Vegan Chickpea Curry with Coconut Milk [fast & easy]

Fast & flavorful vegan chickpea curry made with coconut milk, kale, and spices—perfect for meal prep, quick dinners, and cozy leftovers.

If you’re looking for a cozy, nourishing dish that’s rich in flavor and easy to throw together, this Vegan Chickpea Curry with Coconut Milk is a must-try. Made with pantry staples like chickpeas, tomato sauce, and a can of coconut milk, this one-pot wonder brings together bold spices and creamy textures for a satisfying weeknight meal. Whether you’re new to plant-based eating or simply craving a healthy, comforting dish, this curry has everything going for it—minimal prep, maximum flavor, and loads of nutritional value.

This easy vegan chickpea curry is also endlessly customizable. Add your favorite vegetables, spice it up with chili powder or cayenne pepper, and serve it over brown rice, cauliflower rice, or fluffy basmati rice for a filling and balanced plate. Thanks to simple ingredients found in most grocery stores, it’s one of those go-to dinners you’ll find yourself making again and again. Plus, it’s a great way to use up kale or other greens you have in the fridge!

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Why You’ll Love This Recipe

This chickpea curry recipe stands out for being fast, flavorful, and flexible. With only about 10 minutes of hands-on time and a 30-minute simmer, it’s ideal for busy nights when you want something hearty without spending much time in the kitchen. The light coconut milk (or full-fat coconut milk for a creamier version) provides a silky base, while the garam masala, cumin, and cardamom bring that warm, aromatic depth of flavor that makes curry so irresistible.

What makes this the best curry recipe for many is that it’s not only delicious right away, but it’s even better the next day. Like many vegan curries, the flavors intensify overnight, making it perfect for meal prep, leftovers, or freezing for quick meals in the future.

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A Breakdown of the Ingredients

Here’s what you’ll need for this coconut chickpea curry:

• 1 cup chickpeas (garbanzo beans) – Rinsed and ready to absorb all the rich curry flavors.
• 2 cups tomato sauce – Use plain tomato sauce or tomato puree; it forms the tangy, umami-rich base.
• 1/2 yellow onion, chopped – Adds sweetness and depth.
• 1 can low-fat coconut milk – Or use full-fat coconut milk for a richer texture.
• 2 cups kale, massaged & chopped – A nutrient-dense green that blends beautifully into the curry.
• 3 cloves garlic, minced – Fresh garlic adds sharpness and aroma.
• 1 lime, juiced – Brightens and balances the creamy richness.
• 1 tablespoon garam masala – A fragrant Indian spice blend that defines curry flavor.
• 1 teaspoon cumin – Adds warmth and earthiness.
• 1 teaspoon cardamom – For a slightly sweet, floral twist.

Optional add-ins for extra veggies and nutrition: diced sweet potatoes, chopped bell peppers, or even frozen peas.

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How to Make the Recipe

• Sauté Aromatics
  In a large saucepan or large skillet, heat a splash of olive oil or coconut oil over medium heat. Add the garlic, chopped onion, garam masala, cumin, and cardamom. Stir for 2–3 minutes until the onions are soft and fragrant.
• Add Base Ingredients
  Pour in the tomato sauce and can of coconut milk. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.
• Simmer with Chickpeas & Kale
  Add the chickpeas and massaged kale to the pan. Reduce heat to low, cover, and let the curry simmer for 25–30 minutes. Stir occasionally to prevent sticking.

• Finish with Lime Juice
  Once the curry has thickened and the flavors have melded, stir in the lime juice for a bright, zesty finish. Serve hot over your favorite grain or enjoy solo!

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How to Store the Recipe

This dish stores like a dream, making it perfect for leftovers and meal prep:

• Refrigerator: Transfer to an airtight container and refrigerate for up to 5 days.
• Freezer: Freeze in portions using freezer-safe containers. It will keep for up to 3 months.
• Reheat: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of water or coconut milk if it thickens too much.

Tip: This curry gets even better as it sits—so leftover chickpea curry is often more flavorful the second time around!

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Tips for Making the Recipe

• Massage your kale: Rubbing kale with a bit of olive oil before adding it to the pan softens the texture and enhances the flavor.
• Use full-fat coconut milk if you prefer a richer, more indulgent curry.
• Spice it up: For fans of spicy food, add a teaspoon of chili powder or teaspoon cayenne pepper.
• Add more veggies: Toss in chopped bell peppers, roasted sweet potatoes, or sautéed mushrooms for more texture and nutrition.
• Try whole spices: Toasting whole cumin seeds or cardamom pods in the oil before adding other ingredients adds extra flavor and complexity.

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Whether you’re new to vegan dinners or a seasoned plant-based cook, this easy vegan curry is bound to become one of your favorite recipes. With a little effort and a short ingredient list, you’ll be amazed at how much flavor this dish packs. Next time you’re in need of a delicious dinner that’s quick, cozy, and satisfying, give this coconut curry chickpeas recipe a try—you won’t regret it.

Don’t forget to print or save the recipe card for easy access the next time curry cravings strike!

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