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This quick and easy vegan chickpea coconut curry is ready in less than 15 minutes! It’s fresh, healthy, and delicious. Great served over rice!
If you’re looking for a fast and filling vegan curry recipe, this is it! I like how this doesn’t have a lot of ingredients, comes together super fast, and nicely warms you up.
I didn’t make it too spicy, but it does have a bit of kick. I used medium curry powder, but you could always use mild or hot if that better suits your preferences. Whatever curry powder you usually use will work just fine.
I used full-fat coconut milk to make the curry sauce deliciously creamy.
I was actually going to include red peppers in this recipe, but I totally forgot the pepper in my fridge. Story of my life. So, if you want to add the red pepper in, slice it up pretty thin, and add it in when you add the chickpeas.
Fresh basil and cilantro are the tasty finishing touch that really elevate this coconut chickpea curry. Fresh herbs really make a huge difference, and I can’t resist adding them to most recipes.
Thai-inspired recipes like this one always lend themselves well to a bit of fresh basil & cilantro. And an extra squeeze of lime. 🙂
What to serve with chickpea coconut curry?
Serve this over rice with a couple of lime wedges and you’ve got the perfect weeknight dinner. It also reheats well and makes delicious leftovers (yummy work lunches, for example!). You could definitely serve this with whatever grain you like… white rice, quinoa, brown rice, etc.
Hope you love this easy chickpea curry recipe!
Let me know in the comments below if you’ve made it.
Chickpea Coconut Curry
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 3 cloves garlic minced
- 1 heaped tablespoon Thai red curry paste
- 2 (19 fluid ounce) cans chickpeas drained
- 1 heaped tablespoon curry powder
- Juice of 1/2 lime
- 1 (13.5 ounce) can coconut milk (I used full fat)
- Handful fresh basil sliced thin
- Generous handful cilantro chopped
- Salt & pepper to taste
- Lime wedges for serving
- If making this with rice I'd get the rice started before you start cooking the curry.
- Add olive oil to a medium-to-large pot and sauté the onion for 5-7 minutes over medium-high heat.
- Stir in the garlic and red curry paste. Cook for 30 seconds.
- Add the chickpeas, curry powder, lime juice, and coconut milk to the pot. Reduce the heat to medium and let the curry warm through. Season with salt & pepper as needed.
- Add the basil and cilantro before serving. I served this dish with rice and the lime wedges.
- I used Thai Kitchen red curry paste and McCormick curry powder (medium spice level).
- Serves 4+ depending on how much people eat.
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