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Coconut Chickpea Curry Recipe | Vegan Recipe

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Coconut Chickpea Curry Recipe | Vegan Recipe

I’m sharing with you how to make Coconut Chickpea Curry. This Coconut Chickpea Curry Recipe is packed full of flavour and goodness and is an easy recipe to make. All you need is 30 minutes to make a healthy dinner recipe.



1 Onion, diced
1 tsp Oil
3 tsp Garam Masala
1 tsp Ground Coriander
1 tsp Curry Powder
½ tsp Cumin
2 Garlic Cloves, crushed
4 Tomatoes, chopped
1 tsp Salt
¼ tsp Pepper
425g / 15oz Canned Chickpeas, drained
Juice of a Lime
1 Cup Coconut Cream


Heat the oil over medium heat in a medium sized frypan.
Peel and dice the onion and add to the pan. Cook for about 5 minutes until softened and translucent.
Add the spices and crushed garlic to the pan and cook for about 30 seconds over low heat or until very fragrant.
Add the chopped tomatoes and cook for about 5 minutes over medium heat until it has formed a thick paste. Season with salt and pepper.
Add the chickpeas and coconut cream. Stir until everything is evenly combined and simmer for 10 minutes or until thickened slightly.
Add the lime juice and taste for seasoning, add more salt if needed.
Serve with rice and flat bread.


Canned tomatoes can be used instead of fresh, you’ll need a 400g / 15oz can.
This curry reheats and freezes perfectly.

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