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Home » Dinner » Easy Coconut Chickpea Curry

Easy Coconut Chickpea Curry

November 10, 2017 By Shannon @ Yup, it's Vegan 313 Comments

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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!

Coconut chickpea curry in a white bowl with forbidden rice and fresh coriander, atop a patterned black plate

 

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.

A scoop of chickpea coconut curry being spooned out of a white bowl on a brown wooden table.

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.

Overhead view of coconut chickpea curry, black lentils, quinoa, and fresh coriander in a bowl with a black spoon.

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.

Coconut Chickpea Curry | Yup, it's Vegan
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4.96 from 168 votes

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.
Course curry, dinner, Main Course
Cuisine dairy-free, gluten-free, grain-free, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword chickpea curry, coconut curry chickpeas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 333kcal
Author Yup, it's Vegan

Ingredients

  • 1 tbsp coconut oil
  • 1 large red onion thinly sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and minced or grated
  • 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.

Video

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.

Nutrition

Serving: 1fourth recipe | Calories: 333kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Saturated Fat: 16g | Sodium: 513mg | Potassium: 664mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1450IU | Vitamin C: 35.5mg | Calcium: 70mg | Iron: 3.6mg

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).

Filed Under: Dinner, Popular Tagged With: gluten-free, grain-free, Indian-inspired, legumes, nut-free, one pot, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Rhonda says

    October 15, 2022 at 23:25

    Oh I have to say it’s a hit added chili pepper as we like spice
    And spinach everyone loves it I had all
    The spices and everything in my pantry amazing we will eat ot with rice and Partha thank you.

    Reply
  2. Nassim says

    September 27, 2022 at 20:32

    5 stars
    My husband and I LOVE this recipe, oh my goodness… so much that we made it twice this week! It’s super tasty, filling, and comforting, not to mention that it comes together quickly and can be made with pantry ingredients. We like to eat it with frozen paratha that we heat in the microwave. Thank you for this great recipe!

    Reply
  3. Petra says

    June 12, 2022 at 08:47

    5 stars
    This is the best recipe ever starting with the fact that if you keep your pantry stocked you don’t need to go out and get any ingredients. A couple of nights ago someone came unexpectedly for dinner and then a couple of people came tonight too – not that I didn’t have time to shop I just didn’t feel like it so the convenience of the curry was great and I was perfectly fine eating it three nights in a row.

    It’s also great because it’s quick, easy, flexible, cheap, healthy, comforting not to mention delicious. The tomato/coconut milk acid/creamy combo is wonderful.

    I vary the vegetables according to what’s on hand – tonight it was daikon, carrots and cabbage, other times eggplant, sweet potato, potato, zucchini, spinach. I also vary the beans. I used to just use chickpeas which I was perfectly happy with but my sister is not crazy about them so now I tend to use a four bean mix that includes chickpeas.

    I also vary the spices. Tonight I used a little penang curry paste, garam masala and kabsa (black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg).

    Thank you, Shannon, for such a handy, delicious, quick and easy recipe.

    Reply
  4. hello says

    April 10, 2022 at 05:32

    5 stars
    I have made this recipe multiple times and it is my absolute fav. It’s so hearty and delicious. I always half the garam masala and cayenne pepper, but I add in cauliflower, sweet potato and spinach.

    Reply
  5. TK says

    April 9, 2022 at 19:13

    5 stars
    This was great! My 8year old ate off his serving before anything lease on his plate. I tweaked it to suit my taste; however thanks for sharing.

    Reply
  6. Vic says

    March 5, 2022 at 14:44

    5 stars
    This was really quick and easy to make and we loved it. Even 8 year old daughter asked for seconds. I followed the recipe exactly but next time I think I’d add a bit less garam masala.

    Reply
  7. Rebecca says

    January 29, 2022 at 15:16

    Personally I would either add 1.5 -2x the amount of spices called for in the recipe. It will otherwise be quite bland. You could also add some chili peppers as the cayenne called for doesn’t really add any heat whatsoever. It’s a good base but I would recommend some spice tweaks!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 7, 2022 at 07:53

      It’s interesting because some people leave comments suggesting cutting the spices in half. Regardless, it is not designed to be a (hot) spicy recipe, but it’s hard for me to imagine this being bland with a tablespoon of garam masala. Did you add salt as instructed? I am thinking salting to taste may have been the issue. I can understand that everyone’s palate is different.

      Reply
  8. rebecca says

    January 7, 2022 at 15:40

    5 stars
    This was a great curry recipe! I had a small sweet potato on hand so I added that as well as 1/4tsp of vindaloo curry powder. Based on some other reviews, I only used 1tsp of garam marsala. I didn’t have a red onion or tomatoes so I used 1/2 of a large yellow onion and tomato paste. We’re garlic lovers and always add more that any recipe calls for! We paired it with jasmine rice. My husband loved it as well. This will probably become one of our weekly staples. I loved how it’s full of pantry staples and how wonderful it turned out even with substitutions made.

    Reply
    • Kathy says

      April 8, 2022 at 19:25

      Very flavorful. My whole family loves it! Just the right amount of heat as is. Husband prefers more heat with a meat added so must add chicken or shrimp for him. I like more veggies so I usually add beets, cauliflower, zucchini, …pretty much whatever. And my son and daughter (age 20 and 21) love it no matter what is in it so it is a keeper. And they don’t usually reach for veggies so this is a big win. 🥳

      Reply
  9. Janet says

    December 3, 2021 at 13:47

    5 stars
    delicious – wanted it not too spicy so used just a little less garlic (1 big clove) and onion (about ¾ large) and cayenne (about 1/8 tsp) and added the cilantro shortly before serving to cook it a little, was delicious

    Reply
  10. Rhiannon says

    October 3, 2021 at 08:20

    5 stars
    I’m not a vegan, I’m not even a vegetarian, but I could eat this every day for the rest of my life and I wouldn’t be mad… I added capsicum, zucchini, spinach, mushrooms, butternut pumpkin, sweet potato and some red chilli’s and it was so incredible! The flavour was outstanding it has actually blown my mind!

