12 Quick Chickpea Curries Made with Coconut Milk

Nothing beats a creamy, comforting chickpea curry that comes together in under 30 minutes. And when coconut milk is involved? Pure magic. Whether you’re craving a quick weeknight dinner or a cozy meal prep hero, these 12 speedy curries have you covered. Let’s dive in!

Classic Indian Chickpea Curry

Bringing together the warmth of aromatic spices and the creaminess of coconut milk, this Classic Indian Chickpea Curry is a comforting one-pot meal that feels both nourishing and indulgent. It’s a staple in my weeknight rotation, equally suited for a busy Tuesday or a leisurely Sunday supper.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Spice Blend

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper

For the Base

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated

For the Curry

• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can full-fat coconut milk
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 cup water
• 1 teaspoon salt

For Garnish

• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
2. Add minced garlic and grated ginger, and cook until fragrant, about 1 minute.
3. Stir in the spice blend (cumin, coriander, turmeric, garam masala, cayenne) and cook for 30 seconds until toasted and aromatic.
4. Pour in the diced tomatoes, scraping up any browned bits from the bottom. Cook for 2 minutes, stirring occasionally.
5. Add the coconut milk, water, and salt, stirring until well combined.
6. Add the drained chickpeas and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. For a thicker consistency, uncover during the last 5 minutes.
7. Taste and adjust salt as needed. Serve garnished with chopped cilantro.

Unlike many curries that rely on heavy cream, this version uses coconut milk for a dairy-free richness that complements the earthy chickpeas beautifully. The result is a velvety, aromatic stew that’s perfect spooned over steamed basmati rice or paired with warm naan for sopping up every last drop.

Thai Green Chickpea Curry

Savor the aromatic heat of this Thai Green Chickpea Curry, where tender chickpeas swim in a luscious coconut milk sauce spiked with fiery green curry paste. The sauce is enriched with fresh vegetables and a balance of salty, sweet, and sour notes, creating a deeply satisfying dish that comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Curry Base

• 2 tbsp green curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp vegetable oil

For the Vegetables

• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved

For the Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed

For Seasoning

• 1 tbsp fish sauce (or soy sauce for vegan)
• 1 tsp brown sugar
• 1 tbsp lime juice

To Garnish

• Fresh cilantro
• Sliced Thai basil
• Lime wedges

Instructions

1. In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.
2. Add the green curry paste and stir-fry for 30 seconds until fragrant.
3. Add the sliced onion and cook, stirring, for 2 minutes until softened.
4. Add minced garlic and cook for another 30 seconds.
5. Pour in about 1/2 cup of the thick cream from the top of the coconut milk can, reserving the rest. Stir to combine. (Tip: Using the thick cream first helps bloom the spices and creates a richer base.)
6. Add the chickpeas, bell pepper, and green beans. Cook for 3 minutes, stirring occasionally.
7. Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
8. Reduce heat to medium-low and let cook for 10-12 minutes, until the vegetables are tender and the sauce thickens slightly. (Tip: Stir occasionally to prevent sticking; the sauce should gently bubble, not boil rapidly.)
9. Remove from heat and stir in lime juice.
10. Taste and adjust seasoning: add more fish sauce for saltiness, lime for acidity, or brown sugar for sweetness. (Tip: Balance is key—the curry should be simultaneously spicy, salty, sweet, and sour.)
11. Serve over jasmine rice or with crusty bread. Garnish with cilantro, Thai basil, and lime wedges. (Tip: For extra protein, add cubed tofu or shrimp in step 6.)

Here, the silky coconut broth balances the bold spice of the curry paste, while the chickpeas offer a hearty, creamy bite. For a textural contrast, top with crunchy roasted peanuts or serve alongside crispy spring rolls.

