Vegan Chickpea Curry Coconut (Print Page)

Tender chickpeas cooked in creamy coconut milk with spices and fresh herbs, perfect for a hearty meal.

# What You Need:

→ Legumes & Vegetables

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups fresh spinach leaves

→ Liquids

08 - 1 can (14 oz) full-fat coconut milk
09 - 1/2 cup vegetable broth

→ Spices & Seasoning

10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1/2 tsp ground turmeric
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp cayenne pepper, optional
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper

→ Oils & Fresh Elements

17 - 2 tbsp coconut oil or vegetable oil
18 - Juice of 1 lime
19 - Fresh cilantro, chopped, for garnish

# Directions:

01 - Warm the coconut oil in a large pot over medium heat.
02 - Add the chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in garlic and grated ginger; cook for 1 minute until fragrant.
04 - Incorporate diced red bell pepper and cook for 2 minutes.
05 - Sprinkle curry powder, cumin, turmeric, smoked paprika, and optional cayenne over vegetables; stir to combine.
06 - Pour in diced tomatoes with juices and cook for 3 minutes to allow flavors to meld.
07 - Add chickpeas, coconut milk, and vegetable broth; stir thoroughly.
08 - Bring to a gentle simmer, cover, and cook for 15 to 20 minutes, stirring occasionally.
09 - Stir in spinach and cook for 2 to 3 minutes until wilted.
10 - Squeeze lime juice and season with salt and black pepper to taste.
11 - Garnish with fresh cilantro and serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The coconut milk makes it creamy and luxurious without any dairy, and somehow that feels like a small victory.
  • You probably have most of these ingredients already, which means fewer trips to the store and more time enjoying dinner.
02 -
  • Don't skip toasting the spices in the hot oil for that first minute; it's the difference between a flat curry and one that tastes layered and complete.
  • Full-fat coconut milk is non-negotiable here because it's what gives the sauce its silky texture and richness.
  • If your curry tastes too heavy or rich partway through, a squeeze of lime or a splash of broth can brighten it immediately.
03 -
  • If you're short on time, use pre-minced garlic and ginger from a jar; it's not quite as vibrant, but it cuts your prep work in half.
  • The quality of your curry powder matters more than you'd think, so grab a brand that smells good to you and tastes like something you'd actually want to eat.

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