    Reply
    • Rhiannon says

      October 3, 2021 at 08:22

      *I also halved the amount of garam masala just going off other reviews*

      Reply
      • Ari says

        July 4, 2022 at 20:33

        Can one use navy, cannelli beans etc as a substitute? My husband doesn’t like chicken peas. Thanks!

    • Queen says

      October 4, 2022 at 16:01

      Hey just wondering was the sweet potato cooked or raw when you added it?

      Reply
  11. Marcus Logan says

    September 30, 2021 at 18:17

    5 stars
    OMG. We made this for the family tonight and it was a hit!
    We added a little bit of agave syrup for some sweetness.

    Reply
  12. Janet says

    September 28, 2021 at 14:29

    5 stars
    I served it over a baked sweet potato. Yum

    Reply
  13. Cat says

    September 20, 2021 at 20:50

    I really was excited about trying this recipe. I followed all of the instructions and found that a tablespoon of garam masala gave an overwhelming flavor of clove. I wish I would have started with less and built it up to my personal taste. My family ended up eating it but unfortunately I couldn’t get past that taste 🙁

    Reply
    • Becky says

      September 23, 2021 at 17:47

      Personally I cook a lot of punjabi food and a tablespoon does seem a bit much! Perhaps this is a a typo? I use a heaped teaspoon of garam masala for the base sauces of my currys to feed 3-4 people. It is a strong taste so not surprised it may have put you off! Worth a try though x

      Reply
    • Lynn says

      August 23, 2022 at 00:30

      It could be the type of garam masala you used.
      Different brands taste different.
      I find 1 tbsp perfect but a friend of mine shares her own homeade garam masala with me.

      Reply
  14. Pam says

    August 29, 2021 at 16:57

    5 stars
    Delicious recipe. So easy and quick to make. I can’t stop eating it! Thank you

    Reply
    • Robin says

      September 14, 2021 at 00:14

      5 stars
      Love it too. Will be on my favorite list

      Reply
  15. sarah says

    August 26, 2021 at 02:29

    5 stars
    AMAZINGLY GOOD. I too added curry powder. Had it with quinoa and also added spinach. Threw in some bell peppers the next day too.

    Reply
  16. Gretchen says

    July 27, 2021 at 21:57

    5 stars
    I’ve made it 10 + times and follow it exactly adding whatever extra vegetables I have on hand. I also add a tsb of curry powder or paste depending on what I have and my 92 year old neighbor from England loves it. Thanks

    Reply
  17. Jo says

    July 18, 2021 at 12:54

    Just added courgettes as it’s that time of year at the allotment! Tastes yummy.

    Reply
  18. Sherry says

    July 17, 2021 at 14:02

    5 stars
    Yummy, thanks!

    Reply
  19. Fred says

    July 11, 2021 at 14:01

    Loved it!! Really great combination with naan bread. Going to try it with sweet potatoes next time 🙂

    Reply
  20. Steve says

    July 9, 2021 at 05:59

    Looks great, how well would this keep for a few days refrigerated and being reheated.

    Reply
    • AM says

      August 8, 2021 at 20:05

      5 stars
      Shockingly, it tastes even better as leftovers!

      Reply
      • Sarah says

        August 25, 2021 at 03:46

        Curries usually do and pasta dishes because the flavours intensify overnight as the sauce absorbs them etc

  21. Anne says

    July 1, 2021 at 04:44

    I added a bag of frozen Shanghai vegetables at the end😋

    Reply
  22. Sinead says

    June 28, 2021 at 14:16

    5 stars
    This recipe is amazing . I’m not a lover of chickpeas but the flavour was so good!
    Definitely be using this recipe again, 5 star recipe

    Reply
  23. Kerri says

    June 26, 2021 at 22:04

    5 stars
    Oh my gosh, this was so good! I only had fire roasted tomatoes and Realime, but it still tasted great. I added mushrooms and spinach for extra veggies! Thank you!

    Reply
    • Amber says

      February 9, 2022 at 19:06

      5 stars
      Really nice recipe! I did increase the spice a bit, I didn’t have cayenne so I added smoked paprika, curry, and crushed red pepper to add more spice. I also had a white onion instead of red so I used that. Thank you!

      Reply
  24. Louis says

    June 25, 2021 at 17:16

    5 stars
    Hi Shannon,

    thanks for sharing this amazing recipe. I tried it and it’ was very delicious.

    I prepare chickpea curry a bit different. Please check out my version and tell me your opinion.

    Thanks 😊

    Reply
  25. Sue says

    June 14, 2021 at 19:42

    5 stars
    The flavor is amazing with the different spices and very easy to make. I had it with cauliflower rice and my husband with white rice, was a big hit for both of us!!!!

    Reply
  26. tara says

    June 8, 2021 at 13:11

    5 stars
    i love this recipe! it’s super simple and always delicious. i follow it as written and add a bag of frozen broccoli and it comes out perfect every time.

    Reply
    • Shannon says

      June 30, 2021 at 00:41

      Hi Tara! just wanted to ask – do you thaw the broccili first? Or cook it from frozen at the beginning (as step for the cauliflower)? Just trying to work out when to add it – hoping frozen broccoli doesn’t water the dish down!

      Reply
  27. Andrea M says

    June 7, 2021 at 09:23

    5 stars
    This recipe is fast, easy, and makes a delicious meal. Thank you!! I’ll definitely making this again 🙂

    Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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