Vegan Coconut Chickpea Curry is one of those recipes I turn to when I need dinner that feels nourishing, cozy, and completely doable after a long day. Around here, I keep meals simple, made with real ingredients, and always balanced between comfort and wellness. Chickpeas and coconut milk are pantry staples I rely on when I don’t want to overthink dinner, but still want something that feels like a hug in a bowl. And yes, even Toddler (my crumb detective pup) gets curious when the kitchen fills with the smell of warm spices.
If you’re already a fan of hearty plant-based meals like this vegan butternut squash risotto or these vegan stuffed bell peppers, this curry is about to become your new weeknight favorite.
Table of Contents
What Makes this Chickpea Curry So Good?
Okay, real talk: I’ve tried a million vegan curries. Maybe more. Most end up kinda meh or take forever to make. But this vegan coconut chickpea curry? Ridiculously simple, and the flavor… seriously, it tastes like a vacation.
The creamy coconut milk and hearty chickpeas just fit together like besties. No weird ingredients. No weird aftertaste. Oh, and it’s naturally gluten-free. More importantly, you’ll soon discover that it’s as satisfying as takeout, but ten times cheaper (plus your whole place will smell like delicious spices). My sister, who still thinks “plant-based” means eating twigs, devoured her bowl and went back for seconds. Also, look, this curry makes killer leftovers. Trust.
| Ingredient | Amount | Nutritional Value (per serving) |
|---|---|---|
| Chickpeas (canned) | 1 can (15 oz) | 210 calories, 11g protein |
| Coconut milk (full-fat) | 1 can (13.5 oz) | 445 calories, 4g protein |
| Diced tomatoes (canned) | 1 can (14.5 oz) | 60 calories, 3g protein |
| Onion (medium) | 1 | 44 calories, 1g protein |
| Garlic (cloves) | 3 | 13 calories, 0.6g protein |
| Ginger (1-inch piece) | 1 piece | 5 calories, 0.1g protein |
Vegan Coconut Chickpea Curry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A creamy, cozy, and filling vegan curry made with chickpeas and coconut milk, perfect for a quick dinner.
Ingredients
- 1 can (15 oz) Chickpeas (canned)
- 1 can (13.5 oz) Coconut milk (full-fat)
- 1 can (14.5 oz) Diced tomatoes (canned)
- 1 medium Onion
- 3 cloves Garlic
- 1 piece Ginger (1-inch)
- Spices: curry powder, cumin, smoked paprika (to taste)
- Salt and pepper (to taste)
- Lime (for serving, optional)
Instructions
- Heat some oil in a big skillet and sauté the onions until soft.
- Add garlic and ginger, cook until fragrant.
- Stir in spices until toasty.
- Rinse and add chickpeas. Pour in coconut milk and add diced tomatoes, salt, and pepper.
- Let everything simmer gently for about 15 minutes.
- Taste and adjust seasonings as needed. Add a squeeze of lime if desired.
Notes
For thicker curry, simmer with the lid off. Feel free to add leftover veggies. Start with small amounts of spices and adjust according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea curry, vegan curry, coconut milk dish, easy vegan recipe, gluten-free meal
How to Make Vegan Coconut Chickpea Curry
Let’s get into it. I like to keep stuff quick and real, so here’s how I do my vegan coconut chickpea curry most nights. Don’t overthink it.
I start with a bit of oil in a big skillet. Sizzle some onions until they’re soft. Next toss in garlic and ginger. Smells so good already. In go the spices: curry powder, cumin, maybe some smoked paprika if I’m feeling fancy. Stir till everything gets toasty.
Now dump in your chickpeas (canned is fine, just rinse them, seriously, don’t skip this or things taste weird). Pour in coconut milk. Get a can that’s full fat if you want that extra creamy factor, oh trust me, you do. Chuck in diced tomatoes, some salt and pepper, and let everything bubble gently for maybe 15 minutes. That’s it. You can taste and adjust seasonings. Add a squeeze of lime if the mood strikes. Bam, done.
Tips for Success
I’ve ruined enough pans of curry to know a few things. Wanna skip the rookie mistakes? Me too.
First, make sure to let your onions get nice and soft before adding spices. Raw onion flavor is… not a vibe. If you want the curry even thicker, just simmer with the lid off for a few extra minutes so the sauce reduces. Got leftover veggies kicking around? Toss them in. Spinach, sweet potato, bell peppers, whatever you got. This dish is a real kitchen clean-out hero.
I used to add tons of spice, thinking more is better. Nope. Start small. You can always ramp up the heat later. Oh, and watch your salt, canned goods can be sneaky salty. If the curry looks runny, let it cook a bit longer. If it’s too thick, add a splash of water or more coconut milk.
Serving Suggestions
So you just made vegan coconut chickpea curry and your kitchen smells amazing. But now what? Here’s how I like to serve mine (honestly, I rotate every week):
- Heap it over fluffy rice, white, brown, jasmine, whatever you have.
- Dunk in some toasty naan or warm pita for extra joy.
- Throw in a handful of fresh cilantro and a squeeze of lime for a zingy twist.
- Sometimes I’ll serve it with a side of vegan butternut squash risotto for the ultimate comfort meal.
You could also check out this hearty vegan mushroom and spinach quesadillas or even these vegan stuffed bell peppers for more plant-powered dinner ideas.
How to Store and Reheat Leftovers
Honestly, the leftovers might be better than the first night. Pop your vegan coconut chickpea curry into a good container and stash it in the fridge for 3 to 4 days. I swear it just gets richer and tastier.
Microwave works if you’re in a hurry, just give it a stir halfway through so the sauce heats evenly. Or, warm up gently on the stove over medium-low with a splash of water or extra coconut milk if it seems too thick. You can even freeze portions in little containers for those “I forgot to cook” nights. Just thaw and reheat as normal. And a tip: Stir before you serve to bring back that creamy, dreamy consistency.
FAQ
Do I have to use full-fat coconut milk?
Nope, but it’s creamier with full-fat. Light is fine if you want to keep things lighter.
Can I skip the tomatoes?
Sure. It’ll be slightly less tangy, but still amazing. Sometimes I even leave them out if I’m low on groceries.
Can I use dried chickpeas?
Absolutely, but cook them first! Canned just saves you time (and dishes).
Is this vegan coconut chickpea curry spicy?
Not really. You can spice it up with a little cayenne if you like some heat though.
What’s the best way to serve it?
Honestly, over rice is classic. But scooping it with bread is the real crowd-pleaser around here.
Ready, Set, Curry On!
That’s why I keep coming back to vegan coconut chickpea curry, it’s proof that wholesome, plant-powered meals don’t have to be complicated to taste incredible. With just a few pantry staples, you can create a creamy, comforting bowl that feels like takeout but is lighter, fresher, and so much more joyful.
If you’d love to explore even more ideas, I recommend trying this coconut chickpea curry recipe from Jessica in the Kitchen or this easy coconut chickpea curry from Yup, It’s Vegan.
This is exactly the kind of food I share here on Shiny Happy Recipes: simple, nourishing meals made with real ingredients. Whether it’s a quick curry or a cozy risotto, you’re always welcome in my kitchen.
