This Creamy Vegan Coconut Chickpea Curry is the BEST curry I’ve ever had! All it takes is one pot, it’s loaded with homemade ground spices and incredibly flavorful!

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredibly flavorful! via http://jessicainthekitchen.com

The best kind of recipes are the ones that you keep making over and over, without realising that it’s one of our favorite recipes. The ones that are made up of ingredients you probably already have in your pantry, don’t take much effort, but produce incredible results. That my friends, is this Vegan Coconut Chickpea Curry. I’ve kept this beautiful dish in my pocket for a while now but decided it’s time to bring it’s beauty to light.

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredibly flavorful!

I learnt something a long time ago: sometimes the brownest food, is the best food. Brown tends to mean spices, infusing of flavours, and delicious starches and produce mixed together. What can I say – I love me some brown food. That’s why I also love my Thai Green Curry recipe – can you say flavour heaven!

This Vegan Coconut Chickpea Curry is no different. I didn’t realise I enjoyed curry until I became vegetarian; in fact, it’s safe to say that that’s when I fell completely head over heels in love with indian spices. This curry came together with ingredients I already had in my pantry and was so absolutely easy to make. One pot, stewing together of flavours and spices and the most effort you have to make is to cut up the ingredients. P.S. doesn’t this fall under perfect fall vegan recipes for comfort?!

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredibly flavorful!

I wanted to use 100% completely fresh ingredients for this dish, so instead of canned diced tomatoes, I used freshly diced tomatoes the second time I made this. I asked my husband if he tasted a difference (without knowing the differences yet) and he said “the second dish definitely has even deeper flavours”. Fresh ingredients all the way! For the first time ever, I also ground my own spice mixture! What took me so long?! The garam masala that you buy, and the garam masala that you make is SO different. Fresher, brighter, deeper.

Point blank: We finished the entire pot in about 2 hours. It was so good that I’m going to combine my own spice mixes from now on. It’s as easy as getting the seasonings fresh from your local Indian supermarket or speciality store, and combining the different seeds for (for example) garam masala instead of buying it. It took me less than 5 minutes. If you don’t have a spice grinder, a high powered blender like a NutriBullet blended these up in seconds for me. Also, this Scotch Bonnet Pepper Hot Sauce tastes bomb in this curry.

You have to try this dish. It’s creamy, delicious, and will leave you wanting even more after you’re completely full. It’s also incredibly nutritious, protein packed, and leftovers lasts for days. P.S. do not forget to squeeze a lime over the top. It tastes EVEN better! It’s also perfect for meal prep! Whether it’s for meal prep lunch or dinner, this actually freezes well and lasts for a long time fresh in the freezer.

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredibly flavorful!

YOUR QUESTIONS ANSWERED

Q: Can I substitute the tomatoes in this curry?
A: No. I promise, if you’re not a tomato fan, you won’t taste them. They blend right in and help with the thickness of the curry and all that flavour.

Q: Can I make this chickpea curry with spinach?
A: Yes! Actually, readers who make this chickpea curry have used everything from spinach to broccoli, cauliflower and several other veggies. Feel free to add your heart’s content – it only makes the curry better!

Q: What goes well with this chickpea curry?

A: Any of the above veggies. You can serve this curry with basmati rice and/or naan bread.

Q: Is the lime necessary?

A: YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavours!

WATCH THE VIDEO TO SEE HOW IT’S MADE: 

 

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredily flavorful!

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If you try this Vegan Coconut Chickpea Curry please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

 

what you’ll need
Coconut Chickpea Curry (Vegan & Gluten Free) (VIDEO)

Coconut Chickpea Curry (Vegan & Gluten Free)

Prep Time:
Cook Time:
Serves: 4-5
Calories: 224 Get Nutrition Facts
Nutrition Facts
  • Total Fat 9.4
  • Sodium 184.8mg
  • Carbs 28.5
  • Sugars 8.1
  • Protein 7.3
Ingredients
  • 2 tablespoons coconut oil
  • 2 mediums yellow onions/1 large red onion, sliced
  • 14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)
  • sea salt & ground black pepper, to taste
  • 16 ounces/454g can chickpeas, drained
  • 3 garlic cloves, minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 13.5 ounces/383g can coconut milk
  • 2 teaspoons coconut flour
  • 1 small lime
Instructions
  • In a deep pot over medium high heat, add the coconut oil.
  • Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
  • Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
  • Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

Notes:

This recipe is vegan and gluten free.

