olive oil
- 3/4 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 3 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 (13.5-ounce) can unsweetened coconut milk
- 1/4 cup poblano pepper, seeded and chopped
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 cup cilantro, chopped and divided
Ingredient Notes
- Yellow Onion – White onion, while sharper in flavor, also works well for this recipe.
- Garlic – Fresh is best; garlic powder is not recommended.
- Chickpeas – Also known as Garbanzo Beans; they’re the same thing.
- Petite Diced Tomatoes – I prefer petite diced tomatoes simply because their smaller size means more tomato chunks get distributed throughout the dish. It’s a purely personal preference. Whether you choose to use petite or regular diced tomatoes, the key thing is to use the liquid.
- Unsweetened Coconut Milk – Full-fat coconut milk will yield the richest flavor for the sauce.
- Poblano Pepper – This is a nice, moderately spiced pepper. To increase the heat, try adding jalapeno pepper instead. Or for a milder flavor, use green bell pepper.
- Curry Powder – This is a mixture of spices that generally includes turmeric, coriander, mustard, fenugreek, cumin, cardamom, cayenne, cinnamon, nutmeg, and cloves. You may also see it sold as Curry Seasoning or Curry Blend.
How to Make Coconut Chickpea Curry
STEP ONE: Into a large deep skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP TWO: Stir in the drained chickpeas, tomatoes with liquid, coconut milk, poblano pepper, curry powder, and salt. Bring just to a boil then reduce the heat to low. Simmer for 15 minutes, until heated through, stirring occasionally.
STEP THREE: Stir in 1/4 cup of the cilantro and adjust seasoning to taste. Sprinkle with the remaining 1/4 cup of cilantro and serve hot.
What to Serve with Curry
- Rice – A classic pairing with curry dishes. I like to serve this curry over Basmati rice; it’s fragrant and pairs well with the Indian spice flavors. I also like the way the rice soaks up the sauce.
- Quinoa – If you’re looking for a gluten-free option, quinoa is a great choice. Spoon the curry over cooked quinoa, just like you would with rice.
- Naan Bread – This soft, pillowy bread is perfect for scooping up the curry sauce.
- Roti – Another type of Indian flatbread, roti is made with whole wheat flour and is great for sopping up curry sauce.
- Roasted Vegetables – This curry is a hearty meal already, especially if you serve it over rice or quinoa. If you feel the need to add a side dish other than bread, roasted cauliflower, sweet potatoes, Brussels sprouts, or okra are all good choices.
- Salad – A light salad with fresh greens and a tangy dressing can provide a nice contrast to the rich and creamy curry sauce.
More Recipes You’ll Love!
- Chickpea Rice Pilaf
- Wild Rice and Garbanzo Bean Soup
- Moroccan Lentil Soup
- Couscous and Peas
- Chana Masala
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Coconut Chickpea Curry
Ingredients
- 2 teaspoons olive oil
- 3/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 3 15-ounce cans chickpeas, rinsed and drained
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 13.5-ounce can unsweetened coconut milk
- 1/4 cup poblano pepper seeded and chopped
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 cup cilantro chopped and divided
Instructions
- Into a large deep skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Stir in the drained chickpeas, tomatoes with liquid, coconut milk, poblano pepper, curry powder, and salt. Bring just to a boil then reduce the heat to low. Simmer for 15 minutes, until heated through, stirring occasionally.
- Stir in 1/4 cup of the cilantro and adjust seasoning to taste. Sprinkle with the remaining 1/4 cup of cilantro and serve hot.
April
This was so good! I love chickpea curry and this recipe was perfect!
Judith
A perfect meal for busy days! Quick to make and tasty too.