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Vegan Chickpea Coconut Curry

Vegan Chickpea Curry

This easy chickpea curry is perfect for an easy weeknight meal. Made with coconut and red curry paste for a delicious family meal.
5 from 1 vote
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Course: Main Course
Cuisine: American, Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 336kcal
Author: Elysia


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 large garlic cloves minced
  • 14 oz no salt added diced tomatoes
  • 2 15 oz cans no salt added chickpeas
  • 1 15 oz can coconut milk
  • 1-2 tbsp red curry paste
  • 1-2 tbsp coconut flour depending on how thick you like the sauce
  • Salt and pepper to taste
  • Lime Juice to taste
  • Chopped Cilantro


  • Heat the oil in a saucepan over medium high heat. Cook onion and garlic for 1-2 minutes or until fragrant.
  • Add the diced tomatoes, chickpeas, coconut milk, red curry paste and coconut flour. Stir to combine.
  • Turn the heat to high and bring to a simmer. Lower heat to medium high and simmer for 20-25 minutes uncovered or until sauce has thickened.
  • Remove from heat. Add a squeeze of lime juice and salt and pepper to taste. Garnish with cilantro and serve over a bed of rice or with naan bread or roasted cauliflower.


Calories: 336kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 16g | Sodium: 420mg | Potassium: 542mg | Fiber: 9g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 4mg
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