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

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! Not to mention my Red Lentil Curry – truly what dreams are made of. Then there’s my most recent Cauliflower and Potato Curry (Aloo Gobi Masala) – Crispy potatoes, loads up comfort.

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!


Q: Can I substitute the tomatoes in this curry?
A: No and yes (update). 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. If you’re allergic, you can in fact substitute them with pumpkin puree, or a butternut squash puree or something of the sort. It won’t taste exactly the same, but will give it that beautiful creamy texture!

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!


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This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredily flavorful!
See me make this recipe casually below:
These 10 Minute Black Bean and Corn Quesadillas are so perfect for a quick weeknight dinner! They come together incredibly quick and are so flavourful! via


3-5 minute version



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

Coconut Chickpea Curry (Vegan & Gluten Free)

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!
Prep Time:
Cook Time:
Total Time:
Serves: 4-5
Cuisine: Indian
Category: Dinner
Calories: 225
Get Nutrition Facts
Nutrition Facts
  • Carbohydrates: 28.5g
  • Fat: 9.40g
  • Protein: 7.3g
  • Sodium: 184.8mg
  • Sugar: 8.1
  • 2 tablespoons coconut oil
  • 2 medium yellow onions OR 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 - I use this one
  • 1 teaspoon curry powder I use this one
  • 1/4 teaspoon cumin
  • 13.5 ounces/383g can coconut milk*
  • 2 teaspoons coconut flour (OPTIONAL)**
  • 1 small lime
  • 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!


This recipe is vegan and gluten-free.

I’ve been asked this MANY times – this is the curry powder I use! It’s my favourite!

*Many readers have asked and yes you can definitely use reduced-fat coconut milk! You can even use boxed coconut milk if those calories suit you better.

** The coconut flour is optional and up to you! You can also use any other gluten-free flour you have on hand to thicken it, I just loved this flavour the most. You also don’t need to thicken it if you don’t want to, we skip it all the time.

WW POINTS: 6 with reduced fat coconut milk, 12 with regular (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.



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.


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.


Instagram Jessica in the KitchenIf 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.


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Tags: chickpeas, coconut, Dairy Free, Egg Free, Fall, Gluten Free, Spring, Summer, tomato, Vegan, Vegetarian, Winter chickpeas, coconut, Dairy Free, Egg Free, Fall, Gluten Free, Spring, Summer, tomato, Vegan, Vegetarian, Winter
by Jessica

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  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 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!!

  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


    • 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. 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!

      • Ralph says:

        This was amazing! What exactly is serving……1 Cup????

        Rating: 5
        • Gavin | Jessica in the Kitchen says:

          Hi Ralph the serving size is roughly 1 cup. I hope this 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!!!!!

  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! 🙂


    • 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. 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 stage.

  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!

    • Jessica says:

      Hi Diana,

      Yay! I’m so happy to hear this!! Same with me – I love Indian food but sometimes it is so expensive!! Thanks so much for your feedback and you’re so welcome!

  93. AJ says:

    I am about to make this for my friend thus week. Can I clarify the onions please? Is it 2 yellow onions and a red onion or one or the other?

    Don’t want to overdo it!


    • Jessica says:

      Hi AJ,

      It’s 2 yellow onions OR 1 large red onion. You’re so welcome and I hope you enjoy!!

  94. Elaine Beaudry says:

    I don’t have a scale and am wondering how many fresh tomatoes you use. Can you please give an idea of how many cups the diced tomatoes are? Thank you!

    • Jessica says:

      Hi Elaine,

      I’m really not sure, but I would say about 1 ½ cups diced tomatoes. I hope that helps!

  95. Frannie says:

    Can you add veggies to this?

    • Jessica says:

      Hey Frannie,

      Yup! Some people above have suggested adding everything from spinach to kale to potatoes – you can add a lot to it! I hope you enjoy!!

  96. Denise says:

    I never leave reviews online, but I loved this!!! I made as written with only two changes (used stewed tomatoes b/c didn’t have diced or fresh, but tried to cut them up a little), and did a little chicken b/c I’m not vegan. Oh, and I forgot the lime, even though I add it. It was so good!!!!!!!! I am making it again now but going to use meat this time. It is officially a staple in my house.

    • Jessica says:

      Hey Denise,

      Oh I’m so happy to hear that!! Thanks so much for your feedback and for sharing your changes!! 🙂

  97. Tracy G. says:

    Hi Jess! Made this last night and felt like such a badass chef! My boyfriend and I looooooved it. Thank you so much <3

  98. Amy says:

    I’m making your vegan curry chickpea recipe my question is can I triple the recipe or do the spice amount change?

  99. Amy says:

    I’m making your vegan curry chickpea if I triple the recipe do I need to adjust spice amount? Thank you this recipe I make frequently so delicious

    • Jessica says:

      Hey Amy!

      Yes you would need to triple everything! I hope that helps and hope you enjoy!! 🙂

  100. Cheryl says:

    I randomly came across this recipe last night and as I had all the ingredients made this for dinner tonight. It was delicious! Thank you for both the recipe and the detailed notes re add-ins and substitutions (perfect for this nervous cook!)

    • Jessica says:

      Hi Cheryl,

      Aww I’m SO happy to hear that!! So glad you notes helped you so much too haha. You’re so welcome and thanks so much for your feedback!!

  101. Christina says:

    Recently I’ve been going through my cupboards and saw that I still had soe ingredients for Curry
    After a bit of searching on the internet your recipe came up. First thing I look at is the ingredients. I was so happy to see that I had everything needed to make this recipe. Followed the recipe step by step (added slightly more Curry powder and some fresh sliced ginger cause I like my food spicy) and it came out fantastic!! Thank you so much! This is my favorite thing right now.

    • Jessica says:

      Hey Christina,

      Oh yay I’m so happy to hear you enjoyed!! Love your changes/additions – you’re so welcome!!

  102. Bethany says:

    Absolutely delicious! Thanks for the great recipe!

    • Jessica says:

      Hey Bethany,

      You’re so welcome and so glad you enjoyed!! Thanks for your feedback!!

  103. Tipiwarrior says:

    Thanks this was delicious!
    I used tikka masala instead of garam and spiced it up with sambal oelek. My bf also enjoyed 🙂 thanks for posting!

