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Coconut Chickpea Curry

High in fiber and healthy fats, this bright and savory vegan curry will keep your hormones happy and you feeling satiated. Try this easy and delcious recipe tonig

Recipe from:

Coconut Chickpea Curry

Total Time:






Dietary Preference(s):

Dairy Free, Gluten Free, Vegan


  • 2 tbsp Avocado oil
  • 1/2 medium Yellow Onion
  • 3 cloves Garlic, minced
  • 1/2 inch Ginger, minced
  • 1 Jalapeno, seeds removed and finely diced
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 1 tsp Sea Salt, to taste
  • 1/2 tsp Black pepper
  • 2 15 oz cans Chickpeas, drained and rinsed
  • 1 14. 5 oz can Diced tomatoes
  • 1 can Light coconut milk
  • 1 Lime, juiced
  • Cilantro, to taste

How to Make It


Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.


Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.


Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.


Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.


Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.

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