Chickpea Curry With Coconut Milk

Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 358kcal


  • 1 tablespoon oil or ghee
  • 1 small onion diced
  • 1 tablespoon Garam Masala
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ¼ cayenne pepper optional, omit for milder heat
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 14 oz can coconut milk
  • 1 14 oz can chickpeas, drained
  • 1 lime cut into wedges
  • handful cilantro chopped
  • ¼ cup yogurt optional, plain dairy free or Greek


  • Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
  • Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
  • Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
  • Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
  • Meanwhile, prepare your sides (see serving suggestions).
  • Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
Chickpea Curry With Coconut Milk


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