30-Minute Vegan Coconut Chickpea Curry

30-minute vegan coconut chickpea curry is perfect for a spicy, one-pot, budget-friendly curry for a satisfying plant-based weeknight dinner.

Jump to:

• ⭐ Recipe Highlights
• 📋 Main Ingredients, Notes & Substitutions
• 🔪 Pro tips & notes
• 💭 Common Questions
• 🍴 Serving Suggestions
• 🍛 What to serve with Chickpea Curry
• 🌡️ Meal prep / Storage / Freezing
• Recipe

⭐ Recipe Highlights

A cozy curry recipe that delivers in the flavor department is always a great find. When you can use budget-friendly pantry ingredients, that’s even better.  

A spice profile from generous measures of garam masala and curry powder and a sauce that's a classic blend of tomatoes and coconut milk. Simple ingredients and a super easy cooking process with deliciously addictive results - that's pure joy.

Want to skip the coconut milk? You’re in the right place because this recipe comes with some ideas if you realize you’re out or want a substitute. Yep, creamy coconut chickpea curry, sans coconut milk - you aren't missing out on this one.

And for more ideas? Check out the 19 best vegan substitutes for coconut milk.

📋 Main Ingredients, Notes & Substitutions

Curry powder – Use a curry powder of your choice. If s a hot variety, you may want to cut back on the cayenne pepper.

Garam masala – With that distinctively spicy blend, garam masala has an entirely different flavor than curry powder. Garam masala is traditionally used in Indian food. Curry powder is a British invention. Brands of either can vary slightly in the spice mix. So stock up when you find one you love.

Cayenne pepper – Again, how hot you want your curry is entirely up to you. Use a little or a lot or none at all. You can also use red chili flakes or a pinch of Indian chili powder if you need a substitute.

Light coconut milk – You can get a rich, creamy flavor from light rather than full-fat coconut milk. You can also use 1 cup of plant milk with a few drops of coconut extract as a substitute. Because plant milk is thinner, consider saving ½ a cup of aquafaba (juice from the chickpeas). Use a little bit as a thickener.

Chickpeas – 2 cans of cooked chickpeas (garbanzo beans provide substance and texture. A can of chickpeas is about 1 ½ cups. I've not tried this curry with other pulses, but kidney beans (red or white) would be a good option if you want a substitute.

Onions – I used a yellow onion, but red onions are equally good. About 1 cup diced will do.

Tomatoes – Canned tomatoes in juice have the best flavor. If you use tomatoes packed in water, you might consider adding a teaspoon or two of tomato paste for a bolder depth of flavor.

Fresh cilantro – If the whole family likes cilantro, add ¼ of a cup, chopped, at the end of cooking. This disperses the flavor. You can also use cilantro as a garnish which is a safe bet because not everyone likes it.

Lime juice – Although we prefer lime juice with this curry, lemon juice is a perfectly acceptable alternative. If you are making this dish for the first time, add the juice of ½ a lime, then taste and add more if you want it zestier.

🔪 Pro tips & notes

Like a broken record, I’ll tell you again – if you are sautéing without oil (all my recipes do), heat your pot or large pan over medium heat first. A hot surface and frequent stirring keep the onions from sticking. This isn’t just about a vegan curry recipe – it applies to all recipes.

Sauté the onions for 3-4 minutes, stirring in the garlic and spices. You can deglaze the bottom of the pot by adding ¼ a cup of water. Use a wooden spoon to pick up the onions and all those aromatic spices that might be stuck to the bottom.

Note: If you want to use a little oil, use olive or coconut oil to sauté the onions. You will still want to deglaze after adding the spices.

Once you add the tomatoes, break them up if there are larger pieces or if you use cherry tomatoes. You don’t need to puree them unless you want a smoother texture.

After mixing in the coconut milk and chickpeas, let the curry simmer for 10 minutes or more. This thickens the sauce and merges the flavor.

At the of cooking, add the lime juice and chopped cilantro. At this point, taste it and adjust the lime juice. This is the time to add salt or black pepper.  

Timing tip: If you are serving this easy vegan curry with brown rice (we recommend brown basmati rice), start it at the beginning of cooking. If you’re serving curry with cauliflower rice, then time it accordingly.

💭 Common Questions

🍴 Serving Suggestions

Although we always think of rice when discussing curry, if you want to shake it up, consider serving it with noodles. Or just scoop up big bowls and with a bready side. Because this is a saucy curry, it's also delicious over baked potato – the ultimate comfort food!

In addition to a little chopped cilantro, you can garnish the curry with finely chopped red onion or slices of green or red chili.

🍛 What to serve with Chickpea Curry

🌡️ Meal prep / Storage / Freezing

This is a great recipe to include in your weekly meal prep because it takes just an extra onion and some garlic to chop. It will take just 1 burner on the stovetop.

Let the curry cool to room temperature, then place it in an airtight container. It keeps for 4-5 days or can be frozen for months.

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