WW SMART POINTS: 7 (natural occurring sugar from tomatoes)

HOW TO STORE:You can store this curry in an air-tight tupperware container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month.

 

A FEW NOTES:

1. This curry lasts for at least 5 days in the fridge as leftovers.

2. You can serve with whole wheat naan bread, basmati rice, or even crispy tortilla chips.

3. I substituted a can of chickpeas in the recipe for ease, but if you want you can buy dried chickpeas, soaked overnight, and then boiled until soft in replacement.

4.If you don’t have coconut flour, you can use regular flour if you’re not gluten free.

TO ADD HEAT:

1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.

2. Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.

3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.

by Jessica

leave a comment

181 comments

  1. That is one delicious looking curry – so creamy too. We love chickpea curries.

  2. This definitely looks like a dish that I would make over and over again, too! I love the coconut and chickpea combo, Jessica! Sounds like the perfect comfort meal!

  3. Jessica, I LOVE that you used 100% fresh ingredients for this curry. That is quite the feat! Sometimes it’s just so hard to say no to the convenience of canned products, you know? Anyway, I completely agree that the best recipes are the ones you make over and over again. They’re just THAT good. P.S. Lovely photos of your curry. I’m currently daydreaming about having a bowl (or three) for myself right now. 🙂

  4. mmm i am with you on that! i love adding every spice possible to my recipes. And indian food is to die for! i ordered some this weekend and was in heaven haha

  5. This is something I would totally love too!

  6. I love making curry! & ones with chickpeas and coconut are the best 🙂 I’m pretty certain this will be on my dinner table within the next few weeks!

  7. yummy! so glad you fell in love with Indian spices and flavors 😉 I will be biased and say they are the best haha.. love this curry..so flavorful!

  8. marcie says:

    I used to think I didn’t like curry spice and was I ever wrong…I guess I just had a bad experience once? I love it now, and I’m glad you let this dish out of your pocket! It looks so hearty and satisfying, and I love that it’s made with pantry staples!

  9. Cailee says:

    YUMMMM! This curry looks so perfect! And yay for spices!! Also, I love that it’s a coconut curry!! SO good!! <3

  10. Mmmm I’ve been all about the curries lately and cannot get enough! Especially when there is coconut milk involved! This looks and sounds delicious!!

  11. Zainab says:

    I have absolutely everything for this curry! It’s an easy weeknight meal too. I might add some chicken in it but that’s ok! Thanks for sharing your favourite with us!

    • Jessica says:

      You’re welcome Z! Totally add anything you desire :). Thanks!!

      • Sondra says:

        Do I drain the tomatoes? Can’t wait to try this!

        • Sondra says:

          Oh, and how many fresh tomatoes? ?

          • Jessica says:

            Hi Sondra,

            I actually used fresh tomatoes! Literally just weigh out your tomatoes on the scale until they reach 14 ounces, then chop. Enjoy!!

        • Jessica says:

          Hi Sondra,

          If you’re using canned tomatoes then yes, drain them!

  12. This curry looks amazing! I don’t make curry as often as I would like. BUT, I just bought some garam masala, so I am all ready to make some. I actually have all of the ingredients for this recipe. Hmm… 🙂

  13. khushboo says:

    Looks absolutely delicious ! Coconut and chickpea combo is indeed yum!

  14. This looks SO cozy & delicious! It’s been so cold here so soup stews and curries are all we’ve been craving! I love that you used all fresh ingredients! I can just imagine how flavorful this is!

  15. Ashley Harris says:

    Just made this and it was great! Will go in recipe repertoire! Made own garam Marsala spice! Super easy!

    • Jessica says:

      Hi Ashley,

      So glad that you enjoyed this! Isn’t homemade garam masala amazing?! Thanks for the feedback!

  16. Victoria says:

    I just made this! It was perfect. I can’t wait to add some greens in next time!

