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Craving a flavorful, protein-packed meal that’s satisfying yet light? This coconut chickpea curry is the perfect choice! Made with light coconut milk, this vegan chickpea curry recipe offers all the creamy goodness you love, with a healthier twist. Packed with chickpeas, spinach, and plant-based protein, it’s a comforting, nourishing dish that’s full of flavor. Whether you’re looking for a quick weeknight dinner or a wholesome lunch, this chickpea curry will surely be a new staple in your meal rotation. Serve it alone or over rice for a complete, delicious meal!
Why You Will Love This Chickpea Curry Recipe
- Flavorful: It’s packed with warm spices, creamy coconut milk, and sautéed veggies. Every bite is full of bold, comforting flavor.
- Quick & Easy: This dish comes together quickly with simple ingredients and minimal prep work.
- Meal Prep: This chickpea curry is perfect for meal prep. Store leftovers in the fridge to enjoy throughout the week for an effortless, delicious meal.
- Lightened Up: We used light coconut milk and just two teaspoons of oil for sautéing. It’s a healthier option without sacrificing flavor.
- Vegan: This dish is naturally vegan! It’s packed with plant-based protein and rich flavors.
- Gluten-Free: This chickpea curry recipe is naturally gluten-free.
Ingredients Needed
- Oil: For sautéeing the onion, red bell pepper, and garlic.
- Red Bell Pepper, Onion, & Garlic: Red bell pepper, onion, and garlic are sautéed to create a flavorful, aromatic base for the curry.
- Coconut Milk: A can of light coconut milk creates a creamy, rich sauce without being too heavy. We use light coconut milk to keep this dish lighter while still delivering that indulgent texture and flavor.
- Tomato Sauce: A can of tomato sauce adds depth and forms the flavorful base of the curry.
- Spices: Curry powder is the main spice that flavors the dish. Cumin and a pinch of cinnamon and nutmeg add warmth and depth of flavor.
- Sugar: Just a small amount of sugar or a sugar substitute to balance the acidity and flavors.
- Salt: To season and bring all the flavors together.
- Chickpeas: Rinsed and drained chickpeas form the hearty base of this recipe. They add a boost of plant-based protein and fiber.
- Spinach: Use chopped fresh or frozen spinach to add nutrients and a pop of green to the curry.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Add More Veggies: Feel free to add additional veggies to this curry like sauteed carrots, sweet potatoes, or zucchini.
- Coconut Milk Options: You can substitute light coconut milk for full-fat coconut milk.
- Greens To Use: Fresh or frozen chopped spinach both work well in this recipe. Or, you can substitute the spinach with chopped kale, or leave out the greens entirely if you prefer.
- Spicy Option: If you like a little heat, add a pinch of cayenne or red pepper flakes.
How To Make Chickpea Curry
Step 1: Heat the olive oil in a Dutch oven over medium heat. Add the diced red bell pepper, onion, and crushed garlic cloves. Sauté for 5-7 minutes, or until soft and translucent.
Step 2: Add light coconut milk, tomato sauce, curry powder, cumin, cinnamon, nutmeg, sugar, and salt to the Dutch oven.
Stir to combine until fully incorporated.
Step 3: Stir in the rinsed and drained chickpeas. Let them simmer in the sauce over low heat for 10-12 minutes, allowing the flavors to meld.
Step 4: If using frozen chopped spinach, add it along with the chickpeas, letting it thaw and fully combine with the sauce. If using fresh spinach, stir it in after the chickpeas and cook for a few minutes until wilted.
Step 5: Before serving, top with freshly squeezed lime juice and chopped cilantro.
Serving Suggestions
Serve this flavorful coconut chickpea curry over brown rice, white rice, or quinoa. Or, for a low-carb option, serve it over cauliflower rice or our cilantro lime cauliflower rice. Warm naan bread or pita on the side is perfect for scooping up the rich and creamy sauce. We love to garnish with fresh chopped cilantro and a squeeze of lime juice before serving.
Expert Tips
- Sauté The Veggies: Make sure to sauté the onion, bell pepper, and garlic until they’re lightly golden and soft. This creates a deeper and richer flavor base for your curry.
- Chickpeas: Once the sauce is fully combined and simmering, stir in the chickpeas. This ensures they’re heated through without overcooking, keeping them tender and flavorful.
- Frozen Spinach Tip: If using frozen spinach, add it after the chickpeas and allow it to thaw and heat through, stirring it into the sauce until fully incorporated.
- Texture: If you prefer a thicker curry, let it simmer longer to reduce the sauce.
- Fresh Lime: Don’t skip the fresh lime juice before serving. The acidity brightens the rich flavors of the dish.
Storage Instructions
Store leftover coconut chickpea curry in an airtight container in the refrigerator for 3-4 days. Reheat it gently on the stovetop in a saucepan over medium heat, or the microwave in intervals until warmed through.
Frequently Asked Questions
Can I Make Chickpea Curry Ahead Of Time?
Yes! This chickpea curry is perfect for meal prep. You can make it in advance and store it in the fridge for up to 4 days. The flavors continue to develop over time, making it even more delicious.
Can I Freeze Chickpea Curry?
Yes, you can freeze leftovers of this coconut chickpea curry! Let it cool and freeze portions in a freezer-safe airtight container for 1-2 months.
More Recipes To Try Next!
- Air Fryer Chickpeas
- Curry Chicken Salad
- Thai Green Curry Chicken
- Ramen Noodle Soup
- Thai Chicken Bowl
- Chicken Lettuce Wraps
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
COCONUT CHICKPEA CURRY
Ingredients
- 2 teaspoons olive oil
- 1/3 cup diced red bell pepper
- 1 medium white onion, diced
- 3 garlic cloves, crushed
- 1, 13.5 ounce can of light coconut milk
- 1, 15 ounce can of tomato sauce
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 teaspoon sugar or sugar substitute
- 1/2 teaspoon salt
- 3, 15.5 oz cans chickpeas, rinsed and drained
- 1 cup chopped fresh spinach or frozen chopped spinach
- 1 fresh lime, juiced for serving, optional
- chopped cilantro, optional for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the diced red bell pepper, onion, and crushed garlic cloves. Sauté for 5-7 minutes, or until soft and translucent.
- Add light coconut milk, tomato sauce, curry powder, cumin, cinnamon, nutmeg, sugar, and salt to the Dutch oven. Stir to combine until fully incorporated.
- Stir in the rinsed and drained chickpeas. Let them simmer in the sauce over low heat for 10-12 minutes, allowing the flavors to meld.
- If using frozen chopped spinach, add it along with the chickpeas, letting it thaw and fully combine with the sauce. If using fresh spinach, stir it in after the chickpeas and cook for a few minutes until wilted.
- Before serving, top with freshly squeezed lime juice and chopped cilantro.
Video
Notes
- Coconut Milk: You can substitute light coconut milk for full-fat coconut milk.
- Frozen Spinach Tip: If using frozen spinach, add it after the chickpeas and allow it to thaw and heat through, stirring it into the sauce until fully incorporated.
- Storage: Store leftover chickpea curry in an airtight container in the refrigerator for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chickpea curry is easy, vegan, and packed with flavor! It’s made with light coconut milk for a creamy, satisfying texture without the extra heaviness. Perfect for a quick weeknight dinner, this plant-based curry comes together effortlessly using pantry staples. Wholesome, satisfying, and perfect for when you need something quick and delicious.
Hi there. I would like to make this, but in Australia we don’t have canned tomato sauce. Could I substitute something else? We have something called passata, which is like pureed tomato?
Hi Fiona, great question, yes, you can definitely use passata in place of canned tomato sauce. It’s very similar and works well. Tomato sauce in the U.S. usually has a bit of seasoning, so I recommend trying the recipe with passata first, then adding a pinch of salt, herbs, or even a little sugar if you feel it needs a flavor boost. Let us know how it turns out, we’d love to hear!