Main Meals, Soups

Vegan Coconut Chickpea Curry

Easy Vegan Coconut Chickpea Curry with a side of steamed purple cabbage and jasmine rice for an easy week night dinner. This chickpea curry is perfect for a cold day and kid-friendly!

There are few things cozier than a bowl of chickpea curry on a cold night. It’s actually one of my favorite meals because during the late autumn and fall months, I start to lose the desire to spend hours cooking and would rather just cuddle up with a big, warm bowl and watch holiday movies (now you know the true Britt lol).

Easy Vegan Coconut Chickpea Curry with a side of steamed purple cabbage and jasmine rice for an easy week night dinner. This chickpea curry is perfect for a cold day and kid-friendly!

In fact, this chickpea curry comes together in under 30 minutes (really 20 if you do it right), so it’s a no brainer for me during the week. Unlike my summer version of a vegan curry, this one feels a little bit denser, which is just what you need during the winter. Summer, you always want to go lighter, and winter, a little bit heavier to keep you warm.

So naturally, I wanted to give you this easy dinner option as well! It’s not fair if I just keep it all to myself 😉

Easy Vegan Coconut Chickpea Curry with a side of steamed purple cabbage and jasmine rice for an easy week night dinner. This chickpea curry is perfect for a cold day and kid-friendly!

In fact, this recipe only calls for 6 ingredients, and one of those ingredients happens to be sea salt, which you probably already have on hand! I have to say, the really important ingredient (aside from the curry powder of course) is the Moodbeli Turmeric Tonic. Just a spoonful of this stuff will give your curry enough spice to keep you warm and cozy, as well as fight off some inflammation. It’s one of my favorite blends that I use.

Of course, you can always just swap in turmeric and black pepper, but make sure you’re buying a really high quality turmeric because non-organic turmeric is especially prone to pesticides and radiation (which would defeat the whole purpose of it being anti-inflammatory!). That’s why I personally love Moodbeli; it’s a really great company on a mission to source the highest quality ingredients.

Easy Vegan Coconut Chickpea Curry with a side of steamed purple cabbage and jasmine rice for an easy week night dinner. This chickpea curry is perfect for a cold day and kid-friendly!

But what else might you need for the recipe? Simple! Just add:

Coconut milk

Curry powder

Ground Ginger

Coconut aminos

Chickpeas

That’s it! When I whipped up this recipe, I had a huge batch of white rice still left over, so that’s what I paired with it, but you can serve it with cauliflower rice or quinoa if you’d prefer! I personally like the white rice because if you cook it with coconut oil and then cool it, you get a nice resistant starch that’s really good for rebuilding healthy gut flora.

So enjoy this recipe, and stay warm and cozy!

Easy Vegan Coconut Chickpea Curry with a side of steamed purple cabbage and jasmine rice for an easy week night dinner. This chickpea curry is perfect for a cold day and kid-friendly!

Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!

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Vegan Coconut Chickpea Curry


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Easy Vegan Coconut Chickpea Curry with a side of steamed purple cabbage and jasmine rice for an easy week night dinner. This chickpea curry is perfect for a cold day and kid-friendly!


Scale

Ingredients

  • 1 can organic coconut milk
  • 1 tbsp curry powder
  • 1 tbsp Moodbeli Turmeric Tonic
  • 1 tsp ground ginger
  • 1 tbsp coconut aminos
  • 1/2 tsp sea salt
  • 16 oz organic chickpeas (strained and rinsed)

To serve:

  • 1 cup white rice
  • 1 cup steamed purple cabbage or favorite veggie

Instructions

  1. In a medium pot, bring coconut milk to a slight boil then reduce.
  2. Add in curry powder and the next 4 ingredients.
  3. Stir until completely dissolved.
  4. Pour in chickpeas and bring to a slight boil again.
  5. Reduce to a simmer and let cook for 5 minutes.
  6. Serve over rice and your favorite veggie!

  • Category: dinner
  • Cuisine: Indian, Thai

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