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30-Minute Creamy Coconut Chickpea Curry with Garlic-Buttered Naan

This creamy coconut chickpea curry with garlic-buttered naan is a quick and flavorful vegetarian dinner recipe. Packed with warm spices, tender chickpeas, and rich coconut milk, it's perfect for weeknight meals or cozy family dinners. Serve with freshly toasted naan or steamed rice for a satisfying, wholesome dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Curry Ingredients
  • 1 medium onion finely chopped
  • 3 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 5-7 pods cardamom pods lightly crushed
  • 2 tbsp tomato paste
  • 700 g chickpeas with some liquid or 150ml vegetable stock if drained
  • 400 ml coconut milk full-fat for best flavor
  • to taste fresh coriander for garnish
  • 1-2 green chilies sliced for garnish
  • to taste quick-pickled onions optional garnish
Naan Ingredients
  • 4 pieces naan bread
  • 2 cloves garlic minced for butter
  • 2 tbsp butter melted
  • handful fresh coriander finely chopped for naan

Method
 

Cooking the Curry
  1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
  2. Add the crushed garlic and grated ginger and cook for another minute until fragrant.
  3. Stir in curry powder, turmeric, ground cumin, ground coriander, cardamom pods, and tomato paste. Cook for 1–2 minutes until the spices are fragrant.
  4. Add the chickpeas and coconut milk. Stir everything together and simmer on low heat for 12–15 minutes until the sauce thickens slightly.
Preparing Garlic-Buttered Naan
  1. While the curry simmers, warm the naan according to package instructions or toast in a skillet.
  2. Melt butter with minced garlic in a small bowl and stir in the chopped coriander.
  3. Brush the warm naan generously with the garlic-coriander butter.
Serving
  1. Serve the curry topped with fresh coriander, sliced green chilies, and pickled onions. Scoop up the curry with hot garlic-buttered naan.

Notes

  • Make the curry a day ahead for deeper flavor and easier weeknight dinner prep.
  • Adjust the spice level by adding more chilies or cayenne according to taste.