A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Naturally vegan and gluten-free. Also free of grains, soy, and nuts.
Recipe by Yup, it's Vegan on November 10, 2017
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.96 stars (173 reviews)
Keywords
chickpea curry, coconut curry chickpeas
Ingredients
1 tbsp coconut oil
1 large red onion (thinly sliced)
3 cloves garlic (minced)
1 inch fresh ginger (peeled and minced or grated)
1 tbsp garam masala
1/4 tsp ground turmeric
1/4 tsp ground black pepper ((reduce to 1/8 tsp if freshly-ground))
1/4 tsp cayenne pepper ((or to taste))
1/4 tsp salt ((plus more to taste))
1 and 1/2 cups diced tomatoes ((equal to 1 14-oz. can; drain before using))
1 and 1/2 cups full-fat coconut milk ((equal to 1 14-oz. can))
1 and 3/4 cups cooked chickpeas ((equal to 1 16-oz. can; drain and rinse before using))
2 tbsp freshly-squeezed lime juice ((1 lime) (lemon also works))
chopped fresh cilantro (coriander) (for serving)
Categories
curry
dinner
Main Course
Cuisine
dairy-free
gluten-free
grain-free
nut-free
refined sugar-free
soy-free
vegan
vegetarian
Steps
In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.
Nutitrion
Serving Size: 1 fourth recipe
Calories: 333 kcal
Carbohydrates: 32 g
Protein: 10 g
Fat: 19 g
Saturated Fat: 16 g
Sodium: 513 mg
Sugar: 10 g
Reviews
Holly on 2023-05-22 (5 stars): This was delicious. I made it with lemon juice instead of lime as that's what I had. Also threw in some tinned potatoes, cauliflower and green beans. Definitely will make again.
Dena on 2023-04-04 (5 stars): Love this. I have made it a few times, always with cauliflower, sweet potatoes and spinach. Leftovers are great as well. Thank you.
Stacey on 2023-02-16 (5 stars): This was amazing! It was perfect as is for my husband and I (though my kids felt it was too spicy). I didn’t have any cilantro, so I added 2 drops of cilantro oil and it worked great. Next time I will double the recipe so we can enjoy leftovers.
Haya on 2023-02-13 (5 stars): This recipe was wonderful. Thank you so much for sharing.
Whinter on 2023-01-05 (5 stars): This dish is fantastic! Not vegan it vegetarian and we’d eat this multiple times a week! Literally no need to put meat in it as it’s VERY HARDY. As suggested, adding extra veggies makes it even better. The first time I made it, I did so to a T. I’d never had it before so I followed the instructions and everyone loved it (please understand that different seasonings will have different flavor profiles so opt for more authentic, or even better, homemade. Personally “pre-made” seasonings tend to bother our stomachs due to preservatives even though their flavors are usually pretty good)..I’m a pretty good cook so second time around I made major adjustments as anyone who cooks on the regular would do based on you and your families particular pallet. EXCELLENT starting point though and you will not be disappointed! Thank you for this lovely recipe!
Nassim on 2022-09-27 (5 stars): My husband and I LOVE this recipe, oh my goodness... so much that we made it twice this week! It's super tasty, filling, and comforting, not to mention that it comes together quickly and can be made with pantry ingredients. We like to eat it with frozen paratha that we heat in the microwave. Thank you for this great recipe!
Petra on 2022-06-12 (5 stars): This is the best recipe ever starting with the fact that if you keep your pantry stocked you don't need to go out and get any ingredients. A couple of nights ago someone came unexpectedly for dinner and then a couple of people came tonight too - not that I didn't have time to shop I just didn't feel like it so the convenience of the curry was great and I was perfectly fine eating it three nights in a row.
It's also great because it's quick, easy, flexible, cheap, healthy, comforting not to mention delicious. The tomato/coconut milk acid/creamy combo is wonderful.
I vary the vegetables according to what's on hand - tonight it was daikon, carrots and cabbage, other times eggplant, sweet potato, potato, zucchini, spinach. I also vary the beans. I used to just use chickpeas which I was perfectly happy with but my sister is not crazy about them so now I tend to use a four bean mix that includes chickpeas.
I also vary the spices. Tonight I used a little penang curry paste, garam masala and kabsa (black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg).
Thank you, Shannon, for such a handy, delicious, quick and easy recipe.
hello on 2022-04-10 (5 stars): I have made this recipe multiple times and it is my absolute fav. It's so hearty and delicious. I always half the garam masala and cayenne pepper, but I add in cauliflower, sweet potato and spinach.
TK on 2022-04-09 (5 stars): This was great! My 8year old ate off his serving before anything lease on his plate. I tweaked it to suit my taste; however thanks for sharing.
Vic on 2022-03-05 (5 stars): This was really quick and easy to make and we loved it. Even 8 year old daughter asked for seconds. I followed the recipe exactly but next time I think I’d add a bit less garam masala.
Amber on 2022-02-09 (5 stars): Really nice recipe! I did increase the spice a bit, I didn't have cayenne so I added smoked paprika, curry, and crushed red pepper to add more spice. I also had a white onion instead of red so I used that. Thank you!
