This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor! Now with a recipe video, above the curry recipe below!
Okay. I still have a couple MORE Thanksgiving recipes coming for you in the next couple of weeks, but right now I sort of need another break. As you may have realized, I eat all of the recipes that I make and test for this site and two straight months of Thanksgiving food is *a little much*, even for this potato lover.
I realized that I haven’t yet shared a basic coconut chickpea curry recipe here and it seemed like the perfect easy, budget-friendly, not-weird meal to break up the comfort food monotony. This healthy but comforting dish is inspired by Indian cuisine and easily customized with whatever nutritious vegetables and accompaniments you prefer.
Sometimes I see curry recipes on food blogs that basically amount to stirring together chickpeas, coconut milk, and curry powder*. We are not making our coconut chickpea curry like that today. We are building together several layers of seasoned umami flavor that will not leave you disappointed. Not to worry – this naturally vegan, gluten-free stew is still VERY easy to make, just follow the instructions and you will be good to go.
Tomatoes are a crucial part of the sweet, tangy, and savory background notes for the garbanzo beans here, so please don’t leave them out – if you do, your coconut curry chickpeas will taste a little blah. Fresh tomato season is finally over here in Maryland but canned tomatoes are perfectly fine in this recipe.
Anticipating another question I might get, you can adapt this to the slow cooker if you want to, but because there’s only about 10 minutes of simmering time anyway, I question whether the crock pot is really going to add anything. Same goes for the Instant Pot. This recipe is already quite fast and easy on the stovetop!
See the recipe notes for instructions on how to incorporate a few other common veggies like sweet potato, cauliflower, and spinach! For even more veggie power, you can also serve this with cauliflower rice!
*If I could change one thing about the way people make curries, soups and stews, it would be that everyone should STOP stirring raw spices into liquid, and instead toast them in the oil with the aromatics, which releases their flavors and allows them to be infused uniformly into the rest of the dish.
Easy Coconut Chickpea Curry
A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Naturally vegan and gluten-free. Also free of grains, soy, and nuts.
Ingredients
- 1 tbsp coconut oil
- 1 large red onion thinly sliced
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and pinced
- 1 tbsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)
- 1/4 tsp cayenne pepper (or to taste)
- 1/4 tsp salt (plus more to taste)
- 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)
- 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)
- 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)
- 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
- chopped fresh cilantro (coriander) for serving
Instructions
In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.
Recipe Video
Recipe Notes
TO ADD HEARTY VEGETABLES LIKE SWEET POTATO OR CAULIFLOWER: Cut the veggies into bite-sized pieces, and add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and simmered.
TO ADD QUICK-COOKING VEGETABLES LIKE SPINACH: After simmering the chickpea curry, turn off the heat, stir in the spinach, and cover the pan. Remove the lid after 2 minutes, or when the spinach is wilted to your liking.
Pictured with my vegan coconut curry with chickpeas is a blend of forbidden rice, black quinoa, and black lentils (also featured here in my chickpea burrito bowls).
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Angela says
Just love this recipe! So easy and a great source of protein! First time around I made it exactly as the recipe directed. Last night I added cauliflower and spinach (and some extra diced tomatoes because I had a 28 ounce can) and it was equally as amazing! Definitely a staple in my house! Thank you!
Margaret says
We’ve been in Costa Rica for almost a month and have adapted eating more vegetarian/vegan diet just through osmosis. I was craving something hearty and flavourful ( and easy!) and came across this recipe…so SO GOOD. I didn’t have any garam masala but read someone else’s trick and threw in a bit of cinnamon and cumin…heaven! The coconut milk gave it a beautiful creaminess and i love that you can add other veggies in later. It was so good i almost ate the whole dish myself! My husband came home late and dug right into it and gave me 5 stars as well. This will be a regular dish from now on.
Veggie Mom says
Thanks for a delicious recipe! I added fresh spinach and it was perfect.
Susan says
Okay, my fiancé I tried 3 different Indian inspired recipes from online blogs and they were HORRIBLE. I made this dish, and took the option of adding spinach, and cauliflower. Just WOW! The sauce is so flavorful, so tasty. I never thought I would ever be able to make a coconut milk fish at home. This is the best!
Leslie says
I think I will make this for a dinner party tonight but I’m curious that it is called curry but there is no curry powder or paste in it? Or maybe I missed that…
Leslie
Shannon @ Yup, it's Vegan says
Hi Leslie, curry is a combination of aromatics and spices, you don’t need something called “curry powder”, in order for it to be a curry. In the case of this chickpea curry, most of that comes from the garam masala, garlic, etc.
Brooke Konigsmark says
Absolutely loved the curry! best recipe I’ve come across yet. I love that this recipe Doesn’t! take the easy way out using ‘curry powder or paste’ well done!! weekly staple
Janice says
When I took the first bite I was elated!! Im not a pro when it comes to cooking so Im always afraid it might look better than it tastes. I was so wrong and loving it!!! This recipe is bomb. Loved the entire process of making it, the house smelled super warm with all of the aromas. I couldnt get the garam masala so instead, I toasted 1/4 tsp of ground cinnamon, cumin, cardamom, cloves and nutmeg. I mixed them and set them aside to add later in the recipe when it called for the garam masala. Definitely one of my new fave recipes!!
