Introduction: Ready for a Creamy, Flavorful Vegan Curry?
Craving a hearty, vibrant dish that’s packed with veggies and bold flavors? This Chickpea and Vegetable Coconut Curry is your perfect choice! Featuring a creamy coconut milk base, tender cauliflower, chickpeas, and peas, this curry is spiced with red curry paste, chili powder, and ginger for a warm, aromatic kick. The fresh lime juice and cilantro garnish add a zesty finish, making it ideal for cozy dinners, meal prep, or vegan gatherings. Inspired by your love for vibrant, veggie-forward dishes like Poblano and Mushroom Tacos and 15-Minute, One-Pot Pasta Limone, this recipe is naturally vegan, gluten-free, and adaptable for low-carb diets. Ready to cook a pot of comforting curry? Let’s dive into this delicious recipe!
Overview: Why Chickpea and Vegetable Coconut Curry is a Must-Try
This Chickpea and Vegetable Coconut Curry combines a rich, creamy coconut milk sauce with tender vegetables and protein-packed chickpeas, infused with bold spices and fresh herbs. The one-pot method makes it easy to prepare, and the vibrant flavors shine through in every bite. What makes it special? It’s vegan, gluten-free, and ready in under 30 minutes, with easy adjustments for keto diets, offering a wholesome, flavorful meal that’s perfect for any occasion.
- Time Requirement: About 25 minutes total (10 minutes prep, 15 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a vegan, gluten-free, one-pot curry with bold flavors, adaptable for low-carb diets.
This curry is a comforting, crowd-pleasing treat that’s sure to warm your table. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Chickpea and Vegetable Coconut Curry. Each ingredient adds to the creamy, spicy, and veggie-packed magic.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances sautéing and adds richness.
- Red Onion (1, thinly sliced): Provides sweet, savory depth.
- Red Bell Pepper (1, thinly sliced): Adds sweet crunch and color.
- Fresh Ginger (1 Tbsp, minced): Brings zesty, spicy warmth.
- Garlic Cloves (3, minced): Infuses aromatic intensity.
- Cauliflower (1 small head, cut into bite-size florets): Offers tender, low-carb veggie bulk.
- Chili Powder (2 tsp): Adds smoky heat.
- Ground Coriander (1 tsp): Provides subtle citrusy notes.
- Red Curry Paste (3 Tbsp): Delivers bold, spicy flavor.
- Coconut Milk (14 oz can): Creates a creamy, rich base.
- Lime (1, halved): Adds bright, tangy zest.
- Chickpeas (28 oz can): Provide protein and hearty texture.
- Frozen Peas (1½ cups): Add sweet, tender pops of flavor.
- Kosher Salt and Black Pepper (to taste): Seasons the curry to perfection.
- Steamed Rice (optional, for serving): Forms a classic base (use cauliflower rice for low-carb).
- Fresh Cilantro (¼ cup, chopped): Adds vibrant, herbaceous garnish.
- Scallions (4, thinly sliced): Provide fresh, crunchy finish.
Substitutions and Variations
- Cauliflower: Swap with broccoli, zucchini, or green beans for variety.
- Chickpeas: Replace with white beans, lentils, or tofu for different protein options.
- Red Bell Pepper: Use green or yellow bell peppers or omit for lower carbs.
- Red Curry Paste: Adjust to 1–2 Tbsp for milder flavor or use green curry paste for a different profile.
- Coconut Milk: Use full-fat for richness or light coconut milk for fewer calories (less keto-friendly).
- Peas: Substitute with edamame, snap peas, or omit for keto.
- Rice: Swap with cauliflower rice, shirataki rice, or zucchini noodles for keto/low-carb (~5–7g net carbs per serving without rice).
- Cilantro: Use parsley or basil for a different herbaceous note.
- Keto Adjustment: Omit chickpeas and peas, reduce onion and bell pepper to ½ each, and serve with cauliflower rice.
- Spicy Version: Add 1 tsp red pepper flakes or a sliced Thai chili with the garlic for extra heat.
- Protein-Packed: Add grilled shrimp or chicken for a non-vegan option.
Step-by-Step Instructions
Making this Chickpea and Vegetable Coconut Curry is quick and flavorful, with a one-pot process that’s perfect for busy nights. Follow these steps for a perfect curry every time.
Step 1: Sauté the Aromatics
- In a large saucepan, heat 1 Tbsp extra-virgin olive oil over medium heat.
- Add 1 thinly sliced red onion and 1 thinly sliced red bell pepper. Sauté for about 5 minutes until nearly tender.
- Add 1 Tbsp minced ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
Tip: Slice veggies thinly for even cooking; stir frequently to prevent burning.
Step 2: Add Cauliflower and Spices
- Add 1 small head of cauliflower (cut into bite-size florets) to the pan and toss to combine.
- Stir in 2 tsp chili powder, 1 tsp ground coriander, and 3 Tbsp red curry paste. Cook for 1 minute until the mixture begins to caramelize.
Tip: Coat cauliflower evenly with spices; watch closely to avoid burning the curry paste.
