Easy Chickpea Coconut Curry


This quick and easy vegan chickpea coconut curry is ready in less than 15 minutes! It’s fresh, healthy, and delicious. Great served over rice!

Prep Time 5 minutes | Cook Time 10 minutes | Total Time 15 minutes



  • 1 tablespoon olive oil
  • 1/2 medium onion chopped finely
  • 3 cloves garlic minced
  • 1 heaped tablespoon Thai red curry paste
  • 2 (19 fluid ounce) cans chickpeas drained
  • 1 heaped tablespoon curry powder
  • Juice of 1/2 lime
  • 1 (13.5 ounce) can coconut milk (I used full fat)
  • Handful fresh basil sliced thin
  • Generous handful cilantro chopped
  • Salt & pepper to taste
  • Lime wedges for serving


  1. If making this with rice I’d get the rice started before you start cooking the curry.
  2. Add olive oil to a medium-to-large pot and sauté the onion for 5-7 minutes over medium-high heat.
  3. Stir in the garlic and red curry paste. Cook for 30 seconds.
  4. Add the chickpeas, curry powder, lime juice, and coconut milk to the pot. Reduce the heat to medium and let the curry warm through. Season with salt & pepper as needed.
  5. Add the basil and cilantro before serving. I served this dish with rice and the lime wedges.
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Recipe Notes

  • I used Thai Kitchen red curry paste and McCormick curry powder (medium spice level).
  • Serves 4+ depending on how much people eat.


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