Guide · Oct 13, 2026
Chickpea Curry with Coconut Milk
A creamy chickpea curry with coconut milk, tomatoes, ginger and spinach, made with canned chickpeas in about 30 minutes.
Last updated
Short answer: Canned chickpeas, a can of coconut milk and a few pantry spices make a creamy curry in about 30 minutes. Serve it over basmati rice, and use the lime and cilantro at the end to lift the flavor.
Curry powder blends vary in heat, so start with the amount below and add more at the end if you want it spicier. More ideas are in our dinner recipes and the grocery guides.
Swaps and substitutions
- Use light coconut milk for a thinner sauce.
- Add 1 diced sweet potato with the chickpeas and simmer 10 minutes longer.
Chickpea Curry with Coconut Milk
Chickpeas simmered with tomatoes, coconut milk, ginger, garlic and curry spices, finished with spinach, lime and cilantro.
Developed by the ElectricDiet team
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 clove garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2 can chickpeas, 15 oz each, drained and rinsed
- 1 can diced tomatoes, 14.5 oz
- 1 can coconut milk, 13.5 oz, full-fat
- 2 cup baby spinach
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- 1 tsp salt
- 1½ cup basmati rice, uncooked, for serving
Method
- Cook the rice according to the package directions.
- Meanwhile, heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook for 5 to 6 minutes, until soft.
- Add the garlic, ginger, curry powder, cumin and turmeric and stir for 1 minute, until fragrant.
- Add the chickpeas, tomatoes, coconut milk and salt. Bring to a simmer and cook for 12 to 15 minutes, stirring now and then, until the sauce thickens.
- Stir in the spinach until wilted, then the lime juice. Taste and adjust the salt.
- Serve over the rice, topped with cilantro.
Food safety and storage
- Leftovers keep in the fridge for up to 4 days. Reheat until steaming hot.
- Cooked rice should be cooled and refrigerated within 1 hour and eaten within 1 day, or frozen.
Frequently asked questions
Can I use dried chickpeas?
Yes. Use about 3 cups of cooked chickpeas in place of the two cans.
Is this curry spicy?
It's mild with standard curry powder. Add a pinch of cayenne or a sliced chili with the spices if you like heat.
What can I serve with chickpea curry?
Basmati rice is the classic choice. Quinoa, flatbread or roasted cauliflower also work.