Vegan Chickpea Curry with Coconut Milk
Warm, fragrant, and deeply satisfying, this chickpea curry is the kind of weeknight dinner that makes the whole kitchen smell incredible. A bloom of cumin, coriander, turmeric, and cayenne builds serious depth before the tomatoes and full-fat coconut milk even hit the pan — so every bite carries that rich, layered flavor you'd expect from something that took far longer to make. Chickpeas are the perfect plant-based anchor here: they soak up the sauce beautifully and bring enough substance that no one is going to miss meat. The coconut milk keeps things luscious and creamy without a drop of dairy, and a finishing stir of garam masala and fresh lemon juice lifts the whole pot at the very end. It comes together in one skillet and serves four, making it an easy choice for a busy evening or a relaxed weekend cook. Spoon it over basmati rice or scoop it up with naan, and finish with a handful of fresh cilantro if you have it on hand.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp salt, plus more to taste
- 1 tsp garam masala
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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