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:
- Perfectly Spiced
- Slightly Sweet
- 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?
- 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)
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
- Slices of Lime
- 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