Easy Coconut Chickpea Curry

If you ask me, a good curry is one of life’s simple pleasures.

This cozy Indian-inspired dish brings together creamy coconut milk and tender chickpeas in a warming, spice-filled sauce. The combination of tomatoes, ginger, and garlic creates a rich base that makes every spoonful satisfying.

It’s simmered with traditional curry spices and finished with a squeeze of fresh lime juice that brightens up all the flavors. A handful of fresh cilantro and steaming rice make it feel like a complete meal.

It’s a comforting dish that happens to be vegetarian, perfect for those busy weeknights when you want something nourishing and filling.

Which Kind of Chickpeas Should I Use?

For this curry recipe, canned chickpeas are the most convenient choice and work perfectly well. While you can certainly cook dried chickpeas from scratch, canned ones save tons of time and still give great results. When shopping, look for low-sodium or no-salt-added varieties so you can better control the saltiness of your curry. Before adding them to your curry, make sure to drain and rinse the chickpeas well under cold water – this helps remove any excess sodium and the liquid they’re packed in, which can affect the flavor of your dish. If you notice any loose skins while rinsing, you can remove them for a smoother texture, but it’s not necessary.

Options for Substitutions

This curry recipe is super adaptable and allows for many substitutions if you’re missing something:

• Coconut milk: While coconut milk gives this curry its signature creamy texture, you can use cashew cream (blend 1 cup soaked cashews with 1 cup water) or plain yogurt mixed with a bit of water. Keep in mind the flavor will be different but still tasty!
• Chickpeas: You can swap chickpeas with other legumes like white beans, or even use cubed firm tofu or cauliflower florets. If using cauliflower, add it later in the cooking process so it doesn’t get too soft.
• Fresh ginger: If you’re out of fresh ginger, use 1 teaspoon of ground ginger instead. In a pinch, ginger paste works too – use 1 tablespoon.
• Soy sauce: Feel free to use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy. You can even use a pinch of salt instead.
• Rice: Any grain works well here – try quinoa, cauliflower rice for a low-carb option, or even couscous. The curry is the star, so pick whatever base you like!
• Fresh cilantro: Not a cilantro fan? Use fresh basil or parsley instead, or simply skip the herbs altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making coconut chickpea curry is rushing through the initial spice-cooking process – taking time to properly toast your curry powder, turmeric, and coriander in the butter for 1-2 minutes releases their full flavor potential and prevents any raw, bitter taste. Another common error is adding coconut milk too early, which can cause it to separate; instead, let your tomatoes cook down for about 5-7 minutes before introducing the coconut milk to create a more stable sauce. To avoid mushy chickpeas, drain and rinse them thoroughly, and add them only in the last 10 minutes of cooking – this gives them enough time to warm through and absorb flavors while maintaining their texture. For the best results, let your curry simmer on low heat for at least 20 minutes after all ingredients are combined, allowing the sauce to thicken naturally and the flavors to meld together perfectly.

What to Serve With Chickpea Curry?

While this coconut chickpea curry already comes with rice and naan, there are plenty of tasty sides you can add to round out your meal. A simple cucumber raita (yogurt sauce) helps cool things down and adds a nice contrast to the warm curry flavors. I love serving this curry with a side of roasted vegetables like cauliflower or carrots, which soak up all the delicious sauce. For a fresh element, try a quick side salad of sliced cucumber, tomatoes, and red onion with a squeeze of lemon juice and a pinch of salt – it adds a nice crunch and helps balance out the rich, creamy curry sauce.

Storage Instructions

Keep Fresh: This coconut chickpea curry is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they mingle together, making leftovers even more tasty. Just store the rice separately to keep it from getting mushy.

Freeze: Good news – this curry freezes really well! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep nicely for up to 3 months. I like to freeze it in individual portions for easy grab-and-go meals.

Reheat: When you’re ready to eat, warm up the curry on the stovetop over medium-low heat, stirring occasionally. You can also use the microwave – just heat in 1-minute intervals, stirring between each. If it seems a bit thick after storage, add a splash of coconut milk or water to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	18-25 minutes
Total Time	28-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 2 tablespoons plant-based butter (or replace with olive oil)
• 1/2 yellow onion, chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• Salt (as desired)
• 1 can crushed tomatoes (15 ounces)
• 1 can coconut milk (15 ounces)
• 1-2 tablespoons low-sodium soy sauce (adjust to taste)
• 2 cans chickpeas, drained and rinsed (15 ounces each)
• 2 tablespoons fresh cilantro, chopped
• 2 cups cooked rice (to accompany)
• Naan (to accompany)

Step 1: Sauté the Aromatics

Begin by melting the vegan butter in a skillet over medium heat.

Once melted, add the onion, garlic, ginger, and dry seasonings.

Cook these ingredients down for about 3 minutes, stirring occasionally, until the onion becomes translucent and the spices are fragrant.

Step 2: Simmer the Sauce

Pour in the crushed tomatoes, coconut milk, and soy sauce into the skillet.

Bring the mixture to a gentle boil, then add in the chickpeas.

Lower the heat and let it simmer for 15 minutes.

During this time, the sauce should thicken as it simmers, becoming rich and flavorful.

Step 3: Final Adjustments and Serving

Stir in the fresh cilantro and taste the sauce.

If necessary, adjust the seasonings to your preference with more salt, pepper, or additional dry spices.

Serve the flavorful chickpea curry hot over rice, and enjoy with naan on the side for a complete and satisfying meal.