For a richer flavor, toast the cumin and turmeric in a dry pan for a minute or two before adding them to the oil. Feel free to add other vegetables like cauliflower, sweet potatoes, or spinach for added nutrition and flavor. The curry can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Clean-Eating Coconut Chickpea Curry
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PREP TIME15 mins
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COOK TIME1 hrs 40 mins
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TOTAL TIME13 hrs 55 mins
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SERVING4 People
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VIEWS30
A vibrant and wholesome vegan curry, bursting with aromatic spices and creamy coconut milk. This comforting dish is packed with flavor and nourishing ingredients, perfect for a satisfying and healthy meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Fiber16 g
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Protein21 g
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Saturated Fat23 g
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Sodium100 mg
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Sugar14 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Rinse chickpeas under cold running water. Place in a large bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
02
Step
50 mins
Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
03
Step
0 mins
Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
04
Step
6 mins
Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
05
Step
9 mins
Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
06
Step
50 mins
Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
07
Step
0 mins
Divide curry amongst bowls and top with yogurt and cilantro.
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Please Rate
Jaida Fritsch
May 9, 2025The toasted spices add a wonderful depth of flavor to this dish.
Louie Mccullough
Apr 4, 2025This curry is so flavorful and easy to make! I love that it's vegan and packed with healthy ingredients.
Leda Ankunding
Mar 26, 2025This is my go-to recipe for a quick and healthy weeknight meal.
Anastacio Heidenreich
Mar 24, 2025I added some spinach and bell peppers to the curry and it was delicious!
Kacey Upton
Feb 2, 2025My family loves this recipe! I've made it several times and it's always a hit.