    • Jessica says:

      Hi Tipiwarrior,

      I’m SO happy to hear that!! Love your changes/additions and so glad you enjoyed. Thanks so much for your feedback!!

  104. Cassidy says:

    This is one of the tastiest curries I have ever had. You are right about the big squeeze of lime on top – tastes like perfection! Thanks for this recipe.

  105. Victoria Plummer says:

    This was ?????

  106. Elaine Firman says:

    I made this for me and my husband for dinner, it was absolutely delicious, I added some broccoli & corgettes and made my own curry powder because I didn’t have any in my cupboard. Thumbs up from my hubby and me ?? Made a good amount so have frozen some, next I will attempt the naan bread recipe. ☺☺☺
    Thank you soooh much for sharing Jessica. X

  107. Ashley Garvin says:

    Thanks so much for this recipe, I use it almost weekly ever since finding it a few months ago! Super easy for a busy college student. I just make some rice and warm up the leftovers for a delicious, filling meal!
    I have found that adding a little more flour (3 tbs instead of 2) works better for me.
    Thanks again!! Cant wait to try more recipes!

  108. Shamiraalibhai says:

    Very easy to make and very delicious. The family loved it!

  109. Selma says:

    I just got done making this and I am eating it now! So good! Thank you so much for the list of fall foods! So good, so easy, so quick!

  110. Claudine says:

    I made this and it was soooo good. I live that there wasn’t any extra sugar in it and it was so good with the chickpeas. I am looking forward to trying you lentil dish next. Thank you for sharing this with us!!

  111. Veronica V. says:

    This is a great tasting and simple VEGAN recipe. My picky teenager loved it! Thank You, Jessica. I made it as was instructed the first time and again it was great!!! The second time, I reduced the amount of onions a bit by 1/3 and of course that is all preference. I also added 2 white potatoes (thickly diced and boiled in salt water) when I added the coconut milk only because I needed to use them before they expired. BUT this recipe is perfect as is and at our dining table we eat it over brown Basmati rice. I’ve always wanted to learn recipes using cumin and curry and the like and now I have a great one thanks to Jess.

    • Jessica says:

      Hey Veronica,

      Aww I’m so happy to hear this!! Love the changes you made they sound so great too and this recipe is a great way to use up extra veggies around the pantry and fridge! So happy to have helped and you’re so welcome!! <3

  112. Miranda Johnson says:

    This is so good! I puréed half of mine.

  113. Jess says:

    I just made this it was so delicious! You’re right, the lime juice really makes it. I had to sub fresh tomatoes for blended tomatoes as I was cooking for a VERY fussy eater, but it worked wonderfully.

    • Jessica says:

      Hey Jess,

      So happy to hear you enjoyed!! I’m really glad your substitute still worked!!

  114. Roni says:

    I just finished making this (with a few small adjustments: swapping the cumin for coriander, using chickpea flour instead of coconut flour, and tossing in some roasted cauliflower). I have eaten half a bowl and couldn’t wait to comment. DELICIOUS, so flavourful and filling! This is going to be a repeat-recipe , absolutely!

    • Jessica says:

      Hey Roni,

      So happy to hear you enjoyed and that this will be a repeat recipe!! Thanks so much for your feedback!!

  115. Kathy says:

    This is one of my favorite dishes!!! We love it. I cook 1 pound of dried chickpeas and use the amount of liquids in the recipe and I also add a lot of frozen spinach. The spinach adds a nice green color and you have a whole meal in one pot.

  116. Cat says:

    Looks delicious and I can’t wait to try it! Is the coconut flour for thickening and if so, can I replace it with something else? It’s not something I have on hand.

    • Jessica says:

      Hi Cat,

      Thanks! It’s for thickening! If you’re not gluten free you can use regular flour. I hope you enjoy!

  117. Kari says:

    So so easy and very yummy! Only added a little bit of red pepper flakes. Surprisingly very filling as well when paired with price. Might add a little chicken to the mix next but overall wouldn’t change a thing!

  118. Zahra says:

    With the spices used its pretty bland. I used Penzeys Rogan Josh spice in place of the curry and garam masala and it turned out great!!

  119. Kathy says:

    I made this and it was fantastic but I would never use 3 onions. I used one and it was plenty. I didn’t use the flour either it was plenty thick. Great flavors!! Easy

    • Jessica says:

      Hey Kathy, (I know I replied to you in email but posting it here in case it helps anyone!)

      I’m so happy to hear you enjoyed this! By the way it isn’t three onions: it’s 1 red onion or 2 yellow onions (that’s why the slash is there cause they are the same in size!). I’ve updated the recipe to reflect this!

      Thanks so much for sharing your feedback!!

  120. Melanie ROSS says:

    Just made curry for my lunch – absolutely fantastic!

  121. Aude says:

    I’ve made this twice already and it’s been a success everytime!

    Yesterday I added carrots and raisins. The raisins add a nice sweet touch. My boyfriend had two servings!

  122. Sara says:

    I have made this & it was really good. I think I followed the recipe quite well but my sauce turned out rather pale instead of the rich brown in your photo… What could I have done wrong?

    • Jessica says:

      Hi Sara,

      So glad you enjoyed!! A lot of things could affect that – the tomatoes used, the colour of the curry powder, the colour of your garam massage and even whether you browned the spices or not. My husband and I have both made this dish and his always comes out much darker than even this photo because he slightly browns the spices in the pan before adding the liquids. I hope that helps and I don’t think you did anything wrong at all!

  123. Mj says:

    I just made this for my family- mmmmmmmmm!!! I used extra spices to make a mild, yet flavorful sweeter curry. If I don’t eat it all up, I’ll put it in the fridge for lunches throughout the week- thanks for this treasure!

    • Jessica says:

      Hi Mj,

      So happy to hear!! Love the changes you made too. Thanks for letting me know, you’re so welcome!!

  124. Thanks for the recipe, I will try it out soon.

  125. Amy K says:

    This recipe was delicious! I like heat so I added 1/2 tsp of red pepper flakes and I added a bag of fresh baby spinach in the last five minutes of cooking. This is my new favorite meal. Can’t wait to make it again.

