Coconut Chickpea Curry
This Coconut Chickpea Curry is easy to make and naturally vegan and gluten-free. It’s healthy, delicious and perfect for when you need a quick and easy weeknight dinner!
This recipe is sponsored by Crock-Pot®.
A healthy vegan chickpea curry recipe
If there’s one thing I love to make for dinner when it’s dark and cold out, it’s a warming curry. Whether it’s a pumpkin curry or Thai curry, curry dishes are healthy, warming and make the perfect meal for weeknights.
This recipe Coconut Chickpea Curry comes together in just 20 minutes using the Crock-Pot Express Pressure Cooker. It’s so easy to use and saves tons of time in the kitchen. It’s also super versatile and can be used for all sorts of different meals.
Why you’ll love this recipe
- This recipe comes together in just 20 minutes using the Crock-Pot Express Pressure Cooker.
- It’s naturally vegan, gluten-free and is packed with fiber and protein.
- This curry is light and not too spicy, so it can be enjoyed by everyone!
How to make Coconut Chickpea Curry in the Crock-Pot Express Pressure Cooker
- Set the Crock-Pot Express Pressure Cooker on Sautee mode and then sautee the onions, garlic and ginger for 5 minutes until they are translucent.
- Add the curry, seasoning, chickpeas, coconut milk and broth, then put the lid on and pressure cook for 10 minutes.
- Release the pressure, remove the lid then stir in a cup of chopped kale.
- Serve on its own or over rice.
How to make Coconut Chickpea Curry on the stovetop
To make this recipe on the stovetop, Follow steps 1 & 2 listed above, then rather than pressure cooking for 10 minutes, cover and let simmer on medium-low heat for 20 minutes.
Can you freeze chickpea curry?
Yes! This Chickpeas Curry recipe freezes well. Store leftovers in an airtight container in the freezer. You can also store this curry recipe in the fridge for up to a week, and reheat it on the stove.
Tips for making this recipe perfectly
- Don’t be shy with the garlic and ginger! I use large garlic cloves and a good amount of ginger for this recipe. They add great flavour to the curry.
- To add some more texture to the curry, use the back of a fork or spatula to smash some of the chickpeas before serving.
- If you prefer a thicker curry, let the curry simmer uncovered for 5-10 minutes after it’s cooked.
- Add the kale right before serving so it keeps its texture. You can also substitute kale with any type of leafy greens you love!
More curry recipes to try
Print
Coconut Chickpea Curry
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Pressure Cook
- Cuisine: Thai
Description
A delicious and healthy Chickpea Coconut Curry that is vegan and gluten-free!
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 3-inch cube of ginger, peeled and chopped
- 2 14oz cans of chickpeas, drained
- 1/2 tsp turmeric powder
- 1 tbsp yellow curry paste (can sub any type of curry paste you love)
- 1 tbsp tamari
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 1 can full-fat coconut milk (approx 14 oz)
- 1 cup vegetable broth
- 1 cup kale, chopped
- salt & pepper to taste
Instructions
- Set the Crock-Pot Express Pressure Cooker to sautee mode then add the olive oil, onion, garlic and ginger. Sautee for 5 minutes.
- Add the chickpeas, turmeric, curry paste, tamari, coconut sugar, lime juice, coconut milk and vegetable broth and mix everyhing together.
- Cover the Crock-Pot Express Pressure Cooker, (make sure the dial on the lid is set to the left) and set it to pressure cook for 10 minutes.
- Once done, release the pressure, remove the lid and stir in the kale. If you like a thicker curry you can put it back on sautee mode for 5 minutes and let it boil down slightly.
- Adjust seaoning with salt and pepper to taste.
- Serve with your favourite yogurt, crushed peanuts and fresh cilantro.
Notes
Some brands of chickpeas and vegetable broth can be saltier than others, so taste your curry and adjust the seasoning if needed.
Don’t be shy with the garlic and ginger! I use large garlic cloves and a good amount of ginger for this recipe. They add great flavour to the curry.
To add some more texture to the curry, use the back of a fork or spatula to smash some of the chickpeas before serving.
You can substitute kale for any of your favourite leafy greens
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
Keywords: vegan curry with chickpeas, curry with coconut milk
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!
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!