Spinach and Chickpea Coconut Curry

Just as the evening chill sets in, this Spinach and Chickpea Coconut Curry offers a comforting embrace of gentle heat and creamy richness. The verdant spinach wilts into a luscious sauce, while tender chickpeas add hearty substance, all anchored by a fragrant symphony of warm spices.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Spice Blend

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)

For the Curry Base

• 2 tablespoons coconut oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup water or vegetable broth

For the Greens and Finish

• 5 ounces fresh spinach (about 5 cups loosely packed)
• 1 teaspoon sea salt
• 1 tablespoon fresh lime juice

Instructions

1. In a small bowl, combine the ground cumin, coriander, turmeric, and cayenne (if using). Toast the spice blend in a dry skillet over medium heat for 30 seconds, stirring constantly, until fragrant. Set aside. (Tip: Toasting spices deepens their flavor; be careful not to burn them.)
2. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened and translucent.
3. Add the minced garlic and grated ginger, and cook for 1 minute, stirring frequently to prevent sticking.
4. Pour in the toasted spice blend and stir for 30 seconds to coat the aromatics.
5. Add the drained chickpeas and cook for 2 minutes, stirring occasionally, so they absorb the spices.
6. Pour in the coconut milk and water (or broth), and bring the mixture to a gentle simmer. Reduce heat to low and cook for 10 minutes, allowing the flavors to meld. (Tip: Use full-fat coconut milk for the creamiest texture; shake the can well before opening.)
7. Add the fresh spinach in handfuls, stirring gently until each batch wilts before adding the next—this should take about 2 minutes total. (Tip: Wilt spinach just until tender to retain its vibrant color and avoid a mushy texture.)
8. Stir in the sea salt and fresh lime juice. Taste and adjust seasoning if desired. Remove from heat.
9. Let the curry rest for 2 minutes before serving to allow the flavors to settle.

Mellow yet vibrant, this curry boasts a velvety sauce that clings to each chickpea and leaf, with a gentle warmth that lingers. Serve over steamed basmati rice or with warm naan, and garnish with a sprinkle of fresh cilantro for a pop of color.

Sweet Potato Chickpea Curry

Over the years, this Sweet Potato Chickpea Curry has become a staple in my kitchen—a velvety, golden bowl of comfort that marries earthy sweet potatoes with protein-rich chickpeas in a luscious coconut milk broth infused with fresh ginger.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Aromatics

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the Spices

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)

Main Ingredients

• 2 medium sweet potatoes (about 1 lb), peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper

For Garnish

• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant. Tip: Fresh ginger adds a bright zing; grate it on a microplane for the best texture.
4. Add ground cumin, coriander, turmeric, and cayenne (if using); stir constantly for 30 seconds to toast the spices. Tip: Toasting spices in oil deepens their flavor.
5. Add the cubed sweet potatoes, salt, and pepper; toss to coat with spices, cooking for 2 minutes.
6. Pour in the coconut milk and vegetable broth; stir to combine, scraping up any browned bits from the bottom.
7. Bring the curry to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are fork-tender. Tip: Check doneness by piercing with a fork; cubes should yield easily.
8. Stir in the drained chickpeas and cook uncovered for 5 more minutes, allowing the curry to thicken slightly.
9. Taste and adjust seasoning with additional salt or pepper if needed.
10. Serve over steamed basmati rice, garnished with fresh cilantro and a squeeze of lime.

Creamy, aromatic, and warmly spiced, this curry is a celebration of plant-based comfort. Serve it with naan or over fluffy rice, and watch it become a weeknight hero.

One-Pot Chickpea Curry

Elegant in its simplicity, this one-pot chickpea curry brings together creamy coconut milk and warming turmeric for a dish that feels both nourishing and indulgent.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Aromatics

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Spices

• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)

Curry Base

• 1 can (14 oz) full-fat coconut milk
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed

Finishing Touches

• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in garlic and ginger; cook until fragrant, about 1 minute. (Tip: To prevent burning, stir frequently.)
4. Add turmeric, cumin, coriander, and cayenne; cook, stirring, for 30 seconds until aromatic. (Tip: Blooming spices in oil deepens their flavor.)
5. Pour in coconut milk and diced tomatoes, scraping up any browned bits from the bottom.
6. Add chickpeas and stir to combine. Bring to a simmer.
7. Reduce heat to low and cook uncovered, stirring occasionally, for 15 minutes to meld flavors and thicken slightly. (Tip: Simmering gently prevents the coconut milk from separating.)
8. Stir in salt, pepper, and lime juice. Taste and adjust seasoning if needed.
9. Remove from heat and garnish with cilantro.

