Vegan Chickpea Coconut Curry (Printable)

A rich, aromatic curry with chickpeas, coconut milk, spices, and fresh herbs for a flavorful dish.

# Ingredient List:

→ 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 - Warm coconut or vegetable oil in a large pot over medium heat.
02 - Add chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add diced red bell pepper and sauté for 2 minutes.
05 - Sprinkle curry powder, ground cumin, turmeric, smoked paprika, and optional cayenne pepper; stir thoroughly to coat vegetables.
06 - Pour diced tomatoes with their juice into the pot and cook for 3 minutes to blend flavors.
07 - Add drained chickpeas, full-fat coconut milk, and vegetable broth; stir well.
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, season with salt and black pepper to taste, and stir gently.
11 - Serve hot, garnished with chopped fresh cilantro.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The coconut milk makes it naturally creamy without any dairy, and honestly, it's hard to believe how rich it tastes.
  • Chickpeas absorb all those warm spices perfectly, giving you protein and substance that actually fills you up.
02 -
  • Don't rush the onions—those first 3 to 4 minutes of sautéing are where sweetness develops and acts as the foundation for everything else.
  • Full-fat coconut milk is not optional; lite versions break and separate, leaving you with a thin, grainy sauce instead of something silky and luxurious.
  • Lime juice is the secret that ties everything together at the end; it seems small, but it's the difference between good and unforgettable.
03 -
  • Toast whole spices in a dry pan before grinding them if you have time; the flavor difference is remarkable and worth those extra minutes.
  • Always taste the sauce before you serve it—salt levels vary between canned goods, so you might need less or more than the recipe suggests.

Return