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    You are Here: Masala Herb » Recipes » One Pot

    Creamy Coconut Chickpea Curry Recipe

    April 18, 2022 by Helene Dsouza Leave a Comment

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    • Bluesky
    Helene Dsouza
    A wholesome, vibrant chickpea curry prepared with coconut milk and selected spices.
    Total Time: 40 minutes minutes
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    2 servings
    RECIPE
    top down view of chickpea curry
    coconut curry with garbanzo beans

    A creamy coconut chickpea curry prepared with wholesome spices. This is a healthy plant-based dinner meal.

    coconut chickpea curry cover image
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    Jump to:
    • TL;DR
    • Ingredient Notes
    • Adaptations
    • How to make it?
    • 📖 Recipe
    • Serving
    • Storing
    • FAQs
    • Indian Curry Recipe Ideas
    • 💬 Comments
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    TL;DR

    A Chickpea curry is an Indian inspired, spiced curry prepared with whole cooked chickpeas, spices and coconut milk.

    This recipe is based on the Indian Chole Masala/Chana Masala or restaurant style chickpea tikka masala. It's not an authentic Indian recipe, but rather a modern Indian influenced dish.

    I came up and created this recipe when I was looking for a shortcut curry recipe prepared with coconut milk.

    Tip: Chickpeas are also known as Garbanzo beans in English.

    garbanzo bean curry with coconut milk

    Ingredient Notes

    This recipe is for you if you are getting into Indian food. You will love the flavors if you have eaten Indian food in Western countries.

    • Onion – purple or white, I prefer the former.
    • Garlic – fresh or paste
    • Ginger – fresh or paste (see handy DIY combination ginger garlic paste)
    • Tomato – fresh
    • Tomato Purée
    • Oil – vegetable, sunflower, coconut oil or try mustard oil for more flavor.
    • Chickpeas – either dried from scratch soaked and boiled chickpeas or canned chickpeas. Chickpeas and garbanzo beans are the same thing.
    • Black Pepper – ground
    • Chili Pepper – ground, you may use hot cayenne or mild deep red Kashmiri chili pepper. The choice is yours.
    • Turmeric – ground
    • Cumin – ground
    • Coriander Seeds – ground
    • Coconut Milk – unsweetened. It can be organic coconut milk, if you prefer. I like the Thai Kitchen brand coconut milk.
    • Garam Masala – that's a spice blend mainly used to season vegetables. You get it in most stores or make it from scratch. Most homes in India have their own Garam Masala version.
    • Salt
    • Cilantro – fresh to garnish
    Creamy coconut milk curry in a pot with a ladle

    Adaptations

    You can pimp your chickpea curry by adding veggies and other ingredients.

    Add a handful or little more to your chickpea curry, but not too much, or else you will be left without curry sauce.

    Here are some ideas that will help you to get inspired.

    I recommend adding cooked through veggies or al dente vegetables to your curry at the end of the full cooking cycle.

    • Cauliflower
    • Broccoli
    • Potato
    • Green Peas
    • Eggplant (aka Aubergine)
    • Sweet Potato
    • Squash (i.e. Zucchini Courgette or Butternut Squash)
    • Pumpkin
    • Spinach
    • Kale
    • Mustard Greens
    • Gourde – Indian vegetables such as snake gourd, bottle gourd or ridge gourd.
    • Drumstick – an Indian vegetable also known as Moringa Pod

    Or I like to add any of the following ingredients too, almost at the end of the cooking process.

    • Paneer (Indian Cottage Cheese)
    • Tofu, firm
    • Shrimp (aka Prawns), cooked
    • Mushroom
    • Lamb, cooked
    • Beef, cooked
    • Chicken, cooked
    • Kidney Beans or Red Beans, canned or boiled
    • Peach or Mango purée to add sweetness

    How to make it?

    My chickpea tikka masala curry is a one pot dinner meal. It comes together effortlessly, and you will have fun preparing it!

    Step 1

    Prepare and cut all fresh ingredients. Keep cooked chickpeas ready, too.

    slice onion and prepare other fresh ingredients

    Step 2

    Sauté onion, ginger, garlic, tomato.

    Stir in chickpeas, spices and coconut milk.

    add chickpeas and spices and coconut milk

    Step 3

    Cook for about 20–30 minutes covered, or until you are satisfied with the flavors and consistency.

    Creamy Coconut Chickpea Curry Recipe

    📖 Recipe

    top down view of chickpea curry

    Creamy Coconut Chickpea Curry Recipe

    A wholesome, vibrant chickpea curry prepared with coconut milk and selected spices.
    4.73 from 29 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Indian
    Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Lactose, Low Salt, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2 servings
    Calories: 201kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 1 Onion
    • 2 Pieces Garlic Cloves fresh
    • 1 Inch Ginger Fresh fresh
    • 1 Tomato
    • 1 Tablespoon Oil Vegetable, Coconut or Sunflower Oil
    • 2 Tablespoon Tomato Sauce
    • 1 Can Chickpeas *see Notes
    • ¼ Teaspoon Black Pepper Ground
    • ½ Teaspoon Cayenne Pepper Ground
    • 1 Teaspoon Turmeric
    • 1 Teaspoon Cumin Seeds Ground
    • 1 Teaspoon Coriander Seeds Ground
    • 1 Tablespoon Garam Masala
    • 2 Cups Coconut Milk
    • Salt to taste optional
    US - Metric

