This coconut chickpea curry is an easy, satisfying meal ready in 20 minutes. It’s full of traditional red curry flavors and is made with a creamy coconut base.
Coconut Chickpea Curry Ingredients:
- 3 cloves garlic, minced
- 2 tablespoons minced ginger
- 2 tablespoons red curry paste
- 1 (13.5 oz) can coconut milk
- 1 (15 oz) can chickpeas, drained & rinsed
How to Make Coconut Chickpea Curry:
🧄 Step 1: Cook Garlic + Ginger
In a large skillet over medium high heat, cook the garlic and ginger in 1 tablespoon oil (coconut oil or olive oil). Stir and cook for 1 minute, until fragrant.
🌶️ Step 2: Add Curry Paste
Add curry paste to the skillet and stir into the garlic and ginger.
🥥 Step 3: Add remaining ingredients:
Stir in the coconut milk and chickpeas.
🔥 Step 4: Simmer
Lightly simmer for 10 – 15 minutes, until thickened. Season with salt & pepper to taste.
🍽️ Step 5: Serve
Serve warm, optionally with a side of white rice and topped with chopped cilantro.
Tips for this recipe:
Serve it with rice + cilantro:
This curry can be eaten as a stand-alone dish, but it’s best with a side of white rice and topped with a handful of chopped cilantro.
Once your curry is done simmering, season it generously with salt & pepper. You can taste and season to your preference before serving.
Double the recipe:
This recipe makes 2 servings. It’s also a recipe that is tasty as leftovers. You can double/triple the ingredients to make a batch of curry that can feed more people or serve as meal prep for the week.
How to Store This Recipe:
Note: This recipe keeps well as leftovers, but it’s recommended that you store it separately from rice (if you make it with rice). If you store the curry with the rice it can make the rice soggy.
- In the fridge: once cooled, store in an airtight container for 4 – 5 days.
- In the freezer: once cooled, freeze in an airtight container for up to 3 months.
Did you make this recipe? Let us know how it turned out in the comments below! We love to hear your feedback!Print