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Creamy Coconut Chickpea Curry

Creamy Coconut Chickpea Curry

Chef B
Creamy Coconut Chickpea Curry is a hearty, plant-based dish that’s rich in flavor and easy to prepare. Packed with protein-rich chickpeas, aromatic spices, and silky coconut milk, this comforting curry comes together in under an hour.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Dish
Cuisine Indian, Vegan
Servings 4 servings
Calories 402 kcal

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
    curry 1
  • 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
    curry 2
  • 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
    curry step 3
  • 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

Calories: 402kcalCarbohydrates: 24gProtein: 9gFat: 33gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 337mgPotassium: 441mgFiber: 9gSugar: 3gVitamin A: 26IUVitamin C: 4mgCalcium: 65mgIron: 3mg
Keyword Coconut Chickpea Curry, Plant-Based Dinner, Quick Chickpea Curry, Vegan Curry Recipe
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