This Coconut Curry Chickpeas recipe is a comforting one-pot wonder that delivers rich, creamy flavor with minimal effort. The humble chickpea simmers in a luxurious coconut milk sauce infused with warm spices for a deeply satisfying vegetarian meal. It’s incredibly versatile and perfect for a quick weeknight dinner.
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Why You’ll Love This Coconut Curry Chickpeas
One-Pot Wonder: Everything cooks in a single pot for easy cleanup.
Complex & Simple: Pantry staples create deep, simmered-all-day flavor with minimal effort.
Incredibly Versatile: Easily adapt with extra protein or vegetables.
Meal-Prep Magic: Tastes even better the next day and reheats beautifully.
Ingredients & Tools
- 2 tablespoons coconut oil or avocado oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 1 (14-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- To taste, salt and freshly ground black pepper
Tools: A large Dutch oven or deep skillet with a lid, a wooden spoon, and a microplane or fine grater for the ginger.
Notes: Use full-fat coconut milk for a rich, creamy texture. Fresh ginger is preferred over powdered for a brighter flavor.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 12 g |
| Fat: | 25 g |
| Carbs: | 32 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 4–5 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — It’s the classic low carb companion, perfectly neutral to soak up every last drop of that creamy coconut sauce without competing for attention.
- Simple Sautéed Greens — A quick side of garlicky spinach or kale adds a lovely textural contrast and a boost of vibrant green to your plate.
- Low Carb Naan or Flatbread — Because sometimes you just need something to scoop and drag through that incredible curry sauce—it’s a truly satisfying experience.
Drinks
- A Crisp, Dry White Wine — A Sauvignon Blanc or Pinot Grigio has the acidity to cut through the richness of the coconut milk and refresh your palate between bites.
- Sparkling Water with Lime — The bubbles and citrus are a simple, non-alcoholic way to cleanse the palate and enhance the bright notes in the curry itself.
- Indian Chai Tea — The warm spices in a milky chai echo the flavors in the curry, creating a wonderfully cohesive and comforting dining experience.
Something Sweet
- A Few Fresh Berries — A small bowl of raspberries or strawberries provides a juicy, slightly tart finish that feels light and refreshing after the hearty curry.
- Dark Chocolate Square — A single piece of high-cocoa dark chocolate is a rich, bittersweet ending that doesn’t feel too heavy.
- Coconut Chia Pudding — It continues the coconut theme in a cool, creamy, and delightfully pudding-like form, making for a perfect dessert pairing.
Before You Start: Tips & Ingredient Notes
- Rinse those chickpeas! Giving your canned chickpeas a good rinse under cold water is a small step with a big payoff. It washes away the starchy liquid they’re packed in, which results in a cleaner-tasting, less gassy final dish and a better sauce consistency.
- Don’t rush the onion. Taking the time to properly sauté your onion until it’s soft and translucent is the foundation of flavor. If you add the spices to undercooked onion, you won’t get that sweet, savory base that makes the curry so delicious.
- Get to know your curry paste. Different brands of red curry paste can vary wildly in their heat level and salt content. I recommend starting with the amount listed, then tasting and adding more at the end if you want a bigger punch.
- Fresh lime juice is non-negotiable. That final squeeze of fresh lime juice right before serving is what makes the whole dish sing. It brightens everything up and balances the creaminess of the coconut milk. Bottled juice just doesn’t have the same vibrant acidity.
How to Make Coconut Curry Chickpeas
Step 1: Start by heating the coconut oil in your Dutch oven or deep skillet over medium heat. Once the oil is shimmering, add the finely diced onion. You’ll want to cook this, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. The goal here is sweetness, not color, so keep the heat at a gentle sizzle. You should hear a soft, steady sizzle—if it’s quiet, nudge the heat up a bit; if it’s sputtering aggressively, turn it down.
Step 2: Add the minced garlic and grated ginger to the softened onions. Now, this is a crucial moment—you only need to cook these for about 30 seconds to one minute. Stir constantly! You’re just looking to release their incredible fragrance into the oil. The second you can really smell that garlic and ginger, it’s time to move on. Any longer and they risk burning, which will introduce a bitter note to your beautiful curry.
Step 3: Push the onion mixture to one side of the pot and add the red curry paste, turmeric, and cumin directly to the exposed hot surface of the pot. Let the spices cook in the oil for a minute, mashing and stirring them. This process, called “blooming,” wakes up the oils in the spices and toasts them slightly, deepening their flavor profile immensely. The aroma at this stage should be absolutely intoxicating.
Step 4: Now, pour in the rinsed and drained chickpeas. Stir them well to coat them in the fragrant spice and onion mixture. Let them cook for another 2 minutes, just to heat through and start absorbing all those flavors. You’ll notice the chickpeas will take on a lovely yellow hue from the turmeric. This is a good sign that they’re getting friendly with the spices.
Step 5: Time for the liquids! Pour in the full-fat coconut milk and vegetable broth. Add the soy sauce (or coconut aminos) as well. Give everything a really good stir, scraping the bottom of the pot to lift up any delicious browned bits that may have formed. This is where all the flavor lives!
Step 6: Bring the curry to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid. Let it gently bubble away for 15-20 minutes. This simmering time is magic—it allows the chickpeas to become tender, the sauce to thicken slightly, and all the flavors to marry into one harmonious, creamy concoction.
Step 7: After the simmering time, remove the lid. The sauce should have thickened and look glossy. Now, stir in the fresh lime juice. Taste it—this is your moment! Season with salt and pepper as
Coconut Curry Chickpeas
Make this easy Coconut Curry Chickpeas in one pot! Creamy, flavorful, and ready in 35 minutes. Perfect for weeknight dinners. Get the simple recipe here!
Ingredients
For the Ingredients
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2 tablespoons coconut oil or avocado oil
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1 large yellow onion (finely diced)
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4 cloves garlic (minced)
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1 tablespoon fresh ginger (grated)
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2 tablespoons red curry paste
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1 teaspoon ground turmeric
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0.5 teaspoon ground cumin
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2 cans chickpeas (14-ounce, drained and rinsed)
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1 can full-fat coconut milk (14-ounce)
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1 cup vegetable broth
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1 tablespoon soy sauce or coconut aminos
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1 tablespoon fresh lime juice
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0.25 cup fresh cilantro (chopped, for garnish)
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salt and freshly ground black pepper (to taste)
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