Creamy Coconut Chickpea Curry combines rich coconut milk, fragrant spices, and wholesome chickpeas for a fuss-free, delicious plant-based meal. Whether you’re new to curries or a seasoned cook, this simple curry will quickly become your go-to for cozy dinners or meal prep.
Why You Will Love This Recipe
Who doesn’t love a one-pan meal that’s brimming with nourishing ingredients and bold flavors? This creamy coconut chickpea curry is:
- Super easy to make with familiar ingredients and minimal prep
- Budget-friendly—canned chickpeas and coconut milk are true staples
- Packed with plant-based protein, fiber, and healthy fats
- Naturally gluten-free and dairy-free
- Customizable to suit your spice preference and pantry supplies
- Rich and hearty, with a luxurious coconut sauce
- Perfect for meal prep—flavors get even better with time!
Ingredients
- 2 tbsp coconut oil (or olive oil)
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1-inch ginger, peeled and grated
- 2 tsp curry powder
- 1 tsp ground cumin (optional)
- 1 tsp turmeric
- 1/2 tsp chili flakes (adjust to taste)
- 2 cans chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full fat for ultra-creamy)
- 1 can (14 oz) diced tomatoes (or 2 medium fresh tomatoes)
- 1/2 tsp black pepper
- 1 tsp salt (to taste)
- Juice of 1/2 lemon or lime (plus more for serving)
- Fresh cilantro, for garnish
Optional Add-Ins:
- 2 cups baby spinach or kale
- 1 bell pepper, thinly sliced
How to Make
- Sauté the Aromatics:
- Heat coconut oil over medium heat in a large pan. Add diced onion and sauté for 3-4 minutes until soft and translucent. Stir in garlic and ginger; cook 1 minute more.
- Bloom the Spices:
- Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for 1 minute until fragrant.
- Add Chickpeas and Tomatoes:
- Pour in the drained chickpeas and diced tomatoes. Mix well to combine—all chickpeas should be coated in the spices.
- Simmer with Coconut Milk:
- Add the coconut milk, salt, and pepper. Bring the curry to a gentle simmer. Reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally. The sauce will thicken and flavors will meld.
- Finish and Serve:
- Squeeze in lemon or lime juice. Taste and adjust seasoning. Add spinach, bell pepper, or other veggies if using, and cook for 2-3 minutes until wilted.
- Garnish with fresh cilantro. Serve hot!
Expert Tips
- Full-fat coconut milk makes the curry extra creamy, but you can use light coconut milk for a lighter version.
- For bolder flavor, toast your spices for a bit longer before adding wet ingredients.
- Fresh ginger gives the deepest flavor, but 1 tsp ground ginger can work in a pinch.
- If your curry gets too thick, add a splash of water or veggie broth to loosen it up.
- Don’t skip lemon or lime—acidity brightens up the whole dish!
Recipe Variations
- Hearty Veg Add-Ins: Swap or add vegetables like sweet potato, carrots, zucchini, cauliflower, or green peas.
- Protein Boost: Stir in tofu or tempeh cubes for even more protein.
- Leafy Greens: Wilt in kale or spinach just before serving.
- Different Beans: Replace chickpeas with white beans or lentils for a twist.
- Spicy Lovers: Amp up the heat with extra chili flakes, or add chopped jalapeño or fresh green chilies.
Storage and Reheating
- To Store: Cool completely and pack into airtight containers. Store in the fridge for up to 4 days.
- To Freeze: Place in freezer-safe containers; freeze for up to 3 months. Thaw overnight before reheating.
- To Reheat: Warm gently on the stove or microwave until hot. Add a little water if it thickens too much.
Serving Suggestions
- Serve over fluffy basmati rice, brown rice, or quinoa
- Pair with warm naan, roti, or pita for scooping
- Top with fresh cilantro, a dollop of vegan yogurt, and extra lime wedges
- Add a side of sautéed greens or a fresh cucumber salad
Creamy Coconut Chickpea Curry: A Comforting Vegan Delight
Description
Creamy Coconut Chickpea Curry combines rich coconut milk, fragrant spices, and wholesome chickpeas for a fuss-free, delicious plant-based meal. Whether you're new to curries or a seasoned cook, this simple curry will quickly become your go-to for cozy dinners or meal prep.
Ingredients
Optional Add-Ins:
Instructions
Sauté the Aromatics
- Heat coconut oil over medium heat in a large pan. Add diced onion and sauté for 3-4 minutes until soft and translucent. Stir in garlic and ginger; cook 1 minute more.
Bloom the Spices
- Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for 1 minute until fragrant.
Add Chickpeas and Tomatoes
- Pour in the drained chickpeas and diced tomatoes. Mix well to combine—all chickpeas should be coated in the spices.
Simmer with Coconut Milk
- Add the coconut milk, salt, and pepper. Bring the curry to a gentle simmer. Reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally. The sauce will thicken and flavors will meld.
Finish and Serve
Squeeze in lemon or lime juice. Taste and adjust seasoning. Add spinach, bell pepper, or other veggies if using, and cook for 2-3 minutes until wilted.
Garnish with fresh cilantro. Serve hot!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 12g60%
- Total Carbohydrate 37g13%
- Dietary Fiber 10g40%
- Sugars 7g
- Protein 10g20%
- Calcium 60 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe is perfect for using up pantry staples.
- Adjust spices to your own taste—add more curry powder for extra flavor or chili for added spice.
- If avoiding canned food, cook chickpeas from scratch (soak overnight, then simmer until tender).
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