45+ Ways to Use Coconut Milk

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1onion, diced
• 4 clovesgarlic, minced
• 397 g (1 14-ounce can)coconut milk
• 170 g (1 6-ounce can)tomato purée
• 15 ml (1 tablespoon)fresh ginger, minced
• 15 ml (1 tablespoon)curry powder
• 10 ml (2 teaspoons)garam masala
• 5 ml (1 teaspoon), or more to tastechilli powder
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)black pepper
• 2 × 425 g cans (2 × 15-ounce cans), drained and rinsedchickpeas
• 60 ml (4 tablespoons)fresh coriander leaves, chopped, for garnish
• To tasteGreek yoghurt, for topping

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large frying pan over a medium-high heat. Add the onion and cook for about 3–4 minutes, until translucent. Stir in the garlic and cook for a further 30 seconds, until fragrant.

2. 2

   Mix the sauce

   Stir in the coconut milk, tomato purée, ginger, curry powder, garam masala, chilli powder, salt and black pepper until combined.

3. 3

   Simmer the chickpeas

   Add the chickpeas and bring the mixture to a simmer. Cook for another 10 minutes, stirring occasionally, then taste and add more salt if needed.

4. 4

   Serve with toppings

   Spoon over rice and top with coriander and Greek yoghurt, if desired.

What are butter chickpeas?

Butter chickpeas are a plant-based take on the rich, spiced Indian-style butter sauce often served with chicken. This version uses chickpeas in a coconut milk and tomato sauce, with ginger, curry powder and garam masala for warmth.

The recipe is Indian-inspired rather than a traditional preparation, and its short simmer makes it practical for a quick dinner. Coconut milk gives the sauce body and a gentle sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 1g protein, 6g carbs, 4g fat.

Chickpeas provide most of the carbohydrate and protein, while coconut milk and olive oil contribute much of the fat. Serve with a sensible portion of rice and add vegetables alongside to round out the plate.

The sauce ingredients

Coconut milk: it makes the sauce creamy and softens the sharpness of the tomato. Stir it together thoroughly with the tomato purée and spices before adding the chickpeas.

Tomato purée: a concentrated tomato base brings depth and colour. The listed amount is a whole 170 g can, so mix it in well to avoid pockets of paste.

Ginger and spices: fresh ginger, curry powder, garam masala and chilli powder build the dish's aromatic, savoury flavour. The chilli amount can be adjusted to suit your preference.

Build flavour in the pan

Onion: cook it in the oil until translucent before adding anything else. This gives it time to soften without rushing the base.

Garlic: add it after the onion and cook for just 30 seconds, until fragrant. It can turn bitter if left to brown for too long.

Get the right sauce texture

Stir the sauce ingredients until the tomato purée and spices are evenly dispersed through the coconut milk. Once the chickpeas are in, stir occasionally so they heat evenly and the sauce does not catch on the bottom.

The recipe calls for a 10-minute simmer. Keep it at a gentle bubble rather than a vigorous boil, and taste at the end to check the seasoning.

Timing and doneness

The onion takes about 3–4 minutes to turn translucent, followed by 30 seconds for the garlic. The chickpeas then simmer in the sauce for 10 minutes.

The dish is ready when the chickpeas are hot throughout and coated in the sauce. Taste before serving and add salt if needed.

What to serve with it

Rice is the suggested base for serving, soaking up the creamy sauce and making the chickpeas a more substantial meal. Add the rice separately, as it is not included in the ingredient list.

Finish with chopped fresh coriander and, if desired, a spoonful of Greek yoghurt. The fresh toppings offer a cool contrast to the warm spices.

Recipe notes & tips

• Dice the onion evenly so it softens at a consistent rate.
• Measure the spices before you start cooking to make the brief method easier to follow.
• Drain and rinse the chickpeas well before adding them to the pan.
• Stir the tomato purée thoroughly into the coconut milk to avoid lumps.
• Taste the sauce after simmering before adding more salt.
• Add the Greek yoghurt at the table rather than stirring it into the pan.

Variations

• Adjust the heat: use less chilli powder for a milder sauce or add more to taste.
• Add vegetables: stir in vegetables of your choice and cook until tender.
• Change the topping: finish with extra chopped coriander or a spoonful of Greek yoghurt.
• Make it dairy-free: omit the Greek yoghurt topping.
• Serve another way: spoon the chickpeas over a different cooked grain instead of rice.

Common mistakes to avoid

• Browning the garlic: it can become bitter; cook it for about 30 seconds, just until fragrant.
• Leaving tomato purée in clumps: stir the sauce ingredients until evenly combined before adding the chickpeas.
• Boiling the sauce hard: keep it at a simmer so it heats steadily.
• Skipping the final taste: check the seasoning after the 10-minute simmer and add salt if needed.
• Forgetting to drain the chickpeas: drain and rinse them before they go into the sauce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions