![['A close-up view of a bowl of Coconut Chickpea Curry, featuring vibrant colors and creamy texture.', 'Side view of a delicious Coconut Chickpea Curry in a white bowl, garnished with cilantro.', 'Juicy Coconut Chickpea Curry displayed in a bowl, showcasing ingredients like chickpeas and coconut milk.', 'Close-up image of Coconut Chickpea Curry, highlighting its rich consistency and fresh garnishes.']](https://quickflavorfix.com/wp-content/uploads/2026/07/coconut-chickpea-curry_1_U1.webp)
Coconut Chickpea Curry
A flavorful and hearty vegan curry featuring chickpeas and coconut milk, perfect for a quick and satisfying meal.
Ingredients
Oil
- 2 tablespoons oil (avocado oil)
Vegetables
- ½ medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- ½ inch ginger (minced)
- 1 jalapeño jalapeño (seeded and finely diced)
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- Pinch cayenne (optional)
- 1 teaspoon sea salt (to taste)
- ¼ teaspoon black pepper
Canned Goods
- 2 15-oz cans chickpeas (rinsed and drained)
- 1 14.5-oz can diced tomatoes
- 1 can full-fat coconut milk
Fruits & Herbs
- 1 lime juiced
- ¼ cup cilantro (optional)
Instructions
- Warm oil in a large pot, cook diced onion, garlic, and ginger until translucent (~5 min).
- Add jalapeño and spices; cook for 1 min until fragrant.
- Stir in chickpeas, tomatoes, and coconut milk; simmer for 20 min until tender.
- Turn off heat, stir in lime juice and cilantro.
- Cool completely before storing or serving.
Notes
You can adjust the spice level by adding more or less cayenne.