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Coconut-Lime Chickpea Curry

A quick and satisfying dairy-free curry featuring chickpeas and a creamy coconut-lime sauce, perfect for weeknight dinners.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Cooking Base
  • 2 tbsp neutral oil (avocado or light olive oil)
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2–1 tsp chili flakes (adjust to heat preference)
Main Ingredients
  • 2 cans 14 oz chickpeas, drained and rinsed (or 4 cups cooked)
  • 1 can 13.5–14 oz full-fat coconut milk (for creaminess; use light for fewer calories)
  • 1 cup crushed tomatoes (or 1 large fresh tomato, chopped)
  • 1 whole lime, zested and juiced (substitute lemon for subtler acidity)
  • to taste salt and black pepper
  • 1–2 tbsp fresh cilantro, chopped (optional garnish)
Optional Add-ins
  • 1 handful baby spinach
  • 1 cup roasted sweet potato cubes
  • 1 spoonful natural peanut butter (for richness)

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat.
  2. Add diced onion and a pinch of salt; sauté until translucent (4–5 minutes).
  3. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
  4. Add ground cumin, coriander, turmeric, and chili flakes. Toast spices for 30 seconds to bloom flavors.
Cooking
  1. Pour in crushed tomatoes and simmer 2–3 minutes to meld.
  2. Add chickpeas and coconut milk; bring to a gentle simmer. Cook 8–10 minutes to thicken slightly.
  3. Stir in lime zest and lime juice; season with salt and pepper to taste.
  4. Finish with fresh cilantro or a handful of baby spinach until wilted.
  5. Serve immediately with rice, naan, or over roasted vegetables.

Notes

This curry is quick, vegan, and perfect for meal-prep. Feel free to personalize with different vegetables or proteins.