Easy Coconut Chickpea Curry (30 Minutes)

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This coconut chickpea curry is so good. Quick to throw together with what you’ve got on hand, full of flavor, and made with curry powder instead of the MSG filled curry cubes. This coconut chickpea curry recipe is inspired by this curry recipe on 40aprons. And after making a few modifications, it’s just how we like it!

This veggie chickpea curry is super easy to throw together on a weeknight. It comes together in less than 30 minutes and is so tasty!

coconut chickpea curry in white bowl

Tools Needed To Make Veggie Chickpea Curry

  • Dutch oven or other large pot – Use what you have, doesn’t have to be anything specific.
  • Wooden spoon or your favorite mixing spoon – To stir and mix.

Ingredients Needed to Make Chickpea Curry

  • Chickpeas – Also known as garbanzo beans. Chickpeas are a popular, inexpensive, and healthy plant-based protein.
  • Coconut milk – It’s best to use full-fat coconut milk in this curry because it creates a velvety texture. Coconut milk, especially full-fat coconut milk, is a delicious, nutrient-dense food that is also thick and satisfying.
  • Turmeric – Gives the curry its rich mustard yellow color, and provides additional health benefits (and flavor).
  • Curry powder – A blend of multiple spices combined. I like using the powder instead of the MSG filled curry cubes.
  • Chopped greens – Chopped spinach, kale, etc. Use what you have.
  • Garlic and ginger – In terms of flavor, fresh garlic and ginger are always preferable, but frozen or jarred versions will do in a pinch.
  • Coconut aminos – Soy sauce alternative that’s made from coconuts. It gives the dish a sweet, rich flavor. If you only have soy sauce, that’s fine too.
  • Fish sauce – For a vegan curry, omit the fish sauce.
  • Lime juice –  Adds a zing of flavor and acidity to your veggie chickpea curry. I like using a lot of lime in my curry – you do you!
  • Salt and pepper to taste.
  • Cilantro and lime wedges for garnish – optional!

How to Make Coconut Chickpea Curry

Step 1: Oil + Curry powder + veggies

Heat the oil with the curry powder until fragrant. Then add your veggies (with a little salt) to sauté until softened. I don’t like mushy veggies, so I cook them until they aren’t crunchy any more (but not super soft).

Step 2: Add coconut milk & reduce

Stir in the coconut milk and turmeric and simmer until the sauce has reduced and thickened to your liking. If you want a thinner sauce, don’t reduce it as much.

Step 3: Add chickpeas, greens & coconut aminos

Stir in the chickpeas, chopped greens, coconut aminos, and cook for a minute until hot.

Step 4: Remove from heat and add remaining ingredients

Remove the pot from the heat and add fish sauce, lime juice, salt, and pepper.

Step 5: Serve and enjoy!

Serve over your favorite rice (cauliflower rice or a basmati rice are both great) and garnish with cilantro and lime wedges.

We usually have a big container of rice already cooked in the fridge, but if we don’t, basmati rice is quick to cook, and should take about as long as the curry to cook. Be sure to rinse the rice first to help get rid of those excess starches.

Recipe Modifications – Make it how you like it

The process is simple. And extremely flexible. Adjust it to meet your needs.

  • Do you like a sweeter curry? Try an extra squeeze of lime juice.
  • Would you like more spice? Hot sauce should do the trick.
  • Want it creamier? Add more coconut milk. Be careful with this though. If you add too much, you’ll dilute the flavors so you might have to add more seasonings to balance it out.
  • Would you rather have chicken? Or shrimp? Go for it! Customize this to your liking!
  • Do you have carrots and spinach instead of bell peppers and onions? No problem. Use what you have.
  • Want to go low-carb? Use cauliflower rice instead of normal rice.
  • Want a super thick curry sauce? Use coconut cream instead of coconut milk.

FAQ & Recipe Tips

What is chickpea curry made of?

Chickpea curry is a delicious, nutritious, and simple meal option. After just one bite of this robust curry, full of garlic, spices, and tender pieces of potato, you’ll be hooked. Coconut milk and spices are simmered with chickpeas, sautéed onions, minced garlic, and tender chunks of potato. However, if you want to make a curry with a specific flavor, you can add any number of ingredients to it.

Can you freeze coconut chickpea curry?

Yes, definitely! Chickpea curry can be frozen for 6 months just make sure to use airtight containers or thick freezer bags.

Do canned chickpeas need to be cooked?

Since canned chickpeas are already cooked, you can either eat them directly out of the can or add them to your food right away. You can heat them or serve it as is.

Related Recipes

coconut chickpea curry with turmeric

Weeknight Coconut Chickpea Curry with Turmeric

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A simple and delicious curry made with chickpeas, carrots, bell peppers & onions.


  • 1 Tbs coconut oil
  • 2 Tbs curry powder
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 2 carrots, peeled and diced
  • 1 13.5 ounce can of coconut milk
  • 2 tsp ground turmeric
  • 1.5 cups cooked chickpeas, also known as garbanzo beans (1 can)
  • 1 big handful of greens, chopped (spinach, kale, etc)
  • 2 Tbs coconut aminos
  • 1 Tbs fish sauce
  • juice of 1/2 lime
  • salt, pepper to taste
  • cilantro and lime wedges for garnish
  • cooked rice (cauliflower or basmati both work well)


  1. Heat the coconut oil in a large pan.
  2. Add the curry powder and cook until fragrant (about 1 minute).
  3. Add your veggies to saute until slightly softened (about 3-6 minutes, depending on size of your diced veggies)
  4. Stir in the coconut milk and turmeric and simmer until the sauce has reduced and thickened to your liking.
  5. Stir in the chickpeas, handful of greens, coconut aminos, fish sauce, lime juice, salt, and pepper.
  6. Cook another minute or two until heated through.
  7. Serve over your favorite rice and garnish with cilantro and lime wedges.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 23gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 567mgCarbohydrates: 50gFiber: 10gSugar: 13gProtein: 11g

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Coconut and chickpea curry with turmeric. Overhead shot of curry in white bowl.

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