This easy One-Pot Chickpea Coconut Curry is made with flavorful rice, potatoes, and all the right seasonings. It’s a vegan coconut curry made without dairy or eggs. Because it’s a one-pot recipe, this vegan chickpea curry recipe with coconut milk recipe is easy to make.
It’s easy to make a coconut curry vegan by using coconut milk. Combining chickpea, coconut milk, and rice may not be your first guess at a delicious recipe. But this combination of ingredients makes the finished recipe so creamy and delicious!
Vegan Coconut Curry
First of all, this vegetarian chickpea curry recipe started out as a multi-step recipe that took a lot of twists and turns…and time! It was delicious, but I wasn’t certain I wanted to make it again because of all the work involved.
Instead, I decided to throw it all together and cook it. So, that means the first thing you’ll love about this recipe is that it’s so easy! Throw everything in a pot and let it cook together. Perfection!
Also, curry is actually a combination of several spices, including turmeric! And everyone knows that turmeric is the bomb when it comes to fighting inflammation!
I love these tips on making delicious curry casserole.
Finally, this recipe includes rice, peas, carrots, and more. As a result, this chickpea coconut curry is more like comfort food than some exotic vegan dish!
How to Make Chickpea Coconut Curry
Begin by combining coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot over medium-high heat.
Bring the pot to a simmer, and then reduce the heat to medium, and cook for about 20 minutes. The basmati rice and veggies should be tender at this point and the sauce should be very thick.
Add the frozen corn and peas and stir until combined.
Finally, add the curry spice, tamari, the juice of one lime, and the chopped cilantro. Stir to combine and this One Pot Wonder is ready to be eaten!
Expert Tips
Use these tips to make this chickpea coconut curry perfect every time:
- Use brown jasmin rice. It’s a little pricier, but it adds a whole grain ( love!)
- I use tamari which is basically a gluten-free version of soy sauce. Feel free to use soy sauce if you don’t care about gluten
- If you want the potatoes and carrots to cook more quickly, chop them smaller and you can cook them in the microwave for a few minutes before adding them to the pot
- Try adding some chopped cauliflower florets while the curry is cooking
- Sprinkle the finished dish with sesame seeds
- Serve with steamed broccoli
- Be sure to serve this chickpea coconut curry with freshly baked naan bread and enjoy!
So, if you’re looking for an Indian chickpea curry that’s vegan, easy, creamy, delicious, and healthy? Well, then this may just be the One Pot Wonder for you too!
Because we love this chickpea coconut curry recipe so much, We hope you will too! If you decide to make it, be sure to snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
One-Pot Chickpea Coconut Curry
Ingredients
- 15 oz can coconut milk
- 3 cans of water fill that coconut milk can 3 times
- 2 cups basmati rice
- 3-4 cloves garlic peeled and minced
- 1 cup carrots finely chopped
- 1 potato chopped into small cubes
- 1 can chickpeas drained and rinsed
- 1-3 tablespoons curry seasoning
- 1 tablespoon tamari or soy sauce
- 1 lime juiced
- 2 tablespoons finely chopped cilantro fresh is best but dried will work too
- 1 cup frozen corn
- 1 cup frozen peas
- Other ingredients: Steamed broccoli and/or cauliflower florets
- Serve with Baked Naan
Instructions
- Combine the coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot over medium-high heat. Bring the pot to a simmer, reduce the heat to medium, and cook for about 20 minutes. The basmati rice should be tender at this point and the sauce should be very thick.
- Add the frozen corn and peas and stir until combined.
- Before serving add the curry, Bragg (or soy), the juice of one lime, and the chopped cilantro. Stir to combine and this One Pot Wonder is ready to be eaten!
Enjoy!
Marly, what you’ve captured in pixels brought me straight over from Instagram for a closer look. My word! Every element sings flavor harmony. Excellent tip about using the can of coconut milk to measure the liquid – every trace counts. Kids sure have a way of seeing things simply, don’t they?
Thanks, Brooks! This means a lot coming from you! My mom always used to use the can to measure additional water into a recipe. One thing I like about that is that it ensures getting every last drop of ingredients from the can!
I love this! Also, you’re a genius. I’ve tried so many times to do a one pot wonder and I always fail. Props.
Thanks, Karen! I’m a big fan of this chickpeas curry as a one pot wonder way of cooking now – it makes things SO easy!
I love one pot wonders.. they always make great weeknight meals! Definitely will be creating your chickpea and coconut curry, looks and sounds delicious!
This looks so comforting and cozy!
Tonights dinner, cannot wait! Thank you for sharing 🙂
Made this tonight! It was delicious, I’m thinking next time I would want something to add more spice, maybe cayan. Great recipe, so easy to make.
Hi Chloe! So glad you liked this chick pea curry recipe! I completely agree with you that a little extra spice would be great, but not everyone in my family agrees. 🙁 That’s why I keep a bottle of Sriracha (aka Rooster sauce!!) on the table!
One pot meals are the best! This looks so good!
Thanks, Jessica! So glad you love this easy chickpea curry recipe too!
This was my first time making curry. It looked beautiful, but was extremely bland. Not sure what happened…. I ended up adding a lot more seasonings, which helped a bit.
dont use cans! baaaad!
Oh yum! On top of my must try list for sure!
Allergic to coconut milk. What can I substitute? Would love to try.
You don’t have to put any kind of cream as a substitute – you could just use water. However, if you wanted a creamy flavor, you can use any variety of plant-based milks that work for your diet – like soy, almond, hemp, etc.
Do you cook this covered or uncovered? Can’t wait to try it.
I cook this uncovered. It works like a charm!