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    Home » Recipes » Mains

    Coconut Chickpea Curry

    Nov 27, 2022 · Leave a Comment

    Jump to Recipe - Print Recipe

    Coconut chickpea curry is a comforting weeknight staple made in under 30 minutes. This recipe is dairy-free, gluten-free, and vegan.

    This Indian-inspired curry has tons of flavor due to the two spice blends used. It's honestly one of those hearty plant-based meals I could eat every week. And because it's made of pantry staples, it's budget-friendly and really easy to throw together.

    Serve it with coconut lime rice, naan, or toast.

    Ingredients

    • Flavor builders - yellow onion, garlic, and fresh ginger.
    • Spices - a combination of garam masala, curry powder, and salt.
    • Canned items - chickpeas (or garbanzo beans), diced tomatoes, and full-fat coconut milk for extra creaminess.
    • Additional flavoring - fresh lime juice and cilantro.

    See recipe card at the bottom of this post for the full ingredient list and quantities.

    How to Make Coconut Chickpea Curry

    1. Add the oil to a large pot over medium heat. Once warm, add the diced onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes. Then stir in the spices and salt and cook for another minute until it becomes fragrant.

    2. Then add in the chickpeas, diced tomatoes, and canned coconut milk. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, stirring occasionally.

    3. Remove from the heat and stir in the lime juice and top with fresh cilantro if desired.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this coconut chickpea curry using what you already have? Here are some ideas...

    • No yellow onion? - use a shallot, white or red onion instead.
    • No curry powder? - ground turmeric is a great sub.
    • No can of diced tomatoes? - you could also use diced butternut squash or pumpkin for a similar texture.
    • More spices - add ground cumin or paprika for even more flavor.
    • Add more vegetables - such as kale, cauliflower, bell pepper, carrots, etc.

    How to Store

    Store the chickpea curry in an airtight container in the fridge for up to 4-5 days. Reheat in either the microwave or on the stovetop until warmed through.

    More Plant-Based Recipes

    • Sushi Burritos
    • Mexican Stuffed Sweet Potatoes
    • Frozen Vegetable Stir Fry
    • Spaghetti Alla Nerano
    An Indian-inspired chickpea curry recipe with coconut milk.

    Coconut Chickpea Curry

    Coconut chickpea curry is a comforting weeknight staple made in under 30 minutes. This recipe is dairy-free, gluten-free, and vegan.
    5 from 6 votes
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Author: Lindsey Jenkins

    Ingredients

    • 2 tablespoons coconut or avocado oil
    • ½ medium yellow onion, diced
    • 2 cloves garlic, minced
    • 1-inch piece fresh ginger, minced or grated
    • 1 tablespoon garam masala
    • 1 teaspoon kosher salt to taste
    • ½ teaspoon curry powder
    • 1 (15 oz) can chickpeas
    • 1 (14.5 oz) can diced tomatoes
    • 1 (15.5 oz) can full-fat coconut milk
    • juice of 1 lime, plus more to taste
    • fresh cilantro, for serving
    • coconut lime rice for serving

    Instructions

    • Add the oil to a large pot over medium heat. Once warm, add the diced onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
    • Stir in the garam masla, curry powder, and salt and cook for another minute until it becomes fragrant.
    • Now add in the chickpeas, diced tomatoes, and canned coconut milk. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, stirring occasionally.
    • Remove the curry from the heat and stir in the lime juice. Top with fresh cilantro if desired and serve over rice or with naan.

    Notes

    No yellow onion? - use a shallot, white or red onion instead.
    No curry powder? - ground turmeric is a great sub.
    No can of diced tomatoes? - you could also use diced butternut squash or pumpkin for a similar texture.
    More spices - add ground cumin or paprika for even more flavor.
    Add more vegetables - such as kale, cauliflower, bell pepper, carrots, etc.

    More Mains

    • 10-Minute Pizza Wrap
    • Butternut Squash Pizza With Caramelized Onions
    • Frozen Vegetable Stir Fry
    • Taco Salad Bowls

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    Hi, I'm Lindsey. A Nourishing Plate is where I share adaptable dairy-free recipes with a focus on whole-food, seasonal ingredients. Learn how to use recipes as a starting point depending on what's in season, in your pantry, or to fit your dietary needs.

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