Undeniably comforting, each spoonful offers a velvety texture with a gentle warmth from the turmeric and lime. Serve over fluffy basmati rice or with warm naan for a complete meal that comes together in one pot.

Coconut Chickpea Curry with Cashews

Elegantly balancing creamy coconut and hearty chickpeas, this curry is elevated by the crunch of toasted cashews and a bright hint of lime zest, creating a dish that feels both nourishing and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the curry base

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 tsp salt

For the sauce

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup vegetable broth

For the chickpeas and cashews

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup raw cashews

For finishing

• Zest of 1 lime
• Fresh cilantro leaves for garnish (optional)

Instructions

1. In a large skillet or Dutch oven, heat coconut oil over medium heat until shimmering.
2. Add onion and sauté until golden and softened, about 5 minutes.
3. Stir in garlic and ginger; cook until fragrant, about 1 minute.
4. Add curry powder, turmeric, cayenne, and salt; stir constantly for 1 minute to bloom the spices.
5. Pour in coconut milk and vegetable broth; bring to a gentle simmer, scraping up any browned bits from the bottom.
6. Meanwhile, in a small dry skillet over medium heat, toast cashews until golden and fragrant, about 3–4 minutes; set aside.
7. Add chickpeas to the curry; simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
8. Remove from heat; stir in toasted cashews and lime zest.
9. Serve over basmati rice or with warm naan; garnish with cilantro if desired.

Once on the plate, the creamy curry envelops each chickpea, while the toasted cashews offer a satisfying crunch and the lime zest adds a bright, citrusy finish. Consider serving alongside fluffy basmati rice or with warm naan to soak up every last drop.

Spicy Chickpea Curry with Chili

For a quick yet deeply satisfying weeknight dinner, this spicy chickpea curry delivers bold heat and creamy richness in every spoonful. The combination of tender chickpeas, luscious coconut milk, and fiery red chili flakes creates a dish that feels both comforting and exciting.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Aromatics

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh grated ginger

Spices

• 2 tsp curry powder
• 1 tsp ground cumin
• 1-2 tsp red chili flakes (adjust to heat preference)
• 1/2 tsp salt

Curry Base

• 1 can (14 oz) crushed tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed

Garnish

• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. (Tip: Use a heavy-bottomed pot for even heat distribution.)
2. Add garlic and ginger; sauté for 1 minute until fragrant.
3. Stir in curry powder, cumin, red chili flakes, and salt. Cook for 30 seconds to bloom the spices. (Tip: Blooming spices in oil releases their essential oils for deeper flavor.)
4. Pour in crushed tomatoes and coconut milk; stir to combine. Bring to a simmer.
5. Add chickpeas; return to a simmer. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly. (Tip: Stir gently to avoid breaking the chickpeas.)
6. Remove from heat. Stir in lime juice and adjust salt if needed.
7. Serve over steamed rice or with naan bread. Garnish with cilantro. (Tip: For extra heat, sprinkle additional red chili flakes on top.)

Zesty lime and fresh cilantro brighten the final dish, balancing the heat with a burst of freshness. The velvety coconut milk creates a luxurious texture that coats each chickpea beautifully. Serve with warm naan or fluffy basmati rice for a complete meal that feels both exotic and comforting.

Creamy Tomato Chickpea Curry

Vibrant with the warmth of cumin and the richness of coconut milk, this creamy tomato chickpea curry is a comforting one-pot meal that comes together in under 30 minutes. Each spoonful offers a silky texture and deep, layered flavor, perfect for busy weeknights or a cozy dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Aromatics

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated

For the Spice Base

• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)

