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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!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Mediterranean

Ingredients
  

For the Curry

For garnish

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

Instructions
 

  • 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 and I'll feature you in my stories!
Posted in Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Italian, Lunches, Make Ahead, Meal Prep, One Pot Recipes, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

3 Comments

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