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Home » Dinner » Easy Coconut Chickpea Curry

Easy Coconut Chickpea Curry

November 10, 2017 By Shannon @ Yup, it's Vegan 307 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 166 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. Dawn says

    June 7, 2021 at 08:28

    5 stars
    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.

    Reply
  2. James H says

    May 31, 2021 at 11:40

    5 stars
    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!

    Reply
  3. HK says

    May 27, 2021 at 14:02

    5 stars
    Delicious and very quick! This will definitely be part of the regular rotation in our home

    Reply
  4. Jeanie Anderson says

    May 21, 2021 at 17:48

    I made this tonight. Just delicious and super easy! It’s a keeper for sure! Thanks!

    Reply
  5. Sue says

    May 9, 2021 at 19:04

    I added too much cayenne pepper and my husband doesn’t like spicy. Can I add more coconut milk? Thanks!

    Reply
  6. Jennifer Stott says

    May 4, 2021 at 09:02

    5 stars
    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!

    Reply
  7. Deborah says

    May 3, 2021 at 13:58

    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?

    Reply
    • Shannon @ Yup, it's Vegan says

      May 7, 2021 at 06:43

      Sure!

      Reply
  8. Kathl says

    April 30, 2021 at 15:01

    5 stars
    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?

    Reply
  9. Linda Borsey says

    April 30, 2021 at 10:54

    5 stars
    Really lovely quick flavourful meal. Definitely do again. Thank you.

    Reply
  10. Kelly says

    April 25, 2021 at 20:36

    5 stars
    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!

    Reply
  11. Leticia Pastor Fernandez says

    April 22, 2021 at 09:02

    5 stars
    Delicious, healthy, extremely easy to cook and very quick to fix up. We are eating it almost once a week. Thank you!

    Reply
  12. Midiam says

    April 20, 2021 at 22:17

    5 stars
    Omgoodness so delicious. Made it for the first time and my family loved it.

    Thank you

    Reply
  13. Pepo says

    April 20, 2021 at 03:38

    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

    Reply
    • Shannon @ Yup, it's Vegan says

      April 20, 2021 at 16:08

      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.

      Reply
      • George Mihály says

        April 27, 2021 at 00:28

        5 stars
        How very true, dear Shanon.

      • Tio Pep says

        April 30, 2021 at 09:12

        Well said Shannon. And lovely recipe for which thank you.
        Tio

    • Lesli says

      May 7, 2021 at 15:59

      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

      Reply
  14. Mary says

    April 16, 2021 at 01:54

    5 stars
    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!

    Reply
  15. Rebecca says

    April 8, 2021 at 15:31

    5 stars
    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! 😂😍

    Reply
  16. Rae says

    March 23, 2021 at 17:01

    5 stars
    First made this ~3 years ago and it has since become one of my most frequently made dinner recipes. So easy and satisfying!

    Reply
  17. Allisa Mason says

    March 15, 2021 at 18:50

    5 stars
    *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!

    Reply
  18. Veronica W says

    March 10, 2021 at 16:37

    I served mine with bulgur, it was so good.

    Reply
  19. Veronica W says

    March 10, 2021 at 16:31

    5 stars
    Absolutely divine, at the end I added shredded cabbage on top, we enjoyed it, thank you!

    Reply
  20. Asi says

    March 7, 2021 at 12:18

    5 stars
    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.

    Reply
  21. Dana says

    February 28, 2021 at 19:13

    5 stars
    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!!!

    Reply
  22. Judy says

    February 28, 2021 at 13:31

    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.

    Reply
  23. Joey says

    February 28, 2021 at 04:56

    5 stars
    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.

    Reply
  24. Abbie says

    February 19, 2021 at 12:55

    4 stars
    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

    Reply
  25. Roccagal says

    February 15, 2021 at 00:08

    5 stars
    Loved it.
    Added frozen green beans near end of the the simmering
    Yummy

    Reply
  26. Ayana Reed says

    February 10, 2021 at 00:04

    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.

    Reply
  27. Alexa says

    February 9, 2021 at 22:13

    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!

    Reply
  28. Lauren stultz says

    February 8, 2021 at 22:25

    5 stars
    This was SO dang good!! Loved it! Added a little corn starch to thicken it (personal preference) but so good!

    Reply
  29. Chelsea says

    February 5, 2021 at 04:14

    5 stars
    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!

    Reply
  30. Vernisha says

    January 28, 2021 at 20:21

    5 stars
    Amazing! And so easy 🙂

    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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