  126. Andria says:

    This dish was amazing!! Thank you for this recipe.

  127. This recipe is a winner, every. single. time. Not only does it taste good and settle incredibly well in my tummy, but it feels like I cooked something to remind me that I love me, and honestly, who wouldn’t love that?! – Thanks for sharing.

  128. Olivia Seheult says:

    Thanks so much for this recipe. Very easy to make, the ingredients are not hard to find and it’s so healthy. It’s a hit each time I make it, and it’s now a weekly staple in our household. Can’t wait to try some of the other recipes on this site! Thanks again.

  129. clo says:

    Hello from France,

    I really like your blog, this recipe is so good . I love it. I really like cickpea so it’s nice to have finally a good recipe to use it .I made it today again.
    Im thinking about adding some tofu next time . I think with the coco and curry it could be very nice.

  130. I made this today and it tastes AMAZING! As a vegan, THANK YOU for sharing this recipe!!

  131. Alex says:

    I liked this recipe and will make it again. Though I will use a little less garam masala and DEFINITELY less onions. I’m not too sure where you are buying your onions, but red onions are definitely not double the size of yellow onions. I will definitely be using just one yellow onion.

  132. Marg James says:

    I am not a big review person but I must say that I just made this and it was simple ,creamy and so delicious ! I used canned tomatoes and i added a heaping 1/4 tsp of chili pepper and some spinach. It will be a staple in my weekly meal rotation . Thanks for the great recipe!

  133. This recipe is fantastic! I made it last night for dinner and it’s so good that I think I’ll make it again this week. It was perfect with a handful of spinach and 1/4 tsp. of salt added at the end.

  134. Ashleigh says:

    I tired this curry thinking it wouldn’t have a lot of flavour…..but boy was I wrong!! Very tasty and quick, definitely a keeper.

  135. Michelle says:

    Hey, Jessica! I made this recipe tonight and although I loved how it made me feel (light, fresh, easy, etc) I found it lacking some flavor. Any advice for taking the flavor of this recipe up a knotch?

  136. Mariana Podgorean says:

    I just made and ate this one over brown rice with some pickled tomatoes on the side. Very good! Thank you!

    • Jessica says:

      Hi Mariana,

      Oh wonderful! I’m so happy to hear that! Pickled tomatoes sounds like something I NEED to make!! You’re so welcome and thanks for your feedback!!

  137. Katlin says:

    I have a similar recipe passed onto me by a friend that I love, but I added the tomatoes and lime as per your recipe and it was AMAZING!! Thanks for taking one of my favourites and making it even better!

  138. Tash Wilkinson says:

    I made this for the 1st time the other night. It was sooo good. The colours after the cooking look exactly like the picture. It was flavoursome with spice and sweetness. Definitely my go to curry and so easy to make with easily accessible ingredients. Thanks so much

  139. Ogoo says:

    This looks amazing. Definitely trying it tomorrow.

    • Ogoo says:

      Would have made it now (3am), but i don’t have a lime and i’m not about to miss out on that extra little bit of greatness.

  140. linda says:

    can I substitute a can of diced tomatoes

  141. Sandra says:

    This is delicious! A lot of flavor. I added kale and Israeli couscous. Turned out great.

  142. Emily Klein says:

    Just tried this recipe for the first time, it’s amazing! Normally I he a hard time getting the spice level right in curry dishes but with a bit of extra curry powder and some red pepper flakes it was truly delicious.

  143. Elizabeth Meyer says:

    Just made this- Super YUMMY!! I didn’t have fresh tomatoes so had to use canned, didn’t have the Garam Masala but used a little Thai Curry Paste, added chicken thighs that I had sautéed and seasoned, organic multi-colored carrots, which made this dish even more beautiful, and served with rice and steamed spinach.

    My family loved it! I will look for Garam Masala and make it again!!

    Thank you!!

    • Jessica says:

      Hi Elizabeth,

      So yummy! Love your additions!! Thanks so much for letting me know and you’re so welcome!

  144. Jess says:

    We made this last night and it was hands downs the best curry I’ve ever made. And super easy too! Great ideas and looking forward to using fresh ingredients when I have more time on my hands. From one Jess to another Jessica, thanks for the recipe! ?

  145. Susan says:

    Made this tonight and it was so good and filling! Even my 14 yr old carnivorous son liked it. BUT I’m so mad…I forgot to add the lime juice. I love lime, too! Going to add it to the leftovers though so I can taste it tomorrow! Thanks for the recipe!

  146. Sydney N Arrington says:

    can i make this in a crockpot?

  147. Jacqui says:

    Hi, I can’t use curry powered (I’m allergic to chilli and peppers) is there something you’d recommend instead or would you just leave it out? Thanks!

  148. Donna says:

    I made this last night and we really enjoyed it but it was even better for lunch today as the flavours melded overnight. I added some chilli flakes and spinach. I cooked the onion, garlic and spices before adding the tomato because I was wary of getting a raw onion/garlic flavour. Can you please explain the advantage of doing it how you describe? I used tinned chickpeas and tomatoes as well as garam masala from a jar but you’ve convinced me to try it fresh. My partner has asked me to keep this on our regular menu, but I had planned to anyway. It’s delicious but also very quick and easy to cook. I disagree with one thing you wrote; this would never last 5 days in our fridge (too yummy) ?. Will have to make a double lot next time. Thanks for sharing the recipe, Jessica.

  149. Cami says:

    I just came across your recipe on Pinterest and it sounds so tasty. This will be a new dish for me, but I can’t wait to try it this weekend! Your pictures make it look so devine! Thanks for the share Jess!

  150. Sharyn Paton says:

    This is my all time favourite curry….l discovered this recipe last winter and it has become a go to.
    Thankyou Jessica.

  151. Mrs Michelle Underwood says:

    Love vegan chickpea curry

  152. Sanyu Kiyingi says:

    I made this curry this week and it was sooo tasty and easy. I found your recipe on yummly when I was looking for a quick fix for dinner. Super excited to try out more of your recipes!

  153. Margie says:

    This was absolutely delicious. And all ingredients were on hand (which was key, as we are in the middle of a Noreaster here is Stamford, CT). Thank you! Wondering if you happen to have nutrition info (I realize I could just enter each ingredient, but I’m lazy, LOL).

