This Chickpea Curry is made extra creamy with coconut milk! It’s a vegan and gluten free, 20-minute weeknight meatless dinner!
Table of Contents
This chickpea curry is made extra creamy with coconut milk! It’s a vegan and gluten free, 20-minute weeknight dinner that’s perfect for Meatless Monday!
I KNOW, It’s hasn’t even been two weeks since the mango curry homemade BBQ sauce and we’re eating curry again. Which is probably breaking a handful of rules from the “Food Blogger Handbook.”
Which, doesn’t actually exists just FYI. Don’t get all kinds of excited and go surfing internet land for the elusive book that will help you achieve your secret dreams of Food Blogger Stardom.
Instead, I highly suggest that you eat curry again. Except, you all know that by “suggest” I totally mean “demand.” Because IT’S OCTOBER ALREADY. Which means my cozy-socks-and-trendy-infinity-scarf wearing self wants to get her face all up in a big pot of creamy and so, SO SMOOTH pot of comforting chickpea goodness.
Why this is the BEST Curry
You can never have too much of a good thing, especially when you mix things up to keep it interesting, and this definitely rings true when it comes to curry! If you eat thai pumpkin curry for lunch, you might still be up for some curry sweet potato almond butter dip later on as a snack too. So if you can NEVER have enough curry, I naturally made another curry recipe- give a warm welcome to this coconut chickpea curry recipe. It’s FULL of flavor, creamy coconutty goodness, and is meat-free as it uses chickpeas for protein instead! It is a healthy, filling and delicious dish that speaks for itself and your crew is going to love it!
Are Chickpeas Good for you?
Chickpeas are a fantastic food to incorporate into your diet, because they are packed with health benefits! They are high in fiber, aiding in digestion and also are protein rich, keeping your body full and energized. Chickpeas also contain calcium, magnesium and fiber and help to maintain strong bones. All of that to say that cooking up some chickpea curry coconut milk is DEFINITELY a good idea!
Ingredients Needed
Have I convinced you to go ahead and add this thai coconut chickpea curry to your meal plan? It is SO delicious and also super easy to whip up for a weeknight meal. Here is everything you will need to make this recipe:
- Oil
- Onions
- Garlic
- Red or Yellow Curry Paste
- Coconut Milk
- Chickpeas
- Soy Sauce
- Tomato
- Brown Sugar
- Fresh Lime Juice
- Cilantro
- Jasmine Rice
How to make Chickpea Coconut Curry
Soften
Heat up the oil in a skillet until hot, then add in the onions and saute them until they are soft. Add in the garlic and continue cooking until it, too, has softened.
Cook
Add some of the coconut milk and curry paste, stirring until everything has dissolved and is smooth. Add chickpeas, soy sauce and remaining coconut milk, bringing the mixture to a boil.
Simmer
Once it has boiled for a few minutes, add in the lime juice, tomato and sugar and let it simmer for a little bit. Next, stir in the cilantro.
Enjoy
Serve this curry over hot cooked jasmine rice and DEVOUR!
Storage
Now that you’ve cooked up a delicious skillet of chickpea coconut curry, it’s time to either enjoy it or store it for delicious leftovers! If you want to eat it throughout the week, store it in an airtight container and place it in the fridge. This curry will last in the fridge for up to 5 days and makes for fantastic leftovers when reheated! If you want to freeze it for easy meals when you’re short on time in the future, that will work too! Simply scoop the curry into a freezer bag or freezer safe airtight container and label it with the date. This curry will last in the freezer for up to 3 months and thaws out great as well!
Yeah, good luck with THAT.
Other Recipes You Might Like:
Gluten Free Vegan Chickpea Meatballs
Vegan Chickpea Cookie Dough Bowls
Easy Vegan Cauliflower Chickpea Curry
Ingredients
- 2 tablespoons oil I used olive oil
- 2 cups chopped onions
- 3 cloves large garlic minced
- 1 tablespoon Red or Yellow Curry Paste I used yellow
- 1-13.5 oz can Coconut Milk divided, found in the baking section
- 2-15.5 oz cans chickpeas drained
- 2 tablespoons soy sauce
- 1 medium tomato chopped
- 1 tablespoon brown sugar I used coconut sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- 4 cups cooked Jasmine Rice for serving
Instructions
- Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.
- Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
- Add chickpeas, soy sauce and remainder of the can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
- Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want some other coconut milk recipes to try? Next on my list are Coconut Pancakes and Coconut Banana Oatmeal Muffins!
(for curry only, not including rice.)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more vegan curry?
Vegan Coconut Curry with Sweet Potato Noodles
Vegetarian Red Lentil Curry with Sweet Potato Noodles
Almond Butter, Sweet Potato and Apple Coconut Curry
Leave a Comment