
A one-pot, budget-friendly coconut chickpea curry that is silky, aromatic, and ready in 45 minutes. Perfect for weeknights and meal prep.

This creamy coconut chickpea curry is the kind of dinner that quietly saves a long day. I first made a version of it during a busy week when my pantry was down to a can of chickpeas, coconut milk, and a few spices. The aroma that rolled through the kitchen while it simmered felt like a gentle exhale. Since then, it has become a frequent fallback that never feels like settling. The sauce is velvety and full of warm spices, the chickpeas are tender and satisfying, and that squeeze of lime at the end brings everything into balance.
What I love most is how this dish proves that simple ingredients, treated with a little care, can deliver remarkable flavor. Onions and tomatoes cook until sweet and jammy, spices bloom to release their oils, and coconut milk ties it all together. I have served this to friends who usually reach for takeout, and they always ask for the recipe after the first bite. It works just as well for a quiet dinner as it does for a big batch of weekday lunches, and it never disappoints.
When I serve this, my family piles it over fluffy basmati rice and passes the lime wedges around the table. The second helpings are inevitable. Over time, I started keeping garam masala on hand just for this, and I swear the kitchen smells like a cozy spice shop every time it simmers. It is simple, reassuring, and always welcome.
I love how the flavors deepen by day two. The garam masala becomes rounder, and the lime settles into the sauce just enough to keep it bright without sharpness. It is one of those meals I look forward to reheating for lunch because I know it will taste even better. If you cook for a mixed crowd, this is a reliable pleaser that invites everyone to the same table without compromise.
Cool the curry to room temperature before storing. Transfer to airtight containers and refrigerate for up to five days. For freezing, portion into freezer safe containers or zip top bags laid flat for quicker thawing. Freeze for up to one month for best flavor and texture. Reheat gently on the stovetop over medium low heat, adding a splash of water or coconut milk to loosen the sauce as it warms. In the microwave, cover loosely and heat in short bursts, stirring between intervals to prevent hot spots. If the sauce appears separated after thawing, whisk or stir vigorously as it reheats and it will come back together.
No coconut oil on hand? Use olive oil or avocado oil. For coconut milk, full fat delivers the richest texture, while light coconut milk reduces calories and yields a thinner sauce. If you prefer a more robust tomato profile, swap in fire roasted tomatoes. No coconut flour? Omit it or use 1 teaspoon cornstarch whisked into 1 tablespoon cold water, then add during the simmer to thicken gently. Dried chickpeas work beautifully if you cook them until tender; use about 2 cups cooked chickpeas to replace the canned. To vary the spice, add 1/2 teaspoon smoked paprika for depth or 1/4 teaspoon cayenne for extra heat.
Serve this curry over steamed basmati or jasmine rice for a classic pairing. For a lighter option, spoon it over cauliflower rice. Warm naan or whole wheat flatbreads are perfect for scooping and wiping the bowl clean. Garnish with fresh cilantro, a few thin onion slices, and extra lime wedges to brighten each plate. For a fuller meal, add a quick cucumber and tomato salad dressed with lemon and a pinch of salt. This dish also pairs well with roasted vegetables like cauliflower or carrots, or a side of spiced basmati with toasted cumin seeds.
Chickpea curries have a long, beloved presence across the Indian subcontinent, where legumes are central to everyday cooking. While regional recipes vary widely, many share a base of onions, tomatoes, and spices bloomed in oil for flavor. Coconut milk is most often associated with coastal and southern regions where coconuts are abundant, giving curries a gentle creaminess that balances heat and spice. This version nods to those traditions while staying weeknight friendly, using pantry staples and a streamlined method that brings the spirit of the dish to a home kitchen with minimal effort.
In spring, stir in a handful of spinach or peas during the final minutes for fresh color and sweetness. Summer loves a few cherry tomatoes blistered in a pan and folded into the sauce, with extra lime for brightness. In fall, roasted cubes of butternut squash add a cozy sweetness and make the curry even more substantial. Winter calls for a pinch of extra garam masala and a little grated ginger to warm things up. This base recipe is a canvas for the produce you have on hand, adapting easily without losing its comforting core.
Double the batch on the weekend and portion into single serve containers for easy lunches. Keep cooked rice in separate containers so it reheats evenly and stays fluffy. Store garnishes like cilantro and lime wedges separately to keep them fresh. This curry reheats quickly on the stovetop or in the microwave, and a splash of water restores the perfect consistency. If packing for work, a microwave safe bowl with a tight lid is your best friend. Label containers with the date to keep your fridge organized and ensure nothing gets forgotten.
When you need a weeknight dinner that feels nurturing without fuss, this creamy coconut chickpea curry is ready to step in. It is reliable, vibrant, and easy to make your own. I hope it earns a regular spot in your kitchen too.
Bloom spices in hot oil to release essential aromas before adding coconut milk.
Use a wide pot to encourage faster evaporation and a thicker sauce.
Finish with lime off heat to preserve its fresh brightness.
If using low sodium chickpeas, adjust salt at the end for balance.
For extra depth, add a small grate of fresh ginger with the garlic.
This nourishing creamy coconut chickpea curry recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, you can use light coconut milk for a leaner sauce. The texture will be a bit thinner, so simmer a minute or two less to retain body.
Skip the coconut flour or use 1 teaspoon cornstarch mixed with 1 tablespoon cold water and add during the simmer. The curry will also be delicious without any thickener.
Absolutely. Cook dried chickpeas until tender and use about 2 cups cooked chickpeas to replace the canned. Season to taste before adding to the curry.
Store in airtight containers for up to five days in the fridge or one month in the freezer. Reheat gently and add a splash of water to loosen if needed.
This Creamy Coconut Chickpea Curry recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Warm coconut oil in a deep pot over medium high heat. Add diced onion, diced tomatoes, salt, and pepper. Reduce to medium and cook about 10 minutes until onions are soft and tomatoes release juices, forming a thick base.
Add chickpeas, garlic, garam masala, curry powder, and cumin. Cook 1 to 2 minutes, stirring, to bloom spices and coat chickpeas evenly.
Pour in coconut milk and stir until smooth. If using, whisk in coconut flour to avoid lumps. Bring to a gentle boil, then reduce to a steady simmer.
Simmer uncovered 10 to 12 minutes, stirring occasionally, until slightly thickened and glossy. Season with additional salt and pepper to taste.
Remove from heat and squeeze in lime juice. Stir, taste, and adjust seasoning. Let rest a few minutes, then serve with rice or warm naan.
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This recipe looks amazing! Can't wait to try it.
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