Categorized:

  • Healthy
  • Main Dish

Tagged:

  • cardamom
  • cayenne pepper
  • chick peas
  • cilantro
  • cinnamon
  • cloves
  • coconut milk
  • coriander
  • cumin
  • fennel seeds
  • garlic
  • ginger
  • limes
  • mustard powder
  • olive oil
  • paprika
  • tomatoes
  • turmeric
  • yellow onion
Photo of chickpea curry in a bowl served atop basmati rice with naan bread to the side. - 1

Chickpea Coconut Curry

Ingredients

  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 3/4 tsp turmeric
  • 1/2 tsp fennel seeds, crushed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mustard powder
  • 1/4 tsp ground cloves
  • 1/4 tsp cardamom (optional)
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • Cayenne pepper, to taste
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 1 Tbsp peeled and minced fresh ginger (1-inch knob)
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (14 oz) can coconut milk
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 Tbsp fresh lime juice (or lemon)
  • 1/4 cup cilantro leaves

Instructions

  • Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
  • Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
  • Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
  • Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
  • Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
  • Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
  • Stir in lime. Serve warm over rice if desired, garnish with cilantro.

Notes

  • *I suggest using about 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (more or less to desired heat level).
  • **For a thinner sauce cover fully with lid. You can even thin with some liquid from chickpea can or vegetable broth.

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