weeknight
Weeknight Coconut Chickpea Curry
A 25-minute coconut and tomato curry built from pantry staples, warm, lightly spiced, freezer-friendly.
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Join the waitlistThis is in heavy rotation when the fridge is bare. Onion, garlic, ginger, tomato paste, spices, a can of chickpeas, a can of coconut milk. Done.
The trick is blooming the spices in the oil long enough that they smell toasty, not raw.
Ingredients
- 2 tbsp neutral oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- ½ tsp red pepper flakes (optional)
- 1 (14 oz / 400 g) can full-fat coconut milk
- 2 (15 oz / 425 g) cans chickpeas, drained
- 1 cup (240 ml) vegetable stock or water
- Kosher salt
- Juice of ½ lime
- Cilantro and steamed rice, to serve
Steps
- 1Heat the oil in a wide pot over medium. Add the onion and a pinch of salt; cook 6–8 minutes until soft and starting to color.
- 2Add the garlic and ginger; cook 1 minute. Stir in the tomato paste, cumin, coriander, turmeric, and pepper flakes. Cook 2 minutes, stirring, the spices should smell toasty.
- 3Pour in the coconut milk, chickpeas, and stock. Bring to a simmer.
- 4Cook 15 minutes at a steady simmer, until the sauce has thickened slightly and the chickpeas are tender.
- 5Off heat, stir in the lime juice. Taste and adjust salt. Serve over rice with plenty of cilantro.
Notes
Add a handful of baby spinach in the last minute for extra greens.
Updated May 2026
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