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Home Blog Course Main Course

Quick Creamy Vegan Coconut Chickpea Curry

Cheryl Malik
Cheryl Malik Posted: 03/17/19 Updated: 04/11/23
4.99
/5
76 Comments
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DF Dairy Free GF Gluten Free V Vegan VG Vegetarian

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Quick Creamy Vegan Coconut Chickpea Curry Pinterest image
Quick Creamy Vegan Coconut Chickpea Curry Pinterest image

This quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that’s big on flavor. With tomatoes, coconut cream, and the perfect blend of spices, it’s so creamy and filling! This chickpea curry is bound to be a healthy dinner staple for your family, whether you’ve been vegan for years or are just trying out Meatless Monday!

Creamy vegan coconut curry over cauliflower rice in a bowl with lime slices

Vegan coconut chickpea curry is one of those dishes that holds a special place in my heart. Weird, right? A can of chickpeas, some rich coconut milk, and a few veggies and spices… But it’s something I used to make my husband when we were vegan way back when! Back before we had kids and somehow still felt too busy to cook very often.

These days, we’re not vegan, and we’re not even vegetarian! We’re mostly paleo, deliberately integrating non-paleo ingredients into our diet. We’re inspired by a few different values:

  • We like to eat clean ingredients that are minimally processed.
  • Our bodies don’t do well on solely plant-based diets, which we know from years of experience! So, armed with that knowledge, we incorporate good quality animal proteins into our diets a few times a week.
  • We try to eat several meatless recipes a week for environmental reasons.
  • Finally, it seems unlikely to me that humans were eating gobs of bacon and steak millions of years ago. We try to eat a truly balanced diet, and this works for us!

It’s all about moderation and sustainability for us, and this quick vegan coconut chickpea curry is 100% a great example of that.

Close up of creamy vegan coconut chickpea curry

I used to make vegan coconut chickpea curry recipes regularly when we were newly married. I’d whip them together with veggies we happened to have on hand, and it still always worked. Here’s why!

Why This Recipe Is So Good

  • The coconut cream makes this chickpea curry super, super rich. I use lots of it here to keep the sauce ultra creamy.
  • This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. That makes it super versatile for just about anyone.
  • This vegan curry is super filling and perfect over basmati or cauliflower rice.
  • It’s crazy quick and easy, relying on several inexpensive and convenient canned ingredients. In addition, it comes together in less than 30 minutes.
  • This chickpea curry doesn’t taste “vegan” or feel deliberately meatless. That makes it perfect for integrating into a paleo or standard diet for a meat-free meal!
Overhead shot of creamy vegan coconut curry in a bowl with cauliflower rice, cilantro and lime wedge garnishes, and a skillet next to the bowl

Alternate Names for This Recipe

  • Super Creamy Vegan Coconut Chickpea Curry Recipe In a Hurry (Verdict: Too long.)
  • He Married Me So It Can’t Be That Bad, Right? (Verdict: Sounds 2000% less good than it isThis quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that’s big on flavor. With tomatoes, coconut cream, and the perfect blend of spices, it’s so creamy and filling! This chickpea curry is bound to be a healthy dinner staple for your family, whether you’ve been vegan for years or are just trying out Meatless Monday! #vegan #curry.)
  • 3 Cans to Magical Meatless Monday (Verdict: Too Bob Ross [Side question: Is “too Bob Ross” possible?].)

How to Make It

Heat a bit of oil in a large skillet over medium heat. Sauté your chopped onion until it’s softened and translucent, about 5 minutes. Stir in the minced garlic and cook, stir constantly, until fragrant, about 30-60 seconds.

Add the spices and cook, stirring regularly, until fragrant, about 1-2 minutes.

Stir in the drained chickpeas and can of tomatoes. Simmer about 5 minutes, stirring occasionally, until chickpeas are softened and tomatoes are reduced slightly.

Simmer creamy vegan coconut chickpea curry until rich and reduced slightly

Stir in the coconut cream, maple syrup, and plenty of salt. Whisk until the coconut cream is smooth and incorporated. Simmer 5 minutes.

Finally, stir in the fresh lime juice and chopped cilantro. Serve over basmati or cauliflower rice and garnish with more chopped cilantro and lime slices.

FAQs

Can I use light coconut milk?

I really wish you wouldn’t! Light coconut milk is just low in coconut cream, and that’s the richest, most delicious part. This dish is already super stinkin’ healthy, and coconut milk is full of those lovely healthy fats. So use full-fat coconut milk or, even better, coconut cream. It’ll make all the difference!

Can I use diced tomatoes or tomato sauce?

You can! I prefer crushed tomatoes, but it can be hard to find them in the “regular” 15-ounce can size. Either use half a large can of crushed tomatoes and save the rest for another recipe or use diced tomatoes or tomato sauce. I think the texture is best with crushed tomatoes, but those alternates will be just fine.

