Easy Chickpea Curry With Coconut Milk (25 Minutes)
A rich, creamy chickpea curry made from canned chickpeas, tomatoes and coconut milk. Vegan, budget-friendly and ready in 25 minutes.
Published
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
This chickpea curry is one of the best things you can make from cans. It is creamy, warming and naturally vegan, and it tastes even better the next day.
Make it your own
Add diced sweet potato with the tomatoes (cook 5 minutes longer), stir in leftover roast vegetables, or swap the chickpeas for red lentils.
Ingredients
- 2 cans (400 g each) chickpeas, drained
- 1 can (400 ml) coconut milk
- 1 can (400 g) chopped tomatoes
- 1 onion, diced
- 3 garlic cloves and 1 tbsp ginger, grated
- 2 tbsp curry powder or curry paste
- 1 tsp ground cumin
- 1 tbsp oil
- 100 g spinach
- Salt, lime juice and cilantro
Instructions
- Heat the oil in a large pan over medium heat and cook the onion for 5 minutes.
- Add the garlic, ginger, curry powder and cumin and stir for 1 minute until fragrant.
- Add the tomatoes, coconut milk and chickpeas. Simmer for 12–15 minutes until thick.
- Stir in the spinach until wilted. Season with salt and lime juice.
- Serve with rice or flatbread and top with cilantro.
Nutrition per serving
- kcal
- 380
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 22 g
Tips
- Mash a few chickpeas against the side of the pan to make the sauce thicker.
- Light coconut milk cuts about 100 kcal per serving.
- Nutrition does not include rice or bread.
