This easy coconut chickpea curry is the ultimate comfort food—rich, creamy, and bursting with bold flavors from a mix of aromatic spices. Made with pantry staples like canned chickpeas, coconut milk, and tomato paste, this one-pot curry comes together quickly, making it a perfect weeknight dinner recipe. The blend of garam masala, cumin, and turmeric, combined with the warmth of cinnamon and ground cloves, creates a fragrant base for this Indian-inspired curry!

Why You’ll Love This Coconut Chickpea Curry Recipe

Not only is this curry recipe vegan and gluten-free, but it’s also a budget-friendly dinner idea packed with plant-based protein. The combination of onion, garlic, ginger, and a variety of aromatic seasonings creates a deeply flavorful base. A touch of tomato paste adds an extra layer of umami and a rich, tangy flavor. To finish, a splash of lemon juice brightens the dish, balancing the creamy richness of the coconut milk. This vegan coconut curry is an approachable and delicious way to elevate your weeknight meals. With the right spices in your pantry, you can make this dish using mostly pantry staples!

Tips for the Best Chickpea Curry with Coconut Milk

For the creamiest texture, use full-fat coconut milk and don’t skip the sautéing step—letting the onion, garlic, ginger, and spices caramelize slightly enhances the overall flavor. If you love a little extra spice, add more Kashmiri chili or a pinch of red pepper flakes or cayenne. Serve this curry over basmati rice or with warm naan for a complete meal. It’s also perfect for meal prep recipes, as the flavors deepen over time, making it even better the next day!

What ingredients do I need for this vegan curry?

Spice Mix

• 2 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Kashmiri Chili, or substitute with 3/4 tsp paprika and 1/4 tsp cayenne
• 1/2 tsp Kosher Salt, adjust to taste
• 1/4 tsp Black Pepper
• 1/4 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Coriander

Other Ingredients

• 1 tbsp Ghee, or neutral oil of choice
• 1/2 Yellow Onion, chopped
• 3 cloves Garlic, minced or grated (or use 3 frozen cubes from Trader Joe's)
• 2 tsp Ginger, grated (or use 2 frozen cubes from Trader Joe's)
• 3 tbsp Tomato Paste
• 1 cup Water
• 1 can Full Fat Coconut Milk, I used a 13.5 oz can
• 1 can Chickpeas, drained and rinsed (I used a 15.5 oz can)
• 1 tbsp Lemon Juice, more to serve
• Cilantro, optional to serve

How do I make this one-pot dinner recipe?

In a small bowl, combine the garam masala, cumin, turmeric, kosher salt, black pepper, cinnamon, ground cloves, coriander, and Kashmiri chili (or paprika and cayenne). Set aside.

Heat ghee in a high-rimmed sauté pan or pot over medium heat. Add the chopped yellow onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic, ginger, and prepared spice mix. Cook, stirring often, for 2 minutes until fragrant.

Mix in the tomato paste and cook for another 2 minutes, allowing it to darken slightly in color. Pour in 1 cup of water and the can of coconut milk. Stir until well combined, then bring to a simmer. Let it simmer for 5 minutes to allow the flavors to meld. Taste and adjust with additional kosher salt as needed.

Stir in the drained and rinsed canned chickpeas. Continue simmering on low to medium-low heat for 25 minutes to allow the flavors to develop and the chickpeas to become tender.

Squeeze fresh lemon juice into the curry, then divide among bowls. Optionally, sprinkle with fresh cilantro. Serve with basmati rice or naan.

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If you try this recipe, I’d love to hear your thoughts! Feel free to leave a rating and review, and don’t forget to tag me on Instagram or TikTok!