Creamy, comforting, and packed with warm spices, this Chickpea Coconut Curry is a weeknight hero that feels indulgent without the fuss. Picture tender chickpeas simmered in a lush coconut-tomato sauce, brightened with spinach and finished with a hint of warming cinnamon and cardamom — simple, satisfying, and wildly delicious. Fun fact: coconut and chickpea curries are a favorite in many coastal cuisines because both ingredients travel well and add texture and body to dishes.
If you love coconut-forward curries, you might also enjoy my take on coconut curry chicken meatballs for a heartier protein swap. This chickpea version is special because it’s easy to make, budget-friendly, and naturally vegan — perfect for picky eaters and busy families. Read on and get excited to make a curry that’s creamy, fragrant, and ready to impress.
What is Chickpea Coconut Curry?
What’s in a name? Chickpea Coconut Curry pretty much tells the story — chickpeas bathing in a coconut-based curry sauce. But why is it so irresistible? Could it be the cozy coconut creaminess or the spice blend that smells like comfort in a pot? Maybe both. Or perhaps it’s because someone once claimed that “the way to a man’s heart is through his stomach,” and this curry certainly proves the point for anyone who loves bold, homey flavors.
Legend (or my roommate) says the first version was made on a tiny stovetop after a late-night grocery run, and the whole apartment smelled like a restaurant. Try it yourself and you’ll see why the name sticks: hearty chickpeas, silky coconut, and curry spices all make for a deliciously straightforward meal. Give it a try and let me know if it wins over your household too.
Why You’ll Love This
This Chickpea Coconut Curry is impossible to resist for three big reasons. First, the main highlight: a creamy, aromatic coconut-tomato sauce studded with perfectly seasoned chickpeas and wilted spinach — rich but never heavy. Second, cost savings: canned chickpeas and pantry spices make this a wallet-friendly dinner that tastes far more expensive than it is. Third, flavor boosters: garam masala, turmeric, cinnamon, and a squeeze of tomato paste create depth, while chili flakes at the end add a playful kick.
Compared to other dishes on the blog, this is lighter and quicker than some meat-based curries like the chicken meatballs version but just as comforting. It’s a great entry point to make-ahead dinners and a top pick for family-friendly weeknights. Don’t wait — grab a pot and make this tonight.
How to Make:
Quick Overview
This curry is deceptively simple: sauté aromatics, toast spices, add chickpeas and liquids, and simmer until thick and creamy. You get silky texture from coconut milk, bright pops from cherry tomatoes, and a gentle finish with baby spinach. Prep time is about 10 minutes, and cooking time is around 40 minutes, so you’re looking at close to an hour from start to finish for deeply developed flavors.
Ingredients
- 1 tbsp coconut oil, melted
- 1 large onion, finely diced (or 2 regular onions for a thicker sauce)
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1/2 tsp sea salt (plus more to taste)
- 1/2 tsp grated ginger
- 1 tbsp tomato paste
- 480 grams cooked chickpeas (or 2 cans, drained)
- 400 ml coconut milk (1 can)
- 200 ml vegetable stock (1/2 can)
- 2 cups baby spinach
- 3 cups cooked quinoa or rice (to serve)
- Chili flakes (to serve, optional)
Directions
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion. Cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2-3 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture to a boil. Reduce the heat to low and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a sprinkle of chili flakes and cooked rice or quinoa.
What to Serve With
This curry pairs beautifully with multiple sides to round out the meal. Try steamed jasmine rice or fluffy basmati for classic pairing, or serve over quinoa for extra protein and texture. Fresh cucumber raita or cooling yogurt will balance the spices, while a crisp green salad with lemon vinaigrette adds brightness. For bread lovers, warm naan or toasted flatbread is perfect for scooping. Finish with a mango chutney or lime wedges for a tangy contrast.
Top Tips for Perfecting
- Use good-quality canned coconut milk for the creamiest sauce; full-fat yields the richest result.
- If you prefer a thicker sauce faster, simmer partially covered and mash a few chickpeas against the pot to naturally thicken.
- For extra depth, roast the cherry tomatoes beforehand or use sun-ripened tomatoes in summer.
- Swap chickpeas for white beans or add roasted sweet potatoes for variety.
- Avoid cooking on very high heat — low and slow helps spices bloom and flavors marry.
- Taste and adjust salt at the end; curry paste and canned ingredients can vary in saltiness.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills — that’s normal.
Freezing: This curry freezes well. Cool completely, then place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce. Microwave in short bursts, stirring between increments to ensure even heating. Add fresh spinach or a squeeze of lime to revive brightness before serving.
FAQs
Can I use dried chickpeas instead of canned?
Yes. If using dried chickpeas, soak overnight and cook until tender before adding to the curry. Plan for extra time — cooked dried chickpeas equal about 480 grams cooked, roughly 1.5 to 2 cups.
Can I make this oil-free?
Absolutely. Sauté the onions in a little water or vegetable stock instead of coconut oil. You’ll still get great flavor from the spices and tomatoes.
How spicy is this curry?
This version is mildly spiced. Add chili flakes or a chopped chili while cooking to increase heat, or include a pinch of cayenne for a stronger kick.
Can I add protein like tofu or chicken?
Yes. For tofu, cube and pan-fry until golden and stir in near the end. For chicken, brown pieces first and simmer in the sauce until cooked through; adjust cooking time as needed.
Is this recipe gluten-free?
Yes. All ingredients listed are naturally gluten-free, but always check labels on spice blends and stock to be sure.
Can I make this in a slow cooker?
You can: combine all ingredients (except spinach and delicate toppings) and cook on low for 4-6 hours. Add spinach in the last 10 minutes.
Conclusion
This Chickpea Coconut Curry is an easy, flavorful weeknight meal that’s creamy, comforting, and wallet-friendly — ideal for busy families and anyone who loves a satisfying plant-based dish. It’s simple to follow, reheats beautifully, and will likely become a repeat favorite in your rotation. For another excellent coconut-chickpea take with slightly different spices and textures, check out Creamy Vegan Coconut Chickpea Curry | Jessica in the Kitchen. Give this curry a go, share it with friends, and enjoy the comfort in every spoonful.
Chickpea Coconut Curry
Equipment
- Heavy-based Pot
Ingredients
Ingredients
- 1 tbsp Coconut oil Melted
- 1 large Onion Finely diced
- 3 cloves Garlic Minced
- 400 grams Cherry tomatoes Halved
- 1 tsp Garam masala
- 1 tsp Curry powder
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground cumin
- 1/2 tsp Sea salt Plus more to taste
- 1/2 tsp Grated ginger
- 1 tbsp Tomato paste
- 480 grams Cooked chickpeas Or 2 cans, drained
- 400 ml Coconut milk 1 can
- 200 ml Vegetable stock 1/2 can
- 2 cups Baby spinach
- 3 cups Cooked quinoa or rice To serve
- Chili flakes To serve, optional
Instructions
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion. Cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2-3 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture to a boil. Reduce the heat to low and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a sprinkle of chili flakes and cooked rice or quinoa.