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!
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
  • 14 oz coconut milk
  • 14 oz 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

Course Main Course
Cuisine American, BBQ
Keyword Camping Recipes, Chickpea Curry, Coconut Milk, Curry


More Recipes:

More Cocktail Recipes: