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    Home » Recipes » Mains

    Vegan Coconut Chickpea Curry

    Updated: Feb 8, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Are you looking for a simple yet delicious weeknight meal that's both vegan and loaded with flavor? Look no further than this tasty vegan coconut chickpea curry! Not only is it guaranteed to impress your family and friends, but using pre-prepared ingredients means minimal preparation, giving you more time to relax and enjoy the evening. This dish also has secret health benefits packed into its fragrant mix of spices.

    two bowls served with vegan coconut chickpea curry with steamed Jasmine rice.
    Jump to Recipe Print Recipe Comments

    This fantastic vegan stew is packed with fragrances and flavors from Thai cuisine. Have it on the main course and pair it with steamed aromatic Jasmine rice for a Thai feast.

    This was inspired by our vegetarian Thai yellow curry and vegan Thai Red Curry with tofu, also on this site, but we used Massaman Curry Paste and a different combination of vegetables.

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🍽️ Equipment
    • 🔪 Instructions
    • 💡 Expert tips
    • 🥢 How to serve
    • ❓ FAQ
    • 🥡 Storage
    • 📚 More Thai curry recipes
    • 🎥 Video
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Effortlessly Delicious: Simple steps, big flavors.
    • Nutrient-Rich: Packed with plant power.
    • Creamy Comfort: Luxuriously smooth texture.
    • Quick Prep: Ready in no time.
    • Versatile Dish: Pairs with anything.

    🧾 Ingredients

    ingredients to make vegan coconut chickpea curry on a wooden table.

    Make this Thai chickpea curry with just a handful of staple ingredients.

    • Chickpeas - are the primary protein source of this dish. We chose to use cooked chickpeas to make it fast. You can use canned garbanzo beans or raw and quickly cook them in an instant pot.
    • Coconut milk - what would be a Thai-inspired curry without delicious coconut milk? You can use light or full-fat coconut milk; the consistency will lightly change. If you go for lite coconut milk, you can let the curry cook for longer or even quickly blend some of the chickpeas in the pot to achieve the creamy texture we are looking for.
    • Massaman curry paste - this delicious Thai curry has a Persian influence. Hence, it is usually cooked with some spices and ingredients you wouldn't usually use in Thai cuisine, such as cinnamon and peanuts. It has a slightly sweet flavor compared to red and yellow curries.
    • Peanut butter - this is optional, but it adds richness and a fantastic and unexpected layer of flavor.
    • Cinnamon - another special guest on this curry. Use the suggested ground amount, or replace it with a large cinnamon stick, add it while the stew boils, then remove it.
    • Vegetable broth - use water instead and season as needed with garlic or onion powder. We like using organic veggie stock to reduce the ingredients list and have a flavor base to build on.
    • Red onion - you can use any type of onion, such as yellow onion; we chose red onion because it has a sweeter taste that contributes to the massaman curry sweet profile.
    • Garlic - there's no curry without garlic, not for us!
    • Fresh ginger - is a must! It adds a distinctive Thai curry flavor to the mix. We like adding lots of it!
    • Red pepper - same as for onions. Use any kind you have; we chose red for color and sweetness. Although red bell peppers are definitely not Thai, they perform very well on curries.
    • Carrot - adds fiber, sweetness, and texture. Don't overdo them.
    • Fresh cilantro (coriander) - another classic on Thai curries. If you don't love it, you can skip it, but if you chop it thinly and add it while cooking, you may not notice it, but it will still deliver lots of Thai flavor goodness!

    Optional ingredients

    • Zucchini - completely optional; we just love adding tons of veggies to our curries, so they are extra nutritious while adding texture. Since zucchini cooks quickly, we add it towards the end of the curry making.
    • Frozen Green peas - we add them for flavor, popping texture, and characteristic sweetness.
    • Bay leaves are a typical guest used in massaman curries; you can skip them if you don't have them.

    See the recipe card for quantities.

    Substitutions

    • Curry paste - you can easily give this recipe an Indian twist using curry powder. We suggest garam masala, chopped tomatoes, or tomato paste.
    • Ginger - Thai curry recipes need ginger to taste authentic. If you find galanga (Thai ginger) in your local ethnic store, go for it. You could also use ginger powder, but fresh is ten thousand times better.
    • Carrots - you can sub for diced sweet potatoes. A small sweet potato should be enough. Butternut squash also works excellently.
    • Cinnamon powder - you can skip it or sub for smoked paprika.

    🍽️ Equipment

    Large pot.

    🔪 Instructions

    This chickpea coconut curry recipe is super straightforward to make.

    chopped vegetables to make coconut chickpea curry.

    Step 1: Chop all your ingredients before you get started with cooking.

    stir-frying red onion slices, with chopped garlic, and minced ginger.

