Chickpea Curry With Coconut Milk

This is influenced by the famous Kerala Kadala curry. Here I am using ingredients I have and readily available in most kitchens.

The trick to cooking a flavorful curry, is to cook with a heavy bottom pan on a low to medium flame. Let it simmer until desired consistency and done.

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Chickpea Curry with Coconut Milk

Prep Time 1 d 30 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian


  • 1 tbsp Cooking Oil
  • 3 Whole Cardamom
  • 1/2 Cup Finely chopped onion
  • 1 Cup Finely chopped tomato
  • 1/2 tsp Minced Ginger
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1/2 tsp Cayenne
  • 1 tsp Garam Masala
  • 3 Cups Garbanzo Beans or 2 14 oz Cans
  • 3 Cups Finely chopped Spinach or use baby spinach
  • 1 Can Coconut Milk 12- 14 oz can
  • 1 tsp Salt


  • Heat the tbsp of oil in a pan and when the oil is moderately hot, add whole cardamom pods. When the oil starts to shimmer, it's an indication that the oil is ready for your spices.
  • Add onions and sauté until translucent. Next stir in tomatoes and cook until it softens or loses it shapes.
  • Stir in ginger and garlic and fry for a few minutes. If it sticks to the pan, add a teaspoon of water
  • Add all the ground spices and stir for a few seconds
  • Add rinsed garbanzo beans, spinach, coconut milk and simmer for 5 to 7 minutes
  • Serve warm with cumin rice, roti or naan

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