Vegetable & Chickpea Coconut Curry Recipe

I turned one of those online Chickpea Curry Recipes into a dish so unexpectedly bold you need to scroll for the photos.

I’m obsessed with this Vegetable & Chickpea Coconut Curry because it actually tastes like something you want on a weeknight. Coconut milk makes the sauce silky and lazy, and the chickpeas give it heft so you don’t miss meat.

I love that it reads like Vegan Vegetable Curry and sits with Chickpea Curry Recipes. It’s bright, a little spicy, and messy in the best way.

And every time I spoon it over rice I feel smug about eating well. No fake health flexes, just a bowl that hits every savory note.

I want seconds. Always.

Bring it on. Every night.

Ingredients

• Oil: it’s the cooking base, adds subtle richness.
• Onion: sweet crunch and savory backbone.
• Garlic: punchy aroma, cozy depth.
• Ginger: bright zing, warms the curry.
• Curry powder: your chosen blend sets the tone.
• Cumin: earthy warmth, little smokiness.
• Coriander: citrusy nuttiness, lightens spices.
• Turmeric: golden color and gentle earthiness.
• Cayenne: adds heat, dial it up or down.
• Garam masala: warm finish, fragrant spice boost.
• Tomato paste: tangy body, helps thicken sauce.
• Diced tomatoes: fresh acidity and juicy texture.
• Coconut milk: creamy richness and tropical sweetness.
• Vegetable broth: thins sauce and adds savory depth.
• Chickpeas: protein and a hearty, creamy bite.
• Cauliflower: soft florets that soak up sauce.
• Carrot: sweet chew and nice color.
• Potato: Basically starchy comfort, makes it filling.
• Red bell pepper: bright crunch and sweetness.
• Peas: pop of green and subtle sweetness.
• Salt: brings everything into balance.
• Black pepper: mild heat and sharpness.
• Brown sugar: Plus a touch of sweetness to balance.
• Lime juice: bright citrus finish, cuts richness.
• Cilantro: fresh herbal lift at the end.
• Rice or naan: the cozy vehicle for soaking sauce.

Ingredient Quantities

• 2 tablespoons vegetable oil or coconut oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder (use your favorite blend)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon cayenne pepper or chili flakes, to taste
• 1 teaspoon garam masala
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full fat coconut milk
• 1 cup low sodium vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cauliflower florets
• 1 large carrot, sliced (about 1 cup)
• 1 medium potato, diced (optional, about 1 cup)
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon brown sugar or maple syrup (optional, balances acidity)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish (about 1/4 cup)
• Cooked rice or naan, for serving

How to Make this

1. Heat 2 tablespoons vegetable or coconut oil in a large deep skillet or pot over medium heat until shimmering, then add the diced onion and cook until soft and slightly browned, about 6 to 8 minutes.

2. Add the minced garlic and grated ginger, stir for 30 seconds until fragrant, then sprinkle in the curry powder, cumin, coriander, turmeric, cayenne or chili flakes, and garam masala; cook, stirring, for about 1 minute to bloom the spices.

3. Stir in 1 tablespoon tomato paste and cook another minute to caramelize it a bit, then add the 14 oz can diced tomatoes, scraping any browned bits from the bottom of the pan.

4. Pour in the 14 oz coconut milk and 1 cup low sodium vegetable broth, stir to combine, then bring the sauce to a gentle simmer.

5. Add the cauliflower florets, sliced carrot, diced potato (if using), and chopped red bell pepper; cover and simmer for 12 to 15 minutes until the veggies are tender but not mushy.

6. Stir in the drained chickpeas and 1 cup frozen peas, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar or maple syrup if you like a touch of sweetness; simmer uncovered 5 to 7 minutes so flavors meld and sauce thickens a bit.

7. Taste and adjust seasoning, adding more salt, pepper, or cayenne if needed; squeeze in the juice of 1 lime to brighten the whole dish right at the end.

8. Finish with 1/4 cup chopped fresh cilantro stirred in and a little extra on top for garnish; if the curry is too thin, simmer a few more minutes, if too thick add a splash more broth or coconut milk.

9. Serve hot over cooked rice or with warm naan, and if you want, drizzle a little extra coconut milk or a squeeze of lime on each bowl for flair.

10. Leftovers keep great in the fridge for 3 to 4 days and freeze well; to reheat gently warm on the stove with a splash of water or broth so it doesn’t dry out.

