SERVES 4 – PREP TIME: 15 MINS – READY IN: 40 MINS
Quick & Easy Vegan Chickpea Curry Recipe
Craving something creamy, cozy, and full of flavor? This Creamy Coconut Chickpea Curry delivers just that. Made with protein-rich chickpeas, silky coconut milk, and aromatic spices, it’s a quick vegan dinner that feels indulgent but is completely dairy-free and nourishing. Perfect with a side of fluffy basmati rice.
The inspiration for this curry came from a trip I once took to a coastal town where every street seemed to carry the aroma of spices drifting from family kitchens.
Coconut-based curries were the heart of the cuisine, and I fell in love with the balance of richness and warmth they brought to even the simplest ingredients.
Back home, I wanted to create something that captured that same spirit but kept it plant-based and easy enough for a weeknight meal.
Chickpeas became the perfect stand-in — hearty, nutritious, and filling.
Every time I make this dish, I’m reminded of that trip, the sound of the ocean nearby, and the comforting smell of spices that felt like a warm hug.
INGREDIENTS
- 1 Tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 Tbsp curry paste (red or yellow)
- 1 tsp turmeric powder
- 1 can (400g) chickpeas, rinsed and drained
- 1 can (400ml) coconut milk
- 2 medium tomatoes, diced
- 2 cups baby spinach
- Juice of 1 lime
- Salt to taste
- Cooked basmati rice to serve
Cooking Instructions
- Heat coconut oil in a pan. Add onion, garlic, and ginger, cooking until fragrant.
- Stir in curry paste and turmeric. Cook for 1 minute.
- Add chickpeas, coconut milk, and tomatoes. Simmer for 15–20 minutes.
- Stir in spinach and cook until wilted.
- Add lime juice and adjust salt.
- Serve hot with basmati rice.
TOTAL CALORIES (per serving): 520
Protein: 15g, Carbs: 60g, Fats: 24g