Craving a quick and cozy bowl of curry? Try our easy Coconut Ginger Chickpea Curry! This Southeast Asian-inspired curry is both creamy and comforting. The ginger and turmeric pack a one-two punch of aromatic, anti-inflammatory goodness. The coconut adds richness, which is counterbalanced by the heat of the cayenne and zing from the lime juice and cilantro. Tofu and chickpeas provide hearty texture and protein.
Raise your hand if you love simple, one-pot meals that you can throw together on a busy weeknight raise 🤚 Our recipe was inspired by a dish one of our friends served at a dinner party years ago—which was a smash hit. We immediately went home and threw together our own version of the dish.
The original recipe contained chicken, which we’ve traded for a combination of tofu and chickpeas since going plant-based. We also add in a cube of vegan chicken-flavored bouillon for extra depth of flavor. Best yet, this one-pot meal comes together in 30 minutes or less and uses simple pantry staples. And we guarantee it’ll have you coming back for more! Ladled over piping hot steamed jasmine rice, this curry is our chilly season go-to!
📝 INGREDIENTS
- Neutral-flavored oil (such as vegetable, canola, avocado or sunflower oil): to cook down our aromatics and vegetables.
- Onion, ginger and garlic: fragrant aromatics.
- Salt and black pepper: to season our curry.
- Carrots: add a touch of sweetness and a pop of orange of color.
- Coconut milk: the creamy base of our curry.
- Water: to thin out our curry base.
- Turmeric: for beautiful yellow hue and earthy flavor.
- Cayenne pepper: adds a mild peppery kick.
- Vegan chicken-flavored bouillon cube: for depth of flavor to the curry base. You can substitute 1 teaspoon of vegetable bouillon base.
- Extra firm tofu and chickpeas: the meaty protein sources.
- Cilantro: two whole bunches of finely minced cilantro add vibrant green color to the curry, as well as herbal, floral notes.
- Lime juice: counterbalances the sweetness of the coconut milk and brightens up our curry base.
🔪 STEP-BY-STEP INSTRUCTIONS
- In a large pot, heat oil over medium heat. Add onion and ginger. Sprinkle with salt to draw out the moisture. Cook until onions become golden brown.
2. Add garlic and carrots and cook until garlic is fragrant, about 2 minutes.
3. Add coconut milk, water, turmeric, black pepper, cayenne pepper, and bouillon cube. Stir to combine. Bring to a boil, then reduce to simmer.
4. Add tofu and chickpeas, cover and simmer 15 minutes.
5. Stir in cilantro and lime juice. Adjust seasoning. Serve with lime wedges and steamed jasmine rice. Enjoy!
💕 MORE COZY SOUPS AND STEWS YOU’LL LOVE:
DID YOU MAKE OUR COCONUT GINGER CHICKPEA CURRY?
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👩🏽🍳 RECIPE
COCONUT GINGER CHICKPEA CURRY
Ingredients
- 1 tablespoon neutral oil such as vegetable or avocado oil
- 1 medium onion minced
- 2 tablespoon ginger minced
- 2 to 3 teaspoon salt or to taste
- 3 carrots peeled and sliced
- 6 garlic cloves minced
- 2 14-oz cans of coconut milk or cream
- 1 cup water
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper or to taste
- 1 vegan “chicken” bouillon cube
- 1 14-oz pack of extra firm tofu, drained and pressed
- 1 14-oz can of chickpeas, drained
- 2 bunches of cilantro finely chopped
- Juice of 1 lime
To serve:
- Steamed jasmine rice
- Lime wedges
Instructions
- In a large pot, heat oil over medium heat. Add onion and ginger. Sprinkle with salt to draw out the moisture. Cook until onions become golden brown. Add garlic and carrots and cook until garlic is fragrant, about 2 minutes.
- Add coconut milk, water, turmeric, black pepper, cayenne pepper, and bouillon cube. Stir to combine. Bring to a boil, then reduce to simmer. Add tofu and chickpeas, cover and simmer 15 minutes.
- Stir in cilantro and lime juice. Adjust seasoning. Serve with lime wedges and steamed jasmine rice. Enjoy!
I made this curry for my boyfriend when he was sick a couple of weeks ago. He is convinced it cured him. This one’s going on repeat.
This was so easy and delicious to make for my weekly meal prep.