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This Coconut Chickpea Curry is packed with the flavors of India! This easy-to-follow recipe combines chickpeas with a luscious coconut milk gravy, creating a hearty and aromatic dish. Perfect for a quick weeknight dinner, this curry is a delightful way to bring authentic Indian flavors to your table in under 30 minutes.
Vegan Coconut Chickpea Curry Recipe
Let me share a little secret that’s become a weekly sensation in our home – the Coconut Chickpea Curry with Cilantro Lime Rice. This recipe has found a permanent spot in our weekly meals, and for good reason.
It’s the kind of dish that not only pleases your taste buds but also makes you look like a cooking pro with minimal effort. What’s the magic, you ask?
With a handful of simple ingredients, a dash of love, and there you have it – a hearty and aromatic curry that takes you straight to the heart of India. It’s the go-to solution for those busy weeknights when time is short, and cravings are high.
Trust me; this Coconut Chickpea Curry is more than just a recipe. Give it a try, and you might just find your new favorite dinner ritual!
Ingredients
- Chickpeas – These little powerhouses take center stage, bringing a hearty dose of fiber and protein to make the curry a satisfying meal. I wouldn’t recommend swapping them out, as they serve as the foundation. Ensure you drain and rinse them thoroughly.
- Tomatoes, Onion, and Garlic – These veggies form the flavor backbone of your curry, adding depth and richness.
- Coconut Milk – The secret to the curry’s creaminess lies in the coconut milk, imparting a smooth texture to the sauce. Opt for full-fat canned coconut milk for the best results.
- Coconut Oil/ Olive Oil – A touch of coconut oil is perfect for sautéing the onions and tomatoes, infusing the dish with a subtle tropical flavor. But you can use any vegetable oil or olive oil.
- Garam Masala – The star seasoning blend that brings this recipe to life! If you can’t find it, try making your own Homemade Garama Masala to capture that authentic Indian taste.
- Additional Seasonings – Simple yet essential, salt, ground black pepper, curry powder, cumin powder, and ginger and garlic paste elevate the overall flavor of this Indian curry recipe.
How To Make Coconut Chickpea Curry
Prepare Chickpeas: If using canned chickpeas, rinse them thoroughly. If using dried chickpeas, soak them overnight and cook them in an Instant Pot until tender.
Chop Vegetables: Finely chop the onion and tomatoes, mince the garlic, grate the ginger, and chop the green chili.
Sauté Onions and Aromatics: Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter. Add the finely chopped onions and sauté until golden brown. Then add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Spices: Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for another 2 minutes until the spices are well combined.
Tomatoes: Add the finely chopped tomatoes and cook until they become soft and the oil separates. I’ve found that this step is the ‘secret’ to any Indian curry recipe, enhancing the flavor and making it super delicious.
Add Chickpeas: Add the cooked chickpeas and stir until everything is combined. Then pour in water or vegetable broth, and simmer for an additional 10 to 15 minutes, allowing the flavors to meld.
Coconut Milk: Pour in the coconut milk and stir well. Bring the curry to a boil, then lower the heat to medium-low, and let it simmer for 5 minutes until the gravy thickens.
Taste the chickpea curry and season with salt and pepper if required.
Garnish and Serve: Turn off the heat, let it cool slightly, then add lemon juice and freshly chopped cilantro. Enjoy!
Chickpea Curry Variations
There are so many ways you can switch things up with this vegan chickpea curry! Here are a few ideas to keep it fun and flavorful:
- Add Veggies: Feel free to toss in some spinach, kale, or even peas for extra greens. Bell peppers, sweet potatoes, and carrots also work great for a little crunch.
- Spice Level: Love a bit more heat? Add an extra green chili or a pinch of cayenne pepper.
- Creamy Swap: Not a fan of coconut milk? You can replace it with heavy cream or cashew cream for a different kind of richness. Both are delicious options with velvety textures.
- Give it a Protein Boost: If you want more protein, you can mix in some tofu or even cooked lentils along with the chickpeas.
Don’t be afraid to experiment and make this chickpea curry your own!
Serving Suggestion
Pair this flavorful Coconut Chickpea Curry with Cumin Rice (Jeera Rice) for a classic combination that perfectly soaks up all the rich, spiced goodness.
If you’re in the mood to mix it up, try other easy seasoned rice options like lemon rice, turmeric rice, cilantro lime rice, or even turn it into a full meal with vegetable fried rice.
For an alternative, serve the curry with warm naan bread—perfect for scooping up every last bit of the creamy sauce.
To add a refreshing touch, serve with a side of refreshing cucumber and dill salad or a cooling dollop of yogurt. This creamy coconut chickpea curry is sure to become a go-to favorite at your dinner table!
Storage, Reheating and Freezing
Let the curry cool to room temperature. Place it in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months.
More Chickpea Curry Recipes
Creamy Chickpea and Cauliflower Curry
Quick and easy, indulge in this one-pot Chickpea and Cauliflower Curry with a creamy tomato sauce—ready in under 30 minutes!
Chickpea Tikka Masala
This chickpea tikka masala is one of the best vegan-inspired dishes. Easy and quick pot recipe, ready in just 20 minutes. This tikka masala is infused with Indian flavors.
Sticky Sesame Chickpeas
Easy, flavorful, and ready in just 15 minutes, this simple sesame vegan chickpea recipe is a quick dinner the whole family will love. Sticky sesame chickpea is a great plant-based dinner recipe!
Creamy Coconut Chickpea Curry Recipe
Creamy Coconut Chickpea Curry is a comforting, flavorful dish made with chickpeas simmered in a rich coconut milk sauce. Packed with spices and plant-based goodness, this easy curry is perfect for weeknight dinners or meal prep!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
- Category: Dinner
- Cuisine: Indian
Ingredients
- 2 tablespoons cooking oil
- 2 cups cooked chickpeas
- 1 can (14 oz) coconut milk
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, chopped (adjust according to spice preference)
- 1 teaspoon coriander powder
- 1/8 black pepper (just a pinch)
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoon garam masala
- 1 teaspoon Salt (or to taste)
- 1 tablespoon cilantro for garnish
- 1/2 teaspoon lime juice (fresh)
Instructions
- If using canned chickpeas, rinse them thoroughly. If using dried chickpeas, soak them overnight and cook them in an Instant Pot until tender.
- Finely chop the onion and tomatoes, mince the garlic, grate the ginger, and chop the green chili.
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter. Add the finely chopped onions and sauté until golden brown. Then add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for another 2 minutes until the spices are well combined.
- Add the finely chopped tomatoes and cook until they become soft and the oil separates. I’ve found that this step is the ‘secret’ to any Indian curry recipe, enhancing the flavor and making it super delicious.
- Add the chickpeas and stir until everything is combined. Then pour in water or vegetable broth, and simmer for an additional 10 to 15 minutes, allowing the flavors to meld.
- Pour in the coconut milk and stir well. Bring the curry to a boil, then lower the heat to medium-low, and let it simmer for 5 minutes until the gravy thickens.
- Taste the chickpea curry and season with salt and pepper if required.
- Turn off the heat, let it cool slightly, then add lemon juice and freshly chopped cilantro. Enjoy!
