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
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
Nutrition
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).
Mia says
This was so delicious and easy. I will definitely make it again Thank you.
MD says
I must say that this is absolutely one of the best dishes I have ever had, and being originally from India, have had plenty of versions of this dish, but none which include coconut milk and this was indeed heavenly. Thank you so much for sharing.
MD says
I suggest to leave out nothing. The coconut milk more than makes up for any spiciness assuming you are not able to handle spicy food. Just my 2 cents
Em says
Hi! I’ve never cooked with chickpeas, and the only way I’ve ever eaten them is in the form of hummus! I’d like to know how does this curry taste like? I can’t handle spicy foods, so is this spicy? If it is, what should I leave out of the recipe? Thanks.
En says
leave out the cayenne peppers. The coconut mellows out anything spicey.
Angela No says
The only thing offering spice heat is the cayenne pepper, so just be aware of how much you add – but personally with coconut milk this is a very mild aromatic curry rather than spicy hot.
Danielle MacKay says
This dish is fantastic!! I never write reviews but I felt compelled to write this one…one of the most flavorful dishes I have ever tasted. Thank you for sharing!!
Louie DejesusFollowed says
Great dish, glad to have come across it. Followed recipe, bumping up the garam masala as I went as well as adding cumin and fenugreek. Sweet vine ripened tomatoes did the trick. My recommendation is to avoid using canned if you have the option.
Tadia says
This is my favorite vegan recipe!! I’ve made this with potatoes and even with chicken wings! I’m transitioning so don’t judge! Lol
Patti says
Good luck on the transition! No judgement here!!
Rory Bakes says
My chickpeas are still hard having to simmer for longer than 10 mins, C’mon Tidia all these poor 🐥 chicks living no life stuck inside when we can happily live on vegetables be strong darling
Shannon @ Yup, it's Vegan says
The recipe calls for chickpeas that are already cooked, you should not use raw chickpeas.
DaisG says
Made this today and love it! I think 1-can of chickpeas is enough..the sauce to chickpea ratio was good.
Janis says
This was delicious, perfect on a cold blustery day. I didn’t have fresh ginger, so I substituted 3/4 of a tsp powdered. ginger Likewise, no fresh or canned tomatoes, so I used the tomato juice we canned this summer from our garden. The curry still came out great. The aroma was decadent. Luckily, I did have fresh cilantro, which makes this sublime. This was quick and easy, a keeper. Thank you!
Rhonda says
This is delicious! I wanted something different tonight and had everything on hand so I gave this recipe a try. I’m so glad I did. Will be making this again. It’s easy but so flavorful!
Carol Richards says
Hi Shannon
I wish to make this recipe for a friend who has been unwell. She loves chickpea curries. I wondered if it would be suitable for her to freeze?
Thank you
Carol
Shannon @ Yup, it's Vegan says
Yes this recipe freezes well!
Tj says
Oh my god this is GOOD. Like my expectations weren’t super high, I’ve made my own channa masala with fresh toasted and ground spices and everything, but this is a step above… Kind of puts me to shame! Bump up the turmeric and simmer it for 20mins or so at the end, on top of some basmati rice… Hot damn
Michelle says
This recipe was so so so good! I refused to tell my husband what was for dinner because if he knew I was making a vegan meal he would have been against it but once he tried it even he agreed it was delicious! Super easy and so tasty! Definitely adding it to the “book” =)
Olivia says
I can’t even describe how good this is!! I will be making it again and again. Thank you so much for sharing! I added only a sprinkle of cayenne instead of the full amount and it was perfectly spiced without being too much for me. 10 stars!!!!
Jeanne says
I made this tonight. I used low fat coconut milk and it was fabulous! My mouth is so so happy. The layering of the flavors is amazing. Thank you.
Susan R. says
OMG. I made this last night! AND I am seriously thinking about making it again tonight. I followed the recipe exactly and then threw in some roasted sweet potato before serving….topped it with mango chunks and served it over basmati rice. The only problem is….NO leftovers!! We all went back for seconds.
Alana says
This recipe turned out fabulously well. I added some cumin, a teaspoon and served it with rice infused with my omemade Kasundi and apple chutneys. Will be doing this again. Also added some shredded small leaf spinach to curry at the last minute. Recommend this recipe.
Alana says
OMG, thats Cumin by the way and the chutneys are homemade. Phew.
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
Julie says
I tried this and you’re right. Mmmmmm
Marg says
YUMMMM. My neighbour taught me to toast the spices in oil for curries and you are bang on. This was absolutely delicious and I look forward to the variations you suggest. Looking forward to trying mango like one of the other reviewers suggests. Can’t wait to try your other recipes.
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 ?