    • Jessica says:

      Hi Margie,

      I’m so happy to hear this!! I do and it’s on the blog post right beside the ingredients! 224 calories per serving and:

      Total Fat 9.4
      Sodium 184.8mg
      Carbs 28.5
      Sugars 8.1
      Protein 7.3

  154. Jennie Sanders says:

    This is so tasty! I’ve tried several
    Other recipes and this is my most favorite. So so yummy! Next time I will double the recipe and eat it all week!!

    • Jessica says:

      I’m so happy to hear that Jennie!!! Thanks for sharing with me!

  155. Sam says:

    Looks and smells delicious, I added finely chopped broccoli for greens. Just a question, can I freeze this recipe?

  156. Amanda says:

    Made this tonight for dinner, it was delicious! I added a sweet potato, red pepper, and frozen green beans. I doubled the amount of spices (maybe mine are getting old). I also added a little tumeric because my yellow curry didn’t give me that nice yellow color. My husband put hot sauce in his and I didn’t and we both loved it. Yum!

  157. Morgan says:

    I was wondering what kind of brand/type of curry did you use?

    • Gavin | Jessica in the Kitchen says:

      Hi Morgan We used a Jamaican curry powder called “Island Spice” but most curry powders will work, buying an Indian Style Curry powder is always ideal though.

  158. Jean says:

    Delicious recipe! My husband and I recently became vegetarian/ loosely vegan, and he gave this dish a 10/10. Thanks!

    • Gavin | Jessica in the Kitchen says:

      This is great we’re Happy you and your husband enjoyed this!!

  159. Carla says:

    Hello! I absolutely loved this recipe! My only question is, how many grams or ounces would you say is equivalent to one serving for tracking purposes?

    • Gavin | Jessica in the Kitchen says:

      Hi Carla! Thank you so much! We’re not sure how many grams/ ounces. It serves 5 so weighing it out and splitting it into 5 would give you that figure.I hope this helps!

  160. Brenda says:

    That was awesome.thanks

  161. Lexi says:

    I just made this for dinner! As in, I’m writing this with an empty bowl in my lap. It was incredible. So flavorful, creamy, and easy. It didn’t take long and I just used canned chickpeas & tomatoes.

    I will make this again for sure! I was thinking it would be great with some potatoes thrown in, maybe some peppers, or other veggies! I would also like to include some naan bread next time. But, just the curry over rice was great!

    Thank you so much for a new classic recipe 🙂

  162. Emily says:

    This was absolutely delicious! I filled the recipe exactly and wouldn’t change a thing next time. Very flavourful!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Emily!!! We love your comment and we’re glad you enjoyed it!

  163. Robbin says:

    Great recipe. The 9year old gives it 10 fingers up. I followed the recipe and glad I did.

    • Gavin | Jessica in the Kitchen says:

      Hi Robbin! Thanks for this comment! We’re over here at JITK smiling at this! Cheers to you, your 9 year old and cheers to all 10 fingers! 🙂

  164. Efrem says:

    Coconut chickpea curry was very good. I have substituted black-eyed peas instead though the last 2 times I made this. Even better. Also made the red lentil curry today for first time. I loved it too. These two recipes are in my regular repertoire now. Thanks.

    • Gavin | Jessica in the Kitchen says:

      Hi Efrem! We’re so happy that you made not one but two recipes and liked them! Thank you for trying them and thank you for your kind words!

  165. Noelle says:

    This recipe is so easy and good! You totally saved me from going to get fast food today 🙂 yay healthy eating!

    • Gavin | Jessica in the Kitchen says:

      Haha Noelle! Jessica saves the day once again! Thanks for your kind words and we’re glad you enjoyed our chickpea curry.

  166. Maya Cummings says:

    I tried this recipe and while it was good, I added tomato paste and some sweetener to make a luscious chickpea tikka masala. We are smacking our lips as I type. Thanks!

    • Gavin | Jessica in the Kitchen says:

      Oh wow thanks so much! We love your additions Maya!

  167. Patricia says says:

    Made this tonight, and even my husband, who get s bit cranky since I don’t cook meat anymore, LOVED it! The flavors were deep and I ended up adding beet greens that I had gotten that morning at the farmers market. Will be making again, and again! Thank you for your great recipes.

    • Gavin | Jessica in the Kitchen says:

      Wow Patricia Thank you so much. As a former meat eating husband I will agree that this is an amazing recipe!! We’re glad you both enjoyed this recipe!

  168. Stephanie Watson says:

    Can almond milk be used instead of coconut milk?

    • Gavin | Jessica in the Kitchen says:

      Hi Stephanie! While it’s technically possible you wouldn’t get the same creaminess to the dish. I hope this helps!

  169. Shanique Clarke says:

    I tried this and absolutely loved it! I’m Jamaican, so I obviously had to add the Jamaican twist lol. Thank you so much for this recipe

    • Gavin | Jessica in the Kitchen says:

      Hi Shanique! Thanks for the kind words! A Jamaican twist sounds incredible!

  170. Jyl says: tried this curry and LOVED it… yumm!!!

  171. Lily says:

    Hey, is the coconut flour nessacery?!

    • Gavin | Jessica in the Kitchen says:

      Hi Lily! Its good as a thickener, but the recipe survives without it. I hope this helps.

  172. Jette says:

    I have definitely made this several times already, as everyone I’ve made it for LOVES it. Fantastic recipe!

    • Gavin | Jessica in the Kitchen says:

      Awesome Jette! We’re so happy you love it! Thank you so much for the kind post!

  173. Karen Shelton says:

    Hi, Jessica. I’m a lifetime member of Weight Watchers and I thought you’d want to know I calculated the Weight Watchers points for this dish and I come up with 12 points for 4 servings or 10 points for 5 servings of this recipe.

    • Jessica says:

      Hi Karen, Thanks! Is normal WW points the same as WW Smart Points?

