This coconut chickpea curry is a delicious and comforting dish that’s easy to make and packed with flavor. The combination of creamy coconut milk, hearty chickpeas, and aromatic spices creates a rich and satisfying curry.


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4 servings
  • Calories: Approximately 300 kcal per serving


  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)


  1. In a large skillet or pot, heat the coconut oil over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until softened.
  3. Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
  4. Add the diced red and yellow bell peppers to the skillet. Cook for about 5 minutes until the peppers start to soften.
  5. Add the drained and rinsed chickpeas to the skillet, stirring to combine with the vegetables.
  6. Sprinkle the curry powder, ground cumin, ground turmeric, ground coriander, and cayenne pepper (if using) over the chickpea mixture. Stir well to coat everything evenly.
  7. Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
  8. Bring the mixture to a simmer, then reduce heat to low. Let it simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Taste the curry and season with salt and pepper as needed.
  10. Remove from heat and garnish with chopped fresh cilantro.
  11. Serve the coconut chickpea curry hot over cooked rice or with naan bread.
  12. Enjoy this flavorful and creamy coconut chickpea curry as a satisfying and comforting meal!

The addition of bell peppers adds sweetness and crunch, while the curry powder, cumin, turmeric, and coriander bring warm and earthy flavors. Add cayenne pepper for a bit of heat if you like. Garnish with fresh cilantro for a burst of freshness. Serve over rice or with naan bread for a complete and hearty meal that’s perfect for any day of the week!

Leave a Comment

Peako2 Banner


Scroll to Top
GenMag Logo TM

Be The First to Get GenMag™ Vegan Recipes

We are delighted to share all sorts of yummy vegan recipes like vegan avocado toast, matcha energy bites, Mexican bean stew, vegan chili spice, and so much more! Just signup below and you’ll get them before anyone else does!

Oh! Don’t forget to check out all the vegan-based articles, ingredients, and supplements.