Easy Coconut Curry Sauce With Chickpeas
This easy coconut curry sauce with chickpeas has just ten ingredients, including fragrant spices like curry powder, cumin, and garam masala. The creamy coconut milk base provides a luscious, silky texture that’s perfect for drizzling over white rice, vegetables, or your protein of choice.
Find the full recipe, step by step photos and video here:
Why You’ll Love this Easy Coconut Curry Sauce
This sauce delivers big flavor without overwhelming complexity. One of the many reasons we love it so much. This recipe will show you how to make a simple curry with curry powder, garam masala and cumin.
Here are a few more reasons we love it and you will too:
- Versatile sauce: it can be customized to your taste with add-ins like cayenne pepper or bell peppers, but it’s also delicious as is. Serve it with rice, vegetables, or your favorite protein (like chickpeas).
- Simple Recipe: this easy curry sauce recipe is a must-try for anyone looking for a creamy and flavorful sauce that’s easy and delicious. It’s ready in under an hour and most of the cooking time is completely passive.
- Creamy & Flavorful Sauce with Minimal Ingredients: it’s made with creamy coconut milk and a handful of flavor packed ingredients for an extra luscious texture with tons of flavor.
This recipe uses 10 ingredients (including salt) and is completely vegan & dairy free! To make this easy curry sauce, you’ll need the following simple ingredients:
- Oil (like canola, coconut oil or olive oil)
- Yellow Onion
- Fresh Ginger
- Curry Powder, use Madras Curry Powder if you prefer heat
- Ground Cumin, or sub cumin seeds
- Garam Masala
- Crushed Tomatoes
- Full Fat Coconut Milk
A note about curry powder
Curry powder is a blend of spices that can vary widely depending on the region and cuisine it is used in. Different brands and blends of curry powder can also have varying levels of heat and flavor intensity.
Madras curry powder is a popular blend of spices that originated in southern India. It typically includes a combination of ground coriander, cumin, turmeric, mustard seeds, and red chili powder. Madras curry powder is known for its deep, rich and spicy flavor.
Follow these simple tips for the best results!
- For a smoother sauce: blend the onion, garlic, and ginger mixture in a food processor or blender before adding to the pan.
- Adjust the spice level: add more or less Madras Curry Powder and other spices like cayenne pepper or red pepper flakes to your liking.
- If the sauce is too thick: add a splash of water or vegetable broth to thin it out.
- Simmer until the sauce reaches your desired thickness: simmer the sauce on low to reduce the amount of liquid. See the tips in the post above for other ways to thicken this curry sauce.
Easy Coconut Curry Sauce With Chickpeas
- 1 tbsp oil, like canola oil
- 1 medium yellow onion, diced (150g)
- 4 large garlic cloves, peeled & minced
- 1 tbsp fresh ginger, peeled & grated (about 1 knob)
- 1 tbsp curry powder, use Madras Curry Powder for spiciness
- 1 tsp ground cumin
- 2 tsp garam masala, or sub 2 tsp extra curry powder
- 1 15-oz can crushed tomatoes
- 1 13-oz can full fat coconut milk
- ¾ tsp salt, plus more to taste
Curry + Serving
- 1 15-oz can cooked chickpeas, drained & rinsed
- 2 large Yukon Gold Potatoes, diced into ½” cubes (300g)
- Fresh cilantro, limes & green onions, for serving
- In a large stock pot, heat the oil over medium heat.
- Add the diced yellow onion, garlic and ginger. Sauté for 2-3 minutes.
- Add the curry powder, cumin, and garam masala and stir until the spices coat all the onions. Cook on medium heat for 1-2 minutes to toast the spices.
- Add the crushed tomatoes and coconut milk. Stir to combine.
- At this point, you can add ingredients of choice to the simmer sauce. I recommend chickpeas and potatoes, as noted above.
- Cover the pot and simmer over medium-low heat for 10-15 minutes. Then, simmer uncovered for 15-20 more minutes to help thicken and further reduce the curry. The sauce will thicken as it cools. (see notes below for more tips to thicken the sauce)
- Serve over rice or with naan. Top with freshly chopped cilantro, green onions and a squeeze of fresh lime juice.
- Reduce the liquid: simmering it uncovered on low heat for a longer period of time will reduce the liquid and thicken the sauce. This will also help intensify the flavors. The sauce will thicken as it cools.
- Add a cornstarch slurry: To make a slurry, mix equal parts cornstarch or flour with water or stock until it forms a smooth paste. Then, slowly pour the slurry into the simmering sauce while whisking continuously. Be careful not to add too much slurry as it can make the sauce overly thick and gloopy.
- Add coconut cream: Adding a 1/4 cup of coconut cream to your curry sauce can help thicken it and give it a creamy, rich texture. Add a little at a time as it will also change the taste of the curry.