This Quick Creamy Vegan Coconut Chickpea Curry is a delicious and easy-to-make recipe, packed with flavor and the richness of coconut cream. This vegan curry is the perfect balance of spices, sweetness, and creaminess, making it a healthy, comforting dish. Made with chickpeas, coconut milk, and aromatic spices like garam masala and curry powder, it’s a nutritious, plant-based option for anyone looking for a quick dinner recipe or a vegan meal. This dairy-free curry is also gluten-free and full of healthy ingredients like lime, garlic, and cilantro. Vegan curry lovers will adore this easy chickpea curry served over basmati rice, cauliflower rice, or with a side of naan bread.

Ingredients:
- 2 teaspoons avocado oil (or other neutral oil)
- 1 large onion, diced
- 3 cloves garlic, pressed or minced
- 2 teaspoons garam masala
- 1 tablespoon curry powder
- A pinch of cayenne pepper (to taste)
- 1 15-ounce can chickpeas, drained
- 1 15-ounce can crushed tomatoes (undrained)
- 1 13.5-ounce can coconut cream (or full-fat coconut milk)
- 2-3 teaspoons maple syrup
- Sea salt, to taste
- Juice of 1-2 limes
- ¼ cup cilantro, chopped (plus more for garnish)
- Lime wedges, for garnish
Instructions:
- Heat the avocado oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
- Sprinkle in the garam masala, curry powder, and cayenne pepper, stirring for 1-2 minutes until the spices are fragrant.
- Stir in the drained chickpeas and crushed tomatoes. Let the mixture simmer for 5 minutes.
- Add the coconut cream (or coconut milk), maple syrup, and a pinch of sea salt. Continue to simmer for another 5 minutes.
- Stir in the lime juice and chopped cilantro, mixing well.
- Serve the curry over cauliflower rice or basmati rice, garnishing with additional cilantro and lime wedges.
Why You’ll Love This Recipe
This Quick Creamy Vegan Coconut Chickpea Curry is a flavorful, comforting dish that comes together in just under 30 minutes. It’s rich, creamy, and spiced to perfection with the aromatic flavors of garam masala and curry powder. The combination of coconut cream and maple syrup adds a hint of sweetness, balancing out the heat from the cayenne pepper. Plus, it’s a plant-based, vegan curry that’s gluten-free and suitable for anyone looking for a nourishing, easy weeknight meal.
Tips
- Make it spicier: Add more cayenne pepper or fresh chili for extra heat.
- Creaminess: If you prefer a thicker curry, reduce the coconut cream slightly or simmer it longer.
- Serving options: For a lighter meal, serve it with cauliflower rice. For a heartier option, pair it with basmati rice or quinoa.
Variations and Substitutions
- Chickpeas: Substitute chickpeas with lentils or tofu for different textures.
- Coconut milk: If you don’t have coconut cream, use full-fat coconut milk for a slightly lighter but still rich curry.
- Sweetener: If you prefer a different sweetener, swap maple syrup with agave or date syrup.
- Herbs: Use fresh basil or parsley instead of cilantro if preferred.
FAQs
Can I make this curry ahead of time? Yes, this curry stores well in the fridge for up to 3 days and also freezes well for up to a month. Just reheat before serving.
Can I use other beans instead of chickpeas? Yes, white beans or kidney beans can be substituted for chickpeas for a different flavor and texture.
Is this recipe spicy? The level of spice depends on the amount of cayenne pepper you add. If you prefer a milder curry, reduce or skip the cayenne.
Serving Suggestions
- Rice: Serve this curry over basmati rice, quinoa, or cauliflower rice for a low-carb alternative.
- Bread: Pair with naan bread or flatbreads to soak up the creamy sauce.
- Side Salad: A side of cucumber or tomato salad with a lemon vinaigrette complements the curry perfectly.
- Add Protein: For a protein boost, top with grilled tofu or tempeh.
Quick Creamy Vegan Coconut Chickpea Curry
4
servings5
minutes20
minutesIngredients
2 teaspoons avocado oil (or other neutral oil)
1 large onion, diced
3 cloves garlic, pressed or minced
2 teaspoons garam masala
1 tablespoon curry powder
A pinch of cayenne pepper (to taste)
1 15-ounce can chickpeas, drained
1 15-ounce can crushed tomatoes (undrained)
1 13.5-ounce can coconut cream (or full-fat coconut milk)
2-3 teaspoons maple syrup
Sea salt, to taste
Juice of 1-2 limes
¼ cup cilantro, chopped (plus more for garnish)
Lime wedges, for garnish
Directions
- Heat the avocado oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
- Sprinkle in the garam masala, curry powder, and cayenne pepper, stirring for 1-2 minutes until the spices are fragrant.
- Stir in the drained chickpeas and crushed tomatoes. Let the mixture simmer for 5 minutes.
- Add the coconut cream (or coconut milk), maple syrup, and a pinch of sea salt. Continue to simmer for another 5 minutes.
- Stir in the lime juice and chopped cilantro, mixing well.
- Serve the curry over cauliflower rice or basmati rice, garnishing with additional cilantro and lime wedges.
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