This post may contain affiliate links.
This Coconut Chickpea Curry is a quick and easy weeknight dinner that’s ready in just 30 minutes. It’s made entirely in one-pot, is packed with Thai curry flavour, and is also perfect to meal prep for the week ahead!
Table of Contents
If there’s one dinner I never get tired of making, it’s a cozy curry. Whether it’s a Sweet Potato Curry or Red Lentil Curry, curry dishes are healthy, and warming and make the perfect meal for busy weeknights.
Over the years, I’ve tested countless variations in my kitchen, and this Coconut Chickpea Curry has become a staple in my home. It’s rich, creamy, packed with curry flavour and a family favourite.
Recipe Highlights
- Quick and easy: This entire recipe comes together in under 30 minutes making it perfect for busy weeknights. For another easy favourite also try this Broccoli Cheddar Orzo.
- Nourishing: Each serving has over 10 grams of protein and 8 grams of fibre. It’s naturally vegan and gluten-free, yet still hearty enough to keep you full.
- Perfect for meal prep: Curries taste even better the next day as the flavours deepen, making it the perfect make-ahead meal!
- Freezer-friendly: Double the batch and freeze extras for up to 3 months. It reheats beautifully, making it perfect for those nights you don’t feel like cooking.
Key Ingredients And Substitutions
- Chickpeas: Use canned chickpeas in this recipe for convenience, or cook dried chickpeas ahead of time to use in this recipe. Use any extra chickpea in a batch of this chickpea soup recipe!
- Curry paste: Yellow or green curry paste work best in this recipe, but if you can’t find those you can also use red curry paste like I use in this Sweet Potato Curry. If you don’t have curry paste, you can try substituting it with 2 tablespoons of curry powder.
- Coconut milk: I recommend using full-fat coconut milk in this recipe which adds richness to the curry and also helps to thicken it.
- Kale: I love adding kale to curries for some added nutrients. You could also use spinach, Swiss chard or any other leafy green you like.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How To Make Coconut Chickpea Curry
Step 1: Sauté the onions, garlic and ginger in a pot with some oil.
Step 2: Add the chickpeas, curry paste, turmeric, coconut sugar, soy sauce and lime.
Step 3: Let cook for 1-2 minutes to deepen the flavour.
Step 4: Add the coconut milk and vegetable stock and mix.
Step 5: Cover and let simmer on medium-low heat for 15 minutes.
Step 6: Add the chopped kale and mix together until the kale is wilted.
How To Store
Store leftovers in the fridge for up to 5 days and reheat on the stovetop or in the microwave. For longer storage, freeze in a sealed container for up to 3 months, then thaw and reheat when ready to serve.
Jess’s Tips
- Adjust the spice level: Curry pastes vary in heat. Start with a smaller amount if needed. You can always stir in more at the end.
- Choose your chickpeas: Both canned and dried chickpeas work. Canned are convenient, while home-cooked dried chickpeas have a slightly firmer texture. Just remember to pre-cook the dried chickpeas before adding them to the curry!
- Thicken the curry: For a thicker consistency, simmer uncovered for an extra 5–10 minutes to let the sauce reduce.
- Add greens at the end: Stir the kale in just before serving so it keeps its bright colour and slight texture.
- Taste and adjust: always taste the curry before serving and adjust seasoning to your liking. You may want a touch more tamari, lime juice or curry paste.
- Serve with something to soak it up: Turmeric Rice, quinoa, or warm naan bread all pair perfectly with this curry and make it a more filling meal.
- Add more veggies: Try adding some zucchini, broccoli or cauliflower like I add to this Cauliflower Chickpea Curry for a veggie-packed version.
Chickpea Coconut Curry FAQs
Yes! Sauté the aromatics first, then add everything but the kale and cook on low for 4 hours. Stir in the kale just before serving.
Yes! Sauté the onion, garlic, and ginger, then add the rest of the ingredients and pressure cook for 10 minutes. Stir in the kale at the end.
