This coconut chickpea curry is the ultimate weeknight dinner. Delicious and packed with flavor, this comfort meal is made with easy pantry ingredients and comes together in less than 30 minutes.
If you're looking or a tasty weeknight dinner, this curry is one of my favorites! Hearty chickpeas simmered in a creamy sauce made with tomatoes, coconut milk, and spices.
This curry tastes great on its own as a soup, served with naan, or over a bed of rice or quinoa.
How to make coconut chickpea curry
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:
1. Cook onions, garlic, and ginger: In a big pot, warm oil on medium-low heat. Add diced onion and a couple of cloves of garlic and ginger. Cook this on medium-low heat until the onion starts to appear translucent and smells fragrant.
2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
4. Add lime juice and cilantro: Turn off the heat completely and add the lime juice and fresh cilantro. The lime juice adds tanginess to the dish while the cilantro adds more flavor.
6. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.
Serving suggestions
Here are a few ways to serve the curry once it's done:
- Soup: This curry can be enjoyed on its own as a soup. I'd suggest topping it with fresh chopped cilantro and a drizzle of coconut milk.
- With a grain: Serve over rice, such as Basmati rice, jasmine rice, or brown rice, Alternatively, serve over quinoa.
- With naan: Enjoy with naan which is a fluffy Indian flatbread and can be made at home or purchased in many grocery stores.
- Topping for Buddha bowl: I love adding it to a vegan power bowl.
Storing for later
Fridge: If stored in a glass airtight container in the fridge, the coconut chickpea curry will last up to 3 days.
Reheat: Reheat in the microwave or stovetop when ready to serve.
Freeze: Cook completely before storing in the freezer. When you’re ready to enjoy it, thaw and reheat.
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Ingredients
- 2 tablespoons oil, I use avocado oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ inch ginger, minced
- 1 jalapeño, seeded and finely diced
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- Pinch of cayenne, optional
- 1 teaspoon sea salt, to taste
- ¼ teaspoon black pepper
- 2 (15-oz) cans chickpeas, rinsed and drained
- 1 (14.5-oz) can diced tomatoes
- 1 can full-fat coconut milk
- 1 lime, juiced
- ¼ cilantro, optional
Instructions
- Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
- Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
- Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
- Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.
- Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.
Kirstin says
Absolutely the easiest weeknight meal! You already have everything in your cabinet. I will make again and again, big hit the family!
Hannah says
This recipe has become a staple in our home. I love that I often have most of the ingredients on hand already but that subs work well too. Thank you!
Jen says
This recipe is Coconut Curry but there is no Curry in the recipe? I’m confused. Either way, it tasted very good though.
Sapana Chandra, MS, CHC says
Curry is a blend of multiple spices. Since different brands use different amounts of spices to create their own curry blends, I used the specific spices (instead of a store-bought blend) so the results would be consistent. I hope that helps clarify!
Bonnie Franklin says
Yum. Just made this and added some cauliflower and roasted sweet potato. Served over rice. Big hit and will make this again.
EVe says
Looks delicious:) Would it be a good idea if I add tofu?
Holly Pierson says
I enjoyed the flavor and it went well with rice. I used jalapeno juice and had to add a little cornstarch to thinken the sauce. Will make again.
Holly says
I'm am missing turmeric and jalapenos, are there good substitutes for either of those or will it taste ok if I omit them?
Chas says
Thanks! Excellent recipe. I did add a tsp of brown sugar
Shakirian says
I have been making this recipe for over a year now. It’s is amazing. We can never get enough of it. 🙂
Amber says
This recipe is one my favorites!!! I put it on top of basmati rice and it's vey filling and super easy to make.
Ezra says
I love this recipe, it's become a staple in my rotation for sure! I make it on the weekend, and then package it up for lunches at the office. Typically I also add some cooked garlicy spinach as well for extra veg. Really easy and fast, and I had everything on hand the first time I tried it out, which was a massive plus!
Sapana Chandra, MS, CHC says
So glad to hear you've enjoyed this recipe, Ezra! Spinach sounds like a delicious addition.
Shaina says
This was SO good!! I didn't have all the spices so I used curry powder instead which worked perfectly! Also substituted the second can of chickpeas for some baked sweet potato cubes, which was delish. Made it for my friends and we each loved every bite. Thank you!