  174. Karen Shelton says:

    In response to your question about Weight Watchers’ points, they have changed them (twice since I started 3 years ago), so it’s possible that the point values for the ingredients in this recipe have changed since the time you calculated them. The ingredients in the recipe that have points are the coconut milk (41 points for the whole can), the coconut oil (7 points), and the coconut flour (1 point). Everything else is zero points, including the chickpeas! I hope this answers your question. The recipe sounds delicious. I love curry, and I’m going to try it. I wonder if reduced fat coconut milk would work with your recipe. Do you know? Using the reduced fat coconut milk would change the points to 6 per serving instead of 12.

    • Jessica says:

      Hi Karen,

      Thank you and I truly appreciate it! I will update the WW to reflect using reduced fat coconut milk, and will share what it is with regular coconut milk too. To answer your question – yes you can definitely use reduced fat coconut milk! Some readers have even expressed that they used soy milk, or almond milk or boxed coconut milk and it worked fine for them. I truly hope that helps and that you enjoy so much!!

  175. Sage says:

    I think I’ve made this recipe ten times now. Each time I change it a little bit, I tend to go crazy with the spices and add a bunch more. Sriracha is a necessity to me for the sweet and spicy addition. Such a great recipe to play around with, thank you!

    • Jessica says:

      I’m so happy to hear this Sage!!! Love the sriracha too – you’re so welcome!! Thanks for your feedback.

  176. Marie says:

    Love this! Made this curry some time ago and froze half of it for my lunches. My colleagues loved it as much as I did! And you are right: the secret is in the lime! I served with rice and it made a very comforting yet healthy meal. Thank you!

    • Jessica says:

      Hi Marie, so happy to hear this yay!! Yes to the lime haha. You’re so welcome and thanks for your feedback!

  177. Cat says:

    Love this curry. So quick and easy. I’ve made it several times but yesterday was the first time I didn’t have fresh tomatoes so I used whole canned tomatoes and I’m really happy with the way it turned out. The tomatoes held together better and I liked the chunks of tomato. This is definitely one of my favourites!

    • Jessica says:

      Hi Cat,

      I’m so happy that you enjoyed! Thanks so much for sharing with me and about the tomatoes!

  178. Marie says:

    I have tried making other chickpea curry’s and they were okay. This recipe however is delicious. My husband hates curry and he told me it was really good. Thank you for this recipe!

  179. Helen says:

    This is a great curry!
    I use different veg depending on what I have on hand at the time, like eggplant, sweet potato, mushrooms, red peppers etc!
    Serve with brown rice!Yum!

  180. Brittney says:

    FANTASTIC!!! Totally loved this meal! My 7 year old and 4 year old (who is VERY picky) devoured this! My 7 year old would take a bite, close her eyes and hum to herself–she even took seconds. We’re keeping this in our rotation.

  181. Emma says:

    Thanks great recipe. Made this last week, really easy and delicious. Flavoursome but not hot. I didn’t add flour but consistency was fine.

  182. Jen says:

    Amazing recipie. Made it for my monthly meal swap with my girlfriends and we all loved it and have made it multiple times sent. Love that it is easy, healthy, and so delicious. Thanks for a great one.

    • Jessica says:

      Hi Jen,

      I’m so happy to hear that!! You’re so welcome and thanks for your comment!

  183. Veda says:

    Another AWESOME recipe with great flavor! So happy I found you Jessica!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Veda! We’re happy that you’re happy!

  184. Abigail J Englebert says:

    SOOOO GOOD. Just made this for dinner tonight – the first recipe I have made from your site and all I can say is WOW. My whole family (who is very not-adventurous) had to try it because apparently the smell “was the best thing they ever smelled”. Going to the store tomorrow to pick up ingredients to make again. LOVE LOVE LOVE. Thank you!!!! 😀

    • Gavin | Jessica in the Kitchen says:

      Oh wow Abigail!!! Thank you so much for your kind words this brought a smile to our faces! We’re happy that you and your family enjoyed this!!

  185. Megan says:

    My family & I just made this, and they loved it! A very filling and flavorful meal, thanks 🙂

    • Jessica says:

      Hi Megan,

      So happy to hear that – thank you so much for letting me know!!

  186. Shanasy says:

    Made this last night. It took about 40 minutes….but was sooooo well worth it. I even forgot the lime and it was out of this world deeeelicious! Thank you!

  187. Suzanne says:

    Thanks for this great recipe, Jessica! Once again, I am late to getting on board with this one, but glad I finally got around to trying it. I used some tomato seconds from the farmers’ market and threw in some baby spinach. It was delicious. I really love your site and the great recipes.

  188. Danielle says:

    I absolutely love this recipe! I’ve made this for my family, some of whom are vegetarians, and I’ve made it for myself several times to freeze for a quick after work dinner. I add spinach to this recipe which is delicious.

  189. Beth says:

    I was searching for a recipe for coconut chickpea curry and found your site. I made this tonight and it was so delicious. I made it exactly as your recipe stated. The only thing I needed was some naan bread. I have been looking around at other wonderful recipes here and want to say I will be making many of them. Thank you.

  190. Joan Bartley says:

    Someone posted your recipe on my Facebook page today and I immediately wanted to try it. I love it, and so easy to make. I did add some red pepper flake, because I do like things spicy, and at the very end I added some fresh cilantro which really made it flavorful. This will definitely be a recipe I make over and over. Thank you so much!

  191. Ewa says:

    Just made this curry! Wow! It’s really great and so fragrant! Definitely don’t skip the lime bit! It nicely compliments the whole meal ??
    Really great meal, quick to make, so I am sure I will be making it over and over again now!

  192. Maude says:

    Hi! I tried this receipie for my lunch and I adore it. I’m not vegan or vegetarian but I like to try new thing once in a while.
    I loved the taste, it’s going to be one of my favourite. Thank you!

  193. Karen says:

    Made this wonderfully simple and so-completely-tasty curry this evening for my husband and I and totally loved it!! Thank you. I added some broccoli too and may add other veggies next time depending on what I have to hand 🙂 Gotta say, your vegan crab cakes are completely heavenly too. I’ve just got the ingredients I was missing to make them again. I almost cried the first time I ate them – loved everything about them!! Thanks for sharing these wonderful recipes – it’s helping me to become more adventurous on my way to veganism 🙂

  194. Eliza says:

    You’re sure there’s nothing to sub the tomatoes with? I’m allergic to them but am looking hard for a vegan curry recipe.