    Instructions

    • Prepare your fresh ingredients. Slice onion, chop garlic and ginger (or even better grate ginger), dice your tomato.
      1 Onion, 2 Pieces Garlic Cloves, 1 Inch Ginger Fresh, 1 Tomato
    • Heat up a medium-sized pot with oil and sauté onion slices until they have softened. Cook on a medium to low heat setting.
      1 Onion, 1 Tablespoon Oil
    • Stir in ginger and garlic and sauté over a medium heat setting.
      2 Pieces Garlic Cloves, 1 Inch Ginger Fresh
    • Then add your tomato pieces and tomato purée. Mix it all in and keep over a medium to low-heat setting.
      1 Tomato, 2 Tablespoon Tomato Sauce
    • Continue to add in ingredients and reduce the heat setting to low. Stir in chickpeas and spices, including the black pepper, cayenne pepper, turmeric powder, ground cumin, ground coriander seeds and garam masala.
      1 Can Chickpeas, ¼ Teaspoon Black Pepper Ground, ½ Teaspoon Cayenne Pepper Ground, 1 Teaspoon Turmeric, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, 1 Tablespoon Garam Masala
    • Pour in Coconut Milk and mix it all in. Increase heat to medium.
      2 Cups Coconut Milk
    • Cook your curry covered for about 20 minutes over a low to medium heat setting so that the ingredients get cooked through and the curry gains on flavor.
    • Season with salt at the end (optional) and serve up hot with rice or flat bread.
      Salt to taste

    Notes

    • 1 can chickpeas = 16.9 oz/480grams. You can use dried and boiled chickpeas too. In that case, weigh your chickpeas once they are boiled.
    • Adding salt is optional and you might not need it.

    Equipment

    • 1 Cutting Board
    • 1 8" Chef Knife
    • 1 Medium Pot with Lid (5 qt)
    • 1 Wood or Bamboo Spatula

    Nutrition

    Nutrition Facts
    Creamy Coconut Chickpea Curry Recipe
    Amount Per Serving
    Calories 201 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 5g25%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 13mg1%
    Potassium 394mg11%
    Carbohydrates 21g7%
    Fiber 5g20%
    Sugar 12g13%
    Protein 3g6%
    Vitamin A 818IU16%
    Vitamin C 16mg19%
    Calcium 146mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Serving

    The easiest way to enjoy this coconut milk chickpea curry is with plain cooked or steamed rice.

    Currently, I'm in love with brown rice because it's more nutritious and keeps me full longer. That means I don't feel hungry so soon again. Many brown rice variations exist out there, and you will surely find one that suits your needs.

    If you like Indian flat breads, then plain rotis or ghee chapati/parathas make for a great curry addition. Indian nan, a northern Indian flat bread, can be served with this curry too.

    Otherwise, you may also enjoy whole wheat bread such as spelt flour bread with your curry. If you are into comfort food, you can prepare quick garlic bread too.

    If you are into chutneys and pickles, add a small quantity of that to serve with your chickpea enriched coconut curry. They add an element of tartness to your meal. My latest favorite is a red currant chutney.

    spoon full of coconut chickpea yellow curry

    Storing

    This curry keeps well in the fridge for at least a week.

    Store your leftovers or meal prep, your chickpea curry in rectangular or square glass jars. They come with a sealable airtight lid, which you can remove, to reheat your curry in the oven or microwave.

    That way, you are less likely to transfer your meal to different containers, which will save you time.

    The glass containers also look great in your fridge, and you are less likely to forget your leftovers in your fridge (because you see them all the time). You get these glass containers in IKEA or on Amazon.

    To Freeze

    This curry is also freezer-friendly! Just freeze it in easy to reheat batches. I just use the same rectangular glass container to freeze my curry into batches.

    Look out for freezer-friendly glass container with the little snowflake symbol on them (the IKEA ones are fine).

    To reheat your frozen curry, place the meal prepped glass containers without the lid into the oven and reheat gradually on a slower temperature.

    Frozen curry can be left out to thaw overnight in the fridge too, or directly place the frozen curry into a larger pan and heat up to the curry is perfectly hot and ready for consumption.

    FAQs

    How to use dried chickpeas to make this dish?

    Dried chickpeas need to be soaked overnight in water to soften. Then the chickpeas need to be boiled soft. The easiest way to do this is with the help of a pressure cooker. Dried chickpeas are a great choice if you are looking for a budget-friendly recipe option, and this is also your choice if you want to avoid artificial preservatives. The con is, that dried soaked chickpeas take forever to cook through (min 30 mins with a pressure cooker). You can also use canned chickpeas instead of dried chickpeas, and they are convenient and already soft out of the can, but they contain preservatives.

    Is this curry spicy hot?

    This chickpea curry is a well-balanced meal, it's not overly spicy hot due to the choice of seasoning and the coconut milk tones it down and adds some sweetness as well.

    Can babies eat this chickpea curry?

    Please consult your pediatrician first and foremost. Generally speaking, if the baby is in food eating age, then yes, but I recommend reducing the quantity of some spices so that your child gets used to eating spices, a step at a time. Furthermore, omit chili pepper powder altogether when preparing this chickpea curry for your baby and you.

    Can I use curry powder instead of garam masala to make this?

    Yes, you can use curry powder instead of garam masala, but your curry will taste differently.

    What are Chickpeas called in India?

    India is a country of many languages and scripts. Hindi and English are the main languages. In Hindi, chickpeas are known as chana. In Punjabi, they are known as chole.

    Indian Curry Recipe Ideas

    • Coconut Milk Shrimp Curry
    • Mushroom Tikka Masala
    • Goan Chicken Curry with Coconut
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

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    Creamy Coconut Chickpea Curry Recipe pin image
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    coconut curry with garbanzo beans

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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