This is the BEST vegan curry recipe I’ve ever tried! This quick vegan Coconut Chickpea Curry is wonderfully tasty, excellent for meal prep, inexpensive, and one of our favorite weekday dinners!

On weeknights, I prefer one-pan, quick, and simple dinners. At 6 p.m., I’m tired of making elaborate meals for my blog and other customers and crave something quick and easy. The first thing comes to my mind was a one-pot curry.

This one-pot, simple, incredibly healthy, and delicious coconut chickpea curry is a great weeknight meal. It reheats beautifully as well, making it perfect for packing in lunches for the following day.

Other one-pot dishes to prepare, are Instant Pot Vegan Chili Mac and Cheese, Vegan Broccoli Rice Casserole, Jollof Rice, and Jamaican Stew Peas

Curry chickpea with coconut milk in saucepan

Coconut Chickpea Curry

This coconut chickpea curry is the simplest and easiest recipe you can cook. It uses easy-to-find ingredients that you can get at any grocery store, and it’s so healthy you could eat it every day!

The flavors in this coconut chickpea curry complement each other beautifully, thanks to the distinctive spice blend that adds roasted cinnamon, as well as the slightly caramelized garlic and onion that add sweetness to the dish.

And I adore that the majority of this recipe only calls for cupboard staples like canned chickpeas, diced tomatoes, and coconut yogurt!

Even meat-eaters will like the richness and heartiness of this vegan chickpea curry. Plant-based diets are becoming increasingly popular for a variety of reasons, including their benefits to health, the environment, and the wallet.

Since it has so many different flavors, it is also wonderful eaten on its own, but I prefer to pair it with some carbohydrates, such as pita or naan bread, basmati rice (but any type of rice will do), or pita. For it to be a good meal, I often prefer to add additional vegetables on the side.

Additionally, you can easily add your preferred herbs and spices to this coconut chickpea curry recipe. Add whatever is available to you!

Let’s start now.

As always scroll down for the detailed recipe, but I suggest you don’t skip reading the information included in the blurb.

Why Do You like Coconut Chickpea Curry?

Here are several reasons why you should like this coconut chickpea curry:

  • This curry gives you the warmest hug. It is cozy, flavorful, and filling. This dish is naturally gluten-free and vegan.
  • Because the tastes will continue to develop, this dish is ideal for meal preparation (or the leftovers will be more delicious the next day).
  • Cumin and other whole spices are used, which gives the food a rich flavor.
  • It can be eaten as a stew or combined with rice or naan to make a heartier meal.
  • While the cooking technique is straightforward, the resulting flavors are fantastic.
  • Quick & simple to prepare. This vegan dinner may be prepared in only one pot and 35 minutes. The preparation of the ingredients requires the most work.
  • It’s wholesome. This vegan curry, despite its creamy texture, is loaded with nutrients and protein. For the win: healthy ingredients!

ingredients for coconut chickpea curry

Ingredients For Coconut Chickpea Curry

  • Boiled Chickpeas – You may use raw chickpeas and soak them and boil them, or you can simply use canned chickpeas just drain them, wash them and you are good to go!
  • Onion – You may use white or red onion
  • Tomato – good red tomato will do the job
  • Garlic – I use fresh garlic cloves for this you may use store-bought paste
  • Coconut yogurt – This is easily available anywhere, if not you may use coconut cream 
  • Salt – I use the pink Himalayan salt
  • Cayenne pepper – gives a nice kick to the whole dish
  • Turmeric powder – Gives a vibrant aromatic flavor 
  • Roasted Cumin powder – Aids digestion
  • Olive oil – you may use coconut or avocado oil 

How To Make Coconut Chickpea Curry?

  1. Add some oil to a pan and add chopped onions and garlic.
  2. Sauté onion and garlic until it’s nice and golden.
  3. Then add the chopped tomatoes and chilies and cook for another 4 to 6 minutes until the tomatoes have softened.
  4. Add all the spices and chickpeas after the tomatoes have softened.
  5. With a potato masher, mash some chickpeas.
  6. Add coconut yogurt and let it cook for 10-12 minutes on medium-low flame.

cooking coconut chickpea curry in saucepan

Serving Suggestions

What should you serve alongside coconut chickpea curry once you’ve made it? Excellent question. There are numerous choices, however, the following are just a few:

Vegetables: You can add any vegetables you like to this curry as I said before. Whatever comes to mind will be a terrific addition, including peppers, carrots, and sweet potatoes.

Rice: Basmati rice is my preferred type, but other options include brown rice, plain white rice, rice noodles, etc. If you want to keep dinnertime extremely healthy, you could even add some cauliflower rice!

Bread: Gram Flour Flatbread is a great source of carbohydrates if you’re not a huge fan of rice. It’s incredibly simple to make and is ideal for soaking up all of the leftover curry sauce.

