This quick and easy vegan chickpea coconut curry comes together in under 15 minutes. Fresh, healthy, and satisfying, it’s perfect served over rice for a fast weeknight meal.
If you want a simple, filling curry with minimal ingredients, this is a great choice. The recipe isn’t overly spicy—there’s a gentle kick—but you can adjust heat by choosing mild, medium, or hot curry powder or increasing the red curry paste.
I use full-fat coconut milk to make the sauce creamy and rich, but light coconut milk will work if you prefer fewer calories. I had planned to add red pepper, but forgot it at the store—if you include it, slice the pepper thinly and add it with the chickpeas.
Finish the curry with fresh basil and cilantro for a bright, fragrant touch. Thai-inspired dishes like this benefit from fresh herbs and an extra squeeze of lime at the end.
What to serve with chickpea coconut curry?
Serve this curry over rice with lime wedges for a complete dinner. It reheats well, making it convenient for leftovers or packed lunches. You can also serve it over quinoa, brown rice, or any grain you prefer.
Hope you enjoy this easy chickpea coconut curry—drop a comment if you make it!
Chickpea Coconut Curry
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Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 3 cloves garlic minced
- 1 heaped tablespoon Thai red curry paste
- 2 (19 fluid ounce) cans chickpeas drained
- 1 heaped tablespoon curry powder
- Juice of 1/2 lime
- 1 (13.5 ounce) can coconut milk (I used full fat)
- Handful fresh basil sliced thin
- Generous handful cilantro chopped
- Salt & pepper to taste
- Lime wedges for serving
Instructions
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If serving with rice, start the rice first so it’s ready when the curry finishes.
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Heat the olive oil in a medium-to-large pot. Sauté the finely chopped onion over medium-high heat for 5–7 minutes, until softened.
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Stir in the minced garlic and the Thai red curry paste and cook for about 30 seconds to release the aromas.
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Add the drained chickpeas, curry powder, lime juice, and coconut milk. Reduce heat to medium and warm the curry through. Taste and season with salt and pepper as needed.
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Stir in the basil and cilantro just before serving. Serve with rice and lime wedges.
Notes
- I used Thai Kitchen red curry paste and McCormick curry powder at medium spice level; adjust brands and heat to your preference.
- Serves about 4, depending on appetites.
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If you love chickpeas, try my chickpea salad sandwich or pearl couscous salad with chickpeas for more simple, flavorful dishes.