    • Jessica says:

      Thanks Vicky! <3 so glad you enjoyed it. Love your idea of adding greens!

  17. Kim says:

    My husband and I both hate tomatoes, sadly – mostly because of the texture. Could you blend the tomatoes rather than dicing them? Or use crushed tomatoes or something?

    The pictures look incredible!

    • Jessica says:

      Hi Kim,

      Thanks! You can definitely use canned crushed tomatoes that weight the same amount. You don’t taste the tomatoes at all in the recipe especially if you do it that way! Hope that helps!

  18. marla says:

    Hey Jessica,

    Just tried this amazing curry but didnt have garam masala so I improvised by adding cinnamon and clove and it was to die for. I boiled my own chickpeas and used tomatoes not from the can. I also added carrots and swiss chard and it turned out so hearty. Thanks for the inspiration

    Marla

    • Jessica says:

      Sounds great Marla! Fresh tomatoes are the best and love your additions! Thanks for the feedback. 🙂

  19. Kristine Belanger says:

    I made it today and it is delicious! The only mistake was I didn’t make enough 🙂 This is definitely a go-to recipe. I can’t wait to be invited to the next potluck.

  20. Jenna says:

    Just made this, absolutely delicious! Thank you for a great recipe that is wholesome-both in taste and with the fresh ingredients! I will definitely be making this again!

    • Jessica says:

      Hi Jenna,

      I’m so glad that you enjoyed!! Thanks so much for the feedback and you’re SO welcome!

  21. Belinda says:

    AMAZING!!!! Thank you for this delicious curry recipe ? Will definitely be making this again!

    • Jessica says:

      Hi Belinda,

      I’m SO glad that you enjoyed! Thank you so much for you feedback and you’re so welcome!

  22. Khristen says:

    Just made this and it’s awesome! I used half a 28fl oz can of diced tomatoes instead of fresh tomatoes, still great! Next time I’ll try fresh. I had to go buy garam masala and I’m so glad I did! Cooked up some brown rice to enjoy it with.
    Thanks! I’ll be making this more often!

    • Jessica says:

      Hi Khristen,

      Thanks so much for your feedback! I’m so glad you enjoyed it and you’re so welcome! You’ll definitely also enjoy it with fresh tomatoes too.

  23. Crystal Beck says:

    Have you tried making it in a slow cooker instead of on the stove?

    • Jessica says:

      Hi Crystal,

      No I haven’t but it should be possible on low. If you try it please let me know!

  24. Betsy Amit says:

    This is really an outstanding recipe. Rich, deep flavor, and yet so easy to make. Thank you.

    • Jessica says:

      I’m so glad you enjoyed it Betsy! Thanks so much for letting me know!

  25. Lisa says:

    Hey looks great 🙂 how many people does this serve?

    • Jessica says:

      Hi Lisa,

      I know I replied to you already via email. I would say this could serve up to 5 people with normal servings with rice or naan bread, or 3-4 slightly larger servings. Hope that helps!

  26. nthabiseng says:

    This recipe kept me going all winter! Im so glad I found it:)

    • Jessica says:

      You’re so welcome!! I’m so glad you enjoyed and thanks for your feedback!

  27. Tamara says:

    This is one of my go-to dishes for family dinner. So quick, minimal prep. So, so good. It freezes great and even might taste better after freezing.

    • Jessica says:

      Thanks so much for letting me know Tamara and for your feedback! So glad that you enjoyed my recipe!

  28. Camille says:

    Loved this. Didn’t have garam masala, but added chili powder and some turmeric instead–SO good. Sautéed spinach/kale is a nice touch in it as well.

    • Jessica says:

      I’m SO glad you loved this Camille! I’ll need to add some greens to this next time! Thanks so much for your feedback.

  29. Brittany says:

    Amazing recipe, my husband and I both loved it! The onions seemed to be a little much though- probably could have been fine w one large, at least for us. I also added some red chile pepper flakes for some extra kick. I will definitely be making this again, thank you!

    • Jessica says:

      Hi Brittany,

      I’m so glad you enjoyed my recipe!! Thanks so much for sharing your feedback!!

  30. Shirley says:

    Is 1/1/2 tablespoons of Garam Masala correct ? it just seems a lot however it sounds delicious I cant wait to make it.
    Thanks for sharing.

    • Jessica says:

      Hi Shirley,

      Yes that’s correct! It is a lot but definitely the amount needed for this curry. I hope you enjoy so much!

  31. Melisa says:

    This recipe is awesome! I added spinach to the mix and used 1/2 can tinned tomatoes cos thats all I had.
    Will definitely make again..

    • Jessica says:

      Hi Melissa,

      I’m SO glad you enjoyed! Loving the greens you added. Thanks so much for your feedback!

  32. Ben says:

    Thanks for this recipe Jessica. I topped it off with some leftover green beans to give it some extra color and flavor. I will certainly be make this in the future! Easy as pie.

    • Jessica says:

      Hi Ben,

      I’m so glad you enjoyed!! You’re so welcome. Love the leftover green beans idea. Thanks so much for your feedback!

  33. Jessica says:

    Just wondering if you happen to have the nutritional info available for this dish? Thanks so much!

    • Jessica says:

      Hi Jessica,

      I just added this above! It’s 224 calories per serving which is enough for a dinner. Hope that helps!

  34. Looks vibrant and very appetizing!

  35. Johnna says:

    What a delicious looking curry. Excited to give this a try soon!

  36. Caroline from France says:

    I made it last night and added a few veggies I had in my fridge (eggplant, green pepper and beet). It was delicious and so easy to make. Can’t wait to make it again !

    • Jessica says:

      Hi Caroline,

      I’m SO glad that you enjoyed!! LOVE the additions of you put in there. Thanks so much for your feedback!

  37. Ebony says:

    This was great. I did add diced mushrooms in with the onions to give it a “meaty” element. And while it simmered I added broccoli for veggies. I will definitely make this again!!!

    • Jessica says:

      Hi Ebony,

      I’m so glad you enjoyed them!! Love your additions. Thanks so much for sharing!

  38. Eleonora says:

    Looks and sounds delicious, I will make a big batch this weekend to make sure I have leftovers for the week. Thanks for sharing ❤

  39. Sandra says:

    Wow, wow, wow! I think this is the first time I’ve commented on a recipe. Made this last night and my husband and I loved it!! This is definitely a keeper! Thank you so much!

    • Jessica says:

      Hi Sandra,

      Yay! Thanks so much for letting me know! You’re so welcome 🙂 🙂 .

  40. Laurie says:

    I loved this dish! What a delicious, simple and basic curry. I made it according to the recipe and loved it. But, what is great is that there are endless variations that can be made from this base, just by adding vegetables (red pepper, broccoli, eggplant, cauliflower come to mind) and even chicken (if not vegetarian). Thank you so much!!

    • Jessica says:

      Hi Laurie,

      Thanks so much for letting me know! Love all the additions you put in! SO true, it’s a great base and this curry sauce can be used in many other things. So glad you enjoyed!

  41. Dawn says:

    I made this today! I added mushrooms, red, green, and yellow pepper along with the chickpeas, tomatoes and onions. It smelled SO good, and then I tasted it and thought “hmmm seems bland”. As I was clearing the counters I discovered why – I forgot to squeeze the lime in there! WOW, that made ALL the difference in the world and all of a sudden the flavours were all there! DELICIOUS! Oh, and I added more curry powder :p just because, well, I love curry powder!

    • Jessica says:

      Hi Dawn,

      SO glad to hear!! Haha yes, the lime is SO important! I’ve had so many friends make this and tell me that makes so much of a difference! Thanks so much of your feedback. 🙂 love all the additions you put in!

  42. Chelsie Veganueva says:

    How many times did you need to mention that it was vegan?

  43. Sarah says:

    Would it be possible to puree the tomatoes? It’s not so much a taste thing as it is a texture thing for me. I would just rather not buy the ingredients if you don’t think it’s a good idea. Any advice you have would be appreciated, as this looks divine & very student budget friendly!

    • Jessica says:

      Hi Sarah,

      Hmm, I wouldn’t recommend puree-ing the tomatoes. My husband has made this several times with half the amount of tomatoes though and it still tastes great. So you could use less and they do burst and simmer down which reduces the texture a whole lot. I hope that helps!!!

