Coconut Chickpea Curry

This coconut chickpea curry has been on rotation in my kitchen for well over a year. It’s vegan, quick, easy, delicious and uses simple and cheap ingredients.

Not only a favourite in our house, I’ve cooked this for others many times and the recipe is always requested because it’s just so yummy.

I’ll usually double the batch and have it for a few meals across the week. While this curry is delicious in the 30 minutes it takes to whip up, the flavour really develops over a couple of days.

If you feel so inclined, add a bit of veg on top. Steamed baby broccoli is perfect.

Vegan Coconut Chickpea Curry

This recipe truly is easy, making it suitable for novice or experienced cooks alike. If you’re a beginner cook, looking to batch cook for one or a family, this recipe is for you!

The curry will store really well in the fridge for 3 – 4 days. As the flavours develops over time, it’s also an ideal make-ahead recipe. It’s suitable for freezing and I’ll often freeze portions for one with a bit of rice for a better-than-takeaway-cooks-night-off meal.

Coconut Chickpea Curry (vegan)

Vegan coconut chickpea curry is quick, easy, delicious and uses the simplest (and cheapest!) of ingredients.
4.60 from 44 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4
Calories 389 kcal


  • Large Frying Pan


  • 1 Can Chickpeas drained
  • 1 Can Coconut Milk
  • 1 Can Chopped Tomatoes
  • 1 Onion finely chopped
  • 2-3 Garlic Gloves minced
  • 2 teaspoons Turmeric
  • 1 teaspoon Chilli Powder
  • 2 teaspoons Curry Powder
  • Dash of oil for frying
  • Salt to taste
  • Rice and vegetables to serve


  • Drain chickpeas and set aside.
  • Heat oil in frying pan to medium heat, add onions and gently fry until lightly caramelised (around 3 – 5 minutes).
    1 Onion, Dash of oil for frying
  • Add in spices and garlic cloves and stir for 1 – 2 minutes. Be sure to stir constantly to avoid burning, add a dash of water if required.
    2-3 Garlic Gloves, 2 teaspoons Turmeric, 1 teaspoon Chilli Powder, 2 teaspoons Curry Powder, Salt to taste
  • Add in the drained chickpeas, coconut milk and chopped tomatoes. Stir to combine then reduce heat to gentle simmer. Cover and cook for 20 – 30 minutes.
    1 Can Chickpeas, 1 Can Coconut Milk, 1 Can Chopped Tomatoes
  • Serve with fluffy rice and vegetables, if desired.
    Rice and vegetables


Beef up this recipe by adding two cans of chickpeas. The curry gravy is quite generous and can easily allow for a second can of chickpeas to be added.
Greens can be added to the curry to serve. Lightly steam broccoli or beans, add to curry just before serving. 
This curry keeps beautifully in the fridge for 3 – 4 days. If possible, make this a day ahead of serving to allow flavour to further develop.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.


Calories: 389kcalCarbohydrates: 40.8gProtein: 12.1gFat: 21.7gSaturated Fat: 13.7gSodium: 672mgPotassium: 691mgFiber: 11.8gSugar: 9.9gCalcium: 91mgIron: 5mg
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