If you’re craving something warm, nourishing, and deeply comforting, without spending hours in the kitchen, this Creamy Coconut Chickpea Curry is about to be your new obsession. It’s rich, flavorful, naturally creamy, and made entirely from pantry staples.
Paired with steaming jasmine rice or fluffy quinoa, this bowl tastes like a hug after a long day. It’s vegan, gluten-free, meal-prep friendly, and so easy your future self will thank you.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~420 per serving (with jasmine rice)
Dietary: Vegan, dairy-free, gluten-free, high-fiber, high-protein (plant-based)
Ingredients
For the Curry
- 1 tablespoon coconut oil (or olive oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1–2 tablespoons red curry paste or yellow curry powder (adjust to spice preference)
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 can (15 oz) chickpeas, drained + rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) crushed tomatoes or fire-roasted diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon maple syrup or honey (optional, balances acidity)
- Salt + black pepper to taste
- Juice of ½ lime
- Fresh cilantro for topping
For Serving
- 2 cups cooked jasmine rice or quinoa
- Lime wedges
- Extra cilantro
- Red pepper flakes (optional)
Instructions
1. Start the flavor base
In a large pot or deep skillet, heat your coconut oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft and fragrant. Stir in the garlic and ginger and cook for another minute. This aromatic base is what gives the curry its cozy, restaurant-level flavor.
2. Add your spices & curry paste
Add the curry paste or curry powder, turmeric, cumin, and paprika. Toast the spices for 1–2 minutes, stirring constantly — this helps them bloom and become richer and more complex.
3. Add chickpeas & simmer
Pour in the coconut milk, crushed tomatoes, and vegetable broth. Add chickpeas and stir well. Bring to a gentle simmer. Let cook for 15 minutes, stirring occasionally, until everything thickens and becomes creamy.
4. Adjust taste
Stir in maple syrup or honey (optional but recommended), plus salt and pepper to taste. Finish with a big squeeze of lime juice for brightness. Taste and adjust seasonings — add more curry paste for spice, more lime for tang, or more coconut milk for richness.
5. Serve warm + cozy
Spoon your creamy chickpea curry over jasmine rice or quinoa. Top with fresh cilantro, lime wedges, and red pepper flakes if you want extra warmth.
Why You’ll Love This Curry
Meal-Prep Friendly
Stays perfect in the fridge for 4–5 days and reheats beautifully.
Nutrient-Dense
Packed with plant-based protein, healthy fats, and fiber to keep you full.
Comfort Food That’s Still Healthy
Rich and creamy — but naturally dairy-free.
Budget-Friendly
Made entirely with pantry staples like chickpeas, coconut milk, and canned tomatoes.
Nutrition (Per Serving)
Calories: ~420
Protein: 13g
Carbs: 55g
Fiber: 11g
Fat: 17g
Vegan & Dairy-Free
Gluten-Free
(Calories may vary depending on rice/quinoa used.)
Make It Your Own
Add veggies: spinach, sweet potato, kale, zucchini, or bell peppers
Add protein: tofu cubes, tempeh, or shredded chicken (if not vegan)
Make it spicier: add chili garlic sauce or extra red curry paste
Make it thicker: simmer 5–10 minutes longer
This Creamy Coconut Chickpea Curry is one of those comforting recipes that just hits every time. It’s warm, creamy, satisfying, and perfect for slow living nights at home, or meal-prep weeks when you want something nourishing but easy.
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