
This chickpea and vegetable coconut curry is such a huge hit for dinner for us! Not only is it super easy to make and so flavorful but its so healthy too! All I need is 30 minutes and a simple pot! This is a nice no hassle recipe for coconut curry. And its so full of vegetables!!

What's in this Chickpea and Vegetable Coconut Curry
The base of this curry is just curry powder and coconut milk! After that, you can add in any combination of vegetables and lentils/beans you love or simply have on hand!
- Curry Powder - you can use your favorite curry blend here. I like this one, I think it has a very rich, almost Madras curry flavor. And I like that it does not have heat to it, so I can control that on my own. You can also use a curry paste, if that is what you are able to find.
- Coconut Milk- canned coconut milk, If you can remember to shake the can of coconut milk really well before opening, it will help to recombine the coconut water with the solids and be easier to incorporate into the curry. If you don't, like I usually don't, its fine just scoop out everything from the can and it will all melt together as it cooks.
- Chickpeas - I use canned chickpeas for this recipe, remember we're talking about a less than 30 minute meal! Just drain and rinse the chickpeas before adding to the curry.
- Vegetables: sweet potatoes, spinach, bell peppers, mushrooms
- Aromatics: garlic, ginger, green chili pepper (or jalapeño pepper or serrano pepper),

What Equipment Do I Need?
Really all you need for this recipe is a big pot! I love Instant Pot and slow cooker recipes, but this one does not need them! Everything cooks so quickly!
How to make Chickpea and Vegetable Coconut Curry?
- Saute the aromatics: garlic, ginger, onion, and chili peppers (if you are using)
- Cook the veggies: I think the curry pairs beautifully with sweet potato, mushrooms, bell peppers. Other options include: butternut squash, potatoes, tomatoes, sweet peppers.
- Add in the curry powder, chickpeas, and coconut milk
- Finish off by adding spinach (kale or other wilted greens can be substituted)
- Serve with fresh lime, cilantro and a bowl of rice

Additional Suggestions and Substitutions
- Of course you can substitute any of the vegetables with your favorites and whatever you have on hand.
- If you're looking for a soupy consistency, just add a little veggie stock. This will create a nice curry flavored broth, which works well as a soup or a base for noodles!
- For additional heat, I like to add chili garlic paste. This is one is great because its a paste made with vinegar and garlic so its not just straight heat but additional flavor as well. Sriracha also works well, if you need heat for individual servings.

You might also be interested in these comforting curry recipes:
📖 Recipe

Chickpea and Vegetable Coconut Curry
Ingredients
- 1 tablespoon cooking oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 onion chopped
- 1 jalapeno pepper deseeded and finely chopped
- ½ cup mushrooms
- ½ cup bell pepper chopped
- 1 sweet potato chopped
- 2 tablespoon curry powder use more or less according to preference
- 1 14 oz. can chickpeas drained and rinsed
- 1 14 oz. can coconut milk full fat
- 2 cups spinach chopped
- salt to taste
- 1 juice of lime
- 1 tablespoon cilantro chopped
Instructions
- Heat cooking oil in a large pot. Once oil is heated, add garlic and ginger, cook for 1 minute. Add onions and jalapeños and cook for another 2-3 minutes.
- Add the mushrooms, bell peppers, and sweet potatoes. Cover and let cook for about 8-10 minutes or until the sweet potatoes have softened.
- Add curry powder, salt, chickpeas and coconut milk, stir to combine. Cook for 5 minutes or until bubbling. Add in spinach and cook for another 2 minutes or until spinach has wilted.
- Remove from heat. Sprinkle cilantro and serve with rice and lime wedges
Courtney
I have been loving curry lately! I will have to try this recipe out soon.
Jill Patel
Thanks!
Brianna May
This curry is so good! I can't wait to reheat the leftovers for dinner again tonight.
Jill Patel
Yes!!, its even better as leftovers!
Jessica
I came across this recipe the other day and had to try it right away. I had everything on hand other than the mushrooms so I made it without but it was still AMAZING!!! I added lots of chili garlic sauce to mine to spice it up a bit and it was just perfect.
Jill Patel
Love that addition of chilli garlic sauce for the extra heat!!
Marysa
We cook chana masala every so often, and I like your recipe with the addition of the coconut milk. It sounds very flavorful and also creamy.
Jill Patel
Yes the coconut milk is so creamy and super gently on the stomach!
Leslie
I think coconut curry might be one of my favorite curry flavors! It's the perfect duo in my opinion! 🙂
Jill Patel
Yes! Its so good!!