Vegan Coconut Chickpea Curry Recipe
A warm and inviting coconut chickpea curry that's creamy, aromatic, and packed with plant-based goodness—perfect for any dinner table.
Jump To Recipe
Why I Love This Creamy Coconut Chickpea Curry
There’s just something comforting about a curry that’s both rich and entirely plant-based. The creamy coconut milk wraps the chickpeas and spices in a velvety sauce that makes every bite incredibly satisfying. For days when I want a hearty meal without spending hours in the kitchen, this dish always gets the job done.
Using canned chickpeas and pantry staples like coconut milk and diced tomatoes means this is a meal I can whip up on a whim, no special trip to the store required.
Here’s what stands out for me about this curry:
- The spices – curry powder, cumin, and turmeric – create a layered, vibrant flavor profile.
- The simplicity: most ingredients are pantry staples and the process is genuinely beginner-friendly.
- It’s insanely flexible – serve it with rice, naan, or even on its own for a lighter meal.
I genuinely recommend making a big batch—it reheats beautifully for lunches throughout the week. This recipe is proof that plant-based eating doesn’t have to mean sacrificing comfort or flavor.
Creamy Coconut Chickpea Curry
A creamy, aromatic coconut chickpea curry that's quick to prepare, vegan, and full of bold flavors from classic Indian spices.
Ingredients
Instructions
- 1
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking until fragrant.
- 2
Sprinkle in the curry powder, ground cumin, and turmeric. Stir for about 1 minute until the spices are well combined with the onions.
- 3
Pour in the diced tomatoes and coconut milk, stirring to mix. Add the chickpeas and bring the mixture to a simmer.
- 4
Let it simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally and season with salt and pepper to taste.
- 5
Ladle the curry into bowls, garnish with fresh cilantro, and serve hot over rice or with naan.
Notes
For a creamier curry, use full-fat coconut milk.
This recipe is excellent for meal prep – leftovers taste even better!
Add a squeeze of lemon juice at the end for a touch of brightness.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Yes, you can use cooked dried chickpeas. For this recipe, use about 3 cups of cooked chickpeas (from roughly 1 cup dried).
Absolutely! Let the curry cool completely, place in airtight containers, and freeze for up to 2 months. Thaw in the fridge before reheating.
It pairs well with steamed rice, naan, quinoa, or even crusty bread.
Yes! Feel free to add spinach, kale, bell peppers, carrots, or peas for extra nutrition and texture.
