Savoury Recipes Vegan Vegetarian

Recipes || Coconut Chickpea Curry (Vegan)

It’s no secret that I really love a good curry. Sam and I haven’t quite found our perfect curry house in York yet and are constantly missing our old neighbourhood’s Nepalese restaurant. (Seriously guys, it’s some of the best curry in London!) But we’ve been experimenting a lot at home and the other day I whipped up a Coconut Chickpea Curry. 

The great thing is that almost all of these ingredients are in our pantry at all times. I’m a big proponent of keeping a well stocked tin larder so I love nights like these when I know that no matter how long it’s been since we’ve actually done a big shop, that I’ll have the ingredients to make it. 

Coconut Chickpea Curry
Yields 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tablespoons of coconut oil
  2. 2 medium onions
  3. 400 g of tomatoes, diced and drained
  4. 454 g of chickpeas, drained
  5. 3 cloves of garlic, minced
  6. 1 1/2 tablespoons of garam masala
  7. 1 teaspoon of curry powder
  8. 1/4 teaspoon of cumin
  9. 1/2 teaspoon of turmeric
  10. 383 g of coconut milk
  11. 2 teaspoons of coconut flour
  12. 1 small lime
  13. salt and pepper, to taste
  1. In a large pot, heat your coconut oil. Add in the onions and tomatoes. Sprinkle them with salt and pepper. SautΓ© until the onions are soft (around 10 minutes).
  2. Then add in the chickpeas, garlic, garam masala, turmeric, curry powder and cumin. Stir it all together thoroughly. Add in the coconut milk and give it all another stir. Then add in the coconut flour. Bring the curry to a boil, then reduce the heat and simmer it for 10-12 minutes.
  3. Taste the curry and season it with more salt and pepper, if needed. Squeeze a lime over the top and serve!
  1. This recipe is vegan and gluten free. I served mine over quinoa and it can keep refrigerated for up to a week.
Rhyme & Ribbons

Are you  a curry fan? Would you be swayed by a vegan option? 

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  • ninegrandstudent

    I love a chickpea curry, we often make ours on a Monday or Tuesday to add scraps of leftover roast chicken to. Spinach is always good in it!

    NINEGRANDSTUDENT: A Lifestyle Blog

  • Ooooh this sounds so good! Big fan of chickpeas but never really thought of turning them into a curry. Might try this next week! xx

    Little Miss Katy

    • I put chickpeas in almost anything these days! Hey are so cheap, I almost always have them in the pantry and they really bulk a dish up without using meat πŸ˜‰ xx

  • Maja Harder Thygesen

    Really love chickpea carrys and this one sounds pretty good! Cant wait to try it

  • Zara

    Definitely going to need to save this recipe! I feel like I could almost smell it from the pictures it looked that good! x

  • This looks really great! Usually I make my chickpea curry tomato-based with cauliflower, but definitely going to have to give this a go. I bet the lime really gives it the right acid ratio…. could’ve used a lime in the curry I made a few nights ago that fell pretty flat.

    • A little zing from some lime helps in so many dishes, doesn’t it?! I just wish that they were as cheap as lemons are! x

  • i am currently based in singapore, and i think it has some of the best indian food – and yours looks sooo good.

    • Thank you so much! I love Indian food – that makes me want to fly out to Singapore right now and try some! x

  • This looks delicious! I love your recipes – do you just make them up? I’m awful at creating recipes lol. I’ve only ever had vegan and vegetarian curries, and I love them! I have never had a chickpea one, so will try it soon πŸ™‚ xx

    • I do make them up mostly! Occasionally I’ll see or have something and be like, how can I make this but with cheaper ingredients / with only things I have at home already. I keep a stockpile of chickpeas at all times so they go in to so many things I cook. If neither Sam or I can think of anything in particular that we want for dinner, we roast some chickpeas and top them with various vegetables and a salsa/guacemole/tzatziki x