    • Jessica says:

      Thank you for your kind comments by the way!

  44. Anna says:

    I made this last night for me and my husband, and boy was it a hit! I roasted up some eggplant in the oven to toss in as well (in addition to the chick peas). Absolutely delicious!

    • Jessica says:

      Hi Anna,

      I’m so glad to hear!! LOVE the eggplant addition. Thanks so much for your feedback!

  45. Laura says:

    I don’t have limes would lemon work instead?

    • Jessica says:

      Hi Laura,

      I haven’t tried lemons, and limes really do add that acidic touch that brings out all flavours, but they should work since they are almost as acidic. Let me know how it works out for you! Thanks!

  46. Mariloup says:

    It is so true what ypu said about the lime!!! I tasted it before the lime and thought it was a bit bland… A few squirts of lime juice and it was like WWWWOOOOOWWWWWW!!!!!

    • Jessica says:

      Hi Mariloup,

      Haha it makes quite a difference! Thanks for your feedback!

  47. Dave says:

    Jessica, this recipe was awesome. I added some ground turkey and served it with a tomato/cucumber salad. My wife and I devoured it served, over jasmine rice. Thanks so much. I wish I knew how to post a picture for you.

  48. Susan Butts says:

    Thanks for the recipe! I made it this evening and added broccoli because I have too much of it in the fridge and it was stellar! I tasted it before and after the lime, distinct flavors but I looove the lime addition!

    • Jessica says:

      Hi Susan,

      You’re so welcome! So glad you enjoyed! Love that broccoli works in this recipe too. Yes, the lime makes such a HUGE difference. Thanks so much for your feedback!

  49. Melanie says:

    Wow! I just made this recipe in my Instant Pot (cooked the onions, garlic and then spices, then added everything else in the pot). It was one of the best meals that I have eaten. Thank you for this recipe!

    • Samantha says:

      Hi Melanie,
      We got an instant pot for Christmas and I would love to know the time you cooked this for!!!
      This recipe sounds so good, I’m so new to pressure cooking that I don’t know how to convert recipes just yet haha

      • Melanie says:

        Hey Samantha, I started off with dried chickpeas. Cooked them for 40mins.
        Then while making the recipe, cooked the whole dish for 15 mins high pressure. I also added 1 cup of water (in addition to the coconut milk) and skipped the flour (since it’s not recommended in the IP).

    • Alison says:

      Hi Melanie! How did you you do this in the pressure cooker?

      • Melanie says:

        Hey Alison, I started off with dried chickpeas and cooked it for 40 mins in the pressure cooker (you can skip this step if you use canned chickpeas). I sauteed the onions and garlic in the oil, added the spices and stirred until aromatic. Then added the rest of the ingredients (with 1 cup extra water) and cooked for 15 mins high pressure. I didn’t add the coconut flour since it’s not recommended in the instant pot. and Voila! Was delicious!

  50. K Smith says:

    I made this for my family recently and everyone LOVED it. They put it on the “Let’s have this again” list! Great recipe!

    • Jessica says:

      Hi K,

      I’m so glad to hear!! I thought I had replied to your comment. Thanks so much for your feedback!!

  51. Amy says:

    Jessica, is the garnish in your photos cilantro?

  52. Melissa says:

    I made this last night and it was a hit! I added some red peppers and carrots to it and garnished with cilantro! Would you mind if I shared this recipe on my blog and linked it to your page?

    • Jessica says:

      Hi Melissa,

      So glad you enjoyed and thanks so much for your feedback! I don’t allow full reproduction of my recipes, so if you share you’d need to re-write the instructions part in your own words for copyright purposes (and Google confusion) and link to my page, so once you do that that’s fine! THANK YOU for asking!!

  53. Anna says:

    This was SO delicious, a new favourite and next time I’ll have to give it a go with the various suggestions others have tried up on here. Thanks Jessica : )

    • Jessica says:

      Hi Anna,

      SO glad to hear!! You’re so welcome and thanks for the feedback!!

  54. JP says:

    This is delicious.. but how do I bring the heat for next time?? What do you recommend. Thanks!

