This Coconut Chickpea Curry is really easy to make and comes together in minutes. Serve over rice or with plain Naan bread / yogurt flatbread for an ultimate weeknight dinner. See my detailed step-by-step method to make vegan curry below.
Why you will love this recipe?
This quick & easy chickpea curry recipe can be made when your fridge is literally bare and have limited ingredients.
30 minutes Indian Chickpea Curry -Healthy, Protein-packed curry comes together in just 30 minutes and in one pot.
Versatile - This curry is extremely versatile. You can also add spinach or cauliflower or sweet potato too.
Dietary needs - Naturally Vegan and Gluten-free.
How to make Coconut Chickpea Curry step by step?
Prep the Ingredients - To make Coconut Chickpea Curry, first prep the ingredients. I like to add the onion to my food chopper and process it for convenience.
Saute Onion, Ginger-Garlic - Heat oil in a deep pan with a lid and add cumin seeds. When it splutters, add the onion, and ginger-garlic, and saute for 5 minutes, until the onion is translucent and flavorful.
Cook Tomato, spices - Add the tomatoes and spices, and mix them together. Allow this onion-tomato mixture to simmer, covered for at least 10 minutes. Cooking the onion tomato masala longer helps in bringing out the best flavors from the curry. Alternatively just use 2 frozen cubes of Indian curry sauce, it will cut down the prep time and cooking time by a good 15 minutes.
Add Coconut milk, chickpeas - Now add chickpeas, coconut milk, garam masala, and stir to combine. Cook for 5 minutes.
Garnish and serve - Drizzle lemon juice and vegan cream if you like and garnish with coriander leaves just before serving.
Serving Suggestions
Serve this Coconut Chickpea curry in a few ways
With rice - Serve over white basmati rice, yellow pilau rice, or even cauliflower rice and Indian salad.
With flatbread - Enjoy this Vegan coconut chickpea curry with homemade flatbread, naan bread, roti, or even paratha. All of which can be made at home with ease.
Storing
Fridge - Store in an air-tight container and this coconut chickpea curry will keep well for up to 3 days in the fridge. Reheat in the microwave or on the stove-top and enjoy.
Freezer - Allow the curry to cool completely. Place in a freezer-safe container and store for up to 3 months. Thaw the curry overnight in the fridge or defrost it in the microwave and then heat thoroughly before serving.
This Vegan Chickpea Curry is really easy to make and comes together in minutes. Serve over rice or with Naan bread / Flatbread for an ultimate weeknight dinner.
If you love this Vegan Curry, you will also love
Easy Coconut Chickpea Curry recipe below
Ingredients
- 2 teaspoon coconut oil
- 1 teaspoon cumin seeds
- 1 medium red onion diced
- 4 Garlic cloves minced
- 2 teaspoon ginger minced
- 1 can tomato chopped 400g
- 2 can chickpeas drained 500g
- ½ can coconut milk 200g
- 1 teaspoon turmeric
- 1 teaspoon Red Chilli Powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoon garam masala
- ½ teaspoon ground black pepper
- salt to taste
- 2 tablespoon lemon juice or to taste
* To serve
- 2 tablespoon Coriander leaves
- Lemon
- Basmati Rice
Instructions
- Heat oil in a saucepan. Add the cumin seeds and allow them to splutter.
- Add the diced onions, ginger, garlic, and sauce for 2-3 minutes, until translucent.
- Add the tomatoes, spice powders, and salt, and stir to mix together. Cook covered for 9-10 minutes, until the mixture has reduced.
- Add the chickpeas, and coconut milk to the onion-tomato mixture and simmer for another 5-8 minutes. Taste and adjust the seasoning
- Garnish the chickpeas coconut curry with coriander leaves. Serve over with rice and/or with homemade naan bread.
Sandhya Hariharan says
This is my simple weeknight curry made with staples. Creamy and delicious with steamed basmati rice.
Bharati kumar Menon says
Lovely Recipe!
Sandhya Hariharan says
Thank you. So glad you loved the chickpea curry with coconut milk.