A rich and comforting vegan curry made with chickpeas, tomatoes, and coconut milk, this one-pot dish delivers bold flavor and creamy texture—all in under 30 minutes. Whether I’m craving something warm and hearty or need a quick weeknight dinner, this recipe always satisfies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil (or coconut oil)
1 medium onion, finely chopped
1 inch piece fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional, for heat)
1 (15 oz/425 g) can crushed tomatoes
1 (13.5 oz/385 g) can full‑fat coconut milk
2 (15 oz/425 g) cans chickpeas, drained and rinsed
Salt and black pepper, to taste
Juice of ½ lime
Fresh cilantro (coriander) leaves for garnish
Rice, naan or flatbread, for serving
Directions
I heat oil in a large skillet or pot over medium heat. I sauté the chopped onion for about 4–5 minutes until softened and golden.
Then I add the garlic and ginger, cooking for another minute until everything smells fragrant.
I stir in the curry powder, cumin, and crushed red pepper flakes and cook for about 30 seconds to let the spices bloom.
I pour in the crushed tomatoes, stir well, and let it simmer for 2–3 minutes to deepen the flavor.
After that I add the coconut milk and chickpeas, stir to combine, and bring to a gentle simmer. I reduce the heat and let it cook uncovered for 10–12 minutes until slightly thickened.
Next I season with salt and pepper to taste, stir in the lime juice, and remove from heat.
I top it with fresh cilantro and serve it hot with rice or naan.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 380 kcal per serving
Variations
Add greens: Sometimes I stir in a handful of spinach or kale at the end for extra nutrients.
Spice it up: I like to add more red pepper flakes or a dash of cayenne when I want a bolder kick.
Creamier twist: If I want it extra rich, I use a bit more coconut milk or a dollop of coconut cream.
Roasted veggies: I occasionally toss in roasted sweet potato or cauliflower for more texture and variety.
Lentil swap: I can replace chickpeas with cooked lentils for a slightly different texture and flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors develop more. To reheat, I warm it in a saucepan over medium heat or use the microwave, stirring occasionally. If it thickens too much, I just add a splash of water or coconut milk to loosen it up.
FAQs
How can I make this curry less spicy?
I simply skip the crushed red pepper flakes or use less curry powder if I want a milder version.
Can I freeze this curry?
Yes, I freeze it in a sealed container for up to 2 months. I thaw it overnight in the fridge before reheating.
What type of coconut milk should I use?
I use full-fat canned coconut milk for a rich and creamy texture. Light coconut milk works, but the curry won’t be as luscious.
Can I use dried chickpeas instead of canned?
Absolutely. I just make sure to soak and cook them beforehand. About 1 ½ cups of cooked chickpeas will do the trick.
What can I serve with this curry?
I usually serve it over rice, but it’s also great with naan, roti, or quinoa. Sometimes I pair it with a simple cucumber salad to balance the richness.
Conclusion
This Creamy Tomato‑Coconut Chickpea Curry is everything I want in a weeknight dinner—fast, flavorful, filling, and comforting. With pantry staples and minimal effort, I can create a nourishing meal that feels like a warm hug in a bowl. Whether I’m cooking for myself or feeding a crowd, this dish always earns a spot in my regular rotation.
Recipe:
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Creamy Tomato‑Coconut Chickpea Curry
- Total Time: 30 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
A rich, creamy, and comforting vegan curry made with chickpeas, tomatoes, and coconut milk. This one-pot dish is quick, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil (or coconut oil)
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
1 (15 oz/425 g) can crushed tomatoes
1 (13.5 oz/385 g) can full‑fat coconut milk
2 (15 oz/425 g) cans chickpeas, drained and rinsed
Salt and black pepper, to taste
Juice of ½ lime
Fresh cilantro leaves, for garnish
Rice, naan or flatbread, for serving
Instructions
- Heat the oil in a large skillet or pot over medium heat.
- Sauté the chopped onion for 4–5 minutes until softened and golden.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, cumin, and crushed red pepper flakes; cook for 30 seconds.
- Pour in the crushed tomatoes, stir, and simmer for 2–3 minutes.
- Add the coconut milk and chickpeas, stir to combine, and bring to a gentle simmer.
- Reduce heat and cook uncovered for 10–12 minutes until slightly thickened.
- Season with salt and pepper to taste, stir in lime juice, and remove from heat.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
Add greens like spinach or kale at the end for extra nutrients.
Increase red pepper flakes or add cayenne for more heat.
Use more coconut milk or coconut cream for a creamier texture.
Roasted sweet potato or cauliflower can be added for extra variety.
Cooked lentils can be substituted for chickpeas.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Reheat with a splash of water or coconut milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving (1/4 to 1/6 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
