This creamy coconut chickpea curry is a delicious and hearty vegan dish that combines tender chickpeas with rich coconut milk and a blend of fragrant spices.
It's perfect for those seeking a plant-based meal with depth of flavor and creamy texture.
This recipe is simple to make and can be enjoyed with rice or your favorite flatbread.
Why You’ll Love This Recipe
- Chickpeas provide a satisfying, protein-rich base that holds up well in curry sauces.
- Coconut milk adds richness and creaminess without dairy, creating a luscious texture.
- The aromatic spices like cumin, coriander, and turmeric bring warmth and complexity to the dish.
- Cooking the spices with onions and garlic releases their full flavor potential, infusing the curry.
Creamy Coconut Chickpea Curry
A rich and creamy vegan chickpea curry made with coconut milk and aromatic spices. This hearty plant-based dish is easy to prepare and perfect for dinner.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 (14 oz/400 g) can diced tomatoes
- 1 (14 oz/400 ml) can coconut milk
- 2 (15 oz/425 g) cans chickpeas, drained and rinsed
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- Cooked basmati rice or naan bread, to serve
Instructions
- Prepare the aromatics Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and grated ginger and cook for another 1 minute until fragrant.
- Toast the spices Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the onion mixture. Stir continuously for 1 minute to toast the spices and release their flavor.
- Simmer the curry base Pour in the diced tomatoes with their juices and cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
- Add coconut milk and chickpeas Stir in the coconut milk and drained chickpeas. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, allowing the sauce to thicken and the chickpeas to absorb the flavors.
- Season and serve Season the curry with salt to taste. Remove from heat and let it sit for 2 minutes. Garnish with fresh cilantro leaves and serve hot with cooked basmati rice or naan bread.
Helpful Tips
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- For added texture and nutrition, stir in some fresh spinach leaves in the last few minutes of cooking until wilted.
- Make sure to rinse chickpeas well to reduce any canned flavor and improve freshness.
Storage and Make-Ahead
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave until steaming hot, reaching an internal temperature of 165°F (74°C).
This curry can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, but you must soak and cook dried chickpeas beforehand until tender. Then add them during the step where canned chickpeas are added.
Is this curry gluten-free?
This recipe is naturally gluten-free as written. Just use gluten-free naan or rice as your side if needed.
Can I use light coconut milk?
Light coconut milk can be used but the curry will be less creamy and rich.
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