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.
Dawn says
I love this recipe! So easy to make and so full of flavour. Filling too. I’ve made it twice now and it’s turned out perfectly both times. This will likely become a new staple dish in our house.
James H says
The recipe is fantastic as is, but I added roasted cauliflower and a bit more cayenne. The heat from cayenne tends to stay on your tongue and take over your entire mouth like more extreme peppers do. Served over steamed jasmine rice. I am by no means vegan but could see myself eating this regularly!
HK says
Delicious and very quick! This will definitely be part of the regular rotation in our home
Jeanie Anderson says
I made this tonight. Just delicious and super easy! It’s a keeper for sure! Thanks!
Sue says
I added too much cayenne pepper and my husband doesn’t like spicy. Can I add more coconut milk? Thanks!
Jennifer Stott says
So, so wonderful. I didn’t have fresh ginger, so I used the ground equivalent; despite this, the result was still divine. Thank you for sharing this recipe!
Deborah says
Hi, this recipe sounds delicious. Do you think I could make this in a pan like directed, then transfer to a crockpot to keep warm for a few hours?
Shannon @ Yup, it's Vegan says
Sure!
Kathl says
I really enjoyed this recipe. Super easy and so delicious. The only “change up” i made was to use fresh turmeric. The lime puts it over the top! I forgot the first time but didn’t the second and OMG. Delish.
Where are you getting your Village Harvest antioxidant blend? That looks like a great complement dish but I can’t find it anywhere. Or are you making your own version of it now?
Linda Borsey says
Really lovely quick flavourful meal. Definitely do again. Thank you.
Kelly says
This really was delicious! My family as a whole ” doesn’t like curry” . I was looking at what to do with some coconut milk I had and this caught my eye. Took a chance. The addition of lime and cilantro at the end really made it pop. Will definitely make this again, likely adding cauliflower as well.
Thanks so much!
Leticia Pastor Fernandez says
Delicious, healthy, extremely easy to cook and very quick to fix up. We are eating it almost once a week. Thank you!
Midiam says
Omgoodness so delicious. Made it for the first time and my family loved it.
Thank you
Pepo says
Most recipes aren’t vegan.
Using animal’s products is the same that hurting animals to get your damn food.
Cans and other processed, industrial foods contaminate and harm animals and their environment.
Coconut products are used nowadays liberally and freely for “vegan” recipes.
Perhaps you are not aware it’s main production comes from Thailand, a known source of child labor products that comes from coconut.
Shoes, cellphones, internet… you’re killing animals right now, at distance, without seeing it, not wanting to know about it.
Wake up, people.
We can live without all of it.
First, look really inside, overcome egos, vanity and intolerance.
Peace
Shannon @ Yup, it's Vegan says
Just wondering, where did you source the rare earth minerals used to create the screen on which you were viewing this webpage? Shaming people and demanding perfection is never going to persuade people to live a more plant-based lifestyle and it isn’t welcome on my site.
George Mihály says
How very true, dear Shanon.
Tio Pep says
Well said Shannon. And lovely recipe for which thank you.
Tio
Lesli says
any thoughts on a tomato substitute? I have a nightshade intolerance – it’s really hard to find something to take their place in recipes properly
Mary says
This is a great recipe! It has become part of the rotation and I have passed the recipe on to other family members. So many delicious and healthful ingredients! I usually add sweet potato and the spinach at the end. It smells so great as it’s cooking. Thank you!
Rebecca says
Delicious! Me and my husband really enjoyed it! Def one of my fav recipes and will have to make for my ladies night out next weekend LOL! 😂😍
Rae says
First made this ~3 years ago and it has since become one of my most frequently made dinner recipes. So easy and satisfying!
Allisa Mason says
*Phenomenal!* My husband and I are blown away. I can’t believe I’ve never heard about heating the spices in the oil before adding the other ingredients! Game changer!
Veronica W says
I served mine with bulgur, it was so good.
Veronica W says
Absolutely divine, at the end I added shredded cabbage on top, we enjoyed it, thank you!
Asi says
Woah . . . 👏. This is the best curry ever eaten. Thank you 😊 for this quick and easy recipe. I used two cans of chickpeas and added cauliflower , sweet potatoes and spinach as suggested in the notes. Then served it with mango chucks and cilantro. It was absolutely delicious 😋 . My husband dint like the cauliflower though. Next time I will use peas and more spinach.
Dana says
Insanely, insanely good. I made with canned tomatoes that had added chili for extra spice (I love spicy food). Served over cauliflower rice with spinach added and roasted broccoli on the side. Everyone should make this!!!
Judy says
This was quick and delicious! I added a ton of veg: carrot, bell pepper, zucchini, asparagus, and spinach at the end. I am low-sodium, so cut out almost all of the added salt, and it still tasted so good.
Joey says
So easy but OH SO yummy! I added sweet potato as well. Absolutely loved it. Thank you for a great recipe that I will make time and time again.
Abbie says
Easy and great tasting recipe. I added two cans of chickpeas to make it go further and some frozen peas at the end to give it a bit of colour and sweetness.
Great recipe for when you haven’t got much time or much in the cupboards!
Thank you x
Roccagal says
Loved it.
Added frozen green beans near end of the the simmering
Yummy
Ayana Reed says
It’s actually ridiculous how simple this recipe was yet how INCREDIBLE it tasted. Hands down one of the top vegan meals I’ve ever made.
Alexa says
Turned out amazing! I added cauliflower and potatoes just like you said, before the ginger and garlic. I also added spinach right at the end. Will definitely make again, thanks!
Lauren stultz says
This was SO dang good!! Loved it! Added a little corn starch to thicken it (personal preference) but so good!
Chelsea says
Super easy and delicious! I’m not a huge fan of spicy foods, and this dish was probably at my upper limit of tolerance. I’d make it again for sure – though I’d probably never serve it to guests. The photos posted here look a lot nicer than how mine turned out – the color of my sauce was nothing short of horrific. Still tasty though!
Vernisha says
Amazing! And so easy 🙂