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Creamy coconut chickpea curry in a bowl with rice, lime, and cilantro
TrendyTadka Editorial

15-Minute Creamy Coconut Chickpea Curry

Canned chickpeas and coconut milk become a thick, balanced curry with tomato paste, ginger, garlic, lime, and pantry spices in 15 minutes.
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Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans 15 ounces each chickpeas, rinsed and drained
  • 1 tablespoon neutral oil
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves finely grated
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne optional
  • 1 can 13.5 ounces unsweetened full-fat coconut milk, stirred
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 tablespoon fresh lime juice plus more to taste
  • 1/4 cup chopped cilantro

Method
 

Instructions
  1. Heat the oil in a wide saucepan over medium heat. Add ginger and garlic; cook for 30 seconds.
  2. Add tomato paste, garam masala, cumin, turmeric, and cayenne. Stir constantly for 45 seconds until aromatic and slightly darkened.
  3. Add the chickpeas, coconut milk, and 1/2 teaspoon salt. Bring to a lively simmer.
  4. Mash about 1/2 cup chickpeas against the side of the pan. Simmer uncovered for 7 to 8 minutes, stirring often, until the sauce coats a spoon.
  5. Remove from heat. Stir in lime juice and cilantro, then taste for salt and acidity.

Notes

  • Stir coconut milk in the can before measuring.
  • Do not add water unless the sauce becomes thicker than you want.
  • Mash only a small portion so the curry keeps texture.
  • Taste for salt after lime; acid can make the seasoning feel sharper.