Save Rain was drumming against my kitchen window last Tuesday when I decided to throw together this chickpea curry. Something about gray weather makes coconut milk and simmered spices feel like exactly what your soul needs.
My roommate walked in midway through spice toasting and immediately asked if she could stay for dinner. The aromas that hit when cumin meets hot oil are impossible to resist.
Ingredients
- Vegetable oil: Creates the base for toasting your spices until they bloom and release their oils
- Onion: Finely diced so it melts into the sauce rather than leaving chunks in every bite
- Garlic and ginger: The aromatic foundation that makes your kitchen smell incredible
- Ground spices: Cumin, coriander, turmeric, garam masala, chili powder and paprika build layers of warmth
- Chickpeas: Drain and rinse them well so the curry does not taste metallic from the can
- Coconut milk: Full fat makes the sauce luxurious and helps spices cling to every chickpea
- Diced tomatoes: Add acidity that cuts through the rich coconut milk beautifully
- Vegetable broth: Loosens the sauce to your preferred consistency
- Baby spinach: Optional but wilts into vibrant green ribbons throughout the curry
- Lime juice: Brightens the finished dish and balances the coconut sweetness
Instructions
- Start your aromatics:
- Heat oil in a large skillet over medium heat, add diced onion and cook 4 to 5 minutes until it turns translucent and sweet
- Add the fragrance:
- Stir in minced garlic and grated ginger, cooking just 1 minute until the scent wafts up and you know it is time for spices
- Toast your spices:
- Dump in cumin, coriander, turmeric, garam masala, chili powder, paprika, salt and pepper, stirring constantly for 1 minute until they smell toasted and intense
- Build the curry:
- Pour in chickpeas, diced tomatoes with their juices, coconut milk and broth, stirring until everything is swimming in fragrant sauce
- Let it simmer:
- Bring to a gentle bubble, cover and cook 15 minutes while the flavors meld and chickpeas absorb the spice mixture
- Add the greens:
- Uncover and toss in spinach if using, cooking 2 to 3 minutes until it wilts into bright green threads throughout
- Finish with brightness:
- Squeeze in fresh lime juice and taste, adding more salt or chili flakes until the flavors pop just right
- Garnish and serve:
- Spoon into bowls over rice and shower with chopped cilantro and extra lime wedges for squeezing at the table
Save This recipe has become my go-to when friends drop by unexpectedly. I always keep cans of chickpeas and coconut milk in the pantry just for moments like these.
Making It Your Own
Some nights I throw in diced sweet potato at the beginning so it gets tender in the coconut sauce. Other times bell peppers join the party for extra sweetness and crunch.
Getting The Consistency Right
If you prefer thick curry that coats your spoon, leave the lid off for the last 5 minutes of simmering. The liquid reduces and concentrates all those toasted spice flavors.
Serving Ideas
Steamed basmati rice is classic but warm naan for scooping up sauce is equally good. Sometimes I serve it over quinoa when I want extra protein.
- Make a double batch because leftovers taste even better the next day
- Keep extra lime wedges at the table so everyone can adjust brightness
- Store individual portions in the freezer for quick future meals
Save There is something deeply satisfying about a one pot meal that tastes like it came from a restaurant kitchen.
Common Questions
- → How spicy is this curry?
The spice level is medium and adjustable. The chili powder provides warmth while the garam masala adds aromatic complexity. Reduce chili powder for a milder version or increase for more heat.
- → Can I make this ahead of time?
Yes, the flavors actually improve overnight. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.
- → What can I serve with this curry?
Steamed basmati or brown rice are classic choices. Naan, roti, or other flatbreads work well for scooping up the sauce. Quinoa or couscous also make great grain options.
- → How do I make the sauce thicker?
Simmer uncovered for the last 5-10 minutes to reduce and thicken the sauce. You can also mash some chickpeas against the side of the pan to create a creamier texture.
- → Can I freeze this curry?
Absolutely. Cool completely before transferring to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What vegetables can I add?
Diced sweet potato, bell peppers, cauliflower, or green beans work beautifully. Add hearty vegetables like sweet potato or cauliflower during the simmering stage. Quick-cooking vegetables like spinach or peas go in during the last few minutes.