Step 3: Simmer the Curry
- Stir in one 14-oz can of coconut milk and bring to a simmer over medium-low heat.
- Cover and simmer for 8–10 minutes until the cauliflower is tender.
Tip: Stir occasionally to prevent sticking; check cauliflower with a fork for tenderness.
Step 4: Add Final Ingredients
- Remove the lid and squeeze the juice of 1 lime (halved) into the curry. Stir well.
- Add one 28-oz can of chickpeas (drained and rinsed) and 1½ cups frozen peas. Season with kosher salt and black pepper to taste.
- Bring the mixture back to a simmer for 1–2 minutes to heat through.
Tip: Drain chickpeas thoroughly to avoid diluting the sauce; add peas just until warmed to retain color.
Step 5: Serve
- Serve the curry with steamed rice (or cauliflower rice for low-carb), if desired.
- Garnish each portion with 1 Tbsp chopped fresh cilantro and 1 Tbsp sliced scallions.
Tip: Serve hot for the best flavor; garnish just before serving for vibrant color.
Assembly: Building the Perfect Chickpea and Vegetable Coconut Curry
Making this Chickpea and Vegetable Coconut Curry is all about creating a creamy, flavorful dish with bold spices and fresh garnishes. Here’s how to make it perfect:
- Sauté for Depth: Cook onions and peppers until soft to build a flavorful base.
- Coat with Spices: Ensure spices and curry paste fully coat the veggies for maximum flavor.
- Simmer for Tenderness: Cook cauliflower just until tender to avoid mushiness.
- Garnish Vibrantly: Add cilantro and scallions for a fresh, colorful finish.
Presentation Tips:
- Serve in bowls over rice or cauliflower rice for a hearty presentation.
- Pair with a keto-friendly side like a cucumber salad or roasted eggplant for a complete meal.
- Garnish with extra cilantro, a lime wedge, or a sprinkle of red pepper flakes for a polished look.
Storage and Make-Ahead Tips
This curry is perfect for meal prep and stores well. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze in a freezer-safe container for up to 3 months (without rice).
- Reheating:
- Reheat in a saucepan over medium heat for 5–7 minutes, stirring occasionally, with a splash of water or coconut milk to loosen.
- Microwave for 1–2 minutes, stirring halfway, but this may soften veggies.
- Make-Ahead Tips:
- Prep onion, bell pepper, cauliflower, and aromatics up to 1 day ahead; store in the fridge.
- Cook curry up to 2 days ahead; reheat gently and add garnishes fresh.
- Freeze in portions for quick meals, thawing overnight in the fridge before reheating.
Tip: Add fresh lime juice and garnishes after reheating to restore brightness.
Recipe Variations
This Chickpea and Vegetable Coconut Curry is versatile, drawing on your love for vibrant, veggie-forward dishes like Baked Sesame-Ginger Salmon and Poblano and Mushroom Tacos. Here are some fun ideas:
- Keto Coconut Curry: Omit chickpeas and peas, reduce onion and bell pepper to ½ each, and serve with cauliflower rice (~5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure curry paste and coconut milk are gluten-free.
- Spicy Curry: Increase chili powder to 1 Tbsp or add a sliced Thai chili for extra heat.
- Creamy Curry: Add ¼ cup coconut cream or heavy cream (non-vegan) for richer texture.
- Thai-Inspired Twist: Add 1 Tbsp fish sauce (non-vegan) or lemongrass paste for a Thai flavor profile.
Tip: Serve with a side of keto-friendly naan (almond flour-based) or a sprinkle of toasted coconut for extra flair.
Conclusion: A Creamy, Flavorful Treat to Love
Chickpea and Vegetable Coconut Curry is the perfect way to enjoy a hearty, flavorful meal that’s vegan, vibrant, and easy to make. With its creamy coconut base, tender veggies, and bold spices, it’s a dish that’s as satisfying as it is comforting. Perfect for cozy dinners, meal prep, or vegan gatherings, this curry is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, spicy bite. What’s your favorite way to enjoy this chickpea curry? Share your ideas in the comments and let us know how it turned out!
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Chickpea and Vegetable Coconut Curry Recipe
Description
Craving a hearty, vibrant dish that’s packed with veggies and bold flavors? This Chickpea and Vegetable Coconut Curry is your perfect choice! Featuring a creamy coconut milk base, tender cauliflower, chickpeas, and peas, this curry is spiced with red curry paste, chili powder, and ginger for a warm, aromatic kick.
Ingredients
Here’s what you need to make this Chickpea and Vegetable Coconut Curry. Each ingredient adds to the creamy, spicy, and veggie-packed magic.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances sautéing and adds richness.
- Red Onion (1, thinly sliced): Provides sweet, savory depth.
- Red Bell Pepper (1, thinly sliced): Adds sweet crunch and color.
- Fresh Ginger (1 Tbsp, minced): Brings zesty, spicy warmth.
- Garlic Cloves (3, minced): Infuses aromatic intensity.
- Cauliflower (1 small head, cut into bite-size florets): Offers tender, low-carb veggie bulk.
- Chili Powder (2 tsp): Adds smoky heat.
