Coconut Chickpea Curry – chickpeas in a creamy curry sauce and served over rice. Quick, easy and absolutely delicious!
It’s no secret I’m a fan of chickpeas, aka garbanzo beans. I’m known to have a tupperware in my fridge full of them at all times. They’re filled with protein and fiber plus the texture is just awesome. I eat them straight from the fridge by the handful when I need a quick snack.
Buuuuuttt…I’m kind of a baby when it comes to cooking with them. Why? I don’t know! I’m much more comfortable cooking chicken or ground beef!
But I LOVE me some curry so I decided to go out of my comfort zone and make a vegetarian dish using my favorite little beans. And let me just say, wow. This is amazing.
The coconut curry sauce is creamy and delicious. Not to mention SO EASY!
It’s a matter of opening a few cans, measuring out some spices and letting the flavors cook up together. After 10-15 minutes, you got yourself a creamy coconut chickpea curry worthy of a restaurant but that you made right in your own kitchen! Invite some friends over tonight for dinner and make this, and you will sure to impress!
Ingredients
- 2 Tbsp. olive oil
- 1 sweet onion chopped
- 2 garlic cloves minced
- 2 cups cooked chickpeas
- 1 14.5-oz can petite diced tomatoes
- 1 13.5-oz can light coconut milk
- 1 1/2 tsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. salt or more to taste
- 1/2 tsp. ground coriander
- chopped cilantro for serving
- 4-6 cups hot cooked basmati rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
- Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
- Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!
I love your addition of coconut to this dish. It sounds delicious!
Simply perfect! I love how easy this is.
Last night I saw The 100 Foot journey, which has a lot of Indian food in the film—-fabulous charming film that ALL foodies have to see. I am so into Indian food today. I love coconut curry to start with.
Perfect fit for me and my mood.
I am such a pansy when it comes to cooking chickpeas too and I have no idea what my excuse is! I have most of these ingredients and will definitely try this soon…YUMMY!
Really nice recipe, Jen. Thanks so much.
Garbanzo beans and curry is a match made in heaven! I love these flavors, and this dish looks delicious!
definitely making this chickpea curry tonight.. looks delicious!
That does look amazing! Great combination of flavors and textures.
This is so good, and so easy to put together. Served over mashed potatoes with a side of steamed broccoli for a healthy and comforting meal. Thanks!
So happy you liked it!! Thanks for leaving such a sweet comment!
Will it matter if I just use regular onions? Not sure where to find sweet onions in NZ
Hi Rosie! Nope, it doesn’t matter. 🙂 A regular onion will be just fine! I hope you like it!
Awesome recipe! I used tomatoes from my garden and added in Mushrooms and Cauliflower.
SO happy you enjoyed the recipe!! Thank you so much for leaving a nice comment! 🙂
First time in weeks my three year old has eaten a dinner that wasn’t pasta with red sauce. Love it!
Woohoo! Great news!!
Delicious! Easy and family friendly.
This is a go-to recipe in our house that even our picky kid eaters enjoy! super simple, quick and delicious!
Yay! I’m so glad you like it!