New! Fast and Easy Coconut Chickpea Curry Recipe

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This, for me, is comfort in a pan. A really tasty, super fast, and hearty Easy Coconut Chickpea Curry recipe is a fantastic thing to know how to make because it’s built on mostly pantry essentials. But also – it’s really good for you, too.

The fact that colorful bell peppers stand as the primary veggie component of this chickpea curry ensure that, even though it’s a lightning-fast one-pan vegan meal, we’re still getting a smack of solid nutrients in every bite. I’m not a huge green bell pepper gal myself, but the reds, oranges, and yellows are good with me, and they pack a bigger nutritional punch as well. Read on for more about our cozy, easy vegetarian Coconut Chickpea Curry, or just jump ahead to the recipe itself.

Why we Love this Coconut Chickpea Curry Recipe

This stuff eats like a big, cozy hug from say, your favorite elementary school teacher. This may or may not be too specific of a comparison here, but alas. Here we are. It’s easy-breezy to make and so very delicious to eat. You’re not going to miss the meat-based protein one bit either, as the mighty chickpeas carry some real heft, as does the rich and deeply spice curry sauce.

I love curries from all over the world. The gorgeously earthy flavor we can render from a killer combination of store-bought yellow curry powder and garam masala (listed as optional but it’s just so great) is such a nice thing. I think you’ll really enjoy this one.

Easy Coconut Chickpea Curry Recipe FAQ’s

What does yellow curry powder taste like?

Yellow curry powder typically has a mild and slightly sweet flavor with a hint of warmth and earthiness.

What are the different types of curry powders?

The different types of curry powders include Indian curry powder (what we’re using here), Thai curry powder, and Jamaican curry powder.

How can I make this a vegan coconut chickpea curry?

To make this a vegan coconut chickpea curry, omit any animal-based ingredients such as meat or dairy products. Instead, use plant-based substitutes. Replace meat with extra vegetables or tofu, and use coconut based yogurt. Ensure that any curry paste or seasoning used does not contain animal products or by-products.

Can you freeze a coconut chickpea curry?

Yes, you can freeze a coconut chickpea curry. To do so, be sure your curry is at room temperature before storing in a freezer-safe container. It will keep nicely for you for up to about 3 months.

Alternative ways to make this Easy Coconut Chickpea Curry

Make it vegan!

If you prefer, you can absolutely leave the yogurt part of today’s program out. No problem. Or, and even better maybe, try swapping in a vegan yogurt instead. They’re readily available now, and will work beautifully in place of a classic dairy-based variety.

Play around with the type of curry you use

If you like, you can try going a more Thai-inspired route with this easy coconut chickpea curry recipe. Instead of a yellow curry powder (Indian) you can use a Thai yellow curry powder, or a jar of prepared Thai red or green curry paste. That would be amazing, as that stuff is just fantastic pretty much all the time.

Add a meat-based protein to the mix

If you’re not concerned over whether this coconut chickpea curry recipe is vegetarian, go ahead and try it with some sautéed shrimp on top, or some sliced of roasted pork loin. Chicken would be a great option as well, and you can sear your chicken in the hot oil/ghee at the start of things, then transfer it to a plate/tray while you carry on with the onions/peppers/spices/coconut milk etc.

Once you’ve built the sauce, you can slide the seared chicken breasts into the pan as the last step before allowing everything to simmer away for a few minutes.

What you’ll need to make our Coconut Chickpea Curry Recipe

Curry recipes tend to read a little long, but fear not! I’ll bet you already have most things on hand for this.

INGREDIENTS

2 tablespoons cooking oil or ghee
1 small yellow onion, diced
2 bell peppers, any color, diced
1-inch piece of fresh ginger, minced or grated
1 tablespoon yellow curry powder
2 teaspoons garam masala (optional, but very delicious)
1 teaspoon smoked paprika
4 garlic cloves, minced or grated
2 tablespoons tomato paste
1 teaspoon brown sugar
Two, 15-ounce cans chickpeas
14.5 ounce can full-fat coconut milk
1 cup vegetable stock (or 2 teaspoons veggie stock concentrate)
Two, 15-ounce cans chickpeas

Serving Suggestions: Cooked Basmati Rice (see note), plain yogurt, chopped cilantro

How to make this easy Coconut Chickpea Curry Recipe

DIRECTIONS

Pour the oil in a large skillet over medium heat. When it’s hot, add the diced onion and bell peppers. Cook, stirring occasionally, until nice and tender – about 6 to 8 minutes.

2. Add the curry powder, garam masala (if using), smoked paprika, garlic, tomato paste, and brown sugar and cook for about a minute. Add the chickpeas, coconut milk, and about ½ cup of the veggie stock (if using stock concentrate, you can just add water here instead).

3. Bring the curry up to a light bubble and let it simmer partially covered (helps catch any ornery sputtering) for at least 5 minutes to reduce slightly, and so the sauce can deepen in flavor a bit. Serve the curry over rice, topped with cold yogurt and chopped cilantro, if you like.

NOTE: I love serving vegetarian curries over garlic rice, as it just adds that much more depth of flavor to every bite. To make garlic rice, simply add a healthy drizzle of oil to your pot and, along with your rice, add a few cloves of minced garlic. Sautee/toast everything for just a few minutes until it all smells nutty, and then add the water and proceed with the cooking instructions on your rice’s packaging.