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Creamy Chickpea Curry with Coconut Milk, Tahini, and Fresh Herbs Recipe

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4.1 from 15 reviews

A vibrant and flavorful Chickpea Curry recipe featuring aromatic spices, fresh herbs, and creamy coconut milk, simmered to tender perfection with nutritious greens. This hearty and warming dish is perfect served with rice or flatbread for a comforting, wholesome meal.

Ingredients

Spices and Seeds

  • 2 teaspoons coriander seeds
  • 1 heaping teaspoon cumin seeds
  • 15 to 20 fresh curry leaves or 30 dried curry leaves (optional but recommended)
  • 1 ½ teaspoons curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • Freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 large yellow or red onion, finely diced
  • 6 garlic cloves, minced
  • 2-inch piece fresh ginger, minced or grated
  • 1 to 3 serrano peppers, diced (1 for mild heat; 3 for spicy)
  • ½ pound (227g) Roma tomatoes (about 2 roma tomatoes), diced
  • 1 small head Swiss chard or lacinato kale

Other Ingredients

  • 2 tablespoons avocado oil or neutral-flavored oil of choice
  • 2 tablespoons tomato paste
  • 2 teaspoons Diamond Crystal kosher salt (plus about ½ teaspoon for seasoning later)
  • 1 (13.5 oz / 400 mL) can full-fat coconut milk
  • ½ cup (120 mL) water
  • 2 (15 oz / 425g) cans chickpeas, drained and rinsed
  • 3 tablespoons tahini, well-stirred
  • ½ teaspoon organic cane sugar, brown sugar, or coconut sugar
  • 2 teaspoons garam masala
  • Freshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste
  • 1 big handful cilantro leaves and tender stems, chopped
  • 1 big handful fresh mint leaves, chopped

Instructions

  1. Toast Spices: Heat oil in a 12-inch heavy-bottomed sauté pan or medium Dutch oven over medium-high heat. Once hot, add cumin and coriander seeds and toast for about 1 minute until aromatic and darker, tossing frequently to avoid burning.
  2. Add Curry Leaves: Immediately add curry leaves; if fresh, cover the pan to prevent oil splatter and cook for 20 seconds. For dried leaves, cook slightly longer to release flavors.
  3. Sauté Onions: Add the diced onions with a pinch of salt, cooking for 5 minutes until they start to color. Lower heat if spices darken too much, adding water as needed to prevent burning.
  4. Add Aromatics: Stir in garlic, ginger, and serrano peppers, cooking 1 to 2 minutes while stirring frequently for even flavor development.
  5. Cook Ground Spices and Tomato Paste: Add curry powder, ground coriander, cinnamon, turmeric, black pepper, and tomato paste; stir constantly for 90 seconds. Add a splash of water if the mixture becomes too dry.
  6. Add Tomatoes and Salt: Incorporate diced tomatoes and 2 teaspoons kosher salt. Use the tomato juices to scrape up any browned bits from the pan. Cook for 5 minutes until tomatoes soften and oil releases from the mixture.
  7. Add Chickpeas and Liquids: Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring the curry to a gentle simmer.
  8. Simmer Curry: Cover the pot and let the curry simmer for 15 to 20 minutes, stirring occasionally to prevent sticking.
  9. Prepare Greens and Herbs: Meanwhile, rinse Swiss chard or kale and cilantro and mint. Remove tough center ribs from greens, roll the leaves, and slice them thinly. Chop cilantro and mint leaves finely.
  10. Add Greens and Garam Masala: After simmering, add the sliced greens to the curry and continue to simmer for 4 to 5 minutes until tender and wilted. Stir in garam masala thoroughly.
  11. Finish and Rest: Remove the pot from heat. Stir in freshly squeezed lemon or lime juice, chopped cilantro, and mint. Season to taste with about ½ teaspoon kosher salt. Let the curry rest for 5 to 15 minutes to meld flavors before serving.
  12. Serve: Serve hot with cooked rice or flatbread for a hearty, aromatic meal.

Notes

  • Note 1: Toasting coriander and cumin seeds enhances their flavor and aroma, making the curry more fragrant.
  • Note 2: Using curry leaves is optional but highly recommended as they add authentic South Asian flavor.
  • Note 3: Diamond Crystal kosher salt is preferred for even seasoning; adjust salt to taste depending on salt type.
  • Note 4: Full-fat coconut milk adds creaminess and richness—avoid light versions for best texture.
  • Note 5: Water helps adjust the curry’s consistency and prevents it from drying out during simmering.
  • Note 6: Swiss chard or lacinato kale adds texture and nutrition; remove tough ribs for better mouthfeel.

Find it online: https://recipeplenty.com/creamy-chickpea-curry-with-coconut-milk-tahini-and-fresh-herbs-recipe/