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Chickpea Coconut Curry Recipe

Chickpea Coconut Curry recipe
Salt & Lavender

This quick and easy vegan chickpea coconut curry is ready in less than 15 minutes! It's fresh, healthy, and delicious. Great served over rice!


1 tablespoon olive oil
1/2 medium onion (chopped finely)
3 cloves garlic (minced)
1 heaped tablespoon Thai red curry paste
2 (19 fluid ounce) cans chickpeas (drained)
1 heaped tablespoon curry powder
Juice of 1/2 lime
1 (13.5 ounce) can coconut milk (I used full fat)
Handful fresh basil (sliced thin)
Generous handful cilantro (chopped)
Salt & pepper (to taste)
Lime wedges for serving


If making this with rice I'd get the rice started before you start cooking the curry.
Add olive oil to a medium-to-large pot and sauté the onion for 5-7 minutes over medium-high heat.
Stir in the garlic and red curry paste. Cook for 30 seconds.
Add the chickpeas, curry powder, lime juice, and coconut milk to the pot. Reduce the heat to medium and let the curry warm through. Season with salt & pepper as needed.
Add the basil and cilantro before serving. I served this dish with rice and the lime wedges.

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