\"\"

Food Faith Fitness

Nourishing your body, mind and soul

By 98 Comments

Creamy Chickpea Curry

Gluten Free
Vegetarian
Vegan
Jump to Recipe Print Recipe

Just wanted to mention that is super creamy chickpea curry is sponsored by my friends over at Andre Prost, the makers of all things deliciously coconut-y!

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

This chickpea curry is made extra creamy with coconut milk! It’s a vegan and gluten free, 20-minute weeknight dinner that’s perfect for Meatless Monday!

I KNOW, It’s hasn’t even been two weeks since the mango curry homemade BBQ sauce and we’re eating  curry again. Which is probably breaking a handful of rules from the “Food Blogger Handbook.”

Which, doesn’t actually exists just FYI. Don’t get all kinds of excited and go surfing internet land for the elusive book that will help you achieve your secret dreams of Food Blogger Stardom.

Instead, I highly suggest that you eat curry again.  Except, you all know that by “suggest” I totally mean “demand.” Because IT’S OCTOBER ALREADY. Which means my cozy-socks-and-trendy-infinity-scarf wearing self wants to get her face all up in a big pot of creamy and so, SO SMOOTH pot of comforting chickpea goodness.

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

It’s like a chunky sweater for your taste buds. One bite wraps your WHOLE dinner-eating life in a big hug of rich, velvety-smooth swirls of lightly-sweet coconut milk that are balanced out with little POPS of yellow-curry paste heat and BURSTS of fresh tomatoes.

Not to mention you made it in ABOUT 20 minutes. Weeknight-comfy-cozy-MEALTESS-fall-dinner win? I THINK YES.

Pro tip: keep the “vegan chickpea vibes” going ALL night long – even after you’ve done a little dinner-munchin’ damage – and whip up some vegan brownies stuffed with peanut butter cookie dough.

Cookie dough made from chickpeas. In a brownie. AFTER CHICKPEA CURRY.

Only good life choices being made her peeps.

[Tweet “This One Pot, #Vegan Creamy Chickpea Curry is PERFECT for #meatlessmonday!”]

Now that I’ve gotten you SUPER excited and totally side-tracked from work (not that you would go on the internet on the clock RIGHT? WINK WINK) because you’ve got visions of spicy-sweet coconut milk running through your brain, it’s CONFESSION TIME.

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

This creamy chickpea curry recipe is brought you by my healthy-food loving friends over at Andre Prost!  Like, it’s not MY recipe. Which was, if I’m being totally honest with you for a quick sec, SO nice to have a night off recipe-developing, and just eating something SO TOTALLY delicious without having to ask Mr. FFF “how’s the salt? Does it need more spice? IS IT POST-ABLE?”

He hates that last one.  But, I ask it anyway. *Insert evil laughter.*

#Marriage.

Now, you may be a little bit confused, because you’ve never seen these full-of-delicious cans of Andre Prost coconut milk at your grocery store. But, my peeps, let me ask you this:

Have you ever wandered down the BAKING AISLE, instead of the international foods aisle, when seeking out a little ethnic flair in the form of thick, luscious and creamy-white coconut milk?

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

That’s what I thought.  You’ve been looking in the WRONG places you’re whole LIFE, because that’s where Andre Prost likes to keep its tasty little self.  Don’t worry, I had to question everything I knew in life to be true when I discovered this as well.

It’s the same stuff. Still rich. Still NUM and you can still make coconut whipped cream out of it. Which you know I obsessively put on everything from healthy French toast to paleo cupcakes. <3 <3 <3.

Now that we’ve got that covered, and your life has basically changed and your grocery trips will NEVER BE THE SAME AGAIN, you can try to get back to work while your dinner tangles itself around your every.single.thought as you TRY to focus.

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

Yeah, good luck with THAT.

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit
5 from 12 votes
Print

Creamy Vegan Chickpea Curry

This chickpea curry is made extra creamy with coconut milk! It's a vegan and gluten free, 20-minute weeknight dinner that's perfect for Meatless Monday!