    Step 2: Stir fry onion, garlic, and ginger. We either use coconut oil or simply skip oil to make it oil-free.

    Hint: don't let the garlic burn; as soon as it looks cooked, it is time to stir in the curry paste and hard vegetables.

    adding hard vegetables like carrots to the stir-fry.

    Step 3: Stir in the carrots, red bell peppers, and curry paste.

    adding coconut milk to the pot.

    Step 4: Add the coconut milk.

    Hint: cut into big chunks and add softer vegetables that get cooked in minutes, like summer squash, broccoli, or cauliflower, during the final 5 minutes of cooking ~ when all vegetables are 90% soft to the final desired consistency.

    Continue with the fatty component and liquids.

    add peanut butter to the pot.

    Step 5: And the peanut butter, then give the curry a good stir and see how the pot liquids change color.

    adding zucchini slices to the curry.

    Step 6: Add the vegetable broth, chopped coriander, cinnamon, and any additional veggies, such as zucchini. Cook on medium heat.

    Hint: if you like spicy food, we suggest adding an extra tablespoon of red curry paste or a pinch of cayenne pepper.

    vegan coconut chickpea curry

    Step 7: Add the remaining ingredients, such as an optional bay leaf and chopped cilantro, and cook on medium-low heat until the veggies are soft.

    pot with coconut chickpea curry with a wooden spoon.

    Step 8: When the curry is ready, add the optional frozen peas, and adjust the seasonings, like salt and pepper.

    Hint: Thai curries are way more liquid than Indian curries. They thicken with time, but they should look more like a soup, so you can spoon delicious steamed rice to pair it.

    vegan coconut curry pot ready to be plated.

    Serve hot and garnish with coriander leaves and/or toasted peanuts, and serve with freshly cooked rice.

    💡 Expert tips

    Chickpeas are a great plant-based protein source and also a cheap one. Luckily, cooked, canned chickpeas are readily available in most grocery stores. If you want to make them even more affordable, cook a whole batch of chickpeas in an instant pot or stovetop portion, and freeze them.

    So whenever you want to make a chickpea dish, you can easily add frozen cooked beans to your dishes and expedite the recipe timings.

    Simmer to Perfection: Once everything's bubbling away in the pot, give it time to simmer gently. This isn't just about cooking; it's about letting the flavors mingle and marry, transforming your curry from good to unforgettable. A slow simmer ensures the chickpeas become perfectly tender, soaking up the curry's goodness.

    Adjust Consistency: If your curry seems too thick, don't hesitate to thin it with a splash of water or vegetable broth. On the flip side, if it's too runny for your liking, let it simmer a bit longer uncovered. It's all about finding that sweet spot where the curry lovingly clings to your spoon.

    Fresh Finish: A squeeze of fresh lime juice and a handful of cilantro added right before serving can elevate your curry from delicious to divine. These fresh elements bring brightness, balancing the rich flavors and leaving your palate refreshed.

    🥢 How to serve

    Serve this tasty weeknight dinner with aromatic Jasmine rice and a splash of fresh lime juice.

    two bowl served next to a pot of vegan coconut chickpea curry.

    If you use Indian curry, such as garam malasa curry, we suggest you use steamed basmati rice, brown rice, or vegan naan bread.

    If you use naan bread, you may want to cut the vegetable broth in half for a thicker curry.

    Chickpeas contain plenty of plant-based protein, but you can add delicious texture and additional protein punch with crispy tofu.

    Sometimes, we throw some dumplings in, taking inspiration from a recipe we love from Vegan Punks. These vegan stew and dumplings are to die for!

    ❓ FAQ

    Does Thai food have chickpeas?

    Although it is hard to find Thai recipes that use chickpeas, some do, like a dish called "Gang Kua Gai." It is a chicken dish that can be served with peanut sauce and chickpeas.

    Does chickpea curry have protein?

    Yes, chickpea curry has protein. Chickpeas are a good source of plant-based protein, fiber, and minerals like magnesium and zinc. Protein is essential for muscle health, energy levels, and weight management.

    🥡 Storage

    Store this salad in a BPA-free airtight container in the fridge for up to 3 days.

    You can freeze your curry in an airtight container in portions, perfect for meal prepping!

    You can then thaw it in a small saucepan or microwave.

    📚 More Thai curry recipes

    If you like Thai curries like we do, check out our Eggplant Green Thai Curry, our Thai Massaman vegetable curry with Tofu, and our vegan coconut pineapple Thai curry.

    If you like making everything from scratch, you may want to make your own yellow or green curry paste. They imbue absolutely delicious flavors to your stew recipes.

