Name: Coconut Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 30 ml Olive Oil; 1 Brown (Yellow) Onion (Diced); 1 Red Bell Pepper (Capsicum) (Sliced); 5 Garlic Cloves (Minced); 24 g Ground Cumin; 12 g Sweet Paprika; 2 g Cayenne Pepper (Optional); 125 ml Vegetable Stock; 400 g Coconut Milk (Canned); 400 g Diced Tomatoes (Canned); 25 g Brown Sugar; 800 g Chickpeas (Drained & Rinsed); 70 g Baby Spinach (Washed); Salt & Pepper; 200 g Basmati Rice (Washed); 400 ml Cold Water; Salt (To Taste); 1 Star Anise (Optional); 2 Green Cardamom Pods (Optional); 1 Dried Bay Leaf (Optional); Greek Yogurt (Optional); Coriander (Cilantro) (To Serve); Red Chilli (Sliced); Lime Wedges (To Serve)

Coconut Chickpea Curry

PREP

15 mins

COOK

30 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

A simple, properly spiced vegetarian curry that doesn’t rely on a huge ingredient list to taste good. Chickpeas, coconut milk, and a good bloom of cumin and paprika do most of the work.

Blooming the spices in the pan before anything liquid goes in only takes 20 seconds, but it’s what stops the finished curry tasting raw or dusty.

Spinach goes in right at the end to keep its colour, and it’s all served over basmati rice with a spoon of yoghurt if you want it.

Coconut Chickpea Curry

VEGETARIAN · DINNER · EASY

Why You'll Love This Coconut Chickpea Curry

Simple Ingredients, Properly Spiced

Chickpeas soak up the coconut milk and spices really well, so every spoonful is rich and satisfying rather than watery or thin.

Tasting and adjusting the seasoning partway through and again at the end matters here, coconut milk, tomato, and brown sugar can shift the balance a fair bit over the simmer.

It's also genuinely great for batch cooking, freezing well so you've always got a backup dinner ready to go.

Coconut Chickpea Curry

Print Recipe

5 from 3 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Calories: 804kcal

Servings: People

Metric - Imperial

Ingredients

Coconut Chickpea Curry

30 ml Olive Oil
1 Brown (Yellow) Onion Diced
1 Red Bell Pepper (Capsicum) Sliced
5 Garlic Cloves Minced
24 g Ground Cumin
12 g Sweet Paprika
2 g Cayenne Pepper Optional
125 ml Vegetable Stock
400 g Coconut Milk Canned
400 g Diced Tomatoes Canned
25 g Brown Sugar
800 g Chickpeas Drained & Rinsed
70 g Baby Spinach Washed
Salt & Pepper

Rice

200 g Basmati Rice Washed
400 ml Cold Water
Salt To Taste
1 Star Anise Optional
2 Green Cardamom Pods Optional
1 Dried Bay Leaf Optional

Garnish & Serving

Greek Yogurt Optional
Coriander (Cilantro) To Serve
Red Chilli Sliced
Lime Wedges To Serve

Method

Place a pot over medium-high heat, add the olive oil and onion, and sauté for 2 minutes. Add the garlic and red bell pepper, and continue sautéing for 3 minutes, mixing regularly.
Add the cumin, sweet paprika, cayenne pepper (if using), and salt to taste. Sauté for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
Add the coconut milk, diced tomatoes, brown sugar, and chickpeas. Mix well to combine, check the seasoning and adjust accordingly, and bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, mixing regularly.
To cook the rice, place a saucepan over high heat, add the rice, cold water, salt, and optional spices. Mix to combine and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 14 minutes, undisturbed. Turn off the heat, leave the lid on for a final 4 minutes, then remove the lid, discard the whole spices, and fluff up the rice with a fork.
Once the curry has been cooking for 15 minutes, add the baby spinach, mix well to combine, and let it wilt for 30 seconds. Check and adjust the seasoning, then remove from the heat.
Serve the curry over the rice, spoon over Greek yogurt (optional), and garnish with coriander, sliced red chilli, and a lime wedge (all optional). Dig in.

Chef's Tips

Let the spices toast for the full 20 seconds before deglazing — this blooms them in the oil and stops the curry tasting raw or dusty.

Add the spinach right at the end and only wilt it for 30 seconds — any longer and it loses its colour and turns overcooked.

Taste and adjust the seasoning at both the halfway point and the end — with coconut milk, tomatoes, and brown sugar all in the mix, the balance can shift a lot over the 15-minute simmer.

Storage & Reheating

This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Coconut milk-based curries can separate slightly once thawed, so give it a good stir while reheating to bring it back together. Reheat gently in a pot over low-medium heat or in the microwave until piping hot throughout. Add the yogurt, coriander, chilli, and lime fresh, just before serving.

Serving 500gCalories 804kcalCarbohydrates 112.4gProtein 22.4gFat 33.1gSaturated Fat 16.9gPolyunsaturated Fat 3.7gMonounsaturated Fat 8.2gSodium 674.4mgPotassium 1013.7mgFiber 19.4gSugar 20.6gVitamin A 672.73IUVitamin C 58.67mgCalcium 243.1mgIron 11mg

Common Questions

Can I use dried chickpeas instead of canned?⌄

Yes, just cook them ahead of time until tender. The recipe uses 800g (1.7lb) of canned, drained chickpeas, which is roughly equivalent to a cup and a half of dried chickpeas once cooked.

Is this curry vegan?⌄

Yes, the curry itself is fully vegan. Just skip the Greek yogurt garnish, or swap in a plant-based yogurt if you want that same cooling effect.

Can I add chicken or another protein to this?⌄

Sure, diced chicken thigh works well. Sear it separately first, then stir it through during the last few minutes of the simmer so it doesn't overcook.

Why do I need to bloom the spices before adding the liquid?⌄

Toasting the spices briefly in the hot oil releases their oils and rounds out the flavour. Skip this step and the curry can end up tasting a bit raw or dusty instead of rich.

Coconut Chickpea Curry

Coconut Chickpea Curry

Simple Ingredients, Properly Spiced