    • Jessica says:

      Hi JP,

      Thank you so much! Okay, so we always add heat to ours so you have a few options:

      Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.

      Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.

      Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more. I hope that helps!

  55. Colleen T says:

    Yum! Never been a fan of curry but this one changed my mind. Thank you for posting

    • Jessica says:

      Hi Colleen,

      Thank you so much! I’m so glad to hear. 🙂 I hope you enjoy!!

  56. Sariah says:

    Amazing. Texture reminds me of a peanut butter curry, which I totally think you should make a recipe for! I didn’t have lime, so I subbed lemon, which was fine, also didn’t have coconut flour, so I used white with no problems. Had everything thing else in my pantry!!! Great recipe!

    Thank you

    • Jessica says:

      Hi Sariah, I’m so glad to hear you enjoyed my recipe!! I’ve never thought of peanut butter curry but it sounds YUMMY!! Thanks for your feedback!

  57. Delicious!! The family loved it!!! I am definitely making this again and again and again! Thank you so much for sharing! 🙂

    -Lorena

    • Jessica says:

      I’m so glad to hear Lorena! You’re so welcome and thanks for sharing your feedback!

  58. Erin says:

    I absolutely LOVE this recipe. It has become a staple and I make it once a week! My husband is not vegan so I usually just pan fry a sliced chicken breast and add it on top of his.

  59. Anita says:

    Has anyone tried this with a different gluten-free flour? I have numerous other flours in the house so I don’t want to buy another at this time.

    • Jessica says:

      Hi Anita, you can try quinoa flour or even gluten free flour if you have it! Just use equal amounts and it should be fine!

  60. Lamees says:

    Im a new vegan, and i hate cooking and not a fan of Indian food. However i wanted to try this and i can say that this might be one of my new favorite meals now. It is so delicious! Thank you!

    • Jessica says:

      SO glad you enjoyed this Lamees!! Thanks so much for your feedback and you’re very welcome!

  61. Parnian says:

    I tried this curry yesterday and I loved it!!!!
    Just recently discovered your fantastic blog Jessica, thank you for the wonderful recipes!!!!

    • Jessica says:

      Hi Parnian,

      I’m SO glad you enjoyed!! Thanks so much for your feedback and your kind words!!

  62. Janet says:

    Thank you so much for this recipe! I made it yesterday and believe me, I didn’t want to share! It was so delicious and a true hit at my house.

    • Jessica says:

      Haha I’m so glad you enjoyed it Janet!! Trust me, I never want to share mine either. ? Thanks for your feedback!

  63. Rubia says:

    Thank you for this great recipe! It turned out delish! I tweaked it a bit by adding some green chillies for heat as well as some paneer and cilantro.

    • Jessica says:

      I’m so glad you enjoyed it! Those green chillies sound amazing!! Thanks for your feedback!

  64. Hannah says:

    Has anyone tried freezing this recipe? And reheating?
    We are trying to meal prep so that we still eat healthy despite how busy we are!

    • Jessica says:

      Hi Hannah, lots of people have commented that they have frozen and thawed this. I would recommend thawing it on the stovetop to retain the consistency. Mine hasn’t ever lasted long enough to freeze haha but it should work fine for you!

  65. Rosette says:

    Thank you for the delicious recipe. It was creamy and very tasty, everyone loved it. Will be making this again.

    • Jessica says:

      Hi Rosette,

      You’re so very welcome! So glad you enjoyed and thanks for your feedback!

  66. Nikki says:

    Made this today to eat for my lunches for the week. I couldn’t resist a few bites and I have to say, I can’t wait for Monday so I can eat my first lunch of it! It was delicious! Made some quinoa to go along with it and these will make for a wonderfully tasty meal prep week, thank you!

    • Jessica says:

      Hi Nikki,

      I’m so glad to hear that!! Love the way you meal prepped it. You’re so very welcome and thanks for your feedback!

  67. Kelly says:

    So keen to try this! Did you used cumin seeds, or ground cumin? Thanks 🙂

  68. Nancy says:

    Jessica this is delicious! I was fresh out of limes but had lemons and that worked. I also stirred in some baby spinach and amchur powder at the end.the end. If you haven’t tried amchur powder in curry check it out. It’s ground dried green mango. Tart and yummy!

