Dive into a bowl of wholesome goodness with this Vegan Chickpea Coconut Curry recipe made with protein packed chickpeas, cauliflower, and peas for hints of sweetness. The aromatic spices bring flavor, and coconut milk adds a creamy and silky texture, making this curry a true feast for your taste buds. Serve it with roasted vegetables and a starch for the easiest, most satisfying dinner any night of the week.
What is Vegan Chickpea Coconut Curry?
This Vegan Coconut Chickpea Curry recipe with chickpeas, cauliflower, and peas is an Indian-inspired curry, perfect for seasoned curry lovers and newbies alike. The creamy gravy produced when tempering the fragrant Indian spices and combining them with the coconut milk is glorious.
The creamy sauce is surely the reason that this is one of my most downloaded curry recipes.
This plant-powered curry combines wholesome ingredients, tastes delicious, and is super simple to make. I like to blend the spices myself.
This produces a curry that has more subtle layers of flavor than a classic "curry powder" has. But please, don't get me wrong, I think "curry powder" also tastes wonderful. Sometimes, convenience and ease bring a deliciousness of their own.
All of these elements create the truly balanced flavor and depth of a homemade Indian-inspired curry. I promise it will also taste stunning. In short, whether you follow the recipe or bring your own jazz, this vegan coconut curry is sure to please.
Why you’ll love this Easy Vegan Chickpea Curry Recipe
- Plant with plant-based protein and incredible flavor
- Relies on simple ingredients and everyday pantry staples for an affordable, filling meal
- Family-friendly flavors even the kids will enjoy
- Can be served on its own or with some quinoa, brown rice, or naan bread
- Ready from start to finish in just over 30 minutes
- The leftovers are fantastic for meal prep and taste even better the next day
Helpful Tip
If you prefer to use a "curry powder" blend, you may substitute that for the spices written in the recipe. Just see the recipe tips below.
Main Ingredients for Vegan Chickpea Coconut Curry
Most of these ingredients are already hanging out in your fridge or pantry, which makes this recipe extremely convenient (and affordable).
- Aromatics - Start this flavorful vegan coconut curry dish with what I call the "Holy Trinity" of Indian curry: fresh garlic, ginger root, and onions.
- Chickpeas - Give the dish a powerfully satiating plant protein punch that will keep you full for hours. (canned or dry)
- Cauliflower - It is the perfect addition to this curry as the florets give the luscious flavors and texture something to cling onto.
- Green Peas - Bring hints of sweetness that perfectly complement the heat produced by the cayenne. Plus, frozen peas are inexpensive and easy to keep in the freezer for whenever.
- Tomatoes - Add tangy and sweet flavor to the curry.
- Unsweetened light coconut milk - For the creamy goodness and luscious texture.
- Indian Spices - For the best flavor, measure out dried turmeric, garam masala, ground cumin, ground coriander, ground cinnamon, cayenne, and green cardamom. You can also use your favorite curry powder, but believe me, the little bit of extra effort is rewarded with the very best flavor.
- Salt & Pepper - Use salt and black pepper to taste
- Oil - I recommend coconut oil, olive oil, or avocado oil.
- Garnishes - Load up with fresh cilantro, red pepper flakes, black pepper, and fresh lemon juice
How to Make Vegan Chickpea Coconut Curry
This recipe comes together very quickly, so it's best to have all of the ingredients prepped and ready to go right away. Fortunately, that mostly including just prepping the aromatics and cauliflowers and measuring out the spices. It's a very simple recipe that requires little effort for maximum flavor.
Sauté Aromatics
Sauté garlic/ginger and onion in 1tsp coconut oil for 5 min until super fragrant, then add cauliflower and salt lightly.
Cook Cauliflower & Spices
Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma.
Add Chickpeas
When the smell intensifies, distribute into the cauliflower and onion mixture, then add in the rinsed and drained canned chickpeas and stir well.
Stir in Tomatoes & Coconut milk
Add the tomatoes and the coconut milk and bring to a boil, stirring frequently. Then turn down the heat to simmer for 10 minutes more and watch the coconut curry gravy thicken and tantalize you with its color and odor.
Garnish and serve
Serve with rice, quinoa, or naan bread and roasted vegetables of choice and garnish with copious cilantro for added flavor, red pepper flakes for a spicy kick, and black pepper. Or serve with lemon wedges for a refreshing citrusy twist.
Storing Suggestions
Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the leftovers for up to several months, and simply reheat by microwaving or warming them in a saucepan on the stove.
Tips for Making the Best Vegan Chickpea Coconut Curry
- Substitute spices. If preferred, you can replace the spices with 3 tablespoons of whichever curry powder you enjoy.
- Adjust the spices. Omit the cayenne pepper and go easy on the black pepper for a milder curry.
- Substitute the milk. Try almond milk or soy milk for a different flavor profile. You can also use full fat coconut milk for an even richer flavor.
- Add extra veggies. This recipe can be adapted with lots of different vegetables, including bell peppers, sweet potatoes, eggplant, regular potatoes, and more. You can also add some greens, like fresh spinach or kale, which will cook down quickly and soak up all the flavors from the creamy curry sauce. Play around with different options to see what you prefer.
FAQs
Yes, although it will take longer. It generally takes about 4-6 hours on low heat or up to 3 hours on high heat.
Chickpeas or garbanzo beans are ideal for curries since they won't break down and become mushy after cooking, and they're popular in many Indian recipes. However, if you're in a pinch, you can substitute pinto beans or any type of white beans. They have a mild, nutty flavor that works well in this recipe, although they are not traditional.
We usually like to serve this creamy coconut curry over a bed of rice or quinoa with a heap of roasted vegetables on top, plus fresh cilantro, lemon or lime juice, freshly grated black pepper, and red pepper flakes. It's also great with some warm naan bread and can also be served with other curries and Indian-inspired dishes, like Chickpea Pakora Patties or "Desi" Vegan Nachos for a family-friendly feast.
Other Delicious Indian-Inspired Recipes
- Squash and Chickpea Masala
- Creamy Vegan Cucumber Salad
- Easy Saag Chole
- Vegan Butter Chicken with Jackfruit
- Curry Tofu Salad
Love this recipe? Drop a comment below to share your experience with others!
Craving more? Explore all of my free ebooks or come hang out with over 1 million other plant-based foodies on Instagram!
Vegan Chickpea Coconut Curry
Equipment
- Wok, dutch oven or large pot
Ingredients
- 3 cups chickpeas (2 cans) or 3 cups cooked from dry chickpeas
- ½ head cauliflower cut in florets
- 1 onion chopped
- 3 garlic cloves minced
- 2 inches ginger root minced
- 1 cup crushed tomatoes
- 1 can coconut milk unsweetened light
- 1 tbsp turmeric
- 1 tsp garam masala
- ½ tsp grund cumin
- ½ tsp ground coriander
- 1 pinch ground cinnamon
- 1 pinch cayenne
- 1 salt and black pepper to taste
- 3 green cardamoms
- 2 tsp coconut oil
Instructions
- Sauté garlic/ginger and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly
- Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas and stir well.
- Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then turn down heat to simmer for 10 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor.
- serve with rice, quinoa or naan bread and roasted vegetables of choice and garnish with copious cilantro, red pepper flakes and black pepper.
Leave a Reply