This delicious Creamy Coconut Chickpea Curry recipe is super easy to make and budget-friendly. It will make you feel amazing, your kitchen will smell divine, and it will taste even better the day after, making it the perfect healthy meal prep!
You can use any veggies or beans that you like, and it’s perfect to use up any frozen veggies you have on hand, too. It makes for a big batch of 4 to 6 servings. Please remember that serving sizes are only a suggestion, and eat an amount that feels good for you and your unique and personal requirements.
The pickled onions, although optional, are such a delicious addition! You can find the simple how-to recipe here.
Hope you love this nourishing coconut curry it as much as we do!
Why This Recipe Works
Nourishing and Satisfying: Loaded with veggies and spices, this curry is both nutritious and filling.
Flexible Ingredients: Easily adaptable with various veggies and beans.
Perfect for Meal Prep: Tastes even better the next day.
Simple to Make: Requires basic cooking skills and minimal effort.
Economical: A budget-friendly option that doesn’t compromise on taste or nutrition.
Step-By-Step Instructions
Begin by sautéing the onion in a skillet with a little oil or water for a soft texture. Add ginger, garlic, and chili to infuse the curry with aromatic flavors. Mix in the spices to enrich the dish with a traditional curry taste. Combine the tomato paste and water, and cook for a thickened, rich base. Blend the mixture with diced tomatoes and full fat coconut milk for a smooth, creamy consistency. Simmer the chickpeas and vegetables in the sauce for a hearty, fulfilling meal. Adjust seasoning with salt and pepper to your preference. Serve hot with a zest of lime or some lemon juice, fresh cilantro (coriander), rice, and pickled onions.
Ingredient Notes
Chickpeas: A good source of vegan protein and fiber.
Coconut Milk: Adds creaminess and a hint of sweetness.
Tomato Paste: Concentrates the flavors and thickens the curry.
Spices: Cumin, coriander, garam masala, and turmeric offer traditional curry flavors.
Ginger and Garlic: Anti-inflammatory and essential for a depth of flavor.
FAQ
- Can I freeze this curry? Yes, it freezes well and retains its flavor.
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- Can I use different vegetables? Absolutely, feel free to experiment!
- Is it spicy? It has mild heat, but you can adjust to taste.
- What can I serve this with? Pairs well with rice (I love a brown basmati!), quinoa, or naan bread (make sure to try our delicious Easy Dairy-Free Naan). Some regular or sweet potatoes can also be added straight into the curry for the ultimate comfort food!
Variations and Tips
Add Leafy Greens: Spinach or kale can be a nutritious addition.
Protein Variations: Try adding tofu or lentils for a protein boost.
Adjust Spice Levels: Modify the chili and spices according to your taste.
Leftovers: Store in the refrigerator for up to 5 days.
Thickening the Curry: Simmer longer for a thicker consistency.
Instant Pot: this is a great one to let simmer in your slow cooker too!
Serving Suggestion: Top with fresh herbs and a squeeze of lime for extra freshness.
Why You’ll Love This Cozy Creamy Coconut Chickpea Curry Recipe
- Nourishing
- Flavorful
- Versatile
- Comforting
- Easy to Prepare
Creamy Coconut Chickpea Curry (Meal-Prep)
Equipment
Ingredients
- ½ tbsp (7.39 ml) olive oil - or water fry
- 1 yellow onion - finely diced
- 2 tbsp (14 g) ginger - minced
- 4 garlic cloves - minced
- 1 green chili - optional, remove the seeds for less spice, finely diced
- 1 tbsp (6 g) ground cumin
- ½ tbsp (2.5 g) ground coriander
- 1 tbsp (6 g) garam masala
- ½ tbsp (3.5 g) ground turmeric
- ½ tbsp (6 g) brown sugar
- 2 tbsp (32 g) tomato paste
- 2 tbsp (29.57 ml) water
- 2 cans diced tomatoes
- 400 ml coconut milk - 1 can
- 4.5 cups (738 g) cooked chickpeas
- 2 cups (200 g) cauliflower - chopped into florets
- 2 carrots - diced
- ½ tsp (3 g) sea salt flakes
- ½ tsp (1 g) freshly cracked black pepper
- 1 lime - juiced
To serve
- cilantro - coriander
- pickled onions
- brown rice
Instructions
- Start by heating oil in a pot on medium heat, then add the diced onions. Cook for about 3 minutes until they start to soften.
- Add the minced ginger, garlic, and diced chili to the pot. Stir well and cook for another 2 minutes.
- Next, add the spices to the pot. Stir well to combine and cook for about 1 minute to allow the spices to release their flavors.
- Add the tomato paste and water to the pot. Stir well to combine and cook for another 2 minutes.
- Transfer the mixture from the pot to a blender. Add the diced tomatoes and coconut milk, then blend until smooth.
- Return the blended mixture to the pot. Add the chickpeas and diced vegetables. Cook on medium to low heat for about 20 minutes, stirring occasionally.
- Adjust the seasoning with salt and pepper to taste. Serve the curry with freshly squeezed lime juice, cilantro, rice, and pickled onions. Enjoy!
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What is the serving size for this?
Hey Stacey, this recipe makes 4 servings. You can find this number just above the ingredients list and adjust it if needed. Hope you love it! ❤️
Great
Thank you Fergal 💚
When I followed the recipe the vegetables were still hard and crunchy, so I cooked it for additional thirty minutes then I tried it again and the vegetables were soft, I liked the recipe better with a little more cooking time. Overall it tasted great 😊 thank you 💕
This was a lovely recipe, I really enjoyed making this, and the flavours Yuumy. The serving for 4 was rather large so I divided it down to make for 6 and served with brown rice and green salad. Thank you 😋
Hey Julia, I’m so happy you enjoyed it! Thank you for your review 💚
How long to cook in an Instant Pot please?
Hey Sandy, sorry I don’t usually use an instant pot! Let me know if you try it 🙂
So many good flavours 🤩
Hey Ann-Mari, thank you for your comment! So happy you liked it 💚