    • Jessica says:

      Hi Nancy,

      I’m so happy to hear that – thanks so much for letting me know!! I haven’t tried that powder before but I definitely need to now!

  69. Anna says:

    We tried the recipe with my partner yesterday and its taste was beyond words!!
    Thank you for the inspiration!!

    • Jessica says:

      Hey Anna,

      Oh I’m so happy to hear that!! You’re so very welcome!

  70. Stacey says:

    Make this tonight and it was so awesomely good!! I added sautéed kale and onions on top of quinoa. Yummy!!! I’ve passed this recipe to friends, encouraging them to try this meal….super easy to put together and makes enough for a few lunches. Thank you for sharing.

    • Jessica says:

      Hey Stacey,

      Oh my gosh I am SO glad you enjoyed it!! Yum I love that you served it on quinoa and added the kale. Thanks so much for sharing this too and you’re so welcome <3 <3

  71. Amelie N says:

    Hello! How much is one serving approximately? (in cups)

    • Jessica says:

      Hey Amelie,

      Hmm, I’m not so sure to be honest I’ve never measured it in cups haha. Maybe ¾ cup?

      • Amelie says:

        Thank you so much! All my portions are measured by cups…cannot wait to try this recipe this weekend!

  72. Beautiful easy, healthy and very tasty?? Will become a favourite!! Thank you for sharing ??

    • Jessica says:

      So happy you enjoyed Louise & Tony!! You’re so welcome!

  73. Liv says:

    Where have you and this recipe been all my life!? YUM!! This is the kind of comfort food that literally lights up your soul! And so easy! Thank you Jessica… My belly will now be completely satisfied throughout the coming winter. This is truly perfection!

    x x x

    • Jessica says:

      Hey Liv, haha SO glad you enjoyed!! You’re so welcome and thanks for your feedback! 🙂

  74. Maria Cardona says:

    Made this curry last night, was incredible!! The whole family loved it!
    Thank you!

    • Jessica says:

      So happy to hear Maria! Thanks so much for your feedback!

  75. Angelee Sueiro says:

    I tried this recipe and apart from being super easy to make it is delicious! Even my husband who is not a fan of vegan food said it was great! Definitely this will be one of my new weekly favorites.

    • Jessica says:

      Hi Angelee,

      Oh I’m so happy to hear that!! Thanks so much for letting me know :)!!

  76. Looking forward to trying this! I do have a question. The recipe calls for cumin but I didn’t see you add any in the video. Did you add the cumin? Was it ground? Thanks!

    • Jessica says:

      Hi Carol,

      I hope you enjoy!! I added ground cumin, seems I forgot to add that scene to the video!

  77. Randy says:

    Very delicious! The first time I made this I followed the recipe exactly. I found there to be too much sauce, so the nect time I added a diced potato. In my opinion, even better. I’k going to make it again tomorrow with the added potato and I’m going to add about a cup of peas.

    • Jessica says:

      Hey Randy, so happy to hear that!! Love the diced potato idea, and the peas! Thanks for your feedback!!

  78. phyllis says:

    I made this twice in one week… We love it… Once I got all the ingredients together ( I’m new to vegan cooking and had to do a little searching) Well worth it though. First time I forgot to put the lime on. Not the second time though… Delish,,, real comfort food but healthy!!! and Vegan too… I’m so grateful I found your recipes

    • Jessica says:

      Hey Phyllis, Oh I’m SO happy to hear that!!! Thanks so much for your feedback! 🙂 Hope you enjoy everything else too!

  79. Gary Nolan says:

    I’m assuming you dice the onion. It does not mention that step in the ingredients or recipe.

  80. Gary Nolan says:

    Also, the ingredients list does not mention the coconut oil. I didn’t realize I needed it until I was in the middle of making the dish and it is mentioned there. It would be helpful to include that in the ingredient list if it is recommended to be coconut oil and not just any oil. Thanks!