    • Jessica says:

      Hi Eliza,

      Quite a few readers have just left them out! You could even try a pumpkin puree, or a butternut squash puree, something along those lines. It wouldn’t taste the exact same but would still give it that creamy texture! I hope that helps!!

  195. Steff says:

    This recipe is to die for, my house smells like heaven right now. Will certainly be making this again, just begun my vegan journey and this recipe really hit the spot so thank you!

  196. Judy says:

    I made this chickpea curry tonight and loved it! My husband was very impressed. Finally, he wondered if there was meat in it! I added sled cauliflower to it and liked it. Thanks for this easy and great recipe!

  197. Lorraine Archbold says:

    Love this curry – it’s tasty and oh so easy. Has become a staple in our house.

  198. Alicia says:

    Love this recipe! Serve it to my family at least once a month. I am not vegan but love being able to serve a delicious vegan meal and teach my kids about diversity in food.

    • Gavin | Jessica in the Kitchen says:

      Wow Alicia that is so inspiring! We’re glad that our food can be enjoyed by all! Thank you for trying our recipes.

  199. Tina says:

    This recipe is so delicious! I’ve made this so many times, exactly the way it’s described here and everytime my whole family loves it.

    • Gavin | Jessica in the Kitchen says:

      Thank you so much for your kind Words Tina! We’re so glad you and your family love it!

  200. Jaleesa says:

    I’ve made this recipe a couple of times and it is delicious! I use reduce fat coconut milk but I feel because of that I have to use more of all the spices but that’s fine with me!I wanted more color so I added turmeric also. I had two bowls last night 🙂 I paired it with some cilantro brown rice. Definitely my go to for when I’m craving curry and need protein.

  201. Fay Carruthers says:

    We enjoyed this curry very much! Think it was a shared link on Beaming Bakers site. Now printed off to use regularly thank you 🙂

  202. Victoria Newnam says:

    What can I use in place of the coconut oil? I have a friend that can not have any kind of oil or animal product, no dairy either. if I use a little vegetable stock will it ruin the flavor?
    Thanks you
    Victoria Newnam

    • Gavin | Jessica in the Kitchen says:

      Hi Victoria. We haven’t tried it without oil before but vegetable stock should be able to be used. Mind you this will change the flavour of the overall dish.

  203. Veronica says:

    In my country I can’t find garam masala, how can I do it from scratch?

  204. Rita says:

    Sounds delicious, I will definitely make this dish. You mentioned you grind your own spices. Can you include which ones are used in garam masala and quantities please. I am eating a more plant based diet so all the spices make my meals more interesting and delicious, thanks!

  205. Patti Scinto says:

    Made this tonight and it was DELICIOUS!! I added a little tofu and kale. So filling and flavorful!

  206. havee says:

    Nice chapka curry! Thank you.

  207. Haviva says:

    Hi What can i sub for coconut flour (anything?) I dont have any on and but want to make this tomorrow as it looks delish!! Also, love your hair cut! You look radiant and happy.

    • Gavin | Jessica in the Kitchen says:

      Hi Haviva you can sub any gluten free flour that you would like to! I hope this helps.

      • Haviva says:

        Thank you..of course after i made it i found that i did have coconut flour (opps). guess i need to make it again very soon it was delish!!

  208. Beatriz says:

    This recipe is fantastic! The lime really does tie it all together. Thanks for sharing it! 🙂

  209. Aileen Garcia says:

    I love this recipe! It was just what I was looking for! Easy and so delicious!

  210. Kim says:

    I just tried this Curry and love it. Definitely don’t skip the lime. I actually used a drop off lime essential oil because I didn’t have a lime.

  211. Susan says:

    Hi Jessica, I know this recipe has been up for awhile but I just made this for dinner and LOVED it! I am not vegan but moving slowly in the direction of a plant based lifestyle and I can’t wait to try more of your recipes. I added carrots and spinach ( because I was too lazy to cook separate vegetables) and it was delicious. Thank you!

  212. Sharon says:

    This was quick, easy and delicious ?

  213. Marcia says:

    This recipe is really delicious and so easy to get right, l am on my second batch and am going to try freezing some and also will (try a small amount, if l don’t eat it) put a little in the frigde for a few days. I have cauliflower rice with mine which is a good alternative to general rice and no carbs. Thank you Jessica, lots more like this please

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Marcia! We love cauliflower rice too! It does keep well in the fridge or freezer so everything should work out well for you.

  214. Victoria Zunis says:

    I can’t wait to make this with the correct tomatoes. The can I had was 16 oz of crushed tomatoes but I added more curry and garam masala to balance it out and am enjoying it very much. Also due to stomach issues, I held off on black pepper. I might try this with paneer, being a vegetarian, also with drained lentils instead of chickpeas for a delightful variation. Super easy to put together! thanks so much! It is definitely a comfort food! yahoo!

    • Gavin | Jessica in the Kitchen says:

      Hi Victoria we’re glad that you love the recipe! Your variation sounds amazing! Thank you so much for taking the time to leave such kind words.

  215. honey says:

    I’m 14 and i made this for my family!! They really liked it!! I made the garam Masala myself because it wasn’t available at the super market. It’s a VERY good recipe. 10/10 would definitely recommend. Thanks

    • Gavin | Jessica in the Kitchen says:

      Hi Honey! This is so great! Homemade Garam Masala really is incredible! We’re so glad that you and your family was able to enjoy our recipe! Thanks for your generous review as well! We hope you have a wonderful day!

  216. Jacey says:

    I just made this and it was great!! Took the easy way — everything was canned, spices were bottled, all I did was chop an onion and slice a lime. I will definitely make this again using fresh ingredients and adding other vegetables, but what a great recipe to keep the ingredients in the cupboard to always have a quick healthy meal available!

    • Jacey says:

      Should have added: I used a can of chopped fire roasted tomatoes and did not drain them. I added one TB of coconut flour, and I think the consistency was perfect. Served with white rice, naan, and some Trader Joe’s frozen samosas. Everyone in the family family was happy!

      • Gavin | Jessica in the Kitchen says:

        This is great Jacey! Thanks so much for your kind words we’re really happy to hear you and your family love the recipe.