    If you like simple dishes with chickpeas, try out this Traditional Spanish Chickpeas with spinach tapa or our mung bean dal made fuss-less using an instant pot.

    • Vegan Thai Red Curry
      Vegan Thai Red Curry with Tofu
    • Green Thai Curry Pot
      Vegan Green Thai Vegetable Curry
    • bowl of vegetarian Thai yellow Curry.
      Vegetarian Thai Yellow Curry Recipe
    • thai massaman vegetable curry with tofu featured.
      Massaman Vegetable Curry

    ⭐ If you try this curry recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    🎥 Video

    📋 Recipe

    vegan coconut chickpea curry featured.

    Vegan Coconut Chickpea Curry

    Author: Gustavo De Obaldia
    This Vegan Coconut Chickpea Curry is the ultimate comfort food, blending rich coconut milk with hearty chickpeas and aromatic spices. It's a quick and easy dish that packs a flavor punch, perfect for weeknight dinners or meal prep.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian-Inspired, Thai-Inspired
    Servings 6 Servings
    Calories 357 kcal

    Equipment

    our favorite Ultra Nonstick Copper small Sauce Pan with Lid.
    (affiliate link)
    Medium Saucepan (affiliate link)
    copper measuring cups and spoons.
    (affiliate link)
    measuring cups (affiliate link)
    15 Piece Kitchen Knife Set with Block by Cuisinart, Cutlery Set, Triple Rivet Collection.
    (affiliate link)
    Knife (affiliate link)

    Ingredients
     
     

    • 30 oz chickpeas cooked or canned, drained (2 cans)
    • 8 oz coconut milk add more if want it creamier
    • 2 tablespoons masaman curry paste
    • 2 tablespoon peanut butter creamy
    • ¼ teaspoon cinnamon
    • 2 red onion small, sliced
    • 3 cloves garlic chopped or minced
    • 2 tablespoons ginger freshly grated
    • 3 cups vegetable stock or water
    • 1 red bell pepper small, diced
    • 1 carrot medium, diced
    • 1 cup coriander About a bunch, chop only half, or fresh basil.

    Optional:

    • ½ teaspoon sea salt to taste, optional, omit if salty if enough for you.
    • ½ zucchini large, or 1 small. Sliced and halved into half moons.
    • 1 cup green peas frozen
    • 2 bay leaves
    • 1 tablespoon coconut oil Or vegetable oil. Omit if oil-free
    • 1 oz peanuts toasted,or cashews

    Serve with

    • steamed Jasmine rice
    Prevent your screen from going dark

    Directions
     

    • Cut veggies. Dice the zucchini, pepper, and carrots into medium-sized cubes.
    • Chop red onions, garlic, and grate ginger.
    • Stir-fry. Heat the saucepan, add the coconut oil and add onions, garlic, and ginger.
    • Add carrots, peppers, and curry paste.
    • Stir in the coconut milk, peanut butter, half of the chopped coriander, and cinnamon.
    • Add the chickpeas, vegetable stock, and bay leaves.
    • Optionally add the zucchini and cook for 2-3 minutes.
    • Turn off the heat. Optionally top with the green peas and adjust salt. Let the curry settle for 5 minutes before serving. Remove bay leaves.
    • Garnish with toasted peanuts and fresh coriander.

    Video

    Notes

    You can add any other vegetables you like; just make sure to adjust the seasonings, so the flavor remains the same.
    i.e. adding more curry paste, ~½ tablespoon curry for every cup of vegetables.

    Nutrition Facts

    Calories: 357kcalCarbohydrates: 54gProtein: 16gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 709mgPotassium: 688mgFiber: 14gSugar: 15gVitamin A: 3616IUVitamin C: 44mgCalcium: 121mgIron: 5mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      5 from 7 votes (2 ratings without comment)

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      Recipe Rating




    1. Katie

      January 03, 2023 at 8:26 am

      5 stars
      wow! This coconut chickpea curry is absolutely fantastic! I love making it for dinner throughout the week for a healthy and filling vegan dinner!

      Reply
    2. Cindy

      January 02, 2023 at 9:10 pm

      5 stars
      I love curry and this has SO much flavor!

      Reply
    3. Holley

      January 02, 2023 at 1:34 pm

      5 stars
      Love this recipe and love the addition of the peanut butter! Very comforting dish!

      Reply
    4. Lisa Huff

      January 02, 2023 at 1:19 pm

      5 stars
      You had me at peanut butter. 🙂 What a comforting warm dish for winter. Looks so filling!

      Reply
    5. Janie | Naughty Kitchen

      January 02, 2023 at 11:32 am

      5 stars
      Curry is one of my favorite flavors to have with chickpeas. I love making this for lunch to bring for work and my coworkers wonders what smells good at the breakroom.

      Reply

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