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 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
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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.
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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.
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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.
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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.
Lisa says
This meal was so simple and easy to make. I had all of the ingredients already stocked in my home. My vegan boyfriend loved it and so did I. I’ll be making it again.
Kristy says
I made this tonight because I wanted to eat more chickpeas and we love curry…its was a success!! My little man who is my pickiest eater loved it!!
Allison says
This recipe was de-li-cious! It was bursting with so much flavor that I gobbled it down! The bonus was that it was easy to make! This is going to be one of my main go to meals from now on!!
Darko says
Add a little mango to it and your eye will roll back as you eat it
Katy says
I’ve made vegan curries before, and they often don’t have the flavor that I’m looking for. This seemed like a variation of recipes I’ve tried before, but somehow turned out absolutely perfect! Like magic. I will definitely be using again.
Honey Smith says
Haven’t finished making this yet but this is dinner tonight. It smells like nothing I’ve ever made before. Yay!
Craig says
Curious, what did you serve it with? Rice or something else?
Jenifer Phiri says
It’s so easy, so delicious and quick to make. I love this
Nick Mitchell says
I’ve made dozens of different chana masala recipes, and this has been my favourite by some way, awesome.
Natalie says
Delicious and easy! For me, it takes more like an hour!
Justeen says
I feel like I may have already left a comment, but I”m leaving another because it’s that good. This is one of our GO-TO meals. So quick and easy but soooo delicious and filling.
Bobby Gordon says
Sorry but just because it’s vegan and was the 1st result to return to me after doing a google search for my 5 Day Meal Plan (TUESDAY) meal. I have to give 5 stars. I will be honest about any other recipes that I may try when leaving a comment. But this recipe right here is 5 stars! The universe confirmed that to me! Thanks so much Shannon continue your passion of sharing great and amazing foods with the world.
Janey Ryder says
Absolutely gorgeous! Wish I had made more, but will make again. Went down a storm with everyone! Thank you,. So easy. Going to add chicken next time for the non veggies x
Shelly says
My only regret is that I didn’t make double the quantity – I found this to be quite tasty! Thanks! I didn’t have cayenne, but I had some quality garam masala (thanks to my local Indian grocery supply store) and all the other ingredients and to me it still have a little kick to it. Added cauliflower pieces, super happy with it all!
Ariel Sherwood says
We had a lot of leftovers after making this, and after every reheated first bite I thought, “Man, I could eat this all week!” It was so delicious!! The only adjustment I made was adding some cumin seeds in to sauté with the garlic. Highly recommend!
Jyothi says
This is my 20 year old daughter’s go to recipe whenever she decides to make a healthy choice.she is a picky eater and absolutely loves it, that’s the reason it deserves 100 stars in my opinion. I wanted to make it too but don’t have Coconut milk, is there a substitute I can use? And also would you be kind and give us a recipe for Instant pot?
Thank you so much
Jyothi
Niani says
Hi Jyothi! I have used cashew milk or cashew cream before and it was delicious! I just soak cashews on boiling water for 10 min then blend them with water or veggie broth, then pour that in! How much liquid is up to you! Otherwise I’d say maybe almond milk or a yogurt ?