Coconut Chickpea Curry (Vegan & Gluten-Free)

This Coconut Chickpea Curry is a creamy, rich, and satisfying plant-based dish that’s perfect for cozy dinners or healthy meal prep. I love how the bold spices blend with creamy coconut milk and tender chickpeas to create an easy, one-pan curry that’s both vegan and gluten-free. It’s ready in under 40 minutes, making it ideal for busy weeknights.

Why I Love This Recipe

I love how nourishing and flavorful this curry is without requiring complicated steps or hard-to-find ingredients. It’s naturally vegan, gluten-free, and packed with plant-based protein and fiber from the chickpeas. The coconut milk gives it a velvety texture, and the spices bring warmth and depth. Whether I serve it over rice, quinoa, or with flatbread, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Coconut oil
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, grated
• Curry powder
• Ground cumin
• Ground coriander
• Turmeric
• Cayenne pepper (optional, for heat)
• Diced tomatoes (canned or fresh)
• Full-fat coconut milk
• Canned chickpeas, drained and rinsed
• Salt and pepper
• Fresh lime juice
• Fresh cilantro, for garnish

Directions

1. I heat coconut oil in a large skillet over medium heat, then sauté the onion until soft and golden.
2. I add garlic and ginger, stirring until fragrant—usually about 1 minute.
3. I sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne pepper and toast the spices for 1-2 minutes to bring out their aroma.
4. I pour in the diced tomatoes and stir well, scraping up any bits from the pan.
5. I add the coconut milk and chickpeas, stir everything together, and bring it to a gentle simmer.
6. I let the curry simmer uncovered for 15–20 minutes until it thickens slightly.
7. I finish it with lime juice and season to taste with salt and pepper.
8. I garnish with fresh cilantro and serve hot over rice or with gluten-free flatbread.

Servings and Timing

• Servings: Serves 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add greens: I like adding a few handfuls of baby spinach or chopped kale in the last 5 minutes of cooking.

• More veggies: I sometimes stir in chopped bell peppers, zucchini, or sweet potato for extra color and nutrition.

• Extra protein: I add cubed tofu or tempeh if I want to boost the protein.

• Different beans: When I don’t have chickpeas, I use white beans or lentils for a twist.

• Low-fat option: I swap full-fat coconut milk with light coconut milk for a lighter version, though it’s less creamy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day. To reheat, I warm it on the stove over medium heat, adding a splash of water or coconut milk if it thickens too much. It also freezes well—I portion it into containers and freeze for up to 3 months, then thaw and reheat as needed.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak dried chickpeas overnight and cook them until tender before using them in this curry. They work great and have a firmer texture.

Is this coconut chickpea curry spicy?

It’s mildly spiced, but I control the heat by adjusting the cayenne pepper. For a spicier curry, I add fresh chili or extra cayenne.

What should I serve with this curry?

I usually serve it with basmati rice, jasmine rice, or quinoa. Gluten-free naan or flatbread is also a delicious option to scoop up the curry.

Can I make this curry ahead of time?

Yes, this curry keeps well and the flavors improve as it sits. I often make it a day ahead and reheat it when I’m ready to serve.

Can I use light coconut milk?

Yes, I can use light coconut milk for a lower-fat version, but it won’t be as creamy. I sometimes mix light and full-fat for a balance.

Conclusion

This Coconut Chickpea Curry is one of my favorite go-to vegan meals. It’s full of warm spices, rich coconut flavor, and filling chickpeas—all in a dish that’s naturally gluten-free and perfect for any night of the week. Whether I’m feeding guests or prepping meals for the week, this curry always delivers comfort, flavor, and nutrition.