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chickpea curry in blue pot with spoon
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5 from 5 votes

Chickpea Coconut Curry

This coconut chickpea curry is a fragrant and flavorful Indian-inspired curry sauce, delicious served over rice with a side of naan. Made with vegan ingredients, it's simple and quick to prepare.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 238kcal

Ingredients

  • 3 tablespoons olive oil
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste note 1
  • ½ teaspoon ground coriander note 2
  • ½ teaspoon cumin
  • 1 teaspoon ginger
  • 1 teaspoon onion powder
  • 1 teaspoon garam masala
  • ¼ teaspoon turmeric
  • 1 teaspoon salt
  • 15 oz can tomato sauce or diced tomatoes with juices; note 3
  • 13 oz can coconut milk full fat recommended
  • 2 cans chickpeas 30-38 oz total; note 4

After cooking

  • 1 tablespoon lemon juice
  • cilantro
  • naan bread or rice

Instructions

  • Sauté- Heat oil in a pot over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent. Make a space in the middle of the pot and add the garlic. Cook for one more minute.
    onions sauteeing in blue pot
  • Toast- Add tomato paste and spices (best to pre-measure them all out while onion cooks). Cook, stirring constantly, for 1-2 minutes.
    onions, garlic, spices and tomato paste sauteeing in blue pot
  • Simmer- Add the tomato sauce, coconut milk, and chickpeas. Scrape the bottom of the pan well, cover, and bring to a simmer. Simmer for 20 minutes, stirring and scraping the bottom of the pan every 5 minutes.
    ingredients for chickpea curry in blue pot
  • Serve- Stir in the lemon juice. Serve with rice, naan bread, and cilantro.
    overhead view of completed chickpea curry

Video

Notes

  1. tomato paste added notable depth of flavor to the recipe and we don't recommend skipping. Freeze leftovers in ice cube trays for another recipe. 
  2. we recommend measuring out all spices into a small bowl while the onion cooks
  3. we preferred the texture of the curry with tomato sauce over diced tomatoes, however both options tasted great
  4. roughly 4 cups of cooked chickpeas
  5. nutritional information is for ⅙ of the batch and does not include rice, naan, or other serving suggestions
Storage
  • Fridge - let cool completely, then portion into meal prep containers. Store in an airtight container in the fridge for up to 4 days.
  • Freezer - this coconut chickpea curry freeze/thaws amazingly well! Store in an airtight container or freeze in jars in the freezer for up to 3 months.
  • Reheat - reheat in the microwave until steaming hot, or in a saucepan on the stovetop

Nutrition

Serving: 0.17batch; see note 5 | Calories: 238kcal | Carbohydrates: 11g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 757mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg