One Pot Chickpea Coconut Curry
This One Pot Chickpea Coconut Curry is perfumed with a fragrant blend of Indian spices and then bathed in a rich coconut milk curry sauce for exotic, yet super easy meal that takes less than 30 minutes to prepare. Pair it with my healthy Chopped Thai Salad for a complete meal. Vegan and gluten-free.
Wow, the weather in the high desert of California is crazy! Yesterday it was a beautiful, sunny Spring day and now today, it’s pouring rain. I love it. Since it’s very cold out today, I decided at the spur of the moment to make this delicious, One Pot Chickpea Coconut Curry. I’m telling you folks, I love Indian food and have devoured many a curry in my life but I have to say that this Chickpea Coconut Curry is the best I’ve ever had. And I’m not just saying this because I made it. Try it and I’m sure you’ll agree with me. This recipe has been tested by 2 other members of my family and they said the very same thing.
This recipe is so easy to make, as well. I didn’t even have to go shopping for ingredients because I already had everything needed for the recipe in my pantry. It took me probably about 20 to 30 minutes to prepare and have my first bowl. It’s amazing that something this flavorful and delicious can be made in one pot in so little time.
A Little History of Curry
According to experts, the history of curry dates back to 1700 BC Mesopotamia. While it’s use originated in India, it was used in England as early as the 1300’s and its mention can be found in the first book ever written about English cooking during the time of Richard II in the late 1300’s.
To date, curry is used in practically every country around the world and can even be incorporated in a drink! While most of us associate curry with hot and spicy peppers, originally, Indian curry dishes were devoid of chili peppers or red peppers because they were not native to India. One source says it wasn’t until Christopher Columbus brought chili seeds back from the new world and they were traded to India that they made their way to Indian cooking to become part of the spicy curries we know and love today.
Many thanks to my friends at Edward and Sons for sending me some of their products to try out in my recipes. For this Chickpea Coconut Curry, I chose to use Native Forest’s 100% Organic Virgin Coconut Oil and Organic Coconut Milk to add the rich, yet subtle, coconutty flavor that makes this dish. I don’t think coconutty is a word but I think you catch my drift! Let’s rock!
I love 100% Cold Pressed Virgin Coconut Oil because it’s perfect for cooking, frying and baking. It also has a healthy lauric acid content and a wealth of medium-chain fatty acids (MCFA), which many experts recommend for its impact on metabolism and weight loss.
An easy, delicious substitute for dairy, Native Forest Coconut Milk is organically made and doesn’t contain any sugar or other additives. Purporters of this healthy milk alternative agree that coconut milk has many health benefits. It’s been shown to help people build muscle, lose fat, and lower blood pressure. It can even improve your digestion and prevent certain types of inflammation. Beyond that, coconut milk can also help manage blood sugar. You can’t get anything better than that.
Quick note: Although I have received products from this company at no cost, I am not paid for posting about their products and I only endorse products that I trust and believe in. All opinions are my own.
Why I Love this Chickpea Coconut Curry
Have I raved enough for you about this recipe? Let me rave some more because it’s that good. Not only is this Chickpea Coconut Curry made in one pot, which makes cleanup a breeze, it literally takes only minutes from prep to plate. It also pairs perfectly with my Vegan Garlic Naan, made on the stove top with no yeast. And to top it off, this Coconut Curry recipe is:
- Warm
- Comforting
- Filling
- Spicy
- Rich
- Exotic
- Easy to make
I think you’re going to love it!
If you make this One Pot Chickpea Coconut Curry, be sure to take a photo and tag it #veganvigilanteblog on Instagram. I’d love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post. If you have questions or want to share a recipe of your own as a guest blogger, please email me at [email protected].
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One Pot Chickpea Coconut Curry
Ingredients
- 1 tbsp 100% virgin cold pressed coconut oil I use Native Forest
- 1 tbsp fresh rosemary
- 4 cloves garlic minced
- 1 white onion finely diced
- 2 tbsp fresh ginger about 2 inches
- 1/4 cup vegetable broth
- 2 tbsp curry
- 2 tbsp garam masala
- 1 tsp turmeric
- 2 tbsp Kashmiri Indian red chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 8 oz sun-dried tomatoes in oil julienned
- 15 oz organic coconut milk I use Native Forest
- 30 oz organic chickpeas 2 cans
- 1 cup frozen peas
- 2 tbsp fresh lemon juice about 1/2 large lemon
Instructions
- In a large pan or wok over medium heat, melt the coconut oil. Add rosemary and simmer until fragrant. Add garlic and continue to simmer for about 2 minutes. Add onion and cook until translucent. Add ginger and again, simmer until fragrant, about 2 more minutes.
- Pour in vegetable broth and give it a good stir. Then add the curry, garam masala, turmeric, chili powder, sea salt and pepper to taste. Stir until melded together. Add more vegetable broth, if needed.
- Add sun-dried tomatoes in oil. Stir well. Add coconut milk, chickpeas and frozen peas. Combine thoroughly. Add lemon juice, stir and simmer for about 15 minutes, just enough time to allow the spices to flavor the dish.
- Serve immediately over rice with a few squeezes of lemon or lime juice. Top with your favorite toppings, including black pepper, cilantro and red chili peppers.
Notes
- This recipe is extremely rich and the coconut milk and sun dried tomatoes make it also high in fat and calories. As we all know, fats make many foods taste better and this dish is no exception. It’s truly one of the reasons it’s so damn good. However, you can certainly opt for a low calorie, low fat version of the recipe that will be just as good by using 1.5 cups of almond milk instead of coconut milk, using vegetable broth instead of coconut oil to simmer the spices and other ingredients and substituting the sun-dried tomatoes packed in oil with either fresh tomatoes or sun-dried tomatoes packed in water.
- The recipe card does not include nutrition information for the low calorie, low fat version. I plan on making the recipe again using the low calorie, low fat substitutions and will post the nutrition information in the notes.
- Store this recipe in an air-tight container in your refrigerator for up to 3 days or you can freeze it for up to 2 months.
I have a ton of basmati rice that I need to use this week, so this chickpea coconut curry recipe would be PERFECT! Looks so yummy. Definitely going to have to try it out!
Thanks so much Christine. If you make it come back and let us know how it turned out!
I live on curry every single day and can never ever get bored of it. Chickpea curry looks absolutely delicious!
Thank you Jyothi. I appreciate the compliment.
This looks so flavorful and hearty I don’t think I’d even miss the meat. It also looks like it would pack well to take to work for lunch. yum!
Thank you Jenni. I don’t think you’d miss the meat either!
This has got to be the best vegan chick pea curry recipe I have ever tasted!. It is better than what they serve at the restaurants where I live. I will definitely be trying other vegan recipes on this site since this dish was great.
That’s wonderful news thank you Tara. It’s an old recipe but one of my favorites.
I looove chickpeas!!! This dish has so much flavor, and at the same time is very easy to make! Will save it for future)
Thank you Veronika, glad you’re going to save for a future date! Let us know how you liked it!
While not vegetarian, I do practice #MeatlessMonday, and love to have a new recipe to try. This curry looks so delicious, and quick too! Pinning for when our long summer is over…
That’s awesome, Tamara, that you practice #MeatlessMonday. Hope when the summer ends, you love my dish.
I love curries that have coconut milk in them, it balances the heat out really well with the subtle sweetness. So quick and easy to make too so perfect for a weeknight meal!
Thanks Carrie, I love anything with coconut milk in it!
I am a huge lover a sweet and savory dishes so coconut curry is one of my favorite combinations. This dish sounds so good!
Thank you Analinda. I appreciate your comment.
Yummm yes this would be so good with naan. I love having meatless meals, especially when the hubby isn’t home, so I’m adding this to my “To-make” list.
Yes, I have the best recipe for Vegan Garlic Naan. It’s made on the stove top with no yeast. For some reason, it’s not letting me add the link to the recipe so you can check it out. If you search for Vegan Garlic Naan in the search box in the upper right hand corner of any page, it will take you to it. Thanks for stopping by.
Your Chickpea Coconut Curry looks delish! I might try adding leftover rotisserie chicken to this amazing dish! Such wonderful flavors.
The sauce in this curry has me drooling looking at the photos. You really knocked this delicious and healthy dish out of the park. Can’t wait to make it.
This is right up my street, love a good curry!
Awesome news, Sara, I’m glad you like the recipe. Let me know if you have any questions.
Your chickpea coconut curry looks fabulous!! I”ve never made curry with chickpeas but now that I have seen your recipe, I can’t wait to make it! Pinning it for later!!
OOhhh, thanks Elaine, I’m so happy you pinned it, thank you. If you make it come back and let us know how you liked it.
These photos!!!
I am just drooling over the look of this curry. It sounds delicious.
Plus I love that I can serve it to my vegan friends.
Always great to have a recipe that pleases everyone.
So glad to have made you drool today Claire! Thanks for the lovely compliment.
I really like a good chickpea curry. This one looks so fragrant and delicious. I need to make it soon
Thank you Edyta, if you make it let us know how it turns out.
I love chickpea curry – there are so many variations of curry and yours sounds so delicious!
Thank you Shashi, how nice of you to say!
One of my favorite meals! You can’t go wrong with all of those fabulous ingredients. Great mix.
Thank you Ginny so nice that your vegan!
I’m already hooked on Chickpea Coconut Curry, so all the more reason to bookmark this recipe. Thanks for the inspiration…looks scrumptious!
Anytime Traci, thanks for your comment.
love chickpeas & curry! this dish looks incredible
Thank you Rebecca. It’s so easy to make, it’s hard to believe that it doesn’t take longer!