Sapana Chandra, MS, CHC says
So happy to hear you and your friends enjoyed it, Shaina!
emily L says
I never comment on recipes but I had to for this one. This was so yummy and so flavorful. I added chicken and only used 1/2 jalapeno and 1/4 cayenne pepper (since I'm not a huge fan of spicy food). Do yourself a favor and make this!
Sapana Chandra, MS, CHC says
So glad to hear, Emily! Thanks for sharing!
Lexi says
We've never tried curry before- it was amazing! 🙂 Even the kids loved it! I was debating between two curry recipes so I went with this one and added red curry paste and added some quartered zucchini squash 7-10 min before end time. It was superb! Served over brown rice. Will add to my biweekly whole foods plant based meal rotation! 🙂
Whitney says
I never comment on recipes but I felt that I needed to here. This was so so good and so easy to make. My 5 year old loved it too!
Sapana Chandra, MS, CHC says
I'm so happy to hear that, Whitney! Thank you for your feedback!
Steff says
I'm really excited to try this recipe. We are studying healthy eating and this will be perfect for our meat free rotation. Yum!
Heather says
This quick & easy recipe is so filling and delicious! Thanks for sharing the recipe.
Sapana Chandra, MS, CHC says
So glad to hear, Heather! Thanks for sharing!
Emily says
I’ve made this meal on average about 2 or 3 times a month for almost a year now. This is my family’s absolute go-to! So grateful to have come across this recipe. (I could honestly eat it every day!)
Sapana Chandra, MS, CHC says
So happy to hear, Emily! Thank you for sharing!
Shelley says
This was Amazing! The flavors so good! I had a rather large jalepeno so mine was very spicy so I opted to leave out the cayenne.
I loved the flavor but something tiny was missing. My go to would of been to add just a little coconut aminos but I’m out! So I added a drizzle of maple syrup for each bowl and something about the little sweetness just brought your flavors out even more! Don’t get me wrong it was delicious as it is. But just a preference.
I was feeling cold and lacking nourishment yesterday and your meal warmed me up and put a smile on my face.
Thank you!
Sapana Chandra, MS, CHC says
So glad to hear you enjoyed it, Shelley! And the maple syrup sounds like a delicious addition!
Alexa says
So easy and yummy!! Will make again!
Sapana Chandra, MS, CHC says
So glad to hear, Alexa! Thank you for sharing!
Robyn says
This sounds amazing! I have everything minus the onions and jalapenos. How much of a difference will I make if I omit? Thank you!
Sapana Chandra, MS, CHC says
That should be okay, Robyn!
Arni says
This was absolutely delicious and it’s become one of my favorites!
Sapana Chandra, MS, CHC says
So happy to hear, Arni! Glad you enjoyed it!
Nicole says
Amazing and incredibly flavourful recipe! Super easy to prepare with ingredients most people have at home. I will be making this often.
Sapana Chandra, MS, CHC says
So glad to hear you enjoyed it, Nicole!
Carole says
This was super fast to prepare and really good! The spice was mild, not acidic tasting. I’ll definitely make it again, maybe with some kale or slivered almonds.
Michelle says
So delicious! What size can coconut milk do you use? Mine is 14oz and it seems to come out with a very liquid sauce - I don't really mind, just curious!
Serita says
The recipe was super easy to follow! I was really nervous about making it, it turned out great! I couldn’t use the tomato due to allergies but I’m extremely satisfied with how it turned out thank you so much!
Tina says
So comforting and delicious!
GreyEyesReviews @ Greyeyes.me says
So incredibly satisfying after a long day's work. After the holidays I like to keep meals lighter and this was SO incredibly satisfying! Definitely adding this to our favorites!
Elva says
This recipe is amazing!! My second time making it this week! It's a hit, very tasty and satisfying. Easy and quick
Ailin says
Amazing recipe. First time making Indian food, and it was a wonderful experience. My husband was impressed. Thanks for sharing this delicious meal. Love it
Des says
Im trying to transition to plant based with my 2 year old and this recipe is such a great find! I had everything already in my pantry except for the canned tomatoes so I diced up fresh ones. I added a steamed broccoli cauliflower mix on the side and white rice because I had some leftover. Next time I think ill skip the broccoli and add cauliflower straight in with the chickpeas. This was so delicious and filling, thanks for sharing!
Sapana Chandra, MS, CHC says
So glad to hear you enjoyed it, Des! Thanks for sharing!
Dallas says
I’ve made this a couple of times and I absolutely love it!! I added a little extra spice but other than that it’s amazing!! Easy and delicious! Thanks for sharing!
Ivana says
It was delicious! Thank you for the recipe!
Charlie says
This recipe was amazing! It was quick and easy. Used the sweetened condensed non dairy coconut milk and it still turned out amazing! Thank you for the recipe! 😉
Sapana Chandra, MS, CHC says
Thank you, Charlie! I'm so glad to hear that you liked it.
Mandy says
Absolutely amazing! I will be adding this into my regular rotation.
Sapana Chandra, MS, CHC says
Thanks, Mandy! That's great to hear.
Anthony says
Absolutely delicious!! Thank you for the recipe.
Sapana Chandra, MS, CHC says
I'm happy to hear that. Thanks, Anthony!
Angel Ramsey says
So good! I love spicy food so I added more jalapeño. I’ve made it at least 4 times
Sapana Chandra, MS, CHC says
Thanks, Angel! That's so great to hear. You can never go wrong with more spice.;)
Beatriçe says
OMW this is an awesome, tasty dish.
Nikki Pricken says
So delicious and easy! I made it with some brown rice. Definitely will be making again!
Sapana Chandra, MS, CHC says
Great to hear, Nikki! Brown rice works well in this recipe. 🙂
Heather Davenport says
Delicious and easy. My whole family loved it. Served over brown rice.
Casey says
This was super easy to make and it tastes AMAZING! Will definitely be one of my go-to recipes for a quick and easy meal!!
Teresa says
This was delicious. Comfort food.
Patrice says
Simple and easy to make and sooooo good!! My 1.5yr loved it too. Even my meat loving husband had 3 servings! Absolutely delicious and great for a quick easy meal.
Courtney says
This dish was absolutely delicious! The best part is that it was so easy to make!
Riley says
One of my favorite vegan dishes to date. I added extra lime for a citrus kick. SO DELICIOUS. Thank you!
Sapana Chandra, MS, CHC says
So happy to hear you enjoyed it, Riley! Extra lime sounds perfect!
Julia says
Loved it what beautiful marriage of flavors. Thanks for this recipe
Sapana Chandra, MS, CHC says
Thank you, Julia! I appreciate your feedback!
Molly says
Made this last night - it was SO easy and delicious!! My 18-month old loved the chickpeas and my husband and I loved the flavours. I had never cooked with turmeric before! Can't wait to make this again!!
Laura Burch says
Love this recipe! Great thing to do with all the beans we've all stocked up on (so tired of chili, hummus, and kale/bean soup). Had to substitute dried ginger because I can't find ginger root anywhere in stores right now!
Melissa Rowell says
Fantastic recipe! Very quick and easy to prepare. My family loved it.
Kelly Anthony says
This coconut chickpea curry looks like the perfect meal to make for my family. It is filling and comforting exactly what they need after a long day.
Ashley says
Yum!! This is the recipe I needed to feel some comfort without the guilt!
Erika says
This curry tasted amazing with the chickpeas. So good!
Anita says
Love this! I usually use Thai curry pastes but I have been running out of them. Now I have a backup recipe that works just as beautifully. 🙂
stephanie says
I can't wait to make this recipe it looks very tasty.
Mike says
Delicious recipe!! Tks so much for sharing with us.
Sapana Chandra, MS, CHC says
Thank you, Mike! So glad you enjoyed it!
Stephanie says
This was an amazing recipe. Thank you for sharing!
Jan J says
Really tasty, quick and easy. I didn't have all the ingredients so substituted a tin of cannelloni beans for one of the chick pea tins .... Still tasted great. A quick, tasty, bonus meal that you probably already have everything in your stock cupboard for!
Sarah Walker says
I can't wait to make this tonight! I luckily have all the ingredients at home.