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YoAmma

Indian · Easy

Chili Crisp Coconut Chickpea Curry

A cozy, creamy coconut chickpea curry finished with Yo Amma Indian Chili Crisp for layered spice and crunch. Vegan, gluten free, and ready in 30 minutes.

Chili Crisp Coconut Chickpea Curry
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Rating
4.9 (173)

This chili crisp coconut chickpea curry is weeknight magic — pantry-friendly, plant-based, and deeply satisfying. Chickpeas simmer in a velvety coconut-tomato sauce, then get finished with Yo Amma Indian Chili Crisp for an extra layer of toasted garlic, peanuts, and warm Indian spice. Serve over rice for a complete meal.

Ingredients

4 main servings

For the curry

  • 1 tbspcoconut or olive oil
  • 1yellow onion, diced
  • 3 clovesgarlic, minced
  • 1 tbspgrated fresh ginger
  • 2 tbsptomato paste
  • 1 tspground cumin
  • 1 tspground coriander
  • 1/2 tspturmeric
  • 2 cans (15 oz)chickpeas, drained
  • 1 can (13.5 oz)full-fat coconut milk
  • 1/2 cupwater or vegetable broth
  • to tastesalt

To finish

  • 3 tbspYo Amma Indian Chili Crisp
  • 2 tbspchopped cilantro
  • to servecooked basmati rice

Instructions

  1. 1

    Heat the oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent.

  2. 2

    Stir in the garlic and ginger and cook for 1 minute, then add the tomato paste, cumin, coriander, and turmeric. Cook for another minute until fragrant.

  3. 3

    Add the chickpeas, coconut milk, and water. Stir to combine and bring to a gentle simmer.

  4. 4

    Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens. Season with salt.

  5. 5

    Stir in 2 tablespoons of Yo Amma Indian Chili Crisp. Serve over rice, topped with cilantro and the remaining chili crisp.

Pro Tips

  • Lightly mash a few chickpeas against the side of the pot to naturally thicken the sauce.
  • Full-fat coconut milk gives the creamiest result — light versions can taste thin.
  • Make it a full meal by stirring in a few handfuls of spinach in the last 2 minutes.

FAQ

Is this curry gluten free and vegan?+

Yes. Chickpeas, coconut milk, and Yo Amma Indian Chili Crisp are all gluten free and vegan.

Can I freeze it?+

Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight and reheat gently, adding a splash of water if needed.

What can I serve instead of rice?+

Try it with naan, quinoa, or cauliflower rice for a lower-carb option.

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