20-minute coconut chickpea curry (vegan)

20-minute coconut chickpea curry

This vegan curry is anything but boring. It’s made with every day fresh vegetables, but IMHO the added chickpeas and coconut milk raise it to the next level. And the best part? You can have this nutty, creamy, wholesome deliciousness on the table in just 20 minutes!
Course easy main meal
Cuisine Asian
Keyword chickpea curry, chickpeas, curry, vegan curry, vegetarian curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 423kcal
Author Helen


  • 1 onion chopped
  • 2 cloves garlic crushed
  • thumb sized piece of fresh ginger peeled and chopped finely
  • tablespoons curry paste I use tikka masala, but you can use any you like really
  • 1 teaspoon curry powder
  • ¼ teaspoon chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • salt & pepper to taste
  • 13.5 ounces coconut milk 1 regular can
  • 15.5 ounces chickpeas 1 can
  • ounces green beans about 2 handfuls
  • ounces kale about 2 handfuls, chopped finely
  • 15 cherry tomatoes approximately
  • 1 teaspoon corn starch mixed to a paste with a little water (corn flour – UK/Australia)


  • Heat a little oil in a large saucepan, then cook the onions for a couple of minutes, stirring every now and again.
  • Add the garlic, ginger, curry paste, curry powder, chilli powder, turmeric and cumin and stir with a wooden spoon for about one minute.
  • Add the coconut milk and chickpeas, then add the green beans and simmer for about 5 minutes.
  • Add the kale, tomatoes and corn starch/water mixture and simmer for a further 5 to 10 minutes, until the beans are cooked.
  • Serve with brown rice immediately, or let cool and freeze.



A note on the vegetables

You can add other vegetables like small cubes of sweet potato, regular potato or pumpkin, broccoli or cauliflower florets (instead of the green beans), or small cubes of eggplant.
Basically, anything you can think of that cooks in 10 to 15 minutes on the stove!

A note on freezing this curry

This curry is perfect for freezing. Just cool and freeze in sealed glass containers. When ready to eat, simply defrost and reheat in the microwave or on the stovetop.


Calories: 423kcal | Carbohydrates: 44g | Protein: 14g | Fat: 24g | Saturated Fat: 19g | Sodium: 38mg | Potassium: 844mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2595IU | Vitamin C: 37.4mg | Calcium: 125mg | Iron: 7.9mg