Chickpea Curry with Coconut Milk

Ingredients

• 5 ml (1 teaspoon)ground turmeric
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)paprika
• 1.25–2.5 ml (¼–½ teaspoon)cayenne pepper, to taste
• 30 ml (2 tablespoons)avocado oil, coconut oil or another neutral oil
• 150 g (1 cup; about 1 medium onion)chopped onion
• 10 ml (2 teaspoons)finely chopped or grated garlic
• 1serrano or jalapeño chilli pepper, chopped
• 5 ml (½ teaspoon) plus 5 ml (½ teaspoon)kosher salt
• 1red bell pepper, deseeded and chopped into 2.5 cm (1-inch) pieces
• 2 × 439 g (2 × 15.5-ounce cans)chickpeas, drained
• 383 g (1 × 13.5-ounce can)full-fat coconut milk
• 8 g (½ cup)coarsely chopped coriander
• 2–3 handfulsbaby spinach leaves (optional)
• 30 ml (2 tablespoons)freshly squeezed lime juice

Instructions

1. 1

   Mix the spices

   In a small bowl, stir together the turmeric, cumin, coriander, paprika and 1.25–2.5 ml (¼–½ teaspoon) cayenne pepper. Make extra if you like; the blend keeps for at least a month in a sealed container.

2. 2

   Soften the aromatics

   Set a 25–30 cm (10–12-inch) skillet or sauté pan over medium heat and add 30 ml (2 tablespoons) oil. Stir in the onion, garlic, chopped chilli and 5 ml (½ teaspoon) salt, cover, and cook for 2–3 minutes, until the onion has softened.

3. 3

   Cook the spices

   Raise the heat to medium-high. Add the spice blend and stir for about 30 seconds, coating it in the oil. Stir in the red pepper and cook for about 1 minute, then add the drained chickpeas.

4. 4

   Simmer the curry

   Pour in the coconut milk and add the remaining 5 ml (½ teaspoon) salt. Bring the mixture to a simmer, then cook uncovered at a lively bubble for 15–20 minutes, until the coconut milk has reduced to a thick sauce.

5. 5

   Finish and serve

   Take the pan off the heat and stir in the chopped coriander, baby spinach if using, and lime juice.

What is chickpea curry?

Chickpea curry is a broad family of dishes in which chickpeas are simmered with spices and a flavourful sauce. Curry traditions vary across regions and households, so this version is best understood as a quick, coconut-based take rather than one fixed traditional recipe.

Here, a short list of ground spices seasons onion, garlic and fresh chilli, while coconut milk turns the mixture into a creamy sauce. Chickpeas make it a satisfying one-pan centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 101 calories, 2g protein, 8g carbs, 8g fat.

The chickpeas and rice or naan served alongside contribute most of the meal’s carbohydrates, while coconut milk and cooking oil provide much of the fat. Chickpeas also provide some protein, though the supplied nutrition figures list 2 g per serving. Serve with plenty of vegetables alongside, or add spinach to the curry, to round out the plate.

Building the flavour

Spice blend: turmeric, cumin, coriander, paprika and cayenne give the sauce its earthy, warm and gently hot character. Adjust the cayenne within the stated range to suit your preference.

Aromatics: onion, garlic and serrano or jalapeño chilli form the flavour base. Covering the pan as the onion softens helps it cook gently before the spices go in.

Why bloom the spices?

Blooming: stir the spice blend into the hot oil for about 30 seconds before adding the other main ingredients. Keep stirring so the spices are coated and fragrant without scorching.

This brief step disperses the spices through the oil, helping their flavour carry into the coconut sauce. Add the pepper and chickpeas promptly afterwards.

Getting the sauce right

Simmer: leave the pan uncovered for 15–20 minutes so moisture can evaporate and the coconut milk can reduce. A lively bubble is the cue given in the method; stir occasionally and watch the pan as it thickens.

Doneness: the sauce should cling to the chickpeas rather than remain thin and watery. If it thickens before the chickpeas are hot, lower the heat and continue gently.

Fresh finishing touches

Coriander and lime: stir them in after removing the pan from the heat to keep their fresh flavours distinct. Baby spinach is optional and can be added at the same point.

Serve the curry with rice or warm naan to catch the sauce. A simple vegetable side can add another fresh element to the plate.

Recipe notes & tips

• Drain the chickpeas well so excess water does not dilute the sauce.
• Chop the onion, garlic, chilli and pepper before heating the pan, as the cooking stages move quickly.
• Stir continuously while the spices cook for about 30 seconds to help prevent them catching.
• Use the lower end of the cayenne range for a milder curry.
• Add the spinach at the end so it only wilts briefly.
• Taste the finished curry before serving and adjust the lime or salt if needed.

Variations

• Change the oil: use coconut oil or another neutral oil in place of avocado oil.
• Vary the heat: choose serrano for a hotter result or jalapeño for a milder one.
• Add spinach: stir in the optional baby spinach just before serving.
• Make it tangier: serve with extra lime wedges for squeezing at the table.
• Serve it differently: spoon the curry over rice or pair it with warm naan.

Common mistakes to avoid

• Scorching the spices: stir them constantly and move on after about 30 seconds.
• Skipping the simmer: cook uncovered for 15–20 minutes so the coconut milk can reduce.
• Cooking the onion too quickly: cover the pan and soften it over medium heat for 2–3 minutes.
• Adding the herbs too early: stir in coriander and lime after taking the pan off the heat.
• Using too much cayenne: begin with 1.25 ml (¼ teaspoon) if you prefer a gentler heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring until hot throughout; add a splash of water if the sauce has become too thick.

Frequently asked questions