What kind of curry powder should I use?

I use a hot Japanese curry powder, which I absolutely love. Every curry powder is different, so you’ll want to know how spicy your curry powder is before loading your vegan coconut chickpea curry up with lots of cayenne pepper.

Creamy vegan coconut curry over cauliflower rice in a bowl with lime slices

Other recipes you’ll love:

  • Cheesy Vegan Broccoli Soup
  • Best Vegan Queso Blanco
  • The Best Vegan Alfredo Sauce (Made in 3 Minutes!)
  • Perfect Whole30 Instant Pot Tomato Soup (Vegan)
  • The BEST Vegan Chocolate Chip Cookies
  • Vegan Zucchini Bread
  • Tempeh Bacon
  • Chickpea Salad Sandwich
  • Vegan Shrimp

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Creamy vegan coconut curry over cauliflower rice in a bowl with lime slices
4.99 from 52 votes

Quick Creamy Vegan Coconut Chickpea Curry

Prep:5 minutes minutes
Cook:20 minutes minutes
Total:25 minutes minutes
A creamy and filling vegan coconut chickpea curry. Super quick and easy to make, done in about 30 minutes.
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4

Ingredients

  • 2 teaspoons avocado oil or other neutral oil
  • 1 large onion diced
  • 3 cloves garlic pressed or minced
  • 2 teaspoons garam masala
  • 1 tablespoon curry powder
  • Shake of cayenne pepper to taste
  • 1 15-ounce can chickpeas drained
  • 1 15-ounce can crushed tomatoes undrained, see note 1
  • 1 13.5-ounce can coconut cream or full-fat coconut milk, see note 2
  • 2-3 teaspoons maple syrup
  • Sea salt
  • Juice of 1-2 limes
  • ¼ cup cilantro chopped, plus more for garnish
  • lime wedges for garnish

Instructions 

  • Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
  • Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
  • Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
  • Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.
  • Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.

Notes

  • Note 1: I prefer crushed tomatoes in this recipe, because it’s a nice middle ground between chunky diced tomatoes and super smooth tomato sauce. You can use either diced tomatoes or tomato sauce if you can’t find crushed tomatoes.
  • Note 2: I highly, highly recommend using unsweetened coconut cream in this recipe, as it enriches this recipe beautifully. However, you can use regular coconut milk, if you prefer. Try to not use light coconut milk, though, as it will not produce the richness that makes this recipe so good!
 
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition Information

Serving Size: 1serving, Calories: 443kcal, Protein: 13g, Fat: 25g, Saturated Fat: 18g, Sodium: 162mg, Potassium: 895mg, Total Carbs: 46g, Fiber: 11g, Sugar: 13g, Net Carbs: 35g, Vitamin A: 340IU, Vitamin C: 15.1mg, Calcium: 126mg, Iron: 8mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Fiona says

    Posted on 4/12/23 at 2:43 pm

    This recipe got into my weekly rotation. I think I’ve been cooking it for years now, and my whole family always looks forward to it! I’m actually cooking it right now and thought about checking out your other recipes, so why not leave a comment?
    Thank you 🙂5 stars

    Reply
    • Jessica | 40 Aprons Team says

      Posted on 4/12/23 at 7:43 pm

      So happy to hear that this has been added into your weekly rotation! Glad you and your family love it! Thanks for sharing, Fiona 😊

      Reply
  2. Eric says

    Posted on 1/23/23 at 6:38 pm

    I am not a great cook, but this recipe is amazing and I have made it for several vegetarians and vegans and they loved it. Fantastic recipe .. thank you!!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/24/23 at 11:09 am

      So happy to hear that! Thanks so much for your review, Eric!

      Reply
  3. NB says

    Posted on 1/4/23 at 7:20 pm

    This was awesome! Didn’t have garam masala and subbed garlic chili paste for cayenne and it was delicious! Threw in a bunch of baby kale at the end to get some extra greens. This will be on rotation!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/5/23 at 8:46 am

      That sounds great! So glad you enjoyed! Thanks so much for the review!

      Reply
  4. Naomi says

    Posted on 7/21/22 at 9:04 pm

    So yummy! I only used half the amount of coconut milk so as not to dilute the other flavors. This is my new favorite easy recipe!5 stars

    Reply
    • Grace | 40 Aprons TeamGrace | 40 Aprons Team says

      Posted on 7/22/22 at 12:11 pm

      Happy to hear that, Naomi! Thanks so much for sharing!

      Reply
  5. Sylvia says

    Posted on 4/28/22 at 1:11 pm

    Delicious! Added sweet potatoes to the curry and served over cauliflower rice with carrots, green beans, and corn. Adding to my list of favorite recipes for sure.5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 5/1/22 at 3:48 pm

      Yum! So glad you enjoyed it!5 stars

      Reply
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