Chickpea curry made with coconut milk is one of my favorite vegan/vegetarian dishes. It is filled with so much flavor and can be served with rice or roti.

Table of Contents
About this Recipe
Chickpea curry is one of our favorite vegan/vegetarian dishes. You don’t have to be a vegetarian to eat vegetarian dishes and enjoy the benefits.
Chickpeas are a great substitute for meat/poultry as they are very high in fiber and protein. If you ever feel like taking a break from meat then try making this delicious chickpea curry.
Chickpea Curry Made with Coconut Milk Recipe
- Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
- Then, add tomato puree, coconut milk and stir. Add 1/2 a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
- Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Storage
This delicious curry can be refrigerated for 3-4 days and frozen for one month.
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Ingredients
- 400 g of chickpeas (canned)
- 1 onion (chopped)
- 1 garlic clove (crushed)
- 2-3 tbsp of tomato puree
- 1-2 tsp of curry powder
- 1-2 tsp of cumin powder
- 1/2-1 tsp turmeric powder
- 1/4 tsp of coriander powder
- Salt to taste
- Chilli powder to taste
- 1-3 tbsp of coconut milk/Greek yoghurt
- Sunflower oil
- 1 cup of white rice
- 2 avocados (cut in half)
- 3 handfuls of kale
Instructions
- Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
- Then, add tomato puree, coconut milk and stir. Add 1/2 a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
- Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Notes
Click here for more info on chickpeas. https://www.medicalnewstoday.com/articles/280244.php
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