- Ground Coriander (1 tsp): Provides subtle citrusy notes.
- Red Curry Paste (3 Tbsp): Delivers bold, spicy flavor.
- Coconut Milk (14 oz can): Creates a creamy, rich base.
- Lime (1, halved): Adds bright, tangy zest.
- Chickpeas (28 oz can): Provide protein and hearty texture.
- Frozen Peas (1½ cups): Add sweet, tender pops of flavor.
- Kosher Salt and Black Pepper (to taste): Seasons the curry to perfection.
- Steamed Rice (optional, for serving): Forms a classic base (use cauliflower rice for low-carb).
- Fresh Cilantro (¼ cup, chopped): Adds vibrant, herbaceous garnish.
- Scallions (4, thinly sliced): Provide fresh, crunchy finish.
Substitutions and Variations
- Cauliflower: Swap with broccoli, zucchini, or green beans for variety.
- Chickpeas: Replace with white beans, lentils, or tofu for different protein options.
- Red Bell Pepper: Use green or yellow bell peppers or omit for lower carbs.
- Red Curry Paste: Adjust to 1–2 Tbsp for milder flavor or use green curry paste for a different profile.
- Coconut Milk: Use full-fat for richness or light coconut milk for fewer calories (less keto-friendly).
- Peas: Substitute with edamame, snap peas, or omit for keto.
- Rice: Swap with cauliflower rice, shirataki rice, or zucchini noodles for keto/low-carb (~5–7g net carbs per serving without rice).
- Cilantro: Use parsley or basil for a different herbaceous note.
- Keto Adjustment: Omit chickpeas and peas, reduce onion and bell pepper to ½ each, and serve with cauliflower rice.
- Spicy Version: Add 1 tsp red pepper flakes or a sliced Thai chili with the garlic for extra heat.
- Protein-Packed: Add grilled shrimp or chicken for a non-vegan option.
Instructions
Step 1: Sauté the Aromatics
- In a large saucepan, heat 1 Tbsp extra-virgin olive oil over medium heat.
- Add 1 thinly sliced red onion and 1 thinly sliced red bell pepper. Sauté for about 5 minutes until nearly tender.
- Add 1 Tbsp minced ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
Tip: Slice veggies thinly for even cooking; stir frequently to prevent burning.
Step 2: Add Cauliflower and Spices
- Add 1 small head of cauliflower (cut into bite-size florets) to the pan and toss to combine.
- Stir in 2 tsp chili powder, 1 tsp ground coriander, and 3 Tbsp red curry paste. Cook for 1 minute until the mixture begins to caramelize.
Tip: Coat cauliflower evenly with spices; watch closely to avoid burning the curry paste.
Step 3: Simmer the Curry
- Stir in one 14-oz can of coconut milk and bring to a simmer over medium-low heat.
- Cover and simmer for 8–10 minutes until the cauliflower is tender.
Tip: Stir occasionally to prevent sticking; check cauliflower with a fork for tenderness.
Step 4: Add Final Ingredients
- Remove the lid and squeeze the juice of 1 lime (halved) into the curry. Stir well.
- Add one 28-oz can of chickpeas (drained and rinsed) and 1½ cups frozen peas. Season with kosher salt and black pepper to taste.
- Bring the mixture back to a simmer for 1–2 minutes to heat through.
Tip: Drain chickpeas thoroughly to avoid diluting the sauce; add peas just until warmed to retain color.
Step 5: Serve
- Serve the curry with steamed rice (or cauliflower rice for low-carb), if desired.
- Garnish each portion with 1 Tbsp chopped fresh cilantro and 1 Tbsp sliced scallions.
Tip: Serve hot for the best flavor; garnish just before serving for vibrant color
FAQs
1. Can I use frozen cauliflower or peas?
Yes! Use 2 cups frozen cauliflower florets and 1½ cups frozen peas; add directly to the curry without thawing, extending simmer time by 1–2 minutes.
2. Is this dish keto-friendly?
With chickpeas and peas, it’s not keto-friendly (~25–30g net carbs per serving). Omit chickpeas and peas, reduce onion and bell pepper, and use cauliflower rice for a keto version.
3. Can I make it non-vegan?
Yes! Add grilled chicken, shrimp, or fish sauce for a non-vegan version; ensure other ingredients align with preferences.
4. Why is my curry too thin?
- Simmer uncovered for 2–3 extra minutes to thicken.
- Ensure coconut milk is full-fat for richness.
- Add 1 tsp cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) if needed.
5. Can I make this ahead?
Yes! Prep veggies and aromatics up to 1 day ahead; cook curry up to 2 days ahead and reheat with fresh garnishes.
6. How long does it last?
It stays fresh in the fridge for up to 5 days or frozen for 3 months (without rice).
7. Can I use a different curry paste?
Yes! Use green or yellow curry paste for a different flavor; adjust quantity to taste (start with 2 Tbsp).
8. What’s the best way to serve it?
Serve hot over cauliflower rice or steamed rice, with a keto-friendly salad or roasted veggies, garnished with extra cilantro and lime wedges.