Can I use dried chickpeas instead of canned chickpeas?

Yes! Simply soak them overnight and cook until tender before adding to the recipe. Use about 1.5 cups of cooked chickpeas per can. The texture may be slightly firmer than canned chickpeas, but it works just as well in this dish. Using dried chickpeas can enhance the flavor and reduce sodium levels compared to canned versions.

Can I make this curry ahead of time?

Absolutely! This curry tastes even better the next day. Store it in the fridge for up to 4 days or freeze for up to 3 months. As it sits, the flavors deepen, making leftovers even more delicious. When reheating, simply add a splash of water or coconut milk if needed to restore the creamy texture.

What are the best side dishes to serve with this curry?

This dish pairs beautifully with basmati rice, jasmine rice, or even cauliflower rice for a low-carb option. Additionally, naan bread or quinoa makes a great complement. A side of roasted vegetables or a fresh cucumber salad can also enhance the overall meal. Try serving it with warm roti for an authentic experience or spoon it over mashed potatoes for a unique twist.

Can I make this curry without coconut milk?

Yes, but it will change the texture. Instead, try substituting with cashew cream, oat milk, or almond milk with extra oil. While coconut milk provides richness, alternatives can still yield a creamy texture. Additionally, blended silken tofu or Greek-style vegan yogurt can work for a thick and creamy consistency.

Is this curry spicy? How can I adjust the spice level?

It has mild heat from cayenne, but you can increase or decrease the amount to taste. To make it spicier, simply add fresh green chilies or a dash of hot sauce. On the other hand, if you prefer a milder version, omit the cayenne and use mild curry powder. Furthermore, adding a little extra coconut milk or maple syrup can help balance the heat.

Quick Creamy Vegan Coconut Chickpea Curry

Description

A quick and creamy vegan chickpea curry packed with rich coconut milk, fragrant spices, and wholesome chickpeas. Perfect for busy weeknights!

Ingredients

Scale

2 teaspoons neutral oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon curry powder
A pinch of cayenne pepper (adjust to taste)
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can crushed tomatoes
1 (13.5-ounce) can full-fat coconut milk (or coconut cream)
2–3 teaspoons maple syrup
Salt, to taste
Juice of 1–2 limes
1/4 cup chopped cilantro, plus extra for garnish
Lime wedges for serving

Instructions

Heat oil in a large skillet over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in garlic and ginger, cooking for another minute until fragrant.
Add curry powder and cayenne pepper, stirring constantly for about a minute to enhance the flavors.
Pour in chickpeas and crushed tomatoes, letting them simmer for 5 minutes.
Stir in coconut milk, maple syrup, and salt. Let the mixture simmer for another 5 minutes until the sauce thickens slightly.
Remove from heat and stir in lime juice and cilantro.
Serve over basmati rice, cauliflower rice, or with warm naan. Garnish with more cilantro and lime wedges.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of coconut milk or water to restore the creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg

Keywords: vegan, chickpea curry, coconut curry, easy curry recipe