Coconut Chickpea Curry

Name: Coconut Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 300 g Cooked chickpeas; 200 ml Coconut milk; 200 g Canned crushed tomato; 90 g Yellow onion; 5 g Curry powder; 15 ml Olive oil; 2 g Fine salt

Chickpeas simmer in coconut milk and tomato for a gently spiced dinner with a generous sauce. This is useful when a can of beans needs to become the center of the meal. Let the onion soften before adding the curry powder, then keep the pot at a gentle simmer so the sauce reduces without catching on the bottom.

A small bowl of golden chickpea and coconut curry topped with chopped green herbs. — Representative photograph · Koda Farms Chickpea Curry, coconut milk, cilantro by T.Tseng · Source · CC BY 2.0. Cropped to focus on the recipe dish; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. The source identifies chickpea curry with coconut milk. The herb garnish and creamy topping differ from this recipe; most of the accompanying flatbread is cropped out. Not a photograph of a PANTRISORA kitchen trial.

South Asian · Preparation time: 10 min · Cook time: 20 min · Total time: 30 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

300 g Cooked chickpeas
200 ml Coconut milk
200 g Canned crushed tomato
90 g Yellow onion
5 g Curry powder
15 ml Olive oil
2 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Dice the onion and cook in the oil until soft. Stir in the curry powder for 30 seconds without scorching it.
Add the tomatoes, chickpeas, coconut milk and salt. Bring to a gentle simmer.
Cook uncovered for about twelve minutes, stirring occasionally, until the sauce thickens around the chickpeas. Serve in shallow bowls.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep canned coconut milk rather than a sweetened coconut drink. The sauce depends on the milk's fat and body; a drinking beverage can leave it thin and sweet.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.