Chickpea Coconut Curry
This Chickpea Coconut Curry takes 30 minutes to make, but is loaded with flavorful whole spices and creamy coconut. Naturally vegan, gluten free and the perfect easy weeknight vegan dinner recipe.
One thing I appreciate about curries is how flavorful they are. The combination of various spices can elevate basic ingredients like chickpeas, lentils and tomatoes into the most indulgent dishes. Not only this, but it’s a great opportunity to highlight different legumes as well, which can be a nutrient powerhouse.
If Indian inspired curries are an easy way for you to get in an extra boost of nutrition, then why not try this coconut chickpea curry recipe or try a slightly different curry like this Pumpkin Chickpea Curry. Both offer their unique spin on spices, veggies and bean combinations to try.
Why you’ll love this vegan chickpea curry
- This curry packs in a combination of both chickpeas and red lentils, two nutrient dense pulses that provide filling plant-based protein, fiber, and iron.
- It’s super flavorful thanks to the use of whole spices like cumin. Whole spices preserve their flavor profile much better than ground and can truly help amplify the enjoyment of many dishes like this one.
- There is no dairy in this recipe, so this easy curry is vegan and gluten free!
Key Ingredients
- Garlic: Fresh is best
- Crushed Tomatoes: Crushed tomatoes help a lot with added creaminess in this dish
- Chickpeas: If you can opt for fresh cooked chickpeas that’s great, but we will be using canned for convenience here
- Red Lentils: Helps to thicken our curry
- Coconut Milk: We’re using canned coconut milk and can either be full fat or light depending on preference
- Spices: We’re using Cumin Seeds, Coriander, Garam Masala, Turmeric Powder, Bay Leaves, Pepper
How to make chickpea coconut curry
Warm your oil in a pan and add in cumin seeds. Move your cumin seeds around and allow to toast and bloom for about a minute.
Add in onions with a pinch of salt and continue to sauté until softened then add in your garlic and remaining spices, sauteing well until fragrant.
Stir in the crushed tomatoes along with the canned chickpeas and red lentils then top with your bay leaves. Pour in the coconut milk, water, and vegetable bouillon cube and stir well to combine.
Bring to a boil and then reduce to a simmer and allow to cook until red lentils are tender then serve.
Tips for making this recipe
- For an extra boost of iron absorption, add a squeeze of lemon juice at the end when serving. Outside of the nutrient boost, lemon will definitely help bring a lot more of the curry flavors forward and enhance the overall taste of the dish too.
- The longer your curry sits, the thicker it will get due to the starches within the beans and lentils. If you like your curry to be a little looser, feel free to stir in a few splashes of vegetable broth until it’s at your desired consistency.
- If you can, try to opt for whole spices in this dish, particularly the cumin and black pepper. Whole spices tend to retain their flavor much better than pre-ground spices in jars. While your curry will still be flavorful if you use ground spices, using whole will just take it up a notch. If you try it both ways, let me know which version your prefer.
Can you freeze chickpea coconut curry?
While this curry never lasts long enough to make into the fridge between myself and my husband, if you do happen to have leftovers they do freeze really well. You can place leftovers in an airtight container and place in the fridge for up to 4 days or place in the freezer for up to 3 months. Just allow to thaw and reheat as desired.
Can you substitute coconut milk?
This recipe uses full fat canned coconut milk. You can substitute it 1:1 for lite canned coconut milk. If you have a coconut allergy, a great substitute is using equal amounts unsweetened oat milk, particularly from the brand Oatly. It is creamy and has a very subtle sweetness that can make a great substitute for coconut milk in this recipe.
More Curry Recipes
Chickpea Coconut Curry
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: Indian Inspired
- Diet: Vegan
Description
This Chickpea Coconut Curry takes 30 minutes to make, but is loaded with flavorful whole spices and creamy coconut. Naturally vegan, gluten free and the perfect easy weeknight vegan dinner recipe.
Ingredients
- 2 tsp neutral oil
- 1 tsp cumin seeds
- ½ red or yellow onion, finely diced
- 3–4 cloves garlic, minced
- ½ tsp coriander
- 1 ½ tsp garam masala
- ½ tsp turmeric powder
- Fresh cracked black pepper
- ¼ tsp salt
- 1 cup canned crushed tomatoes
- 1 can chickpeas, rinsed and drained
- ½ cup red lentils, rinsed well
- 1 can light coconut milk
- 1 cup water
- 1 vegetable bouillon cube
- 1–2 bay leaves
- Lemon wedges for serving
Instructions
- Warm your oil in a pan and add in cumin seeds. Move your cumin seeds around and allow to toast and bloom for about a minute.
- Add the onions to the pan with a pinch of salt and continue to sauté until softened.
- Stir in the garlic, coriander, garam masala, turmeric, black pepper and salt and sauté well until fragrant.
- To the pan, stir in the crushed tomatoes along with the chickpeas and red lentils then top with your bay leaves.
- Pour in the coconut milk, water, and vegetable bouillon cube and stir well to combine.
- Bring the mixture to a boil and then reduce to a simmer and allow to cook for 15 minutes or until red lentils have fully cooked.
- Give the mixture a good and adjust salt and pepper to taste, then serve with rice and a squeeze of lemon.
Notes
The longer your curry sits, the thicker it will get due to the starches within the beans and lentils. If you like your curry to be a little looser, feel free to stir in a few splashes of vegetable broth.
If you can, try to opt for whole spices for this dish, especially the cumin. Whole spices tend to retain their flavor much better than pre-ground spices in jars. While your curry will still be flavorful if you use ground spices, using whole spice will just take it up a notch.
For an extra boost of iron absorption and flavor to the dish, add a squeeze of lemon juice when ready to serve. The vitamin C in the lemon naturally helps to better absorb iron.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
Another delicious and simple recipe! I served it with whole wheat pita and it was perfect.