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Creamy Chickpea Curry
10
min active
·
4
servings
·
30
min total
Rich, warming chickpea curry with coconut milk and aromatic spices in 30 minutes.
Avo's Tip
Toast spices briefly.
No chickpeas? White beans or cubed firm tofu absorb the sauce the same way.
No coconut milk? Cashew cream or oat-based cooking cream both work.
No curry powder blend? Mix 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, and ½ tsp garam masala.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Is it vegan?
Yes.
Can I make it spicier?
Add chili flakes.
Can I use dried chickpeas?
Cook first.
Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Why It Works
Canned chickpeas and a simple simmer keep it easy.
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Ingredients
1
2 cans (16 oz) chickpeas, drained and rinsed
2
1 yellow onion, diced
3
2 cloves garlic, minced
4
1 (13.5 oz) can full-fat coconut milk
5
2 tbsp curry paste (red or yellow)
6
1 tsp fresh ginger, grated
7
1 tbsp coconut oil or olive oil
8
1 tbsp fresh lime juice
9
½ a red chili
10
1 large tomato chopped
11
1 tsp salt
12
½ tsp ground black pepper
13
1 tsp ground paprika
Instructions
1
Peel and chop the onion, garlic, and ginger. Finely dice the chilli, removing the seeds for less heat.
2
Heat a wide non-stick pan on high heat — the goal is to cook this dish in about 5 minutes.
3
Add the onion, garlic, ginger, and chilli. Fry for 2 minutes, stirring regularly, until the onion starts to brown.
4
Add the curry powder and black pepper, stir through, and cook 30 seconds. Keep stirring so the spices don't burn.
5
Drain and rinse the chickpeas and add them to the pan along with the chopped tomatoes and coconut milk. Mix well — any lumps of coconut fat will melt into the sauce.
6
Stir in the zest and juice of half a lime.
7
Finely chop the fresh coriander (stalks included) and add it to the pan.
8
Taste and adjust seasoning — more chilli for heat, more lime for zing, more tamari for depth, or 2–3 Tbsp water if the flavor is too strong.
9
Serve with teriyaki tofu, sliced avocado, or any sides you like.
Quick Fixes
Too thin: Simmer uncovered 5 extra minutes. Mashing a handful of chickpeas against the pot also thickens the sauce naturally.
Spices tasting raw: Toast spices in oil for 60 seconds before adding liquid — this step makes a significant flavor difference.
ingrediENTS
—
1
2 cans (16 oz) chickpeas, drained and rinsed
—
2
1 yellow onion, diced
—
3
2 cloves garlic, minced
—
4
1 (13.5 oz) can full-fat coconut milk
—
5
2 tbsp curry paste (red or yellow)
—
6
1 tsp fresh ginger, grated
—
7
1 tbsp coconut oil or olive oil
—
8
1 tbsp fresh lime juice
—
9
½ a red chili
—
10
1 large tomato chopped
—
11
1 tsp salt
—
12
½ tsp ground black pepper
—
13
1 tsp ground paprika
instructions
1
Peel and chop the onion, garlic, and ginger. Finely dice the chilli, removing the seeds for less heat.
2
Heat a wide non-stick pan on high heat — the goal is to cook this dish in about 5 minutes.
3
Add the onion, garlic, ginger, and chilli. Fry for 2 minutes, stirring regularly, until the onion starts to brown.
4
Add the curry powder and black pepper, stir through, and cook 30 seconds. Keep stirring so the spices don't burn.
5
Drain and rinse the chickpeas and add them to the pan along with the chopped tomatoes and coconut milk. Mix well — any lumps of coconut fat will melt into the sauce.
6
Stir in the zest and juice of half a lime.
7
Finely chop the fresh coriander (stalks included) and add it to the pan.
8
Taste and adjust seasoning — more chilli for heat, more lime for zing, more tamari for depth, or 2–3 Tbsp water if the flavor is too strong.
9
Serve with teriyaki tofu, sliced avocado, or any sides you like.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Chickpea Curry
10
min active
·
30
min total
·
4
servings
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