This creamy coconut chickpea curry is packed full with flavor, and makes the perfect vegetarian lunch or dinner. Not only does it taste great, it's incredibly easy to throw together.
Enjoy this chickpea curry as a lunch or dinner. It's perfect for meal planning because it keeps in the fridge or freezer, and works with so many sides.
For more easy dinners, try our curried sausages or our creamy Tuscan tortellini soup.
Jump to:
Ingredients and substitutions
- Olive oil - Use a good quality extra version olive oil, or your preferred frying oil.
- Onion - A yellow onion was used in this recipe, however this could be substituted with a white or red onion.
- Garlic - Fresh garlic was used in this recipe, however this could be substituted with 4 heaped teaspoons of minced jar garlic.
- All purpose flour - The all purpose flour (plain flour) is used to help thicken the sauce.
- Chickpeas - Use 2 cans of chickpeas, which have been drained and rinsed.
- Diced tomatoes - Use a can of diced tomatoes, including the juices.
- Coconut milk - A whole fat coconut milk was used in this curry, however lower fat coconut milks could also be used.
- Garam Masala - Use a store-bought garam masala, or make your own.
- Curry powder - Use your favorite curry powder.
- Lemon - Lemon wedges are used for squeezing over the curry once served, and can be substituted with fresh lime wedges.
- Cilantro - Fresh cilantro is used for garnishing the curry, and can be replaced with fresh parsley or omitted al together.
See recipe card for quantities.
Instructions
Fry the onion in olive oil.
Cook the garlic and spices until fragrant. Stir through the flour.
Stir through the chickpeas, diced tomatoes, and coconut milk.
Simmer for 10 minutes before serving with lemon wedges and fresh cilantro.
Variations
- Make it a meat dish - Add grilled cooked chicken to make this a meat dish.
- Make it spicy - Add chili for a spicy curry.
Equipment
To make this curry you will need a large saucepan.
Storage
Store this curry in an airtight container in the fridge for up to 4 days. Reheat until piping hot using the stovetop or microwave.
This curry is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Coconut Chickpea Curry
This creamy coconut chickpea curry is packed full with flavor, and makes the perfect vegetarian lunch or dinner. Not only does it taste great, it's incredibly easy to throw together.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 4 garlic cloves, finely chopped or minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ½ tablespoon all purpose flour
- 2 x 14.oz (400g) cans chickpeas, drained and rinsed
- 14oz. (400g) can diced tomatoes
- 14oz. (400g) can coconut milk
- Lemon wedges, for serving
- Fresh cilantro, for serving (optional)
Instructions
- Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and cook, stirring, for 4 minutes or until softened.
- Add the garlic, garam masala and curry powder to the onions. Cook, stirring, for 1 minute or until fragrant. Stir through the flour.
- Add the chickpeas, diced tomatoes and coconut milk to the saucepan. Stir to combine then simmer for 10 minutes.
- Divide the curry between serving bowls, garnish with the cilantro leaves and serve with the lemonw edges.
Notes
- This curry can also be made in a large skillet.
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months.
Leave a Reply