This chickpea coconut curry recipe is the perfect dinner for when you want something nourishing but simple during the week. It's satisfying, ready in 35 minutes max, and packed with delicious flavors. And leftovers taste even better.
Vegan curry dishes are my go-to when I've little time to cook, yet want a comforting homemade meal that comes together in no time. Like my Nut-Free Vegan Tofu Panang Curry or Butter Bean Curry, this easy chickpea curry boasts a creamy sauce. It packs a lot of flavor, making it a delicious recipe to pair with basmati rice or your favorite starch for a satisfying vegan meal. Plus, you get to decide if you want to go with mild or hot curry powder, or make it oil-free by using vegetable stock.
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Ingredients To Make This Coconut Curry Chickpeas Dish:
Here's what you need to make this vegan chickpea curry.
- Full-Fat Coconut Milk: Creates a rich, creamy sauce that makes this curry irresistibly smooth.
- Canned Chickpeas: Hearty, protein-packed, and perfect for soaking up all that coconut curry sauce.
- Cauliflower: It adds bulk, texture, and is so nutrient-rich, similar to my Vegan Cauliflower Buffalo Soup.
- Yellow Onion & Garlic: These aromatics create a delicious base.
- Spices: Curry powder, cumin, turmeric, and smoked paprika create amazing flavors. Toasting the spices for a minute really wakes up their aromas.
- Coconut Aminos: Adds umami and depth to the sauce.
- Olive Oil: Provides healthy fats and helps build the curry base; you can use vegetable stock for an oil-free version.
- Cooked Rice: A gluten-free starch to soak up all the creamy curry.
See the recipe card for quantities.
How To Make It:
- Sauté & Spice: In a large pan, cook onions for a few minutes over medium heat. Then cook the garlic until fragrant. Stir in the seasoning, toasting 1 minute.
- Simmer with Coconut & Veggies: Add full-fat coconut milk, coconut aminos, and cauliflower. Bring to a gentle simmer, cover, and cook 10-12 minutes until tender.
- Add Chickpeas & Finish: Stir in chickpeas, cook 5-10 minutes until the curry thickens. Taste and adjust seasoning.
- Serve: Spoon over rice and garnish with fresh cilantro, lime juice, or a drizzle of coconut cream.
Top Tips:
- Use Full-Fat Coconut Milk: Light coconut milk works, but the sauce will be thinner.
- Meal Prep Friendly: This curry tastes even better the next day as flavors continue to meld.
- Spice it Your Way: Add cayenne or red pepper flakes for a little bit of heat or keep it mild for family-friendly meals.
- Oil-Free Version: Swap olive oil for vegetable stock to make it lighter without losing flavor.
- Finishing Touch: Try a swirl of coconut cream, a bit of cilantro, or a squeeze of lime juice on top just before serving for an extra punch.
Variations And Substitutions:
Here are a few of my suggestions.
- Extra Veggies: Add bell pepper, sweet potatoes, or Swiss chard for more color and nutrition.
- Protein Swap: Swap canned chickpeas for dried chickpeas cooked in advance, or try tofu cubes, like in my Vegan Thai Red Curry With Tofu, for a different texture.
Storage:
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat gently on medium heat or in a microwave-safe bowl.
- Can be frozen for up to 2 months; thaw in the fridge overnight for best results.
Equipment Needed:
- Large Pan or Saucepan: To make the curry cauliflower chickpea recipe.
- Wooden Spoon or Silicone Spatula: For stirring.
- Knife and Cutting Board: For chopping.
- Can Opener: To open the cans of chickpeas.
- Bowls: For serving.
- Large Saucepan: To cook the rice while making the coconut milk chickpea curry.
Recipe FAQs:
Yes, soak them overnight and cook until tender before adding to the curry.
Basmati rice, brown rice, quinoa, or naan all work beautifully.
More Amazing Vegan Curry Recipes To Try Next:
If you try this Vegan Coconut Chickpea Curry Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Vegan Coconut Chickpea Curry
Equipment
- 1 Pressure Cooker optional
- 1 Skillet
Ingredients
- 2 cans full-fat coconut milk
- 1 head cauliflower chopped into bite-sized florets
- 3 cans chickpeas drained and rinsed
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil or sub vegetable broth for oil-free
- 1 tablespoon coconut aminos
- 3 cups cooked rice for serving
Instructions
Sauté the Base:
- In a large pot or deep skillet, heat olive oil (or vegetable broth for oil-free) over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Spice it Up:
- Stir in curry powder, cumin, turmeric, and smoked paprika. Toast the spices for about 1 minute to enhance flavor.
Add Coconut Milk & Cauliflower:
- Pour in the coconut milk and coconut aminos. Stir well to combine. Add the cauliflower florets and bring to a gentle simmer. Cover and cook for 10-12 minutes, until cauliflower is tender.
Add Chickpeas:
- Stir in the chickpeas and continue cooking for another 5-10 minutes, allowing the curry to thicken slightly and flavors to meld.
Taste & Adjust:
- Taste and add additional salt or coconut aminos if needed. For more spice, add a pinch of cayenne or red pepper flakes.
Serve:
- Spoon curry over bowls of cooked rice. Garnish with fresh cilantro, lime wedges, or a drizzle of coconut cream if desired.
Notes
Cherie D Bidez says
I've never known of any kind of chickpeas other than canned, which I love, but is there a fresh or dried option you cook yourself? I've just always known that canned vegis are the least nutritious of the other options and it has my wondering about chickpeas. Thanks
Katie says
Hi Cherie,
You can buy bags of them dried! You have to soak them overnight and then boil them or cook them in an instant pot (the easiest way)!