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Chickpea curry with coconut milk and spices
Aromatic and creamy chickpea curry simmered in coconut milk.

Chickpea curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
One of the cornerstones of Indian cuisine is this warming, spicy stew. Curry is not just a dish, but a technology: the art of bringing spices to life in oil. In this meat-free dish, the nutty flavour of chickpeas meets the creaminess of coconut milk, creating a nutritious one-pot meal that recharges both body and soul. The secret lies in patience and the order of seasoning.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot or wok (for heat distribution)
  • Wooden spoon or silicone spatula
  • Knife and chopping board
  • Can opener

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Heat the coconut oil over medium heat. Add the finely chopped onion and salt. Sauté until the onion is completely soft and translucent.

Tip: Salt helps extract water from cells, speeding up softening and preventing burning (osmosis).
2 ✓

Stir in the crushed garlic, grated ginger and spices (curry, turmeric, cumin). Fry whilst stirring constantly for 1 minute until fragrant.

Tip: This is called 'blooming': heat releases the essential oils of the spices and they dissolve in the fat.
3 ✓

Add the tomato purée and fry for another 1 minute until the colour turns dark red.

Tip: Frying the purée caramelises the sugars, deepening flavours and removing the raw acidity of the tomato.
4 ✓

Pour in the rinsed chickpeas, stir, then top up with coconut milk. Bring to a boil.

Tip: Always rinse the tin juice to remove excess salt and bloating agents.
5 ✓

Turn heat to low and cook uncovered for 15 minutes until the sauce thickens and becomes creamy.

Tip: During cooking water evaporates, concentrating flavours (reduction).
6 ✓

Finally stir in the lime juice, and sprinkle with coarsely chopped fresh coriander when serving.

Tip: Acid 'cuts' the fattiness and freshens the dish. Don't cook the coriander as heat destroys its fresh aromas.

Recipe FAQ

Why do I need to fry the spices?
The flavour compounds of spices dissolve really well in oil, making the taste of the dish full and intense.
Can I use dried chickpeas?
Yes, but they must be soaked overnight and cooked until soft separately before use.

Ingredients

  • 400 g Cooked chickpeas (tinned)
  • 400 ml Coconut milk (tinned, high fat)
  • 1 head Onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 1 tbsp Madras Curry powder
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 2 tbsp Tomato purée
  • 2 tbsp Coconut oil
  • 1 tsp Sea salt
  • 1 pinch Freshly ground black pepper
  • 1 bunch Fresh Coriander
  • 1 tbsp Lime juice