This chickpea curry pairs well with some rice or naan bread, or can be served with other Thai-inspired dishes like Thai Mango Salad, Tofu Pad Thai or Thai Pineapple Fried Rice.
Try These Curry Recipes Next!
If you tried this Coconut Chickpea Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Coconut Chickpea Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main
- Method: Cook
- Cuisine: Thai
- Diet: Vegan
Description
This Coconut Chickpea Curry is made in one-pot in just 30 minutes for a quick and easy weeknight meal!
Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 piece fresh ginger (about 3 inches), peeled and chopped
- 2 cans (14 oz each) chickpeas, drained
- 1/2 tsp turmeric powder
- 2–3 tbsp yellow curry paste (or any curry paste you prefer)
- 1–2 tbsp tamari
- 1 tbsp coconut sugar (or sub brown sugar or maple syrup)
- 1 tbsp lime juice
- 1 cup full-fat coconut milk
- 3/4 cup vegetable stock
- 1 cup chopped kale
- Salt and pepper, to taste
- (Optional) Yogurt, cilantro, and crushed peanuts for serving
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook for 1–2 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the chickpeas, turmeric, curry paste, tamari, coconut sugar, and lime juice. Stir well to coat the chickpeas in the spices and paste.
- Pour in the coconut milk and vegetable stock. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes.
- Remove the lid and stir in the chopped kale. Let it cook for 5 minutes, or until wilted.
- Taste and adjust seasoning with salt and pepper as needed. Serve with rice, quinoa, or naan, and garnish with yogurt, cilantro, and crushed peanuts if desired.
Notes
- Start with less curry paste if you’re sensitive to spice, then add more to taste.
- If using dried chickpeas make sure to pre-cook them before adding them to the curry.
- Simmer uncovered for 5–10 minutes if you want a thicker curry.
- Add the kale just before serving so it stays bright and tender.
- Taste before serving and adjust with more tamari, lime juice, or curry paste.
- Serve with rice, quinoa, or naan to make it a complete meal.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
Made this tonight for the family! We served it with a small serving of rice as well. DELICIOUS! I found it needed a bit more Curry seasoning (I didn’t have paste so that could be why), and I added a tsp of Cumin, and tbsp of Garam Masala. I will definitely make this again. It came together so easy! Added the fresh spinach just as about to eat. I love how flexible this recipe is! Everyone liked it!
Thanks for the review Amanda, so happy you and your family loved it!
I’ve made this twice now and it’s so easy to make and delicious! You’ve made a chickpea lover out of me!
I used kale the first time and spinach today. Both worked
well. Thanks!!
So happy you love the recipe!
What kind of yellow curry paste do you use?
i buy mine from the Asian market. It’s Thai yellow curry paste. You can find it at most large grocery stores these days too!
This was quick and easy to make. It had so much flavor. My husband is picky and he loved it.
Will be on repeat for sure!!
Thanks so much Sabine! So happy you enjoyed it 🙂
This curry is delicious! I also made it in my Dutch oven, and that worked perfectly. I love the ginger in there. It gives a really nice depth of flavor. Also served it with toasted cashews and shredded coconut. Wonderful 🙂
The base of this curry was delicious, and it accommodated a few changes I made – I ended up tossing in a number of sad-looking green veggies to avoid food waste (two slightly squishy zucchini and a jalapeno early, at the sautée stage, a handful of frozen peas and the end of a bunch of spinach toward the end) and beefed up the seasonings by about 25% to compensate. I also made it in my dutch oven rather than the express cooker. It worked beautifully, so even though I hate to comment after making a lot of changes, I love how adaptable this recipe is, staying delicious even when we’re all making do! Thanks 🙂
So happy you enjoyed Gina!
Can this be made on the stove top? Thanks!
yes!
Can we substitute the coconut sugar for regular sugar?
Yes no problem Lia 🙂
How would I make this using a slow cooker?
Hi Karen, you can add all the ingredients to the slow cooker the same as you would in the express cooker, and then set the time to 4 hours on low!