Coconut Chickpea Curry (Vegan)

A super creamy, healthy, easy, filling and delicious Coconut Chickpea Curry recipe 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!

Recipe Features

• Hearty and filling.
• Rich and flavorful.
• Super creamy curry sauce.
• 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

1. Saute onion and garlic.
2. Stir in remaining ingredients.
3. Simmer for 10 minutes.
4. Enjoy!

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.
• 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.
• This dish tastes great served over rice or quinoa, served alongside some naan bread, in a wrap or simply on its own!
• 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 Curry

Spicy Coconut Red Lentil Dal

Sweet Potato And Cauliflower Rice Coconut Curry

Instant Pot Red Lentil & Potato Curry

Instant Pot Lemony Red Lentil & Chickpea Curry

Coconut Chickpea Curry

A super creamy, healthy, easy, filling and delicious Coconut Chickpea Curry. This flavorful Indian dish is vegan, gluten-free and makes amazing leftovers perfect for lunch or dinner!

5 from 2 votes

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Course: Entrées, Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 people

Author: Kristen Wood

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Ingredients

US CustomaryMetric

• 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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Instructions

• In a saucepan over medium-low heat, saute onion & garlic in coconut oil for 5-10 minutes, or until onion is translucent & beginning to turn golden.
• Toss in your spices & cook for 2 minutes longer.
• Add coconut flour, shredded coconut, chickpeas and coconut milk.
• Turn heat up to high, bring to a boil, stir well, cover & lower heat to simmer.
• Simmer for 10 minutes.
• Toss in your greens & let wilt.
• Remove from heat & let stand a few minutes before serving.
• Best served over a bed of brown basmati rice.
• Enjoy!

Notes

Also see: Zucchini Curry.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 32g | Protein: 11g | Fat: 38g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 612mg | Potassium: 600mg | Fiber: 9g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 7mg

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