Equipment Needed

1. Large deep skillet or Dutch oven (big enough to hold all the veggies)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and measuring cup
6. Can opener
7. Colander or sieve (for draining chickpeas)
8. Ladle or large serving spoon

FAQ

Vegetable & Chickpea Coconut Curry Recipe Substitutions and Variations

• Oil (2 tablespoons vegetable or coconut oil)
  • Olive oil, for a fruitier flavor (use light olive oil if cooking at higher heat)
  • Avocado oil, great for high heat and neutral taste
  • Ghee or clarified butter, for a richer, slightly nutty finish

• Coconut milk (1 can full fat)
  • Light coconut milk, for fewer calories but less creaminess
  • Oat milk or cashew cream, for a milder, less sweet coconut flavor
  • Greek yogurt thinned with a little water, adds tang and creaminess (stir in off heat to avoid curdling)
  • Evaporated milk, if you want richness without coconut flavor

• Chickpeas (1 can)
  • Lentils (brown or green), they break down a bit but soak up the curry nicely
  • White beans or cannellini, creamy texture and mild flavor
  • Tofu cubes, for extra protein and a different texture
  • Cooked potatoes or sweet potatoes, if you want it bean free and heartier

• Cauliflower florets (2 cups)
  • Broccoli florets, similar texture and cooks about the same
  • Zucchini or eggplant, for a softer, saucier result
  • Green beans or snap peas, add a bit of crunch and color
  • Butternut squash, for a sweeter, autumnal twist

Pro Tips

1) Toast the spices in the hot oil for a full minute before adding liquids. It smells way better and gives the curry more depth, just watch close so the garlic doesnt burn.

2) If you want the sauce thicker, mash a few chickpeas against the side of the pot with your spoon, or smash a small piece of cooked potato and stir it in. Adds body without extra cream.

3) Add delicate veg like peas and bell pepper near the end so they stay bright and not mushy. Root veg like carrots and potato can go in earlier, but cut them small so they cook evenly.

4) Dont skip the lime and cilantro at the end. The acid and fresh herbs wake the whole dish up. If it tastes flat, a tiny pinch of sugar or maple syrup will balance the tomatoes.

Vegetable & Chickpea Coconut Curry Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I turned one of those online Chickpea Curry Recipes into a dish so unexpectedly bold you need to scroll for the photos.

Pin

Servings

4

servings

Calories

470

kcal

Equipment: 1. Large deep skillet or Dutch oven (big enough to hold all the veggies)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and measuring cup
6. Can opener
7. Colander or sieve (for draining chickpeas)
8. Ladle or large serving spoon

Ingredients

• 2 tablespoons vegetable oil or coconut oil

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon curry powder (use your favorite blend)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/4 to 1/2 teaspoon cayenne pepper or chili flakes, to taste

• 1 teaspoon garam masala

• 1 tablespoon tomato paste

• 1 can (14 oz) diced tomatoes

• 1 can (14 oz) full fat coconut milk

• 1 cup low sodium vegetable broth

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups cauliflower florets

• 1 large carrot, sliced (about 1 cup)

• 1 medium potato, diced (optional, about 1 cup)

• 1 red bell pepper, chopped

• 1 cup frozen peas

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon brown sugar or maple syrup (optional, balances acidity)

• Juice of 1 lime

• Fresh cilantro, chopped, for garnish (about 1/4 cup)

• Cooked rice or naan, for serving

Directions

• Heat 2 tablespoons vegetable or coconut oil in a large deep skillet or pot over medium heat until shimmering, then add the diced onion and cook until soft and slightly browned, about 6 to 8 minutes.
• Add the minced garlic and grated ginger, stir for 30 seconds until fragrant, then sprinkle in the curry powder, cumin, coriander, turmeric, cayenne or chili flakes, and garam masala; cook, stirring, for about 1 minute to bloom the spices.
• Stir in 1 tablespoon tomato paste and cook another minute to caramelize it a bit, then add the 14 oz can diced tomatoes, scraping any browned bits from the bottom of the pan.
• Pour in the 14 oz coconut milk and 1 cup low sodium vegetable broth, stir to combine, then bring the sauce to a gentle simmer.
• Add the cauliflower florets, sliced carrot, diced potato (if using), and chopped red bell pepper; cover and simmer for 12 to 15 minutes until the veggies are tender but not mushy.
• Stir in the drained chickpeas and 1 cup frozen peas, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar or maple syrup if you like a touch of sweetness; simmer uncovered 5 to 7 minutes so flavors meld and sauce thickens a bit.
• Taste and adjust seasoning, adding more salt, pepper, or cayenne if needed; squeeze in the juice of 1 lime to brighten the whole dish right at the end.
• Finish with 1/4 cup chopped fresh cilantro stirred in and a little extra on top for garnish; if the curry is too thin, simmer a few more minutes, if too thick add a splash more broth or coconut milk.
• Serve hot over cooked rice or with warm naan, and if you want, drizzle a little extra coconut milk or a squeeze of lime on each bowl for flair.
• Leftovers keep great in the fridge for 3 to 4 days and freeze well; to reheat gently warm on the stove with a splash of water or broth so it doesn’t dry out.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 588g
• Total number of serves: 4
• Calories: 470kcal
• Fat: 28.5g
• Saturated Fat: 14g
• Trans Fat: 0g
• Polyunsaturated: 5g
• Monounsaturated: 7.5g
• Cholesterol: 0mg
• Sodium: 758mg
• Potassium: 993mg
• Carbohydrates: 52g
• Fiber: 14g
• Sugar: 7.5g
• Protein: 15g
• Vitamin A: 6750IU
• Vitamin C: 69mg
• Calcium: 80mg
• Iron: 2.2mg