    • Jessica says:

      Hi Gary,

      No, I definitely mean sliced onion, just like what it says in the ingredients and the video! I half and slice mine, not dice. If you want to dice them, go ahead! It doesn’t affect the recipe at all. Also, you don’t need coconut oil specifically. I just always have coconut oil so I automatically wrote that in the instructions. Any oil works. I hope that helps, and I hope you enjoy!

  81. Emily B. says:

    This was a delicious lunch for my family of four – with leftovers for tomorrow. I added a cup of frozen peas with the chick peas. I agree, the lime is essential! Thanks for the recipe!

    • Jessica says:

      Hi Emily,

      Oh yum! Love your additions and so glad to hear you enjoyed! You’re so welcome!!

  82. “Doesnt need lime”

    I was wrong. Gonna also add cashews next time see how they mix in

    • Also it is an incredible recipe

      • Jessica says:

        Haha thanks Charles!! I’m so glad you enjoyed! Yes the lime is so essential, right? Cashews sounds amazing to add in too! Thanks so much for your comment!!

  83. Sharon Vann says:

    Do you use 2 yellow onions + a red onion or is it either or? Thanks.

  84. Just made this for dinner tonight after seeing the video on FB and I am SO happy with it! I have never been a huge curry fan but this is absolutely delicious. The curry flavor isn’t overpowering and everything is creamy and satisfying. Thanks for such an easy recipe!

    • Jessica says:

      Hey Valentina! So happy to hear this and that you enjoyed so much!! You’re so very welcome!!

  85. Kathy says:

    I love this dish. It i is my “go to”dish and I often take it to potlucks. Today I had withdrawal since I had not made it in a couple of weeks. We went to an Indian restaurant for lunch and I had chickpeas and spinach and came home and made it at home with spinach as I usually do. It was so good. Jessica, thank you so much for this recipe.

    • Jessica says:

      Hey Kathy,

      I am SO happy to hear that!! Thanks so much for sharing with me and here’s to more chickpea curry!!

  86. Ruth says:

    I sliced the onions as you stated in your recipe but when I finished making as you stated I had a pan of sliced onions . Were they suppose to be chopped?

    • Jessica says:

      Hey Ruth!

      I’m a bit confused by your question/comment – a pan of sliced onions?

  87. Heyo, I found your recipe looking for something with coconut milk and chickpeas and found this. I liked it a lot. I didn’t have any coconut flour and didn’t want to add wheat flour so I added two cans of chickpeas and crushed some of them to thicken the gravy. Next time, I think I’ll put more garam masala and some ginger at the start. Thanks!

    • Jessica says:

      Hey Kurt,

      So glad you enjoyed the recipe!! Thanks so much for your feedback!

  88. Stella Max J says:

    Very thick curry and looks tasty

  89. Melissa says:

    This was the first recipe I tried from you and it was absolutely amazing! I am always looking for vegan recipes that my kids will love and this one was loved by everyone. I only added a very small amount of fresh curry leaves in addition to the spices called for in the recipe, and I used Pastene brand canned “ground peeled” tomatoes. They were “kitchen ready” but unseasoned. I was thinking of trying this same recipe but adding eggplant. Love the flavors thanks!

    • Jessica says:

      Hey Melissa,

      Thanks so much for your feedback!! Love your additions and suggestions. Eggplant would be GREAT too! So glad you enjoyed and you’re so welcome!

  90. Lisa says:

    Very tasty!
    I added a handful of spinach and a handful of fresh coriander to the sim.er stage.
    Thanks!

  91. Kathryn says:

    I am wondering, in the ingredients list you call for 2 tbsp of oil to saute. However, I read through the instructions several times and am not finding when, or what to saute. Please help, thanks.

    • Jessica says:

      Hey Kathryn!!

      So I just switched this recipe to a new format, and I think I added “to sauté” as an error. Don’t mind that, just use it as directed in the instructions. I hope that helps, and that you enjoy!!

  92. Diana Sobeslavsky says:

    I have made this recipe three times and will make this curry again and again! My husband and I love it! We love going out for indian food, but it is often pricey and too heavy with cream ( for me being lactose intolerant :P) This curry is easy to make, super yummy and a light, healthy dish. Thank you so much for sharing your recipe!

in the kitchen everyday