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

Veggies for curry
Roasted veggies

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.

Sauteed garlic and curry powder
Creamy curry sauce
Chickpeas in curry

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.

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Coconut chickpea curry
5 from 11 ratings
Yield: 3

Coconut Chickpea Curry

Prep Time: 10 minutes
35 minutes
Author: Kelsey Romano
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.
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Ingredients
 

  • 1 large Sweet potato , Cut into chunks
  • 1 head Cauliflower, Cut into florets
  • 1 tbsp Olive oil
  • 1 can Chickpeas, Rinsed and drained
  • ½ tbsp Coconut oil
  • 1 (14oz) can Full fat coconut milk
  • 3 tbsp Almond butter
  • 2 tbsp Tomato paste
  • ½ tbsp Garlic, Minced
  • 1 tbsp Curry powder
  • ¾ 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.
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