If you’re looking for a comforting, flavorful, and easy weeknight dinner, this creamy coconut chickpea curry is about to become your go-to recipe. It’s hearty, satisfying, and entirely plant-based, making it perfect whether you’re vegan or just trying to eat more meatless meals.
Made with protein-rich chickpeas, fragrant spices, and silky coconut milk, this creamy vegan coconut chickpea curry comes together in under an hour (45 minutes) and does not require any fancy ingredients or techniques. It’s cozy, wholesome, and incredibly easy to customize. This is one of my easy-to-make favorite recipes.
Why You’ll Love This Creamy Chickpea Coconut Curry
- Fast & Easy: Comes together in about 45 minutes using pantry staples.
- Rich & Creamy: Thanks to full-fat coconut milk and warm spices, the texture is silky smooth and indulgent.
- Nourishing & Plant-Based: Packed with chickpeas for protein and fiber, it’s as good for your body as it is for your taste buds.
- Perfect for Meal Prep: Stores well in the fridge and tastes even better the next day.
- Naturally Gluten-Free & Dairy-Free: A great option for those with dietary restrictions.
Ingredients You’ll Need
Here’s what you’ll need to make this creamy coconut chickpea curry recipe at home:
- Coconut oil – For sautéing the aromatics and adding a hint of richness.
- Onion (red or yellow) – Adds a savory-sweet base.
- Tomatoes (fresh or canned) – Brings acidity and depth to balance the creaminess.
- Chickpeas (canned) – Protein-packed and ready to go.
- Garlic – A must for bold flavor.
- Garam masala, curry powder, cumin – These warm spices bring all the signature curry notes.
- Coconut milk (full-fat) – Makes the curry luxuriously creamy.
- Coconut flour (optional) – Helps slightly thicken the sauce.
- Lime juice – Don’t skip it; the citrus adds brightness and ties everything together.
- Salt and black pepper – To taste.
How to Make Creamy Coconut Chickpea Curry
1. Sauté the Base
Start by heating coconut oil in a deep pot or large saucepan over medium-high heat. Add the diced onions and tomatoes, season with salt and pepper, and let them cook down for about 10 minutes. You’ll know it’s ready when the tomatoes release their juices and the onions turn soft and golden.
2. Add Spices and Chickpeas
Next, stir in the minced garlic, garam masala, curry powder, cumin, and chickpeas. Mix well to coat everything in the spices. At this point, your kitchen will already start smelling amazing.
3. Pour in the Coconut Milk
Add the coconut milk and stir again. If you’re using coconut flour to thicken the curry, add it now. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let the curry simmer uncovered for about 10–12 minutes until it thickens slightly.
4. Finish with Lime Juice
Once the curry has thickened to your liking, taste and adjust seasoning as needed. Then, squeeze fresh lime juice over the top. This step adds brightness and helps balance the creamy richness of the coconut milk. (Don’t skip this step!)
5. Serve and Enjoy
Let the curry cool slightly before serving. Pair it with basmati rice, fluffy quinoa, or warm naan bread. Garnish with fresh cilantro or a swirl of extra coconut milk if you like.
Creamy Coconut Chickpea Curry Serving Suggestions
This creamy chickpea coconut curry is incredibly versatile. Here are some delicious ways to serve it:
- Over rice: Basmati or jasmine rice work beautifully to soak up the sauce.
- With quinoa: A protein-packed grain alternative.
- With naan: Perfect for scooping up every last drop.
- Stuffed in wraps: Use it as a hearty filling for flatbread wraps or roti.
Make It Your Own – Customization Ideas
This curry is flexible and can easily be adapted based on what you have on hand:
- Add greens: Stir in a handful of spinach or kale at the end for extra nutrients.
- Spice it up: Add red pepper flakes or a chopped green chili for more heat.
- Creamy upgrade: Blend in a spoonful of cashew cream for added richness.
- Use dried chickpeas: Soak and cook them ahead of time if you prefer from-scratch beans.
