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!
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.
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 Vegan Coconut Chickpea Curry 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!
Alternate Names for This Vegan Coconut Chickpea Curry
- 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 Vegan Chickpea Curry
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.
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.
Other recipes you’ll love:
Quick Creamy Vegan Coconut Chickpea Curry
A creamy and filling vegan coconut chickpea curry. Super quick and easy to make, done in about 30 minutes.
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-oz. can chickpeas drained
- 1 15-oz. can crushed tomatoes undrained, see note 1
- 1 13.5-oz. can coconut cream or full-fat coconut milk see note 2
- 2-3 teaspoons maple syrup
- Sea salt
- Juice of 1-2 limes
- 1/4 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.
Recipe 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!
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We eat mostly paleo in my home…but I wanted to introduce some vegan recipes. This was such a hit! I couldn’t believe my husband ate it all..and asked for seconds! When I was making it, he had said how he hated chickpeas…hah. Will def make again but hoping to add some more veg.
I feel like “tricking” my husband into eating something and him loving it is the ultimate win. I’m glad he loved it!
Excellent recipe! The whole family loved it! I doubled the sauce recipe and added a head of cauliflower to the chick peas and served over basmati rice.
That sounds delicious!
Wonder of wonders – this is both the easiest and tastiest curry recipe I’ve found so far. It’s so fast, simple, requires minimal chopping/ingredient prep, and it’s SUPER cheap. You can make it even cheaper by using dried chickpeas, but that’s not quite as quick and easy. With bulk spices, bulk basmati rice, and dried chickpeas, this recipe cost me less than $1.50 per serving. Will definitely be adding to my regular rotation.
so glad you love it!
Delicious. Added tofu and served over cauliflower rice. Plenty of yummy sauce so no adjustments needed!
Love this recipe. So easy and quick to make! Yum!
I’m so happy to hear that 🙂
Hi, is it possible to exchange mole syrup for honey? It’s just what I have in the pantry! Lol looking forward to making this x
We have never tried that, but super excited to hear how it went!
I made this on a whim, and it turned out to be so, so good. I served this with naan.
I made this for my boyfriend and I and it turned out really yummy! An easy recipe to make and a very fresh taste. Definitely recommend.
I made the recipe and added a carrot, broccoli, and cauliflower blend. It was very delicious.
Yum! That sounds delicious, Naydja!
I’m preparing to make the recipe and I noticed that in the directions in the first part it says to cook the garlic for 30 – 60 minutes –not seconds. I’m looking forward to trying this recipe!
Thanks for looking out!
You still haven’t changed the recipieinstructions from Stirring the garlic for 30-60min.
Oh! You were looking in the post copy. It says seconds in the recipe 🙂 Thanks for that catch
This was a little soupier than I normally like so I added an extra can of chickpeas and some tofu. Otherwise this is a great recipe! I loved the sauce!
Omg
Death by curry!
This is such an amazing dish.
Spicy , comforting , filling…. i was surprised at how much I truly enjoyed this . Not to mention how quick , easy , and inexpensive this is to make. Cheryl, you have done it again!
Yay! I’m so so glad you liked it <3
I really enjoyed this recipe. It wasn’t too complicated and it tasted good. I actually think it tasted better the next day which is a nice bonus.
Love recipes like that!! So glad you liked it <3
Yes, please! This looks so delicious. I love making coconut cream curries – so so good! I’ll be trying this soon, as we are trying to eat at least one vegan dinner a week.
What an awesome meatless meal, definitely pure comfort food too!
I love this recipe! So easy to make and delicious!
Oh wow, this is going to happen on Meatless Monday this week. Yum!
I love chickpeas – I can’t wait to try this curry! This is definitely going on the menu for Meatless Monday this week!
Delicious and super easy to make!
When I make it again next week, I’m going to reduce the maple syrup quantity to 1 tsp, I used 2 and it was a bit too sweet for my personal preference. I’m so glad my family enjoys this recipe as much as I do because it will be in my circulation a lot!
I’m glad you all like it so much! So happy!!
I love making currys and this vegan chickpea curry was so easy to make, delicious and made for greta leftovers the next day!
I love this beautiful rich base, so comforting and nourishing …. + curry! Big heart eyes! 🙂 🙂
I’m always on the lookout for more curry recipes. This looks like a good way to use up chickpeas, too. Thanks for sharing!
I say go full Bob Ross whenever you can. I have almost all these ingredients so I am definitely throwing this together for dinner this week.
Bob Ross is NEVER a bad idea and I will fight anyone who says otherwise
This is so savory and satisfying! Thank you for the great dinner idea!
I made this last night and it was SO GOOD! I ended up buying a 28oz can of crushed tomatoes so I threw that all in and added a little extra heavy cream that needed to be used up, but I’d probably add a second can of coconut cream in the future. I also added 1 Tsp of cumin. I’m already dreaming about leftovers. I served it with cauliflower rice and naan (from Trader Joe’s). This is definitely going in the monthly rotation. So easy and good!
YAY!!! I’m so happy to hear that!
Such a gorgeous, vibrant dish! I love chickpeas, and I can’t wait to make this one.
You will love it!!