Description
This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I’ve ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!
Ingredients
- 2 tablespoons coconut oil
- 1 medium red or yellow onion, diced
- 14 ounces fresh or canned tomatoes, diced (400g)
- Sea salt & ground black pepper, to taste
- 16 ounces canned chickpeas, drained and rinsed (454g)
- 3 garlic cloves, minced
- 1½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk (383g)
- 2 teaspoons coconut flour (optional)
- Juice of 1 small lime
Instructions
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the diced onions and tomatoes. Season with sea salt and black pepper. Lower heat to medium and cook for about 10 minutes until the onions are soft and the tomato juices are released.
- Stir in the chickpeas, garlic, garam masala, curry powder, and cumin. Mix well.
- Add the coconut milk and stir to combine. If using, add the coconut flour to help thicken the curry.
- Bring the mixture to a boil, then reduce to medium-low and let it simmer for 10–12 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Remove from heat and stir in the lime juice. Don’t skip this step—it adds brightness to the dish.
- Allow to cool slightly, then serve with rice, naan, or your favorite side.
Notes
- This recipe is naturally vegan and gluten-free.
- You can use reduced-fat or boxed coconut milk if preferred.
- Coconut flour is optional; any gluten-free flour or regular flour (if not GF) works.
- Add heat with crushed red pepper flakes, harissa paste, sriracha, or scotch bonnet pepper sauce.
- Great for meal prep—lasts 5 days in the fridge or up to a month in the freezer.
- Serve with basmati rice, naan, or even tortilla chips for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 8.1g
- Sodium: 184.8mg
- Fat: 9.4g
- Saturated Fat: 6g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 28.5g
- Fiber: 7g
- Protein: 7.3g
- Cholesterol: 0mg
