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coconut chickpea curry in a bowl with rice and a spoon
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4.75 from 4 votes

Coconut Chickpea Curry

This coconut chickpea curry is a super healthy and easy vegan dish that is perfect for a delicious weeknight dinner or meal prep. It is ready in only 30 minutes and can be served with rice for a tasty and healthy meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian-Inspired
Keyword: coconut chickpea curry, vegan chickpea curry
Servings: 4 servings
Calories: 409kcal


  • 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.


Serving: 1serving | Calories: 409kcal | Carbohydrates: 37g | Protein: 11g | Fat: 27g | Saturated Fat: 20g | Potassium: 755mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6997IU | Vitamin C: 46mg | Calcium: 93mg | Iron: 7mg