  217. Gavin | Jessica in the Kitchen says:

    LOVE this recipe!

    Rating: 5
  218. Jenni says:

    This dish was incredible!! Thank you ??

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Jenni we’re so happy that you enjoyed it! Thank you for reading!

  219. Judy says:

    Absolutely delicious! Easy to make. Inexpensive and filling.

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thank you so much Judy! Thanks for your kind words!

  220. CAT says:

    Soooo easy to make! First attempt at making this and it was a joy to do! Have yet to serve it – it’s supper on Good Friday for us. Thinking brown basmati rice and some papadums? Toying with the idea of adding chopped fresh spinach. Made it ahead so I will be reheating in Corningware dish so lots of time to add the chopped spinach. This would be great alongside most meat for those who like meat. Thinking this is going to be a new recipe for my month meal rotations!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Cat! We’re happy you like the recipe! Papadums and basmati rice sound perfect as accompaniments to this dish! You’ve inspired us to make it again this weekend for easter! We hope you and your family enjoy! Thank you for reading and adding it to your rotation!

  221. Monica F E says:

    My whole family loved this meal. I have shared it with many friends. It’s easy to make and so tasty!

    • Gavin | Jessica in the Kitchen says:

      Awesome Monica! We’re so happy you enjoyed this recipe! Thank you for reading and trying!

  222. Lynne Coertzen says:

    We LOVED this recipe and have made it twice within 2 weeks! Am keen to try all the variations too!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Lynne! Thank you so much for your kind words! We are so happy that you enjoyed it! Thank you again for reading!

      Ps. Over here some of our favourite additions are tofu, kale and potatoes.

  223. Dave says:

    I fell in love with curry after trying this! SO GOOD thank you!!!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Wow that means so much to us thank you so much for saying that Dave!

  224. Rachel says:

    This is pretty good, and even better with a teaspoon of sugar. I forgot to add the lime, so I will be sure to do that next time. I’m also going to reduce the Graram Masala to 1 Tbsp as it was just a tad spicy for my taste, but my daughter likes it because she loves spicy foods.

    Rating: 4
    • Gavin | Jessica in the Kitchen says:

      Wow thank you so much Rachel. We’re so happy that you and your daughter enjoy this recipe. Thank you so much for reading!

  225. Paige says:

    We love this recipe Jessica! Our household eats it once a week!
    Would you mind if we featured it on our blog?

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Paige and so happy to hear! You can definitely share a photo and a link to the recipe but we do ask that you please don’t share the recipe itself since it’s copyrighted! Thank you so much and we really appreciate it! ❤️

  226. Hey Jessica, Love this recipe!! My go to quick, healthy dinner. I add fresh spinach as well for a few extra nutrients.

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Jessica! That sounds like a great addition. Thanks so much for reading!

  227. Melanie Lowe says:

    Prepared this dish for guest this eveningt. One of whom is a vegetarian. I am totally hooked. Used half tinned tomatoes and half diced fresh tomatoes. Divine….

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      Aww Melanie! We love when our readers enjoy! Thanks for sharing!

  228. Melissa says:

    Loved the coconut curry.
    Could you add a recipe tab to your site?
    It would allow us to save your recipes to our indexes and create more followers for you.

    I save all my receipts to the index so I can find them later.

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      Hi Melissa! Thanks so much for the suggestion. We’ll look at it to see if it’s something we can implement on the blog. Thanks for reading!

  229. HALEY says:

    SO GOOD!!

    • Courtney | Jessica in the Kitchen says:

      Aww thanks Haley! We appreciate your kindness!

  230. Riya says:

    This is the first time i tired something with coconut oil and coconut milk .. and i must say.. i actually liked it very much

    Thanks for sharing this recipe with us

    • Courtney | Jessica in the Kitchen says:

      We’re so happy you enjoyed! Thanks for reading!

  231. Charlotte says:

    Hi Jessica, I just tried your recipe! It’s good, but for people trying it in the future, I would recommend leaving out the lime. I put in 1/2 of a lime, and tried the dish before and after, and it really ruins an otherwise warm, earthy tasting dish. Apart from that, it checks all my boxes: vegan, cheap, healthy, and high in protein. Thank you for sharing it with us!

    Rating: 4
    • Courtney | Jessica in the Kitchen says:

      Hi Charlotte! We’re so happy you enjoyed it! We always want our readers to feel they can adapt the recipes to their taste palate! Thanks for the recommendations! 🙂


    OMG this is a must have! Absolutely delicious – wish I’d made double. Perfect!

    • Courtney | Jessica in the Kitchen says:

      Hi Michelle! We’re so happy you enjoyed it!! Thanks for sharing!

  233. It was delicious and very easy to make thanks for the recipe.

  234. Penny says:

    Do you know if you can make ahead? I have company coming and no time to cook the day of. Wondering if I can make the day before and then reheat the day of? I’m thinking it might thicken up ? Anyone tried it? Thanks

    • Courtney | Jessica in the Kitchen says:

      Hi Penny! You can make it the day before. When reheating, start on a low to medium heat so that the juices can slowly warm up and you don’t have to add any extra liquid to the sauce. I hope that helps!

  235. Sharon Melpolder says:

    Finding it difficult to find the recipes so that I can print them and them cook.

    • Gavin | Jessica in the Kitchen says:

      Hi Sharon! I’m so sorry that your having difficulties maybe I can help. Is it that when you scroll to the bottom of the page the recipe doesn’t show up? Or is it that you’re having difficulty locating the print button?

  236. Anamika says:

    I’m so excited to try your recipe…I have tried several other recipes over the years, Thanks to share this recipe

    Rating: 5
  237. Cindy says:

    Love this dish! So easy to make and has
    Such incredible flavor.

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thank you so much Cindy! We’re glad that you love it!

  238. Jeri Maxwell says:

    This turned out great! A little on the spicy side for me, but not anyone else (I am known to be a whimp when it comes to spiciness!) I added some chopped up Kale and the flavors are great!! I served it over cauliflower rice! A definite keeper!

    Rating: 5
    • Jessica says:

      Hi Jeri,

      So happy to hear that!! Thanks so much for sharing and for your feedback!

