Vegan Chickpea Curry Coconut (Printable version)

Creamy chickpeas simmered with coconut milk and spices create a rich, aromatic vegan main dish.

# What You'll Need:

→ Legumes & Vegetables

01 - 2 cans (15 fl oz each) chickpeas, drained and rinsed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 fl oz) diced tomatoes
07 - 2 cups fresh spinach leaves

→ Liquids

08 - 1 can (14 fl oz) full-fat coconut milk
09 - 1/2 cup vegetable broth

→ Spices & Seasoning

10 - 2 tablespoons curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon ground black pepper

→ Oils & Fresh Elements

17 - 2 tablespoons coconut oil or vegetable oil
18 - Juice of 1 lime
19 - Fresh cilantro, chopped (for garnish)

# How to Prepare:

01 - Warm coconut oil in a large pot over medium heat.
02 - Add finely chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add diced red bell pepper and cook for 2 minutes.
05 - Sprinkle curry powder, ground cumin, turmeric, smoked paprika, and optional cayenne; stir to evenly coat vegetables.
06 - Pour in diced tomatoes with juices; cook for 3 minutes to meld flavors.
07 - Add chickpeas, coconut milk, and vegetable broth; stir to integrate.
08 - Bring to a gentle simmer, cover, and cook for 15 to 20 minutes, stirring occasionally.
09 - Add fresh spinach leaves and cook for 2 to 3 minutes until wilted.
10 - Squeeze in lime juice and season with salt and black pepper to taste.
11 - Serve hot garnished with chopped fresh cilantro.

# Expert advice:

01 -
  • It comes together in under an hour, which means you can feed yourself and guests without spending your entire evening in the kitchen.
  • The creamy coconut milk makes it feel indulgent while still being totally plant-based and honest about what it is.
  • Leftovers taste even better the next day when the spices have had time to get to know each other.
02 -
  • The coconut milk must be full-fat and well-stirred before adding; if you use the light version, the curry tastes thin and loses that creamy richness that makes it feel substantial.
  • Lime juice added at the end is non-negotiable—it's what transforms the dish from pleasant to bright and memorable, so don't skip it or add it too early.
  • If your curry seems too thick after simmering, thin it with a little extra broth; if it's too thin, simmer uncovered for another few minutes to let some liquid evaporate.
03 -
  • When you open a can of coconut milk, don't shake it—let the thick cream separate naturally at the top, and scoop some of that richness into the oil first to help bloom your spices.
  • Taste the curry before serving and adjust one thing at a time: need more warmth, add spice; need more brightness, add lime; need more depth, let it simmer a few extra minutes.

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