Coconut Chickpea Curry — Vegan & Gluten‑Free

Why You’ll Love Coconut Chickpea Curry — Vegan & Gluten‑Free Recipe

• You only need one pot and about 45 minutes from start to finish.

• It’s hearty and protein-packed thanks to the chickpeas — great as a main meal.

• The coconut milk makes the curry luxuriously creamy and comforting, while lime juice brightens all the flavors.

• It’s vegan and gluten-free, and flexible: you can easily add extra veggies or swap ingredients based on what you have.

• Perfect for meal prep — it stores, reheats, or freezes well for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
coconut oil
1 medium red or yellow onion, diced
fresh or canned tomatoes, diced
sea salt and ground black pepper, to taste
canned chickpeas, drained and rinsed
garlic cloves, minced
garam masala
curry powder
ground cumin
canned coconut milk
(optional) coconut flour — helps thicken the curry
juice of 1 small lime

Directions

1. In a deep pot over medium‑high heat, warm the coconut oil.

2. Add the diced onion and tomatoes, season with salt and pepper, and cook until the onions soften and the tomato juices are released — about 10 minutes.

3. Stir in the chickpeas, minced garlic, garam masala, curry powder, and cumin. Mix well.

4. Pour in the coconut milk and stir. If using, sprinkle in the coconut flour to help thicken the sauce.

5. Bring the mixture to a boil, then reduce heat to medium-low and let simmer for 10–12 minutes.

6. Taste and adjust seasoning with salt and pepper as needed. Remove from heat, squeeze lime juice over the curry, stir to combine.

7. Allow to cool slightly, then serve.

Servings and timing

Makes about 4 servings. Preparation takes approximately 15 minutes; cooking takes about 30 minutes. Total time: around 45 minutes.

Storage/Reheating

You can refrigerate leftover curry in an airtight container for 3–4 days. To reheat — microwave briefly (30–40 seconds), or warm on the stovetop over low heat; you may add a splash of coconut milk or water if the sauce thickens too much. For long-term storage, the curry freezes well for up to 2–3 months.

Variations

• Add in extra vegetables like sweet potatoes, bell peppers, spinach, broccoli, cauliflower, or carrots — they’ll boost nutrition and bulk up the curry.

• If you don’t like tomato, substitute with pumpkin or butternut squash puree; it alters the flavor but keeps a creamy texture.

• For more heat, mix in crushed red pepper flakes, a chili paste (like harissa), or a few drops of hot pepper sauce before simmering.

• Use reduced-fat coconut milk if you prefer a lighter version (though the curry will be slightly less rich).

FAQs

What can I serve this curry with?

You can serve it over basmati rice, brown or white rice, rice noodles, or even cauliflower rice. It also pairs nicely with flatbreads like naan or pita — perfect for soaking up the flavorful sauce.

Can I use dried chickpeas instead of canned?

Yes — if you soak dried chickpeas overnight and cook them until soft beforehand, they can be substituted. The canned version is just quicker and more convenient.

Is coconut flour necessary?

No. Coconut flour helps thicken the curry slightly, but if you don’t have it (or don’t need extra thickness), you can skip it — the curry will still be delicious.

Can I reduce the fat content by using light coconut milk?

You can, though the curry will be less creamy and rich. If you go this route, consider adding a little extra coconut milk or water for adequate sauce.

What if I don’t like tomatoes?

You could replace tomatoes with a pumpkin or butternut squash puree. The flavor changes, but the curry remains creamy and the texture works nicely.

How do I make the curry spicier?

Add crushed red pepper flakes, harissa or chili paste, or a few drops of hot pepper sauce before simmering. Adjust to taste.

Can I add other vegetables?

Yes — vegetables like spinach, broccoli, bell peppers, carrots, cauliflower, or sweet potatoes work great. Feel free to experiment based on what you have or what’s in season.

How long will leftovers keep?

In the fridge: about 3–4 days. In the freezer (in airtight containers): 2–3 months.

Does this curry reheat well?

Yes. It reheats nicely either in the microwave or on the stovetop. You may add a splash of coconut milk or water if the sauce thickens after storage.

Is this recipe gluten-free and vegan?

Yes — the original recipe is entirely vegan and gluten-free.

Conclusion

This coconut chickpea curry is a dependable, flavorful, and easy-to-make meal that fits a vegan and gluten-free diet while delivering comfort and richness. Whether you need a quick weeknight dinner, bulk meal prep, or a cozy dish for colder evenings — it’s a recipe that keeps giving. Feel free to customize it with extra veggies, adjust the spices, or experiment with different pairings. Once you try it, it’s likely to become a favorite in your cooking rotation.