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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

Creamy Vegan Chickpea Curry

This Chickpea Curry is made extra creamy with coconut milk! It's a vegan and gluten free, 20-minute weeknight meatless dinner!
Course Dinner
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 542kcal
Author Taylor


  • 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 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


  • 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.
  • Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
  • Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
  • Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.



Serving: 263g | Calories: 542kcal | Carbohydrates: 52.6g | Protein: 15.6g | Fat: 32.7g | Saturated Fat: 20.8g | Sodium: 485mg | Potassium: 974mg | Fiber: 14.6g | Sugar: 15.4g | Vitamin A: 400IU | Vitamin C: 22.3mg | Calcium: 100mg | Iron: 5.8mg