For the Curry

• 2 tablespoons tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until translucent, about 4-5 minutes.
2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
3. Stir in ground cumin, turmeric, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly to toast the spices. Tip: Toasting spices in oil deepens their flavor without burning them.
4. Add tomato paste and cook for 1-2 minutes, stirring frequently, until it darkens slightly.
5. Pour in crushed tomatoes and coconut milk; stir to combine. Bring to a gentle simmer.
6. Add drained chickpeas, salt, and black pepper. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Tip: If the curry becomes too thick, add a splash of water or vegetable broth.
7. Taste and adjust seasoning with more salt or pepper if needed. Remove from heat.
8. Serve over steamed basmati rice or with warm naan, garnished with fresh cilantro. Tip: For a creamier texture, use full-fat coconut milk; light coconut milk may result in a thinner sauce. Tip: For deeper flavor, let the curry rest for 5-10 minutes before serving. Tip: To save time, prep all ingredients before starting.

Unapologetically luscious, this curry balances creamy richness with bright tomato acidity and earthy cumin. Serve it with a squeeze of lime for extra zing, or spoon it over fluffy quinoa for a protein-packed bowl.

Vegan Chickpea Korma

Creamy, aromatic, and utterly comforting, this vegan chickpea korma is a celebration of plant-based luxury. Velvety coconut milk and ground almonds create a luscious sauce that coats every tender chickpea, while a whisper of warm spices elevates the dish to something truly special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the almond paste

• ½ cup raw almonds
• 1 medium onion, roughly chopped
• 4 cloves garlic
• 1-inch piece fresh ginger, peeled and sliced
• 2 green chilies, seeded

For the korma

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 1 (14-ounce) can full-fat coconut milk
• ½ cup water
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 tablespoon lemon juice

For garnish

• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons slivered almonds, toasted

Instructions

1. Place almonds in a small bowl and cover with hot water; let soak for 20 minutes to soften. (Tip: Soaking ensures a silky-smooth paste.)
2. Drain almonds and transfer to a blender along with onion, garlic, ginger, green chilies, and 2 tablespoons water. Blend until a smooth paste forms, scraping sides as needed.
3. Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, and cinnamon stick; cook until fragrant, about 30 seconds.
4. Add the almond-onion paste and cook, stirring frequently, until the paste darkens and oil begins to separate, 8–10 minutes. (Tip: This browning step builds deep, complex flavor.)
5. Stir in ground coriander, turmeric, and garam masala; cook for 30 seconds until aromatic.
6. Pour in coconut milk, water, tomato paste, and salt; stir well and bring to a gentle simmer.
7. Add chickpeas, cover, and reduce heat to low. Cook for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
8. Remove bay leaf and cinnamon stick. Stir in lemon juice and adjust salt if needed. (Tip: A touch of lemon brightens the rich sauce.)
9. Serve garnished with fresh cilantro and toasted slivered almonds.

Korma is best served over fragrant basmati rice or with warm naan, each spoonful creamy with a subtle nuttiness from the almonds. The gentle heat from green chilies lingers pleasantly, making this a dish you'll crave on cozy evenings.

Coconut Chickpea Curry with Lentils

Just as the chill of evening settles in, this Coconut Chickpea Curry with Lentils arrives like a warm embrace—a symphony of creamy coconut, earthy lentils, and bright coriander. Each spoonful is a journey through fragrant spices and velvety textures, promising both comfort and sophistication.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Aromatics

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the Spices

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)

For the Curry

• 1 can (13.5 oz) full-fat coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 3/4 cup red lentils
• 2 cups vegetable broth
• 1 medium tomato, diced
• 1 tsp salt
• 1 tbsp lime juice

For Garnish

• 1/4 cup fresh coriander (cilantro) leaves

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant. Tip: Toasting the garlic and ginger briefly deepens their flavor without burning.
3. Add the ground cumin, ground coriander, ground turmeric, and cayenne pepper (if using). Stir constantly for 30 seconds to bloom the spices, releasing their essential oils.
4. Pour in the full-fat coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot. Tip: Using full-fat coconut milk ensures a luxuriously creamy texture; light coconut milk may result in a thinner sauce.
5. Add the drained chickpeas, red lentils, diced tomato, and salt. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
6. After 25 minutes, check that the lentils are tender and the curry has thickened. Stir in the lime juice. Tip: The lime juice brightens the dish and balances the richness of the coconut milk.
7. Taste and adjust salt if needed. Serve hot, garnished with fresh coriander leaves.

