Coconut Chickpea Curry

Creamy coconut curry sauce packed with chickpeas, kale, and roasted veggies. This coconut chickpea curry is the ultimate cozy dish. It’s quick, easy, and perfect for a busy weeknight served alongside basmati rice.

Coconut chickpea curry

Why You’ll Love This Recipe

  • Perfect weeknight meal. This coconut chickpea curry is the perfect meal for a busy weeknight.
  • Comforting. In my opinion curry is the ultimate comforting dish. This one is packed with sweet potatoes and cauliflower making it that much more cozy.
  • Easy to make. This recipe is so easy to make, you truly can’t mess it up.
  • Incredibly flavorful. The combination of curry powder, coconut milk, almond butter, and tomato paste makes for the most flavorful and creamy sauce.
  • Great for meal prep. With this dish, the longer the flavors meld together the better it is. This makes it a great meal prep option.
  • Plant-based meal. This meal is packed with plant based protein and tons of delicious veggies.
  • Fits many diets and lifestyles. This curry is gluten free, dairy free, and vegan.
  • Versatile. It’s super versatile! Use whatever veggies you have on hand or even add in an animal protein of choice. Chicken is super good here.
Ingredients for coconut chickpea curry

Ingredients & Substitutions

  • Coconut & olive oil. Olive oil is used to roast the veggies. Coconut oil is used to sauté the garlic and seasonings. You can use only coconut or only olive oil.
  • Sweet potato. 1 large sweet potato, peeled and cut into one inch pieces. Sub with yellow potatoes, creamer potatoes, or russet potatoes.
  • Cauliflower. 1 small head of cauliflower, cut into florets.
  • Kale. 1 bunch dino kale, finely chopped. You can sub with any other type of kale.
  • Chickpeas. Rinsed and drained. You can use canned or dried chickpeas. Sub with white beans, butter beans, or navy beans.
  • Coconut milk. 14oz can of full fat coconut milk. Can use other non dairy milk if you don’t like coconut.
  • Almond butter. Smooth, runny, and unsalted almond butter. Make sure to get one without added sugar or oils. Can use cashew or peanut butter.
  • Tomato paste. 1 tbsp of tomato paste. This adds a great tang to the curry.
  • Broth. Use vegetable broth to keep it vegan. You can also use chicken bone broth for extra protein.
  • Garlic. 2 cloves garlic, minced. About 2 tbsp.
  • Curry powder. A mix of traditional seasonings used in curry. I buy a premade curry powder. You can sub with turmeric, cumin, cayenne, black pepper, coriander, ginger.
  • Salt & pepper. To taste.
  • Fresh cilantro. For garnish.

How to Make Coconut Chickpea Curry

Step 1

Roast the veggies. Preheat oven to 425. Toss sweet potato and cauliflower with olive oil and a dash of salt. Spread on a greased baking sheet and bake for about 20-25 minutes.

Step 2

Make the curry sauce base. Mix together coconut milk, tomato paste, and almond butter until fully combined.

Step 3

Sauté garlic and seasonings. Heat coconut oil in a skillet at a medium heat. Add garlic and curry powder. Sauté for 2-3 minutes or until fragrant.

Pour in almond butter mixture. Pour the almond butter mixture into the skillet and stir until combined.

Add veggies & chickpeas. Next add in chickpeas, sweet potatoes, and cauliflower. The pour in the broth.

Simmer. Bring the coconut chickpea curry to a boil then reduce heat and simmer about 5-7 minutes.

Curry with kale

Step 4

Add in kale. Finally add in the kale and stir to combine. Cook for another 2-3 minutes to allow kale to wilt.

Coconut chickpea curry

Step 5

Serve & enjoy! Serve the coconut chickpea curry with basmati rice and fresh cilantro.

Expert Tips

  • Use full fat coconut milk. This will make the coconut chickpea curry thick and creamy.
  • Roasting the veggies ahead of time will save you time when cooking. Roasting the veggies before adding them to the curry helps soften them but also adds great flavor!
  • If you want more protein, add in animal protein of choice. Grilled chicken or salmon is absolutely delicious with this curry.
  • Choose a runny, smooth, unsalted almond butter.
  • Add in whatever veggies you have on hand for this coconut chickpea curry! Some great options: broccoli, zucchini, carrot.

Frequently Asked Questions

Is this vegan?

Yes! This coconut chickpea curry is vegan, dairy free, and gluten free.

Can I add a protein?

Absolutely! This is delicious with chicken and salmon.

Can I use this for meal prep?

Yes! This curry stores really well and actually tastes better as leftovers. Making it the perfect meal prep meal.

How do I store it?

Store in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop. It does thicken as it’s stored so you may need to add a bit of water to thin it again when reheating.

