Skip to Content

Vegan Coconut Chickpea Curry

0 Comments

⭐ Why You’ll Love It:

✔️ One pot, pantry-friendly, and ready in 30 minutes
✔️ Creamy, mildly spiced, and packed with plant-based protein
✔️ Naturally vegan, gluten-free, and meal prep-friendly
✔️ Cozy comfort food with global flavor

🧾 Ingredients

  • 1 tablespoon coconut oil (or olive oil)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼–½ teaspoon crushed red pepper flakes (optional, for heat)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • 2 cups baby spinach or kale
  • Salt & pepper, to taste
  • Juice of ½ a lime (optional, but adds brightness)
  • Optional garnish: cilantro, lime wedges, toasted coconut

🍚 Optional for Serving:

  • Steamed basmati or jasmine rice
  • Naan bread or roti
  • Cauliflower rice for low-carb

👩‍🍳 Instructions

🔸 Step 1: Sauté the Aromatics

  1. In a large skillet or pot, heat coconut oil over medium heat.
  2. Add onion and sauté for 3–5 minutes until softened.
  3. Stir in garlic and ginger, cook for another minute until fragrant.

🔸 Step 2: Add Spices & Chickpeas

  1. Add curry powder, cumin, turmeric, and red pepper flakes. Stir for 30 seconds.
  2. Stir in chickpeas and toast them in the spices for 2–3 minutes.

🔸 Step 3: Simmer the Curry

  1. Add diced tomatoes and coconut milk. Stir well.
  2. Bring to a simmer and cook uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.

🔸 Step 4: Add Greens & Finish

  1. Stir in spinach (or kale) and cook until wilted.
  2. Season with salt, pepper, and a splash of lime juice to brighten the flavors.

🔸 Step 5: Serve & Garnish

  1. Serve hot over rice or with warm naan. Garnish with chopped cilantro and extra lime wedges if desired.

🥥 Add-Ins & Variations:

  • Add cubed sweet potatoes, carrots, or cauliflower for extra veggies
  • Use two cans of chickpeas for an extra hearty curry
  • Add a spoon of peanut butter for a nutty twist
  • Stir in tofu or tempeh for added protein

❄️ Storage & Reheat:

  • Fridge: Store leftovers up to 4 days
  • Freeze: Freeze in portions for up to 3 months
  • Reheat: Microwave or simmer on the stove until heated through

❓ FAQs

Can I use light coconut milk?
Yes, but the curry will be less rich and creamy. Full-fat is best for that cozy, luscious texture.

Is this spicy?
Mild to medium — adjust the red pepper flakes or use a mild curry powder to suit your taste.

Can I use dried chickpeas?
Yes, just cook them first. You’ll need about 1 ½ cups cooked chickpeas.

💡 Final Thoughts

This Vegan Coconut Chickpea Curry is a rich, flavorful, and satisfying plant-based meal that’s simple to make but full of bold, cozy flavor. Whether served with rice, naan, or just a spoon — it’s guaranteed comfort in a bowl. 🥥🍛🌿

Want a Thai-inspired version, slow cooker adaptation, or sweet potato chickpea twist next? Just let me know!

4o

You said: