Creamy Coconut Chickpea Curry (Vegan, Gluten Free, Dairy Free)

This is Coconut Chickpea Curry (vegan, GF) fits perfectly into the easy weeknight meal category!  It requires very little cooking & prep, uses pantry staple ingredients, and is pure comfort in a bowl.

This Coconut Chickpea Curry (Vegan, GF) is:

  • Creamy
  • Hearty
  • Perfectly Spiced
  • Slightly Sweet
  • Savory
  • Dairy Free
  • Easy to Meal Prep or Make Ahead!

We make a ton of different curries in the winter months – especially ones like this which are warm and have a good amount of spice (red pepper flakes are optional, but we load ‘em on).  The coconut milk gives this curry a creamy texture, while the fresh lime juice packs a real punch!  Garnishes are optional but 100% recommended – I love piles of fresh cilantro on anything, so its a good excuse to load up!

Whats In This Vegan Coconut Curry?

  • Chickpeas
  • Canned Tomatoes
  • Oil of choice (can use coconut oil or olive oil)
  • Red Onions
  • Coconut Milk
  • Warming spices
  • Garnishes like lime, cilantro, and cashews

This recipe is great because it makes a lot of leftovers too, so we can have it a few times during the week, so it can definitely be a good Meal Prep option for a Sunday night.  Plus its ready in about a half hour, so making this after work on a weeknight is an option!

30 Minute Coconut Chickpea Curry (Vegan, Gluten Free, Meal Prep)

A fantastic one-pot meal, which is perfect for vegan meal prep. This dish uses pantry staples and fresh vegetables to make a healthy curry in under a half hour!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Mediterranean


For the Curry

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion diced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1 14.5 ounce can of diced tomatoes, with juice
  • 1 13.5 ounce can coconut milk, full fat
  • 5 cups cooked chickpeas
  • 2 cups baby spinach packed
  • 1/4 cup raw cashews whole or crushed
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup fresh cilantro minced
  • Juice of 1 lime
  • Crushed Red Pepper flakes to taste

For garnish

  • Slices of Lime
  • Cilantro
  • Red Onion minced
  • Raw Cashews


  • In a large soup pot, heat the olive oil on medium heat until shimmering.  Add the onion, garlic, and salt and sauté for 6 minutes until soft.
  • Add the curry powder and the red pepper flakes to the veggies, and stir to combine.
  • Add the diced tomatoes and the vegetable stock and bring to a boil.  Reduce to a simmer, and cover and cook for 10 minutes until tomatoes become soft.
  • Add the chickpeas and coconut milk, and bring the soup back up to a simmer.  Cook for another 10 minutes
Keyword 30 minute curry, Cherry Tomatoes, Chickpeas, Coconut Milk, coconut milk curry, Curry Powder, Easy Weeknight Meals
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!


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