You Might Also Like

5 from 11 votes

Coconut Chickpea Curry

Creamy coconut curry sauce packed with chickpeas, kale, and roasted veggies. This coconut chickpea curry is the ultimate cozy dish. It's quick, easy, and perfect for a busy weeknight served alongside basmati rice.
Servings 3
Prep Time 10 minutes
35 minutes

Ingredients

  • 1 large Sweet potato Cut into chunks
  • 1 head Cauliflower Cut into florets
  • 1 tbsp Olive oil
  • 1 can Chickpeas Rinsed and drained
  • 1/2 tbsp Coconut oil
  • 1 (14oz) can Full fat coconut milk
  • 3 tbsp Almond butter
  • 2 tbsp Tomato paste
  • 1/2 tbsp Garlic Minced
  • 1 tbsp Curry powder
  • 3/4 cup vegetable broth
  • 1 bunch Dino kale Finely chopped
  • Salt to taste

Instructions

  • Preheat oven to 425. Toss sweet potato and cauliflower with olive oil and a dash of salt. Spread on a greased baking sheet and bake for about 20-25 minutes.
  • Mix together almond butter, tomato paste, and coconut milk until fully combined. Set aside.
  • Heat coconut oil in a skillet at a medium heat. Add garlic and curry powder for 2-3 minutes.
  • Add almond butter mixture to skillet and stir until combined. Follow with bone broth. Next add in chickpeas, sweet potatoes, and cauliflower.
  • Bring to a boil then reduce heat and simmer about 5-7 minutes. Finally add in kale, stir in and allow to wilt.
  • Serve with brown rice and enjoy!

Notes

  • Use full fat coconut milk. This will make the coconut chickpea curry thick and creamy.
  • Roasting the veggies ahead of time will save you time when cooking. 
  • If you want more protein, add in animal protein of choice. Grilled chicken or salmon is absolutely delicious with this curry.
  • Choose a runny, smooth, unsalted almond butter.
  • Store in an airtight container in the fridge for up to 4-5 days.
Course: Main Course
Keyword: curry, dairy free, vegan

Join the Conversation

  1. 5 stars
    This tasted AMAZING!! Especially so on day 2. It needed just a little something. So I added lemon and turmeric after the fact. Thank you so much for sharing! My husband and I loved it!!

    1. Thank you so much for your sweet comment! Adding lemon and turmeric sounds delicious. I’m glad your husband and you loved it(:

      1. 5 stars
        When I tell you this recipe has been on repeat for weeks in my house, I am not lying! It’s so so good & the flavors work so well that I crave it constantly haha. I needed something new to make for dinner months ago and this really created a leap to wanting to cook even more new recipes so thank you!

      2. This comment made my day! Thank you so much for your kind words! I’m happy to hear you love it as much as I do(:

  2. 5 stars
    Wonderful recipe! Have made it twice since I found it a few weeks ago and tastes great, easy to follow and no fancy ingredients needed, made it in bulk and had it for meal prep!

    1. Thank you for your kind words! I’m so happy you liked it and continue to make it(:

  3. 5 stars
    Very tastey! The almond butter adds such a nice sweetness to the dish. Highly recommend

    1. Thank you for your comment! I’m glad you liked it!

  4. Jill M Fenn says:

    5 stars
    This was a hit! Delicious flavors, textures and hearty. It’s definitely on my comfort food rotation. I added some heat…like real heat…and the coconut cream really helped tame that down. Love this meal. Thank you for sharing!

    1. I’m so happy to hear it was a hit!! Love that you added some extra heat – I’ll have to give that a try because we love spice! Thank you for your comment!!

    2. Jen Sessing says:

      Hi Jill, what did you use to add spice? Thx for sharing! Jen

  5. 5 stars
    I absolutely LOVE this recipe. I now double it because it gets eaten so quickly at my house. I didn’t realize that cauliflower and sweet potato could have the same cook time in the oven which makes the prep way easier. So good! 11/10

    1. Thank you for your kind words! I’m so happy you love this recipe as much as I do(: Realizing cauli and sweet potato can have the same cook time is truly a game changer!

  6. Anita Berg-Newman says:

    5 stars
    I have made this dish so many times and it’s a family favorite!! Full of flavour, nutritional and truly mouthwatering. Leftovers?? Never EVER! Thank you x

    1. Thank you so much for your kind words! I’m so happy to hear it’s a family favorite – it’s a favorite in our house as well(:

  7. Ashley Peterson says:

    5 stars
    I love this recipe! Easy to make and tastes delicious with minimal ingredients. This recipe is in my daily rotation and makes enough servings to last the entire week

    1. Ashley, thank you so much for your sweet comment! I’m so glad you love this recipe as much as I do(:

  8. 5 stars
    This was amazing! The perfect weeknight comfort meal!!

  9. Ally McCaslin says:

    5 stars
    Guys this is my second recipe from this girl and OMG it’s DELICIOUS. It’s the perfect dish for meal prepping. Easy and tasty!

    1. Hi Ally – this is the sweetest comment ever, thank you so much!! I’m really happy you loved this coconut chickpea curry(:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Your custom text © Copyright 2024. All rights reserved.
Close

Discover more from Happy Balanced Life

Subscribe now to keep reading and get access to the full archive.

Continue reading