Dinner

Creamy Chickpea Curry Recipe

ByMaya Arden October 5, 2026October 5, 2026

Introduction

This creamy chickpea curry is a flavorful and comforting dish perfect for a weeknight dinner or a cozy meal. Made with aromatic spices, coconut milk, and tender chickpeas, it’s both rich and satisfying. Serve it over jasmine rice for a complete meal.

A shallow round ceramic bowl with a brown speckled edge holds two main layers inside: on the right, a soft layer of white rice with a fluffy texture, and on the left, a thick chickpea curry with pieces of orange carrot and green herb bits mixed throughout. The curry has a rich yellow-orange color with a slightly glossy surface. The bowl sits on a light gray cloth next to a silver spoon, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 cups onions, chopped

4 cloves garlic, minced
1 tablespoon red or yellow curry paste

1 can (13.5-ounce) coconut milk, divided
2 cans (15.5-ounce each) chickpeas, drained

2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar or coconut sugar

1 tablespoon freshly squeezed lime juice
2 tablespoons cilantro, chopped
4 cups cooked jasmine rice, for serving

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until they start to brown. Then add the minced garlic and sauté until soft and fragrant.
Step 2: Stir in the curry paste and pour in a quarter of the coconut milk. Cook while stirring until the curry paste dissolves and blends evenly.
Step 3: Add the chickpeas, soy sauce, and the remaining coconut milk. Bring the mixture to a boil, then reduce the heat and simmer for 3 to 5 minutes to let the flavors meld.

Step 4: Stir in the chopped tomato, brown sugar, and lime juice. Simmer for another 1 to 2 minutes. Finally, mix in the chopped cilantro just before serving.
Step 5: Serve the creamy chickpea curry hot over cooked jasmine rice for a delicious and satisfying meal.

Tips & Variations

For extra heat, add a pinch of chili flakes or fresh chopped chili when cooking the onions.

Swap chickpeas for other beans like white beans or lentils for variety.
Use light coconut milk to reduce calories while keeping creaminess.
Garnish with toasted cashews or chopped peanuts for added texture and flavor.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.