Coconut Chickpea Curry

by Justina Sullivan
Delicious coconut chickpea curry served with fluffy basmati rice and freshly made roti on a rustic metal plate. This creamy vegan curry features tender chickpeas, vibrant cherry tomatoes, fresh spinach and aromatic spices in a rich coconut sauce, garnished with a drizzle of coconut cream. A perfect plant-based, Indian-inspired meal for a healthy and satisfying dinner.

Table of Contents

Easy and Tasty Vegetarian and Vegan Chickpea Curry

Smooth, satisfying bites of tender chickpeas simmered in a rich, creamy coconut sauce with garam masala and aromatic spices. This simple yet flavourful dish provides instant comfort and pairs beautifully with steamed basmati rice, naan, crispy poppadoms or homemade flatbread.

Delicious Chickpea Curry in Just 30 Minutes

This one-pot coconut chickpea curry comes together in under 30 minutes with minimal fuss, making it perfect for busy weeknights or relaxed weekends. Farnish with fresh coriander and extra coconut milk for a final touch of flavour.

Homemade Flatbread Recipe

Serve it with Homemade Flatbreads

If you want to make your own flatbreads, all you need is flour, salt and water. Follow this easy recipe on flaevor.com, which you can prepare ahead of time and keep warm, wrapped in foil, until you are ready to serve. Recipe for homemade flatbreads.

Similar Recipes on flaevor.com

Recipe: Coconut Chickpea Curry

Delicious coconut chickpea curry served with fluffy basmati rice and freshly made roti on a rustic metal plate. This creamy vegan curry features tender chickpeas, vibrant cherry tomatoes, fresh spinach and aromatic spices in a rich coconut sauce, garnished with a drizzle of coconut cream. A perfect plant-based, Indian-inspired meal for a healthy and satisfying dinner.
Print Recipe

Coconut Chickpea Curry

Smooth satisfying bite of chickpeas stewed in thick creamy garam masala spiced coconut sauce, ready in 30 minutes.
Total Time30 minutes
Servings: 4

Ingredients

  • 1 onion, chopped fine
  • 3 garlic cloves, crushed
  • 1 large knob of ginger, minced
  • 1 tbsp garam masala,
  • 1 tsp turmeric
  • 1 green chilli. chopped fine
  • 100g fresh chopped tomatoes
  • 400g tin or jar of chickpeas, liquid reserved
  • 120ml chickpea liquid
  • 200ml vegetable stock
  • 200ml coconut milk + 4 tbsp for garnish
  • 150g baby spinach or 300g frozen spinach, defrosted
  • Squeeze lime juice
  • 180g rice
  • Optional: flatbreads to serve. Make your own recipe here

Instructions

  • Cook rice to packet instructions.
  • Fry onions in vegetable oil until soft. Add garlic, ginger, garam masala, turmeric and chilli, another splash of oil and a good pinch of salt. Cook gently for a few minutes until fragrant.
  • Add the chopped tomatoes and cook for a couple of minutes then pour in chickpea liquid, vegetable stock, chickpeas and coconut milk. Bring to the boil then turn to simmer for 5 minutes.
  • Remove pot from the heat, empty in spinach leaves and place a lid on top. Let the spinach wilt for 5 minutes inside the steaming pot of curry. After this time remove the lid and stir in a good squeeze of lime juice.
  • Serve curry with rice and choice of nan, popadoms or flatbread. Use extra coconut milk to drizzle over as a garnish.

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