Frequently Asked Questions – Creamy Coconut Chickpea Curry
Yes, you can! Just be sure to soak the dried chickpeas overnight, then boil them until tender before adding them to the curry. One cup of dried chickpeas typically yields about two to two and a half cups of cooked chickpeas—roughly the same as one 16 oz can.
You can use light coconut milk, but keep in mind that it won’t be as rich or creamy. For a thicker, more luxurious curry, full-fat coconut milk is recommended. If you use light coconut milk and want a thicker sauce, add a small amount of coconut cream or thicken with coconut flour or cornstarch.
This recipe is mild to moderately spiced, depending on the curry powder you use. If you prefer more heat, you can add chili flakes, a diced green chili, or a pinch of cayenne pepper. For a milder version, reduce the amount of garam masala and skip any added chili.
Absolutely. This recipe is very flexible. You can stir in spinach, kale, peas, bell peppers, zucchini, or carrots. Add firmer vegetables (like carrots or bell peppers) earlier in the cooking process, and leafy greens (like spinach or kale) near the end so they don’t overcook.
Definitely. Use about 2–3 medium fresh tomatoes, diced. Allow them to cook down with the onions until they’re soft and their juices have been released.
Coconut flour is optional and used to slightly thicken the curry. If you don’t have it, you can use cornstarch (mixed with a bit of water to form a slurry) or leave it out entirely if you’re happy with a thinner consistency.
Have more questions about this recipe? Drop them in the comments and we’ll be happy to help!
If you made this creamy vegan coconut chickpea curry, we’d love to hear how it turned out. Did you add any twists or toppings? Share your experience in the comments below and help others discover just how good plant-based cooking can be.
Creamy Coconut Chickpea Curry
Equipment
- 1 Deep Pot or Large Saucepan For cooking the curry.
- 1 Wooden Spoon or Spatula For stirring the ingredients.
- 1 Cutting board and knife – To chop onions, garlic, and tomatoes if using fresh.
- 1 Can Opener For opening the canned tomatoes, chickpeas, and coconut milk.
- 1 Citrus Juicer (Optional) To extract juice from the lime easily.
Ingredients
- 2 tbsps coconut oil
- 1 medium red or yellow onion diced
- 14 oz fresh or canned tomatoes diced (400g)
- sea salt and ground black pepper to taste
- 16 oz canned chickpeas drained and rinsed (454g)
- 3 garlic cloves minced
- 1½ tbsps garam masala
- 1 tsp curry powder
- ¼ tsp cumin
- 13.5 oz canned coconut milk 383g
- 2 tsps coconut flour optional
- juice of a small lime
- 1 tsp ground black pepper
Instructions
- Into a deep pot over medium-high heat, add the coconut oil.2 tbsps coconut oil
- Add in the onions and tomatoes. Sprinkle some sea salt and ground black pepper over the mixture, and stir. Lower the heat to medium and allow to cook down until the juices of the tomatoes are naturally released and the onions are soft, about 10 minutes.1 medium red or yellow onion, 14 oz fresh or canned tomatoes, sea salt and ground black pepper, 1 tsp ground black pepper
- Add in the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.16 oz canned chickpeas, 3 garlic cloves, 1½ tbsps garam masala, 1 tsp curry powder, ¼ tsp cumin
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 10 to 12 minutes.13.5 oz canned coconut milk, 2 tsps coconut flour
- Taste the curry, and season with salt and pepper, if desired. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. (Don't skip this step!)juice of a small lime
- Allow to cool slightly and then serve. Enjoy!
Notes
Customizations:
- Add Veggies: Toss in spinach, bell peppers, or peas for added nutrition.
- Spicier Curry: Add chili flakes or a chopped green chili for heat.
- Creamy Upgrade: Stir in a spoonful of cashew cream for added richness.
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Tips:
- Serve with basmati rice, quinoa, or warm naan bread.
- Garnish with fresh cilantro or a swirl of coconut cream.
Cooking Tips:
- Simmer uncovered if you want a thicker curry.
- Don’t skip the lime—it balances the richness and enhances flavor.
Nutrition
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