Tips For Success

There is a lot of scope for culinary innovation. Here are some pointers to help you make your curry taste its best:

  • If you don’t eat oil, simply replace it with water or vegetable stock.
  • In addition, you can substitute a (250 g) can of cooked garbanzo beans for one and a half cups of chickpeas.
  • Feel free to experiment with different vegetables and spices to make your own chickpea curry recipe.
  • I would use fresh onion and garlic, although powdered onion and garlic are also viable alternatives.
  • Cayenne powder, jalapenos, raw chilies, or anything else you wish to add heat to your curry can also be used in place of red chili powder. Leave this ingredient out if you don’t like spicy meals.
  • You can add a cornstarch slurry to the curry to make it thicker. But I found that without it, it was already quite thick.
  • You can use lime /lime juice in this recipe and truly it brings out the multiple levels of flavor in the dish.

Frequently Asked Questions:

How To Store Leftovers?

First, allow the chickpea curry to cool at room temperature. For 3–4 days, the coconut curry can be stored in the refrigerator in an airtight container.

How To Reheat Leftovers?

In the microwave. Simply place curry in a bowl that can be heated in the microwave. The curry should be heated through after 60 seconds of reheating, stirring, and further 30 seconds of cooking.

In the oven. Stirring occasionally, put the curry in a pot, cover it, and heat it through for 3 to 5 minutes on low heat. If you feel the sauce needs to be thinner, add a little water.

Can I Freeze Extras?

Sure can! Leftover curry can be frozen for 2-3 months in an airtight container. Professional tip: keep the curry in individual servings so that you may reheat lunches or meals for one in the refrigerator throughout the week/month!

Can I Use Something Else In Place Of The Tomatoes?

If you don’t like tomatoes, you won’t be able to taste them. They easily integrate and contribute to the curry’s thickness and flavor by blending in. If you have an allergy, you may really replace them with butternut squash, pumpkin, or any similar purée. It won’t taste the same, but it will give it a lovely creamy texture!

best coconut chickpea curry close up

Can I Add Veggies?

Absolutely! Steamed vegetables, such as cauliflower, broccoli, broccolini, or bok choy, can be served alongside or on top of this coconut chickpea curry.

Can I Use Lentils In This Recipe?

Lentils can be used in this recipe without a problem. If you wanted to give this recipe an extra protein boost, you could include lentils along with chickpeas in it.

Green or brown lentils are among my personal favorites. You may also use red lentils, but they cook faster than the other ingredients and may become mushy. 

Is Coconut Yogurt Healthy?

In addition to biotics, coconut yogurt comes from coconut, which is itself a functional food because of its purported health benefits, including being a source of vitamins, minerals, and dietary fiber as well as offering defense against some viruses and bacteria.

What Does Yogurt Do In Curry?

Yogurt has a distinct flavor all its own. Especially the yogurt made with coconut. It has a strong coconut flavor and is creamy, tangy, and just a touch sour. Incredibly flavorful for an Indian curry dish!

Traditionally, coconut milk is used in curry, however, coconut yogurt can be used to give an even richer flavor. It may give your curry a really smooth, light, and refreshing flavor.

Is Coconut Yogurt Better Than Greek Yogurt?

The typical unsweetened yogurt, like Greek yogurt, offers more nutrients and fewer carbs than the comparable commercial coconut yogurt product. As a result, it lowers blood glucose levels more effectively than items made from plants.

Is Chickpeas Healthy?

Because they contain all nine essential amino acids, which are important for healthy human function, chickpeas are regarded as a complete protein source. They are ideal for vegetarians and vegans because “Chickpeas are also a superb source of non-animal protein.”

The vitamins and minerals found in chickpeas are also abundant. These include iron, magnesium, potassium, folate, and choline. Additionally rich in vitamins A, E, and C, chickpeas have numerous health benefits, including:

  • Control blood sugar.
  • Promote Weight Loss
  • Lower cholesterol
  • Help with digestion.
  • Reduce your cancer risk
  • Boost your mental health
  • Prevent Constipation


Friends, let me know if you try this Coconut Chickpea Curry! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me! 

More One-Pot Dishes To Prepare

  1. Black Bean Butternut Squash Stew
  2. Vegan Mac And Cheese
  3. Jamaican Rice and Peas
  4. Jamaican Style Curry Chickpeas
  5. Butternut Squash Chickpea Curry

coconut chickpea curry in a saucepan

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Coconut Chickpea Curry

This is the BEST vegan curry recipe I’ve ever tried! This quick vegan Coconut Chickpea Curry is wonderfully tasty, excellent for meal prep, inexpensive, and one of our favorite weekday dinners!
5 from 3 votes
Print Pin Rate
Course: Entrée, Lunch, Main Course
Cuisine: Indian
Keyword: Coconut Chickpea Curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 41kcal


  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large tomato chopped
  • 1/2 cup coconut yogurt or coconut milk
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Cayenne pepper optional
  • 1/2 teaspoon salt


  • Add some oil to a large saucepan and add chopped onions. Cook until onion is soft, about 3 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add the chopped tomatoes and cook for another 4 to 6 minutes until the tomatoes have softened.
  • Add all the spices and chickpeas after the tomatoes have softened.
  • With a potato masher, mash some chickpeas.
  • Add coconut yogurt and let it cook for 10-12 minutes on medium-low flame.


Calories: 41kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 309mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg