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–+ servings

Creamy Coconut Chickpea Curry

Keyword: Curry-Inspired, Hearty, Plant-Forward, Quick, Simmered
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
A warm, creamy vegan curry made with tender chickpeas, coconut milk, tomatoes, fragrant spices, and fresh herbs.
Print Recipe

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes 14.5 ounces
  • 2 cans chickpeas drained and rinsed
  • 1 can full-fat coconut milk 13.5 ounces
  • 1/2 cup vegetable broth or water
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon maple syrup or coconut sugar optional
  • 1 tablespoon fresh lime juice

Instructions

For Serving

  • Jasmine rice, basmati rice, quinoa, or naan
  • Fresh cilantro or parsley
  • Lime wedges
  • Red pepper flakes, optional

Instructions

  • Warm oil in a large skillet or pot over medium heat.
  • Add onion and cook for 4–5 minutes, until softened.
  • Stir in garlic and ginger and cook for 1 minute.
  • Add curry powder, cumin, turmeric, smoked paprika, and cayenne. Stir for 30 seconds.
  • Add tomato paste and stir until combined.
  • Pour in diced tomatoes, chickpeas, coconut milk, vegetable broth, salt, and pepper.
  • Bring to a gentle simmer and cook uncovered for 18–22 minutes, stirring occasionally.
  • Stir in maple syrup if using and finish with lime juice.
  • Taste and adjust seasoning.
  • Serve warm with rice, fresh herbs, and lime wedges.

Notes

For a thicker curry, simmer a few extra minutes or lightly mash some of the chickpeas. Add spinach, kale, cauliflower, or sweet potatoes for extra vegetables.