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
Hearty and filling.
Rich and flavorful.
Full of fiber and protein.
Super quick and easy to make.
Versatile and can be enjoyed on its own or alongside other dishes.
Gluten-free, vegan, dairy-free, nut-free, soy-free, and sugar-free.
How to Make Coconut Chickpea Curry
Saute onion and garlic.
Stir in remaining ingredients.
Simmer for 10 minutes.
Top Tips for Making Chickpea Coconut Curry
Olive, grapeseed or avocado oil can be used in place of coconut oil — I just think yet another hit of coconut is nice!
Fresh cilantro can be used in place of dried — about 1/4 cup.
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
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- 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
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