Creamy Chickpea Curry with Coconut Milk

Looking for a warm, comforting meal that’s easy to make? This Creamy Chickpea Curry is just what you need. It’s hearty, full of flavor, and completely vegan. Plus, it uses simple ingredients you already have in your pantry. 

This curry is perfect for busy weeknights or cozy weekends. Serve it with rice or naan, and you’ve got a wholesome, satisfying dinner everyone will love. 

Love Curries? Try our Brown Lentil Curry and Eggplant Potato Curry for more easy, flavorful meals.

Why You’ll Love This Recipe 

This chickpea curry is so versatile. You’ll love it and want to make it again for your weekly meal plans. This curry is

• High Protein: Chickpeas are a great plant based protein source.
• Pantry-friendly: Uses canned chickpeas and common spices. 
• Vegan and dairy-free: Coconut milk makes it creamy without any dairy. 
• Perfect for Meal Prep: Chickpeas hold up well in the freezer, and the flavors stay fresh. Great for weekly meal prep.

Ingredients and Substitutes 

This curry uses mostly pantry staples. But if you’re missing something or have allergies, you can easily swap ingredients.

• Chickpeas: Use white beans or lentils for a twist. 
• Aquafaba: Water with 1 veggie bouillon cube works too. 
• Coconut milk: Try cashew cream or oat cream for a nut-free option. 
• Garam masala: Use curry powder if you can’t find it. 
• Fresh tomatoes: Canned crushed tomatoes save time. 
• Red chili powder: Paprika for mild heat. 

How to Make Chickpea Curry 

1. Heat half the oil in a pan. Sauté garlic and ginger paste until fragrant.
2. Add the crushed tomatoes, and cook until the oil separates. Stir in cumin, turmeric, chili powder, and salt. 

3. Blend half a cup of chickpeas with a little stock or water until smooth.
4. Add this mixture to the curry for a thicker texture. 

5. Add rest of the chickpeas and the aquafaba. Stir well, bring to a boil.  Next Stir in coconut milk then reduce heat and simmer for 10 minutes. 
6. In another pan, fry sliced onions in the remaining oil until soft and translucent.

7. Add green chilies into the tarka and cook for another minute. Turn off the heat, add garam masala, and quickly pour this over the curry. 
8. Cover and let it simmer for 5 minutes. Garnish with chopped cilantro and coconut milk or cream.

What to Serve with Chickpeas Curry

• Rice or Naan: Classic choices like steamed basmati rice or soft naan are perfect for soaking up the curry.
• Cabbage and Carrot Salad: Adds a fresh, crunchy contrast to the creamy curry.
• Coriander Chutney: Brings a zesty, herby kick that pairs beautifully with the warm spices.
• Air Fried Spaghetti Squash: Pour this creamy chickpea curry over light, low-carb air-fried spaghetti squash for a healthy meal option.

Storage & Meal Prep 

• Fridge: Store in fridge in an airtight container for up to 4 days. 
• Freezer: Freeze for up to 2 months. Thaw before reheating. 
• Reheat: Warm on the stove or microwave. Add a little water or coconut milk if it's too thick. 
• Meal prep: Make a big batch. Store in portions with rice in partition containers for quick meals.