This creamy coconut chickpea curry became a staple the first time I made it on a rainy weeknight when the pantry was the real hero. It’s a one-pot dish that layers sweet tomatoes, aromatic spices, and coconut milk into a comforting, saucy bowl that the whole family asks for again and again. I discovered this balance of spices and coconut when experimenting with canned staples, and since then it’s been my go-to when I want a simple, satisfying dinner that still feels special.

The texture is indulgently silky thanks to the coconut milk, while the chickpeas hold their shape and provide a pleasant bite and protein boost. The tomatoes break down into a fragrant base, and a squeeze of lime at the end brightens the whole dish, cutting through the richness. It’s easy enough for a weeknight, but interesting enough to serve to guests — a true weeknight-to-weekend recipe.

Ingredients

• Coconut oil: 2 tablespoons of unrefined coconut oil adds a gentle, tropical aroma and helps bloom the spices; choose virgin coconut oil for the cleanest flavor.
• Onion: 1 medium red or yellow onion, diced — softening the onion slowly develops sweetness and forms the aromatic foundation of the sauce.
• Tomatoes: 14 ounces diced tomatoes (about 1 3/4 cups) — fresh or canned both work; look for ripe tomatoes or a good-quality canned brand like Muir Glen for depth.
• Chickpeas: 1 (15–16 ounce) can, drained and rinsed (about 1 1/2 cups) — they provide texture and plant protein; if using home-cooked chickpeas, measure by volume.
• Garlic: 3 cloves, minced — adds warmth; crush or finely mince for the best integration into the sauce.
• Garam masala: 1 1/2 tablespoons — a warm, aromatic blend; I use a medium roast blend for depth.
• Curry powder: 1 teaspoon — pick a balanced, not overly pungent brand for approachability.
• Cumin: 1/4 teaspoon — a subtle earthy note that supports the other spices.
• Coconut milk: 13.5 ounces (about 1 1/3 cups) canned coconut milk — full-fat gives the richest texture; light versions work if preferred.
• Coconut flour (optional): 2 teaspoons — for gentle thickening; substitute cornstarch or regular flour if not gluten-free.
• Lime: Juice of 1 small lime — brightens and balances the richness at the end.
• Seasoning: Sea salt and ground black pepper to taste — adjust at the end after simmering.

Instructions

Warm the oil and sauté aromatics:Heat a deep pot over medium-high and add 2 tablespoons coconut oil. Once shimmering, add the diced onion and cook, stirring occasionally until translucent and beginning to soften, 4 to 6 minutes — you want gentle browning for sweetness.Add tomatoes and simmer:Add the 14 ounces diced tomatoes, season with sea salt and black pepper, then lower heat to medium. Cook until the tomatoes release their juices and the mixture loosens, about 8 to 10 minutes; use a wooden spoon to break down any large pieces for a saucy base.Incorporate chickpeas and spices:Stir in the drained chickpeas, minced garlic, 1 1/2 tablespoons garam masala, 1 teaspoon curry powder, and 1/4 teaspoon cumin. Stir thoroughly so the chickpeas become coated and the spices bloom in the warm tomato-onion mixture, about 1 to 2 minutes.Add coconut milk and thicken:Pour in 13.5 ounces canned coconut milk and stir to combine. If using, sprinkle 2 teaspoons coconut flour while stirring to avoid clumps — this will gently thicken the sauce. Bring to a brief boil, then reduce to medium-low and simmer, uncovered, 10 to 12 minutes until the flavors meld and the sauce slightly thickens.Finish and serve:Taste and adjust salt and pepper. Remove from heat and squeeze the juice of 1 small lime over the surface, stirring to combine. Let the curry rest for a few minutes so flavors settle before serving with rice, naan, or greens.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for 5 to 7 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to one month; leave a little headspace if using glass. To reheat, thaw overnight in the refrigerator if frozen, then warm gently over low heat on the stove, stirring to reincorporate any separated fat. Microwave reheating in covered containers works for single portions — stir halfway through to ensure even heating. Quality indicators include a fresh aroma, bright tomato color, and no off smells; discard if any changes occur.

Ingredient Substitutions

Swap chickpeas for white beans or lentils (1 1/2 cups cooked) for different textures; cooked red lentils will create a thicker, stew-like consistency. Replace coconut milk with cashew cream (made from 1/2 cup soaked cashews blended with 1/2 cup water) for a subtler coconut taste. If you don’t have coconut flour, use 1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water or 1 teaspoon all-purpose flour; both will thicken slightly but alter the flavor and gluten status. For lower sodium, use no-salt-added tomatoes and season at the end.

Serving Suggestions

Serve over steamed basmati rice, quinoa, or with warm whole-wheat naan to soak up the sauce. Garnish with fresh cilantro leaves, thinly sliced scallions, or a drizzle of yogurt alternative for contrast. For a complete meal, pair with a simple cucumber raita made from dairy-free yogurt and chopped cucumber, or a side of roasted cauliflower for crunch. This also pairs well with fresh lemon wedges and a crisp salad to balance the rich curry.

Cultural Background

This style of coconut-based curry draws on South Indian coastal traditions where coconut and seafood were commonly used, but the combination of chickpeas and warming spices reflects a pan-Indian influence adapted for pantry cooking. Garam masala, a North Indian spice blend, adds complexity and melds with coconut’s sweetness, creating a fusion that’s familiar yet adaptable. This particular version is a modern, plant-forward take meant for home cooks who want depth without complicated techniques.

Seasonal Adaptations

In summer, use ripe fresh tomatoes for the brightest flavor and add a handful of baby spinach at the end for color. In winter, swap tomatoes for a can of fire-roasted diced tomatoes for smokiness and fold in roasted squash or sweet potato for heartiness. For a holiday twist, stir in toasted cashews or roasted pumpkin seeds as a crunchy garnish.

Meal Prep Tips

Make a double batch and portion into 4-cup freezer containers for quick weeknight dinners. Label with date and contents; thaw in the refrigerator overnight and reheat gently. For balanced lunches, pack with 3/4 cup cooked rice and a wedge of lime on the side. Use airtight glass containers for reheating in the microwave safely, and keep garnishes like cilantro separate until serving to maintain freshness.

End on a personal note: this curry has seen everything from rushed weeknight dinners to quiet weekend lunches with friends — it’s comfort, convenience, and flavor all in one pot. I hope it becomes a favorite on your rotation too.