Vegan Coconut Chickpea Curry

Here’s a recipe for Vegan Coconut Chickpea Curry:


  • 2 tablespoons coconut oil (or any vegetable oil)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust for desired spiciness)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 2 cups spinach or kale, chopped
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan bread for serving


  1. Heat the oil in a large, deep skillet or pot over medium heat.
  2. Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
  3. Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
  4. Add the red bell pepper and cook for an additional 3-4 minutes until it starts to soften.
  5. Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir well to coat the vegetables with the spices and cook for about 1 minute.
  6. Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine all the ingredients. Bring the mixture to a gentle boil.
  7. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  8. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes, or until the greens are wilted and tender.
  9. Season the curry with salt and black pepper to taste.
  10. Serve the Vegan Coconut Chickpea Curry over cooked rice or with naan bread. Garnish with fresh cilantro, if desired.

Enjoy your delicious Vegan Coconut Chickpea Curry! It’s a flavorful and satisfying vegan dish with a rich, creamy coconut sauce and a perfect blend of spices.

Here’s an approximate breakdown of the nutritional values for the Vegan Coconut Chickpea Curry recipe. Please keep in mind that these values are estimates and can vary based on the specific brands and quantities of ingredients you use:

Note: The nutritional values are for one serving of the curry without rice or naan. If you serve it with rice or naan, you will need to add the nutritional values of those items separately.

  • Calories: Approximately 250-300 calories per serving (without rice or naan).
  • Protein: Around 6-8 grams per serving.
  • Carbohydrates: Approximately 20-25 grams per serving.
  • Dietary Fiber: About 5-7 grams per serving.
  • Fat: Roughly 15-18 grams per serving.
  • Sodium: The sodium content can vary depending on the brands and whether you use low-sodium canned goods. Canned chickpeas and tomatoes can contain added salt.
  • Vitamins and Minerals: The curry is a good source of vitamins and minerals, particularly from the vegetables, chickpeas, and spices. It provides vitamins like C and A, along with various minerals like potassium, calcium, and iron.

Please note that the values mentioned above are approximate and can vary based on your specific ingredients and portion sizes. If you have specific dietary concerns or need more precise information, it’s a good idea to calculate the nutritional values using a nutrition calculator or consult with a registered dietitian.

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