Description

This Creamy Coconut Chickpea Curry is a warm and hearty vegan dish made with tender chickpeas simmered in a rich coconut milk sauce. Flavored with garlic, ginger, curry spices, and a touch of lime, it’s perfect over rice or with warm naan bread.

Ingredients

1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk
1/2 cup vegetable broth (or water)
1/2 tsp salt (or to taste)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Cooked rice or naan, for serving

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Instructions

Heat olive oil in a large skillet or pot over medium heat.

Add the diced onion and cook for 3–4 minutes until softened.

Stir in garlic and ginger, and cook for 1 more minute.

Add curry powder, cumin, turmeric, and cayenne (if using). Cook for 30 seconds to toast the spices.

Pour in the diced tomatoes and stir well. Simmer for 2–3 minutes.

Add chickpeas, coconut milk, vegetable broth, and salt. Bring to a simmer.

Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until thick and creamy.

Stir in lime juice, taste, and adjust seasoning if needed.

Serve hot over rice or with naan. Garnish with fresh cilantro.

Notes

For extra veggies, stir in spinach or kale during the last 5 minutes of cooking.
Use light coconut milk if you prefer a lower-fat option, though it won’t be quite as creamy.
This curry stores well and tastes even better the next day.