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Chickpea Curry with Coconut Milk

Chickpea curry is one of my favorite, very easy to cook and full of flavors. This is a south Indian recipe and 100% vegetarian. Can be cook less than 20 minutes.
Servings 4 people
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 400 g Chickpeas canned
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • 2 tbsp Coconut Oil extra virgin
  • 1 large Onion finely sliced
  • 2 large Green Chili chopped
  • 2 large Red Chili chopped
  • 1 tsp Ginger chopped
  • 1 tsp Garlic chopped
  • 8 - 10 fresh Curry Leaves
  • 2 - 3 Dry Chili
  • ½ tsp Turmeric Powder
  • ½ tsp Chili Powder
  • 1 tbsp Tomato Ketchup
  • 1 tsp Tomato Puree
  • ½ cup Coconut Milk
  • Salt to taste


  • Put coriander seeds, cumin seeds and mustard seeds into a hand grinder and grind finely.
  • Heat a large frying pan at low flame and add coconut oil and add finely sliced onion and stir about 1 minute.
  • Once onion start to release the water add sea salt,chili and curry leaves and stir about another minute.
  • Add garlic and ginger and stir another 2 minutes.
  • Break the dry chili into two half and add it to the pan and add the freshly grounded spices (coriander,cumin and mustard) and stir about a minute.
  • Add turmeric and chili powder then mix and stir for about 2 minutes.
  • Now add tomato ketchup, tomato puree and chickpea and mix all together and stir about a minute.
  • Finally add coconut milk and stir and mix about 1 minute.


Calories: 340kcal
Cost: £2
Course: curry, vegan, Vegetarian
Cuisine: Indian, Sri lankan
Keyword: Chickpea Curry with Coconut Milk