This coconut chickpea curry is a delicious and easy vegan dish that is perfect for a quick and healthy weeknight dinner. It is creamy, very flavorful, full of nutrients and comes together in only 30 minutes. Served with rice, this dish becomes a satiating and healthy meal that everyone will love.
Curries are probably one of my favorite type of dishes. They are super healthy, taste incredibly delish and are sooo easy to make. I also love them for meal prep as you can easily make a large batch of your favorite curry. And this coconut chickpea curry is definitely one of those delicious and healthy ones! Plus, this curry is vegan as I want everyone to be able to make it. Because it is THAT good and you totally have to try it!
The ingredients for this curry are all basic and should be easy to find. This is what you’ll need:
- Chickpeas. I used regular chickpeas in a jar to make this curry.
- Vegetables. You could use any kind of vegetable for this curry! I used red bell pepper and carrot. Just add the veggies you love or use any leftover veggies you have in your refrigerator.
- Onion. I used yellow onion for this recipe. If you want to use spring onion instead, make sure to add it in the end. Otherwise the spring onion gets mushy and won’t taste great.
- Ginger and garlic. These two ingredients are a must for any kind of curry or stir fry! So make sure you add them to the curry.
- Red curry paste.
- Tomato paste (optional). I sometimes like to add a bit of tomato paste to switch up the flavor of the curry. But this is not a must! So go for what you like most.
- Coconut milk.
- Spices. Spices are key to making a delicious curry. You’ll need curry powder, ground turmeric and ground cumin to make this amazing coconut chickpea curry.
How to make coconut chickpea curry
This coconut chickpea curry recipe is super simple which makes it perfect if you don’t want to spend a lot of time in the kitchen. Just follow these easy steps:
- Prepare the vegetables. Simply chop the vegetables, mince the garlic and grate the ginger before you start making the chickpea curry.
- Sauté the vegetables. Next, you sauté the veggies according to their cook time. Start with the vegetables that take longest to soften. If you use bell pepper and carrot like I did, start by sautéing the onion, garlic, ginger and carrot first. Then, add the red bell pepper, tomato paste (optional), red curry paste and spices and sauté shortly.
- Simmer Now, simply add the coconut milk and chickpeas and let the coconut chickpea curry simmer until the vegetables have the right consistency. Add more salt and pepper if needed.
Serving this curry
This recipe goes well with different types of sides! These are some ideas you might want to try out:
- Rice: This one is pretty simple, but this curry tastes great with rice! Just prepare your favorite type of rice and serve it with this delicious coconut chickpea curry.
- Cauliflower rice: Cauliflower rice is a great way to substitute rice with healthy and delicious cauliflower. You can easily buy it in grocery stores and just heat it up. It is perfect if you want to make this dish low carb.
- Naan bread: Naan bread is a super delicious Indian bread. It tastes great with this recipe, especially if you decide to add tomato paste to the curry. I definitely recommend trying it out!
This chickpea curry can easily be stored in the refrigerator or freezer for meal prep. If you store it in the refrigerator, make sure you consume the curry within 3 days. If you store the coconut chickpea curry in the freezer, it stays good for 2 months.
More delicious and healthy curry recipes
I have a huuuuge love for creating curry recipes. Here are some reader favorites that you might want to try out:
Coconut Chickpea Curry
- 1 12 ounce-can chickpeas drained
- 2 carrots medium-sized, cut into slices
- 1 red bell pepper cut into dices or slices
- 1 onion diced
- 1 ½ tablespoon ginger grated
- 3 garlic cloves minced
- 2 teaspoon avocado oil
- 1 ½ tablespoon red curry paste
- 2 teaspoon curry powder
- 1 tablespoon tomato paste optional
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 14 oz coconut milk
- salt and pepper to taste
- First, prepare the vegetables by rinsing and chopping them. Mince the garlic and grate the ginger.
- Next, add avocado oil to a large pan or pot and preheat it over medium heat. Sauté the onion, garlic, ginger and carrot until the carrots start to soften a bit. Then, add the red bell pepper, tomato paste (optional), red curry paste, spices, and salt and pepper to the pot and sauté shortly.
- Now, add the chickpeas and coconut milk, stir everything and let the curry simmer until the vegetables have softened. Add more salt and pepper to taste.
- I recommend serving the curry with rice or cauliflower rice.
- Depending on the result you aim for, skip the tomato paste and/or add less red curry paste for a mild curry.