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Creamy Coconut Chickpea Curry

46 North, Coconut Chickpea Curry Recipe, From Prince Edward Island

The layers of flavour in this creamy coconut chickpea curry are as satisfying as it is hearty. If you’re looking for a quick meal consider swapping out dried chickpeas for canned - you’ll be well on your way to a delicious dinner! 

Creamy Coconut Chickpea Curry


2 Tbsp coconut oil
2 Medium onions - thinly sliced
3 Garlic cloves - minced
1 Inch fresh ginger - peeled and finely sliced
2 ½ Tbsp Forty Six North Indian Curry – Mild Dancin’ Spices
Ground black pepper, to taste
Salt, to taste
3 Cups tomatoes - diced (canned or fresh if in season)
398ml Can coconut milk, full-fat
3 Cups chickpeas - pre-hydrated and drained (or canned)
2 Tbsp lime juice - freshly squeezed
Chopped fresh cilantro (coriander), for garnish
1. To hydrate chickpeas, soak for 24 hours in water, drain.

2. Sauté onion, garlic, ginger, spice mix & salt in a saucepan with the coconut oil. This may become a little dry, if so, add some of the coconut milk or tomato juices - cook this until the onions are translucent.

3. Add the tomatoes, coconut milk, chickpeas and bring to a simmer. Add pepper to taste. Simmer with a lid on for approximately 40 minutes.

4. Remove the lid, add the lime juice, and reduce the curry for a further 5-10 minutes until the consistency is smooth and thickened.

5. Serve with a sprig of coriander and your favourite rice – Basmati is ours!

Coconut Chickpea Curry Recipe, from 46 North, PEI

Forty Six North, Coconut Chickpea Curry Recipe

Creamy Coconut Curry with Chickpeas, Recipe From Prince Edward Island, 46 North


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