Course Dinner
Cuisine Indian
Keyword vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 542 kcal
Author Taylor

Ingredients

  • 2 tablespoons oil I used olive oil
  • 2 cups chopped onions
  • 3 cloves large garlic minced
  • 1 tablespoon Red or Yellow Curry Paste I used yellow
  • 1-13.5 oz can Andre Prost Coconut Milk divided, found in the baking section
  • 2-15.5 oz cans chickpeas drained
  • 2 tablespoons soy sauce
  • 1 medium tomato chopped
  • 1 tablespoon brown sugar I used coconut sugar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • 4 cups cooked Jasmine Rice for serving

Instructions

  2. Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.
  3. Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
  4. Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
  5. Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit

THIS POST IS SPONSORED BY MY FRIENDS AT ANDRE PROST. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT FFF LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.

Want some other coconut milk recipes to try? Next on my list are Coconut Pancakes and Coconut Banana Oatmeal Muffins!

Or, if you want more ideas, keep in touch with Andre Prost on Facebook!

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

(for curry only, not including rice.)

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! :)

 Want more vegan curry?

FS Curry sweet potatoes-1

Vegan Coconut Curry with Sweet Potato Noodles

FS Lentil Bowl-1

Vegetarian Red Lentil Curry with Sweet Potato Noodles

1 FS almond curry-1

Almond Butter, Sweet Potato and Apple Coconut Curry

Vegan Chickpea Curry - A gluten free, 20-minute, weeknight dinner that's made extra creamy with coconut milk! It's perfect for a cozy, Meatless Monday meal! | Foodfaithfitness.com | @FoodFaithFit

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!

Other posts you might like

Pin
Yum
Tweet
Share
Email

Reader Interactions

Comments

      • Instead of curry paste, I’ll just use a mixture of spices: turmeric, cumin, coriander, chilly, garam masala and some mustard seeds. I’ll also use 3 chopped tomatoes to make the curry paste before putting in the coconut milk and chickpeas. This is going to be lunch tomorrow! Thanks for the idea 🙂

        Reply

  4. Ha! Tay, I have totally been rocking the scarves too! I just went shopping and bought more and I swear Boy was all like, “You are going to need a separate closet just for scarves”. Men. What do they know… but I will take amother closet if he’s offering. 😀 Anywho, I’ll also take a large vat of this delish, coconuty curry! Love it! All I want to do is wear a few scarves at once and face dive into this chickpea curry! #Heaven! Pinned!

    Reply

  12. Girl, I would HAPPILY eat this every single day! It looks awesome, and I (like many) haven’t ever looked for coconut milk down the baking aisle but I will now that you’ve told me to! I’ve also been making heaps of curries these days and can’t get enough of the rich, vibrant spices. SO good!

    Reply

  14. Oh man I have totally been craving curry lately too! This looks delicious.
    I also ask my husband those things. But I take what he says with a grain of salt because sometimes his palette is just a little bland for my liking, HA 😉

    Reply

    • Technically, yes…but it won’t be near as thick, creamy and flavorful! If you’re trying to cut calories I suggest maybe half light and half regular? Either way, let me know what you try! 🙂

      Reply

  38. This was SO good! Really lovely mix of flavors. We didn’t have curry paste so we made our own with some shallots, ginger, lemongrass, cilantro, chilies, garlic, and curry powder. We also added more curry powder when we added the 1/4 cup of coconut milk. We love veg so added some broccoli, peas and carrots and cut back to 1 can of chickpeas instead of two. Served over rice that I had thrown in a few slices of ginger and garlic while it was cooking. We absolutely devoured – gorgeous!

    Reply

  39. Made this for supper tonight and my family rated it a 9.5 (which is high marks in my house). I don’t usually buy curry paste because I usually have a powdered curry blend on hand. So I substituted 1 Tbsp of curry powder and 2 Tbsp of tomato paste. I also added bell pepper. I used organic lite coconut milk just to decrease the fat content. Great results. Thank you for the great recipe. It’s a keeper!

    Reply

  41. This is so yummy! I did make some changes though– used double the lime juice and added a bit of cardamom and turmeric. My husband and I both had happy bellies at the end of the night 🙂

    Thanks for sharing!

    Reply

  44. MAde this for dinner tonight. We cut back on the coconut milk (used about 2/3 of a can) and used lite instead of full fat. Still turned out absolutely delicious! Perfect for a chilly winter day!!

    Reply

  49. Such beautiful colors and presentation! Definitely not an idea I would’ve come up with on my own.

    Reply

Leave a Reply

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

MENU
Pin
Yum
Tweet
Share
Email