Mounded over a bed of fluffy basmati rice or alongside warm naan, this curry yields a luscious, velvety sauce that clings to every bite. The red lentils melt into the coconut base, while the chickpeas offer hearty pops of texture, all finished with the verdant whisper of coriander.

Instant Pot Chickpea Curry

Every home cook deserves a one-pot curry that delivers deep, complex flavor without hours of simmering. This Instant Pot chickpea curry is that recipe—velvety coconut milk and warm garam masala transform humble chickpeas into a luxurious, weeknight-worthy meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Aromatic Base

• 1 tablespoon coconut oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger

For the Spice Blend

• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt

For the Curry

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup vegetable broth

For Serving

• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan

Instructions

1. Set Instant Pot to Sauté mode (high). Add coconut oil and heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes.
3. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
4. In a small bowl, combine garam masala, ground cumin, ground coriander, turmeric, cayenne (if using), and salt. (Tip: Toasting spices briefly in the pot deepens their flavor.)
5. Sprinkle spice mixture over aromatics and stir constantly for 30 seconds until fragrant.
6. Add drained chickpeas, coconut milk, diced tomatoes with their juices, and vegetable broth. Stir to combine, scraping up any browned bits from the bottom. (Tip: Scraping ensures no burnt residue affects flavor.)
7. Secure lid, set valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
8. Allow pressure to release naturally for 5 minutes, then carefully quick release any remaining pressure.
9. Remove lid and stir curry; it should be thick and creamy. Taste and adjust salt if needed. (Tip: For a thicker consistency, simmer on Sauté for 2–3 minutes.)
10. Serve hot over basmati rice, garnished with fresh cilantro.

Rich and velvety, each spoonful delivers a warmth that lingers. Serve this curry over fluffy basmati and finish with a squeeze of lime for brightness.

Lemongrass Chickpea Curry

Zestful and aromatic, this lemongrass chickpea curry with coconut milk and basil is a symphony of bright flavors. The lemongrass infuses a citrusy note that dances with creamy coconut, while tender chickpeas soak up all the goodness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Aromatics

• 2 stalks lemongrass, tender inner white parts only, bruised and sliced
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced

For the Curry

• 2 tablespoons neutral oil (such as grapeseed or avocado)
• 2 teaspoons curry powder (preferably Madras)
• 1 can (13.5 ounces) full-fat coconut milk
• 1 can (15 ounces) chickpeas, rinsed and drained
• ½ teaspoon fine sea salt

For Finishing

• ½ cup fresh basil leaves, thinly sliced

Instructions

1. Bruise the lemongrass stalks by gently pounding them with the back of a knife to release their aromatic oils, then slice thinly crosswise. (Tip: Bruising intensifies the lemongrass flavor.)
2. Heat the oil in a large skillet or sauté pan over medium-high heat until shimmering.
3. Add the lemongrass, shallots, garlic, and ginger. Cook, stirring frequently, until softened and fragrant, about 3 minutes.
4. Sprinkle the curry powder over the aromatics and stir constantly for 30 seconds to toast the spices, deepening their flavor.
5. Pour in the coconut milk and add the rinsed chickpeas. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 15 minutes, stirring occasionally, until the sauce thickens slightly. (Tip: Avoid boiling vigorously to prevent the coconut milk from separating.)
6. Stir in the salt, adjusting if needed.
7. Remove from heat and stir in the sliced basil just before serving. The residual heat will wilt the basil perfectly.
8. Serve over steamed jasmine rice or with warm naan for scooping.

Plush and creamy, each spoonful is a balance of earthy chickpeas and fragrant broth. The basil adds a peppery finish that lifts the entire dish. For added texture, top with crispy fried shallots or a squeeze of fresh lime.

Conclusion

There you have it—12 cozy chickpea curries that prove a quick, coconut milk-based dinner is always within reach. Whether you’re into creamy or spicy, there’s something here for your weeknight rotation. Try one this week, then come back and tell me your favorite in the comments—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.