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!
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.
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?!
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.
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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One minute version
3-5 minute version
This recipe is vegan and gluten free.
*Many readers have asked and yes you can definitely used reduced fat coconut milk! You can even used boxed coconut milk if those calories suit you better.
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.
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.
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.
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