Nicole says
Made this yesterday for supper, and just finished the leftovers. So delicious! Already looking forward to making it again. I used garlic powder, ground ginger, and dried cilantro as I live in northern Labrador and you just can’t get those things fresh here. It worked perfectly!
Rhys says
I rarely ever comment on anything, but I absolutely had too with this recipe. It’s incredible!. So flavorful and you’re absolutely right about the need for tomato’s within the recipe, that tang and acidity along with the fresh lime really lifts this dish to another level. Thank you so much for sharing 🙂
Shannon @ Yup, it's Vegan says
Thanks for your sweet comment! Glad you enjoyed it.
courtney says
This was absolutely delish! Loved it! I didn’t have a red onion so I used 2 leeks I had in the fridge. Tasted fabulous- even my non-vegan hubby devoured it!
Alyssa says
This recipe was so delicious! My 3 year old and 15 month old gobbled up every last morsel served with quinoa! Yum. I’ve done so many curries in my life but for some reason this has been the absolute best. I added cubed sweet potatoes and peas along with the chickpeas and omitted the cayenne pepper due to children eating.
AMAZING, thank you!
Edward Smith says
Hi Shannon
I noticed you used the term èspice crewè in this recipe. It assume it is just a play on words meaning that you are adding all the spices together, is that right.
Thanks for your web site. Am jsut making the coconut curry tonight and look forward to trying other vegan recipes you post.
All the best.
Shannon @ Yup, it's Vegan says
Yes, exactly, just being playful with words there. Hope you enjoy!
Laura Montalto says
Why is the Saturated Fat 80% of your daily value?!
Shannon @ Yup, it's Vegan says
It’s because of the coconut oil and coconut milk. Any dish with these ingredients will be high in saturated fat. I’m not sure what benchmark is being used for daily value in these nutrition facts, so I would recommend looking at the grams of fat and determining your own target amounts. You can reduce it a little bit by using vegetable oil instead of coconut oil.
Peter Ivey says
Fantastic dish! The addition of cauliflower really added another dimension as well as bulking up the meal nicely.
Nancy says
I made it and it was very flavorful. I added some frozen peas otherwise I followed your recipe exactly. I’m a wimp with spicy food so I didn’t add the cayenne pepper. My husband sprinkled some Red Hot on his serving and thought it really enhanced it. I will be making this again. Thanks! And Well Dine!
Raquel DeCamp says
Delicious and easy to make. I substituted light coconut mild for full fat but don’t feel like anything was missing. I garnished with some toasted cashews and avocado…definitely a winner!
Gem says
Hi,
Can you freeze this?
Thanks
Shannon @ Yup, it's Vegan says
Yes, this recipe freezes well.
Momo says
Easy to follow!
Sharon says
Great way to use chickpeas. I just made this recipe. It’s love at first taste. I will make this recipe again.
Edna Oneal says
This recipe was ok. We’re huge fans of avial, so were really looking forward to it. The recipe came out more like thoran. I used dried coconut with a Vitamix. Even after adding extra water and letting it sit, I couldn’t get it to blend up smooth. I added it anyway and flavorwise it is good, just not the creamy avial we are used to.
Shannon @ Yup, it's Vegan says
Edna, it sounds like this issue is related to the changes you made, since the recipe doesn’t call for dried coconut. I’m familiar with neither thoran no avial so cannot make claims about their similarity. I’m glad you enjoyed the flavor.
Scott says
I mixed it up a little and added about a tablespoon of hot curry paste when it reached the simmer stage. This kicked the heat up a bit. In fact, it worked perfectly. My wife didn’t like the heat, so i got it all! Yes, I made her one to her liking, following this recipe exactly, and she loved it.
Kim says
I’ve been making this weekly for my family (and friends!) for the past two months. My husband doesn’t typically appreciate meatless dishes, but this one blows him away every time. Penzey’s Garam Masala blend is perfection in this recipe.
Nasal Explorer says
Made this. Definitely a keeper!
Christy says
This is simple, quick, and delicious! I did learn the hard way not to stand over the pan after adding the spices. The fumes were like mace! I started coughing from breathing it in. I will definitely be making this again, but will be careful when cooking it.
Nadina Benvenisti says
This is delicious. I added cauliflower, baby spinach and a teaspoon of cumin. Such a tasty curry and the line juice finishes it perfectly. I’m looking forward to leftovers for dinner tonight
Barrye says
OMG! This was absolutely delicious! It has a bold fresh taste. I will definitely cook again. I’m not a big chickpeas person, but this was excellent!
Carmella says
Absolutely delicious and so easy with ingredients I had on hand. I added some greens to wilt at the end, but otherwise this is heavenly! Thank you!
Rajeev Sreenivasan says
I just made this chickpeas recipe the smell/aroma is so atracting. Will taste tonight with family for dinner, thanks it is very easy to make no complications.
Alysha says
This is AMAZING! Great recipe, my favourite vegan recipe yet❤️