A super creamy, healthy, easy, filling and delicious Coconut Chickpea Curry that takes less than 30 minutes to make. This flavorful Indian dish is vegan, gluten-free, and makes amazing leftovers perfect for lunch or dinner! With garden greens and lighter notes, this flavorful curry makes a wonderful Spring or Summer meal.
This beautiful & delicious curry is chock full of creamy coconut flavor!
It is easy to prepare, full of protein and nutrients, and so incredibly tasty.
If you are looking for a hearty, healthy, and filling dish that is also big on flavor -- this is it!
This Coconut Chickpea Curry is
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Hearty and filling.
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Rich and flavorful.
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Full of fiber and protein.
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Super quick and easy to make.
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Versatile and can be enjoyed on its own or alongside other dishes.
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Gluten-free, vegan, dairy-free, nut-free, soy-free, and sugar-free.
How to Make Coconut Chickpea Curry
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Saute onion and garlic.
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Stir in remaining ingredients.
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Simmer for 10 minutes.
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Enjoy!
Top Tips for Making Chickpea Coconut Curry
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Olive, grapeseed or avocado oil can be used in place of coconut oil — I just think yet another hit of coconut is nice!
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Fresh cilantro can be used in place of dried — about 1/4 cup.
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Coconut flour is optional, but really elevates this dish and makes it stand apart. The coconut flour adds to both texture and flavor, but in a pinch, it can be omitted.
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This dish tastes great served over rice or quinoa, served alongside some naan bread, in a wrap or simply on its own!
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Chickpea curry can be stored in airtight containers in the refrigerator for up to one week. To re-heat simply place in a pot over medium-low heat and cook until warmed throughout.
More Vegan Curry Recipes
Spicy Kale & Potato Curry (Vegan, Gluten-Free)
Spicy Coconut Red Lentil Dal (Instant Pot + Stovetop)
Sweet Potato And Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)
Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)
Instant Pot Lemony Red Lentil & Chickpea Curry (Vegan, Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
- 2 tbs coconut oil
- 2 cups chickpeas, cooked
- 1/2 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp coriander, freshly ground
- 1/2 tsp ground cumin
- 1/2 tsp cilantro, dried
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 1 tsp coconut flour
- 1/2 cup unsweetened shredded coconut
- 1 3/4 cup coconut milk
- 1 cup mixed greens, packed
Enjoy!
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4 servings
Claire Szeto says
Loved your spice blend for this simple coconut chickpea curry. I added some chopped tomato and fresh ginger and whole family enjoyed with basmati last night
Kristen Wood says
I'm so happy you enjoyed it! Thank you for sharing. 🙂