Healthy & Special Diets > Vegan Recipes > Vegan Dinners > Vegan Curries

Creamy Coconut Chickpea Curry

A comforting and flavorful vegan chickpea curry simmered in a rich coconut milk-based sauce with aromatic spices. Perfect for a satisfying and healthy weeknight dinner. Served with rice or naan bread.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 2 cans (15 oz each), drained and rinsed Chickpeas
  • 1 can (13.5 oz), full-fat Coconut Milk
  • 1 medium, chopped Onion
  • 3 cloves, minced Garlic
  • 1 inch piece, grated Ginger
  • 2 tablespoons Tomato Paste
  • 1 can (14.5 oz), undrained Diced Tomatoes
  • 1/2 cup Vegetable Broth
  • 2 tablespoons Curry Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/4 teaspoon (optional) Cayenne Pepper
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons, chopped, for garnish Fresh Cilantro
  • 1 tablespoon Lime Juice
  • 2 tablespoons Vegetable Oil

Sauté the Aromatics

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Build the Flavor Base

Stir in the tomato paste, curry powder, turmeric powder, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and toasted.

Simmer the Curry

Add the diced tomatoes (undrained), drained and rinsed chickpeas, and vegetable broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the sauce has thickened slightly and the flavors have melded.

Add Coconut Milk

Stir in the coconut milk and lime juice. Heat through, but do not boil. Season with salt and pepper to taste.

Serve

Garnish with fresh cilantro and serve hot over rice or with naan bread.

Nutrition Facts Estimated per 100g of product

Please note that these values are estimates and can vary based on specific ingredients used.

  • Calories: Approximately 120-150 kcal
  • Protein: 5-7g
  • Fat: 7-9g (mostly from coconut milk, with saturated fat)
  • Carbohydrates: 12-15g
  • Fiber: 3-4g

Other Important Considerations for Nutrition

  • Balanced Meal: Serve with brown rice or whole-wheat naan for added fiber and complex carbohydrates.
  • Healthy Fats: Coconut milk provides healthy fats, but be mindful of portion sizes due to the calorie content.
  • Sodium: Check the sodium content of canned tomatoes and vegetable broth. Use low-sodium options where possible. Adjust salt to taste.
  • Spice Level: Adjust the amount of cayenne pepper based on your preference for heat.

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FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, you can. You'll need to soak them overnight and then cook them until tender before adding them to the curry. Use about 1 cup of dried chickpeas for this recipe.
  • Can I freeze this curry?

    Yes, this curry freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • What can I substitute for coconut milk?

    For a less creamy option, you can substitute with cashew cream or a plant-based milk alternative, like oat milk or almond milk, but the flavor and texture will be different.