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Creamy Vegetarian Chickpea Curry with Coconut Milk

A close-up of a bowl of rich, orange Vegetarian Chickpea Curry with coconut milk and wilted spinach, topped with fresh cilantro.

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Make this simple, flavorful vegetarian chickpea curry using coconut milk for a rich, creamy sauce. This recipe is quick enough for a weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 cup fresh spinach, roughly chopped
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  4. Pour in the diced tomatoes, coconut milk, rinsed chickpeas, and vegetable broth. Stir well to combine.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
  6. Stir in the salt and chopped spinach. Cook until the spinach wilts, about 2 minutes.
  7. Remove the pot from the heat. Stir in the lime juice.
  8. Taste and adjust salt if needed. Serve hot over rice or with naan bread, garnished with fresh cilantro.

Notes

  • For a thicker curry, simmer uncovered for an extra 5 to 10 minutes before adding the spinach.
  • Add other vegetables like cubed sweet potato or cauliflower along with the chickpeas in step 4.
  • If you prefer less spice, omit the cayenne pepper entirely.

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