Go Back
Homemade Coconut Chickpea Curry photo
Print Recipe Save it for later

Coconut Chickpea Curry

This Coconut Chickpea Curry is a cozy, vibrant dish packed with flavor! Creamy coconut milk meets hearty chickpeas and colorful veggies.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comfort Food, Gluten-Free, Healthy, Vegan
Servings: 4 servings

Ingredients

  • 1 tablespoon coconut oil (or substitute with extra-virgin olive oil or grapeseed oil)
  • 1 medium yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 tablespoons minced fresh ginger (or 2 teaspoons ground ginger)
  • 3 tablespoons Thai red curry paste (plus 2 teaspoons for an extra kick)
  • 1 teaspoon red pepper flakes (adjust according to heat preference)
  • 6 small/medium carrots (peeled and cut into ½-inch thick rounds)
  • 2 large red bell peppers (sliced)
  • 2 cans light coconut milk (14-ounce cans)
  • 2-4 teaspoons coconut sugar (or brown sugar or turbinado sugar)
  • 1 can reduced-sodium chickpeas (15 ounces, rinsed and drained)
  • 2 tablespoons soy sauce (plus 2 teaspoons or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 cup frozen peas
  • Chopped fresh cilantro (for garnish)
  • Prepared brown rice or quinoa (for serving)

Instructions

  • In a large skillet or pot, heat the coconut oil over medium heat. Once melted, add the sliced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
  • Add the Thai red curry paste and red pepper flakes to the onion mixture. Stir well and cook for about 2 minutes to toast the spices.
  • Incorporate the carrots and red bell peppers, stirring to coat with the spice mixture. Cook for about 5 minutes to soften the vegetables.
  • Pour in the light coconut milk and stir to blend. Bring to a gentle simmer, then reduce heat to low.
  • Add the coconut sugar, chickpeas, soy sauce, and rice vinegar. Stir well and let simmer for about 15-20 minutes.
  • In the last few minutes of cooking, add the frozen peas. Stir and let heat through. Taste and adjust seasoning as necessary.
  • Serve the curry over prepared brown rice or quinoa, garnished with chopped cilantro.

Equipment

  • Large skillet or pot
  • Wooden Spoon
  • Measuring spoons
  • Knife and cutting board
  • Serving bowls

Notes

  • For a heartier texture, add sweet potatoes or butternut squash in winter.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Add more coconut milk if the curry is too spicy.