  239. Rita says:

    Delicious! I was going to make Butter Cauliflower but was short an ingredient, so I settled on this recipe.. Easy to make and delicious flavor! I’m enjoying it with garlic naan right now!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thanks so much for leaving this comment Rita! We’re happy you’re enjoying it and having it with naan is always a great combination. We hope you have a great day!

  240. Laurene says:

    I have a massive (HUGE) complaint to make about this recipe: you should be advising us to make double – no – triple batches at a time because I’m now sad there isn’t more. 😢😢

    LOVED this recipe. Will be adding this to the favourites dishes list at our place 👏👏👏👏👏

    Rating: 5
    • Jessica says:

      Hey Laurene,

      Aww haha! You’re right I will recommend this :)! So happy that you enjoyed and that it’ll be added to that list!!!

  241. Ann says:

    I made this curry tonight, only substituting allspice for the garam masala (as I am traveling and couldn’t find GM at the store here) and used canned tomatoes. I thought it was delicious but am looking forward to trying it with fresh tomatoes and fresh garam masala. I will definitely try it again!

    Rating: 5
  242. Lorelei says:

    This was my favourite home made curry ever. Light but filling

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thank you so much Lorelei! We’re so happy to hear that!

  243. Becca says:

    This is my go-to recipe when I’m craving a curry. It’s seriously so good!

    I’m going to make it again tonight for about the 4th time, and I’m going to use your suggestions to play with the heat and see how it turns out 🙂

    Rating: 5
    • Jessica says:

      Hi Becca,

      Aww I’m so happy to hear that!!! Yes, the heat really takes it to another level!! 🙂 Thanks for your comment!

  244. Candace says:

    Favorite Recipe hands down! And what I love most is that it freezes well!

    Rating: 5
    • Jessica says:

      Hi Candace,

      Yay!! So happy to hear this – we love this recipe in my household!! Thank you so much!

  245. Pat says:

    In the Coconut Chickpea Curry …i would like to double the recipe , should I just double all the ingredients?? Advise please.

  246. Ariel Gillett says:

    Made this twice already and we love it so so much!
    The lime takes it to the next level (I always squeeze extra in my bowl)

    Rating: 5
    • Jessica says:

      Thank you so much Ariel!! So glad you enjoyed! Yes haha I love adding an extra squeeze too!

  247. chickpea is one of my favorite curry ingredient . I love chole masala( chickpea curry). Love most of your recipes and tried lots.

    Rating: 5
  248. Veg Recipe says:

    This is something I would totally love too!

    Rating: 5
  249. Claudia Venegas says:

    I made this for lunch today and we all loved it… simply delicious!
    Thanks for a yummy recipe!

    Brisbane, Australia

    Rating: 5
  250. Natalie says:

    GORGEOUS!! I didn’t have enough tomatoes so I added half a tin and included sweet potatoes and kale… UTTERLY DIVING! Thank you Jessica

    Rating: 5
  251. Dee says:

    I made this vegan coconut curry and we loved it! I added a healthy amount of black pepper but also a pinch of cayenne, unsweetened coconut flakes and chopped red bell pepper. Man was this good! Really hit the spot and will absolutely be making this again for friends.

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Awesome Dee we’re so happy that you enjoyed it! Thanks for leaving such a kind comment!

  252. Robert Spielman says:

    Just made this recipe. This was so delicious!!! Thank you for creating such a tasty dish without a ridiculous amount of ingredients! I see so many recipes that look great, but it is not pragmatic to use 20 or 30 ingredients, herbs, and spices. Much appreciated!! 🙂

    Rating: 5
  253. GN says:

    Followed these instructions as written except for adding a couple carrots. Made enough for dinner for three on the first night and then I took the rest for work lunches for 5 days, plus had enough leftover for a meal on the weekend. Most importantly, I was truly sad when I ran out. The blend of spices is really balanced and so warm and comforting, especially for winter.

    I think my digestive system is giving up on tomatoes (and peppers, devastated sigh), but I’m going to live in denial until I make this recipe at least one more time (or until I find a tomato substitute). Super delicious!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Wow thank you so much GN! We’re so happy that you tried and liked the recipe! We are thinking of trying to do a curry recipe for those that might not be very receptive to nightshades, so we’ll keep you in mind. Have a great day!

  254. Mike says:

    Just had this for dinner. It looked and smelled absolutely amazing but sadly tasted very bland. I tried adding salt, not much improvement. Curry powder, nothing. Any suggestions?

    Rating: 2
    • Jessica says:

      Hi Mike,

      Oh, dear! That’s quite strange & unfortunate since as you can see there are hundreds of positive reviews on this recipe. Let me help – did you possibly skip the lime squeeze? Did you change any of the ingredients/quantities?

  255. Alex Hedman says:

    Hi there!

    Might be an old post but I just made this curry tonight and wanted to say how great it was!!

    I like my curry spicy so adding chopped chilli was a great addition!

    Thanks for the recipe 🙂

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Adding chopped chilli for the times you want an extra kick is perfect. We’re glad you enjoyed the recipe Alex.

  256. That Savvy Lady says:

    I made this for super bowl
    Sunday yesterday. It was great. I made my own garam Marsala spice mix as well. It’s so versatile. You can add as many or as little spices you’d like. ‘First time cooking with coconut oil but I have lots of it in my home for skin and hair care.

    I am making this dish again tonight for myself and may use less curry Or mine at all. I do have some turmeric and several spices that can more than make up for it.

    I have been changing my diet to more plant based and less gluten, and this dish and sites like these, where the ingredients are simple, makes cooking a pleasure.

    I also like the sea salt. First time really using it vs a mix of a seasoning salt. I like it much better as it makes the dish taste very wholesome and you don’t need a lot.

    Note – be careful not to squeeze too much lime at the end. This could make the dish tart/acidic, then one would have to adjust it – which I always know how to do. One trick is add water to help dilute it a little.

    Thanks again for posting. I am enjoying this dish. Next time I will eat it with pita or naan bread.

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Wow this review means so much. It was really detailed and kind. Thank you so much!

      Ps. Jessica loves to have this dish with naan bread, I’m sure you’ll enjoy it too.

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