Vegan Chickpea Curry Coconut Milk (Print View)

Rich, creamy chickpeas simmered with coconut milk and spices for a comforting dish.

# What You'll Need:

→ Legumes & Vegetables

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups fresh spinach leaves

→ Liquids

08 - 1 can (14 oz) full-fat coconut milk
09 - 1/2 cup vegetable broth

→ Spices & Seasoning

10 - 2 tablespoons curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper

→ Oils & Fresh Elements

17 - 2 tablespoons coconut oil or vegetable oil
18 - Juice of 1 lime
19 - Fresh cilantro, chopped (for garnish)

# How to Make:

01 - Heat coconut oil in a large pot over medium heat.
02 - Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until aromatic.
04 - Add diced red bell pepper and cook for 2 minutes.
05 - Sprinkle in curry powder, ground cumin, turmeric, smoked paprika, and cayenne pepper; stir to coat vegetables evenly.
06 - Pour in diced tomatoes with their juices and cook for 3 minutes to meld flavors.
07 - Add chickpeas, coconut milk, and vegetable broth; stir to combine thoroughly.
08 - Bring mixture to a gentle simmer, cover, and cook for 15 to 20 minutes, stirring occasionally.
09 - Stir in fresh spinach leaves and cook for 2 to 3 minutes until wilted.
10 - Squeeze in lime juice and season with salt and black pepper to taste.
11 - Serve hot, garnished with chopped fresh cilantro.

# Expert Suggestions:

01 -
  • It's naturally vegan and gluten-free, so you're never apologizing for your ingredient choices.
  • The coconut milk makes it impossibly creamy without any dairy guilt lingering afterward.
  • Weeknight dinner that actually tastes like you know what you're doing in the kitchen.
02 -
  • Don't skip draining and rinsing your chickpeas—it sounds tedious, but it actually makes a noticeable difference in how clean and clear the curry tastes.
  • Full-fat coconut milk is not negotiable here; lite milk will turn your curry watery and sad instead of rich and nourishing.
  • The lime juice at the end isn't optional seasoning, it's the thing that makes the whole dish come alive and taste bright instead of flat.
03 -
  • Toast your spices in the oil for a full minute before adding anything else—this single step is what separates a good curry from a great one.
  • Keep the heat at medium instead of cranking it up; gentle simmering lets the flavors marry instead of scatter.
  • Taste constantly in the last five minutes and adjust your salt and lime juice; these two things are what transform a pleasant curry into one you'll think about for days.

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