Coconut Chickpea Curry Vegan Recipe

I absolutely love this recipe because it’s effortlessly packed with flavor and nutrition, making it not only a delight for the taste buds but also a comforting meal that fuels my body. Plus, it’s super easy to whip up on a busy weeknight, and the creamy coconut milk paired with bold spices and hearty chickpeas just hits all the right spots!

I create recipes that are both delicious and good for you. My Coconut Chickpea Curry is a prime example.

This vegan dish brings together creamy coconut milk, protein-rich chickpeas, and the kind of aromatic spices that make you want to linger in the kitchen: curry powder, turmeric, and just a hint of fresh ginger. It’s hearty, full of flavor, and pretty much perfect over rice or with naan.

Coconut Chickpea Curry Vegan Recipe Ingredients

• Coconut oil: Rich in healthy fats, adds creamy texture.
• Onion: Provides depth and sweetness to the curry.
• Garlic: Boosts flavor, offers antibacterial benefits.
• Fresh ginger: Adds warmth and enhances digestion.
• Red bell pepper: Sweetness, with vitamins A and C.
• Coconut milk: Creamy, rich texture, with healthy fats.
• Chickpeas: High in protein and fiber for satiety.
• Curry powder: Aromatic spice blend, adds warmth.
• Cumin: Earthy spice, aids digestion.
• Spinach or kale: High in iron, vitamins A, C, and K.
• Lime juice: Adds fresh, zesty flavor.

Coconut Chickpea Curry Vegan Recipe Ingredient Quantities

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• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 can (13.5 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup vegetable broth
• 2 cups fresh spinach or kale
• Juice of 1 lime
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

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How to Make this Coconut Chickpea Curry Vegan Recipe

1. In a spacious pot or frying pan, warm the coconut oil over a medium flame. Toss in the chopped onion and cook until it has turned soft and see-through, which should take about 5 minutes.

2. Mix in the minced garlic and grated ginger; cook for another 1 to 2 minutes until they release their fragrance.

3. Put the diced red bell pepper into the pot and warm it until its texture becomes soft, 3-4 minutes. You may find it necessary to stir or scrape the bottom of the pot during this time to keep things moving along.

4. Incorporate the curry powder, cumin, coriander, turmeric, and cayenne (if using) into the mix. Stir well to coat the vegetables with the spices.

5. Add the coconut milk and vegetable broth, and stir to combine. Bring to a simmer.

6. Put the chickpeas that have been rinsed and drained into the pot, and let the curry simmer softly for about 10 to 15 minutes so that the flavors meld.

7. Combine the fresh spinach or kale into the mixture, and let it simmer for another 3-4 minutes until the greens are fully wilted and tender.

8. To taste, season the curry with salt and pepper, and then stir in the juice of one lime.

9. Take the pot off the burner. Let the contents sit for a few minutes. This gives the flavor a chance to improve and allows the pot to cool down a bit before going to the next step.

10. Garnish the curry with fresh cilantro, serve it piping hot, and accompany it with rice or naan. Then, enjoy your vegan coconut chickpea curry!

Coconut Chickpea Curry Vegan Recipe Equipment Needed

1. Large pot or deep frying pan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Garlic press or grater (for ginger)
6. Measuring spoons
7. Can opener
8. Citrus juicer (optional)
9. Serving spoon or ladle

FAQ

• Can I use frozen spinach instead of fresh?Certainly, frozen spinach can be used. Just be certain to fully thaw and then squeeze out any excess water before you integrate it into the curry.
• Is there a substitute for coconut oil?Substitutes for Coconut Oil—Olive oil or any neutral cooking oil.
• Can I use light coconut milk?Indeed, one can use light coconut milk; however, the end result will not have the same creaminess as one made with regular coconut milk.
• How do I adjust the spice level?For less heat, leave out the cayenne pepper. Add more if you want to make this dish spicier.
• Can this dish be made ahead of time?Absolutely, it can be made in advance and kept for up to three days in the fridge. Warm it up slowly on the stove.
• Can I use other types of beans?Indeed, other legumes such as white beans or black beans can serve as excellent substitutes for chickpeas.
• What can I use instead of vegetable broth?Water can be used, but it will give a milder flavor when using spices. If the flavor isn’t strong enough, you can add more spices.

Coconut Chickpea Curry Vegan Recipe Substitutions and Variations

1 tablespoon vegetable oil instead of 1 tablespoon coconut oil
1 teaspoon ground ginger substitutes for 1 tablespoon fresh ginger, grated
1 green bell pepper in place of 1 red bell pepper, cut into small pieces.
1 tsp curry paste = 2 tbsp curry powder
1 can (15 oz) coconut cream in place of 1 can (13.5 oz) coconut milk for a flavor that is richer and more intense

Pro Tips

1. Bloom the Spices Before adding the red bell pepper, consider blooming the spices by pushing the onion, garlic, and ginger mixture to one side of the pan. Add a bit more coconut oil if necessary, then add the curry powder, cumin, coriander, turmeric, and cayenne directly to the pan without vegetables. Let them toast for 30-60 seconds until fragrant, which will enhance their flavors.

2. Coconut Milk Quality Use full-fat coconut milk for a richer and creamier curry. Shake the can well before opening to ensure that the cream and water are mixed together.

3. Chickpea Texture If you prefer a creamier texture, mash some of the chickpeas with a fork before adding them. This will thicken the curry naturally while still leaving plenty of whole chickpeas for texture.

4. Leafy Greens Variety Mixing both spinach and kale can provide a variety of textures and flavors. The spinach will wilt down quickly and add a tender bite, while the kale provides a chewier texture.

5. Customize Heat If you enjoy spicy food, you can increase the cayenne pepper or add fresh chopped chili peppers for extra heat. Alternatively, for a milder curry, omit the cayenne altogether.