Easy & Creamy Vegan Coconut Chickpea Curry (Ready in Just 30 Minutes!)

Vegan Coconut Chickpea Curry is a tasty and spicy main dish, typical of Indian cuisine. It is a vegan variant of the classic chicken curry made with boiled chickpeas, coconut milk, tomato puree and curry, a mixture of spices – including turmeric, coriander, pepper, paprika, cumin, cinnamon, cloves, nutmeg and ginger – which, depending on the composition, is able to give the dishes a more or less spicy flavor and a great aroma.

A nutritious and fortifying dish, perfect to serve piping hot for a dinner from the original menu: to make it more complete, we accompanied it with a portion of boiled basmati rice, but you can replace it with another cereal of your choice or slices of toasted bread.

To bring it to the table, you just need to brown the finely chopped onion and carrot in a pan with a little oil, add the previously boiled chickpeas, the tomato puree, the curry and, finally, the coconut milk, then let everything cook until it is thick and creamy. Fragrant and enveloping, the chickpea curry will inebriate your kitchen with an intense aroma of spices.

What is Chickpea Curry?

Coconut chickpea curry is a flavorful fusion of culinary traditions rooted in South Asian and Caribbean cuisines. Chickpeas, also known as garbanzo beans, have been a staple in Indian cooking for thousands of years, particularly in dishes like chana masala. Meanwhile, the use of coconut milk in curries has strong ties to Southern India, Sri Lanka, and Southeast Asia, where coconuts are abundant and lend a creamy richness to spicy dishes. As global culinary exchanges expanded through trade, colonization, and migration, these two ingredients began appearing together more frequently, especially in vegetarian and vegan adaptations. The fusion gained popularity for its hearty texture, aromatic spices, and plant-based nutrition, eventually becoming a beloved dish in Western kitchens too. Coconut chickpea curry today represents a delicious blend of tradition and innovation, offering a comforting, wholesome meal packed with flavor and cultural history.

Pro Tips for The Best Chickpea Curry

• Opt for full-fat coconut milk to achieve a rich and creamy texture in your curry. Light versions may result in a thinner consistency and less depth of flavor.​
• Take the time to sauté the finely chopped onion and carrot until they are soft and fragrant. This step enhances the sweetness and depth of flavor in the curry.​
• Before adding liquids, briefly toast the curry powder and any additional spices in the pan. This technique releases their essential oils, intensifying the overall flavor of the dish.​
• Allow the curry to simmer gently after adding the coconut milk and tomato puree. This slow cooking process helps meld the flavors together and thickens the sauce to the desired consistency.​

Can I Use Canned Chickpeas? Or Is It Better to Use Dried Ones?

You can use either canned or dried chickpeas for this curry. Canned chickpeas are convenient and ready to use, making them perfect for a quick meal.

However, dried chickpeas, when soaked and cooked properly, offer a firmer texture and richer flavor. If you have the time, go for dried; otherwise, canned chickpeas are a great shortcut without sacrificing taste.

I Don't Like the Taste of Coconut Milk, What Else Can I Use?

If you’re not a fan of coconut milk, you can substitute it with heavy cream, plain yogurt, or cashew cream for a similarly creamy texture. For a dairy-free option, almond or oat milk works too—just keep in mind they’ll be less rich and may slightly alter the flavor.

What Else Can I Add to This Chickpea Curry?

You can boost this chickpea curry by adding spinach, sweet potatoes, bell peppers, zucchini, or peas. These veggies blend well with the curry’s flavors and add color, texture, and extra nutrients. A squeeze of lemon or a sprinkle of fresh cilantro at the end also brightens up the dish!

What Can I Serve With This Chickpea Curry?

Serve this chickpea curry hot with a side of steamed basmati rice, jasmine rice, or warm naan bread to soak up the flavorful sauce. You can also pair it with quinoa or couscous for a twist. Top with fresh cilantro or a dollop of yogurt for extra freshness and creaminess.

Can I Make This Chickpea Curry Ahead of Time?

Yes, this dish is perfect for making ahead! The flavors actually deepen over time, making it even tastier the next day. Just store it in the fridge for up to 3 days and reheat gently before serving.

Does It Freeze Well?

Yes, coconut chickpea curry freezes very well! Just let it cool completely, store it in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave for a quick, delicious meal.

How to Store Chickpea Curry

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the curry has thickened.

How to Make Chickpea Curry

Place the rice in a saucepan, cover with water, a pinch of salt and cook over a low heat for absorption for about 10-12 minutes.

In a large pan pour a drizzle of oil, add the chopped carrot and onion and brown for 2 minutes.

Add the cooked chickpeas and let it flavor for 1 minute.

Pour the tomato puree.

Spice with curry.

Mix and let it flavor for 2 minutes.

Pour the coconut milk and cook for about 15 minutes.

Once the rice is cooked, fluff the grains with a fork.

Finally, add the salt and mix.

Enjoy!