Creamy Chickpea Curry Recipe

Introduction

This comforting chickpea curry is packed with warm spices and fresh ingredients, creating a rich and flavorful dish perfect for any day of the week. It’s creamy, mildly spicy, and easy to make, served best with rice or dhal for a satisfying meal.

Ingredients

• 2 tbsp oil
• 1 onion, diced
• 1 tsp fresh or dried chilli, to taste
• 9 garlic cloves (approx 1 small bulb of garlic)
• Thumb-sized piece ginger, peeled
• 1 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tbsp garam masala
• 2 tbsp tomato purée
• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• ½ small pack coriander, chopped, plus extra to garnish
• 100g spinach
• Cooked rice and/or dhal, to serve

Instructions

1. Step 1: Heat a little oil in a frying pan. Add the diced onion and chilli, and cook over medium heat until softened, about 8 minutes.
2. Step 2: Meanwhile, in a food processor, roughly combine the garlic, ginger, and remaining oil. Add the ground coriander, ground cumin, garam masala, tomato purée, ½ teaspoon salt, and the cooked onion mixture. Blend to a smooth paste, adding a drop of water or more oil if needed to help blend.
3. Step 3: Transfer the paste to a medium saucepan and cook over medium-high heat for 2 minutes, stirring occasionally to prevent sticking.
4. Step 4: Add the drained chickpeas and chopped tomatoes. Simmer for 5 minutes to reduce the sauce.
5. Step 5: Stir in the creamed coconut with a little water, and cook for another 5 minutes.
6. Step 6: Add the chopped coriander and spinach. Cook just until the spinach wilts.
7. Step 7: Garnish with extra coriander and serve hot with cooked rice or dhal, or both.

Tips & Variations

• Adjust the chilli quantity to your heat preference or substitute fresh chilli with a pinch of cayenne powder.
• For a richer curry, use full-fat coconut milk instead of creamed coconut and water.
• Add vegetables like diced potatoes or carrots early in the cooking process for extra texture and nutrition.
• Use fresh coriander leaves generously to enhance the fresh, bright flavor.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chickpea curry vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients only. Just be sure your cooked rice or dhal sides are also vegan.

Can I freeze the curry?

Absolutely! Chickpea curry freezes well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Creamy Chickpea Curry Recipe

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★★★★★

4.5 from 106 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This hearty and fragrant Chickpea Curry combines a blend of warm spices, garlic, and ginger with creamy coconut and fresh spinach for a comforting and nutritious meal. Perfectly suited for a simple weeknight dinner, it boasts robust flavors and a satisfying texture, enjoyed best with rice or dahl.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp oil
• 1 onion, diced
• 1 tsp fresh or dried chilli, to taste

Spice Paste

• 9 garlic cloves (approx 1 small bulb of garlic)
• thumb-sized piece ginger, peeled
• 1 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tbsp garam masala
• 2 tbsp tomato purée
• ½ tsp salt

Main Components

• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• ½ small pack coriander, chopped, plus extra to garnish
• 100g spinach

To Serve

• cooked rice and/or dahl

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Instructions

1. Prepare the Base: Heat a little of the oil in a frying pan over medium heat. Add the diced onion and chilli, cooking for about 8 minutes until the onion is softened and fragrant.
2. Make the Spice Paste: While the onion cooks, combine the garlic cloves, peeled ginger, and the remaining oil in a food processor. Add the ground coriander, ground cumin, garam masala, tomato purée, ½ tsp salt, and the cooked onion to the processor. Blend everything until it forms a smooth paste, adding a drop of water or more oil as needed to achieve the right consistency.
3. Cook the Paste: Transfer the spice paste to a medium saucepan and cook over medium-high heat for 2 minutes. Stir frequently to ensure the paste doesn’t stick or burn.
4. Add the Chickpeas and Tomatoes: Pour in the drained chickpeas and chopped tomatoes. Bring the mixture to a simmer and cook for 5 minutes until the sauce has slightly reduced.
5. Add the Creamed Coconut: Stir in the creamed coconut with a little water to help incorporate it smoothly into the curry. Continue cooking for another 5 minutes, allowing the flavors to meld.
6. Finish with Greens and Herbs: Add the chopped coriander and spinach to the curry and cook just until the spinach wilts, about 2-3 minutes.
7. Serve: Garnish with extra fresh coriander and serve hot alongside cooked rice and/or dahl for a complete and satisfying meal.

Notes

• Adjust the chili according to your preferred spice level for a milder or hotter curry.
• If creamed coconut is unavailable, you can substitute with coconut milk, although this may slightly alter the texture.
• For a smoother curry, blend the chickpeas slightly before adding to the sauce.
• This curry keeps well and flavors develop even more after a day. Store in the fridge for up to 3 days or freeze portions for longer storage.
• You can add other vegetables such as bell peppers or carrots for added nutrition and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: chickpea curry, vegetarian curry, Indian chickpea recipe, creamed coconut curry, healthy vegan dinner, easy curry recipe