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Vegan Masala Recipe
Chickpea Coconut Curry
This chickpea coconut curry combines a warmly spiced tomato base with creamy coconut milk and hearty chickpeas. It is generous, soothing and particularly good when the gravy is mopped up with rice.
Recipe by Craig LogueHow our recipes are created
45 minPrep: 20 minCook: 25 minServes 4IndianVegan
chickpea currycoconut currycomfort foodhealthy
From the kitchen
What to expect
Coconut milk should soften the spices, not hide them. I let the onion, tomato and ground spices cook down first, then add the coconut so the finished curry keeps both its fragrance and its creamy character.
Serving idea
Best served simply
Serve with steamed rice, chapati or plain naan, with a little lime on the side if you want brightness.
Useful equipment
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Recipe-specific guidance
Why this method works
This everyday chickpea curry is deliberately saucier than chana masala. Thoroughly cooking the onion, garlic and tomato base builds depth, while a final simmer lets chickpeas absorb seasoning and gives the gravy a cohesive texture.
Cues to watch for
- •Onions should be soft and golden with no pale raw pieces.
- •Spices need only a short fry; add tomato immediately if they threaten to catch.
- •Taste a chickpea, not just the sauce, when checking the final salt.
Useful substitutions
- •Cooked dried chickpeas bring a firmer texture than tinned.
- •Coconut milk can replace part of the water for a richer variation.
- •Spinach may be folded in for the final few minutes.
Storage and reheating
Refrigerate for three days or freeze for up to three months. Thaw fully and add water as needed while reheating.
Cook the recipe
Method
- 1
Grind the fennel, fenugreek, cardamom seeds and cinnamon into a fine spice mixture and set aside.
- 2
Heat the oil in a sauté pan and add the cumin seeds. When they sizzle, add the onion, curry leaves and garlic.
- 3
Cook until the onion is soft and golden, then add the tomatoes, paprika, cayenne, turmeric and ground spice mixture.
- 4
Cook over medium heat, stirring frequently, until the tomatoes darken and most of their liquid has evaporated.
- 5
Add the drained chickpeas, salt and water. Bring to a simmer and cook for 10 minutes so the chickpeas absorb the masala.
- 6
Stir in the coconut milk and warm gently without boiling hard. Taste for salt, garnish with fresh coriander and serve.
Gather everything first
Ingredients
- •2 tbsp neutral oil
- •1 tsp cumin seeds
- •1 tsp fennel seeds
- •1/4 tsp fenugreek seeds
- •2 green cardamom pods
- •1 small cinnamon stick
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •a few curry leaves
- •2 medium tomatoes, chopped
- •1 tsp paprika
- •1/4 tsp cayenne
- •1 tsp turmeric
- •1 tin chickpeas, drained and rinsed
- •1 tsp salt
- •1 cup water
- •1 tin coconut milk
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Take the onion and tomato stage far enough; that is where the curry gets its body. If the masala still looks wet and pale, keep cooking before adding the chickpeas.
- •Coconut milk should be warmed gently at the end. A hard boil can split it and dull the finish.
- •The curry thickens as it sits. Add a splash of water when reheating if the sauce has tightened too much.
- •Store in the fridge for up to 3 days in a covered container. It also freezes well for a month, though the coconut sauce may need a good stir after thawing.
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