This coconut chickpea curry is creamy, flavorful, and incredibly quick to make. Ready in about 20 minutes, it’s also vegan and packed with wholesome ingredients — an ideal weeknight vegetarian dinner.
When I order vegetarian or vegan options at restaurants, I want something with a real “wow” factor — bold flavor or an appealing texture. This coconut chickpea curry delivers both. The nutty chickpeas combine with a subtly coconut-forward sauce to create a satisfying, comforting dish.
Serve it with brown rice for a filling, nutritious meal that’s both quick and delicious.
This recipe can be on the table in just twenty minutes, including prep time.
Is chickpea curry vegan?
Yes — this curry uses coconut milk as the base, so it’s dairy-free and vegan-friendly. Even if you’re not strictly vegan, the creamy coconut flavor and hearty chickpeas make this a crowd-pleaser for anyone who enjoys bold, comforting curries.
What vegetables to add to a chickpea curry
I typically add green beans, mushrooms, kale and cherry tomatoes, but you can use any vegetables that cook in about 10–15 minutes on the stovetop.
Good options include:
- Broccoli or cauliflower florets
- Asparagus
- Small cubes of pumpkin or sweet potato (cut small so they cook quickly)
- Potato or carrot (small dice)
- Small cubes of eggplant
Don’t skip the tomatoes — they add bright, juicy flavor. Add them around the midpoint of cooking so they soften but don’t completely dissolve into the sauce.
If you enjoy easy, tasty veggie meals, try other hearty recipes that focus on beans and vegetables for similar comfort and nutrition.
How to make coconut chickpea curry
This is a straightforward, fast curry:
- Sauté chopped onion in a little oil until softened, then add crushed garlic and grated ginger.
- Stir in curry paste and powder, chili, turmeric and cumin for about a minute to bloom the spices.
- Add coconut milk and chickpeas, then the green beans and mushrooms; simmer about 5 minutes.
- Add cherry tomatoes and chopped kale, plus a small corn starch slurry if you want a slightly thicker sauce; simmer another 5–10 minutes until vegetables are cooked through.
- Serve hot with rice (brown rice works well), naan, poppadoms, or enjoy on its own.
This curry is gently spiced and family-friendly for those who prefer milder flavors.
Can I freeze it?
Yes. Leftovers freeze well, either with or without rice. Thaw and reheat in the microwave or on the stovetop until heated through.
Helen’s Top Tips
- Choose vegetables that finish cooking in 10–15 minutes. For firmer vegetables like squash or eggplant, cut into small cubes so they cook faster.
- Add delicate or quick-cooking items (mushrooms, tomatoes, asparagus) midway through to avoid overcooking.
- A small amount of corn starch mixed with water, added halfway through, will gently thicken the sauce for a creamier texture. This step is optional but recommended for a more rounded consistency.
More easy curry recipes
- Massaman chicken curry with sweet potato and peanuts
- Chicken and butternut squash satay curry
- Chicken katsu curry with an easy curry sauce
- 20-minute Thai fish green curry
There’s a nice peanut-and-coconut theme across these recipes for those who enjoy those flavor combinations.
20-minute Coconut Chickpea Curry Recipe
Pin Recipe
Rate Recipe
Print Recipe
Start Cooking
Ingredients
- 1 onion, chopped
- 2 cloves garlic, crushed
- thumb sized piece of fresh ginger, peeled and chopped finely
- 1½ tablespoons curry paste
- 1 teaspoon curry powder
- ¼ teaspoon chilli powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- salt & pepper, to taste
- 13.5 ounces coconut milk, 1 regular can
- 15.5 ounces chickpeas, 1 can
- 5½ ounces green beans, about 2 handfuls
- 1½ ounces kale, about 2 handfuls, chopped finely
- 15 cherry tomatoes, approximately
- 1 teaspoon corn starch, mixed to a paste with a little water (corn flour – UK/Australia)
Instructions
-
Heat a little oil in a large saucepan, then cook the onions for a couple of minutes, stirring occasionally.
-
Add garlic, ginger, curry paste, curry powder, chilli powder, turmeric and cumin and stir for about one minute to release the aromas.
-
Add the coconut milk and chickpeas, then add the green beans and simmer for about 5 minutes.
-
Stir in the kale, cherry tomatoes and the corn starch mixture, then simmer for another 5–10 minutes until the vegetables are cooked through.
-
Serve immediately with brown rice, or cool and freeze for later.
Notes
A note on the vegetables
You can swap or add vegetables like small cubes of sweet potato, diced potato or pumpkin, broccoli or cauliflower florets, or small cubes of eggplant — anything that cooks in 10–15 minutes on the stovetop.
A note on freezing this curry
This curry freezes well. Cool completely, transfer to sealed containers and freeze. Reheat in the microwave or on the stovetop until piping hot.