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Chickpea coconut curry  recipe

Chickpea coconut curry recipe

109 ratings

Make the most of the tins in your storecupboard with this chickpea coconut curry. Simmer chickpeas and peas in a fragrant coconut broth and serve with naan breads for dipping, for an easy vegan dinner recipe ready in 30 minutes. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 405 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 2 garlic cloves, crushed
  • 20g ginger, peeled and grated
  • 400g tin plum tomatoes
  • 2 x 400g tins chickpeas, drained and rinsed
  • 400g tin coconut milk
  • 300g frozen peas
  • 15g fresh coriander, roughly chopped
  • 1 lime, cut into wedges
  • 2 plain naan, halved
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 6%
  • Sugars

    12g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 58.3g Protein 18.3g Fibre 15.5g


  1. Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat. Add the onion, garlic and ginger and cook for 5 mins until starting to soften, then add the plum tomatoes and roughly break them up with a wooden spoon. Simmer for 5 mins.
  2. Add the chickpeas and coconut milk and simmer for a further 10 mins until thickened, adding the peas for the final 5 mins of cooking time. Stir through most of the coriander and season to taste.
  3. Meanwhile, heat the naan according to the pack instructions. Divide the chickpea coconut curry between four shallow bowls and scatter with the remaining coriander. Serve with the naan and lime wedges on the side.

See more Curry recipes

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