This coconut chickpea curry has been a staple in my kitchen since my university days at McGill. I lived in an alternative-style dorm with no meal plan — intentionally so, because I loved to cook. The dorm was filled with like-minded students who bonded over shared dinners and well-loved cutting boards, and this curry was one of the first recipes I truly made my own. With just a couple of pans and a big bag of chickpeas, I could cook something cozy and satisfying on a student budget.
Fast forward a few years, and this recipe became a postpartum lifesaver. Before my daughter Violette was born, I prepped big batches of this curry and froze it in portions — future me was incredibly thankful. Curries and stews like this one are ideal for freezing, reheating, and even improving in flavor a day or two later. They made it so much easier to avoid last-minute takeout when energy was low but nutrition still mattered.
This coconut chickpea curry is creamy, comforting, and naturally vegan. It’s made with pantry staples like coconut milk, garlic, and curry spices, and gets a boost of color and nutrients from fresh spinach. Chickpeas are the star here — they’re rich in plant-based protein, high in fiber, and linked to a range of health benefits (Healthline). I usually serve it on rice, but it’s also great with quinoa or naan. And if I have a plant-based friend coming over, especially in the middle of a Canadian fall or winter, this is the recipe I reach for. Bonus: it pairs beautifully with my warm cashew milk protein drink for a cozy, well-rounded meal.
Coconut Chickpea Curry
Equipment
- 1 large pot
Ingredients
- 2 cups chickpeas
- 1 can coconut milk
- 1 yellow onion
- 1 tbsp ginger
- 3 cloves garlic
- 1 tbsp curry paste (Patak's)
- 1/2 cup vegetable broth
- 2 cups spinach
- 1/2 cup cilantro
- 1/4 cup chopped salted cashews
Instructions
- Chop ginger, garlic and onion. Bring a large pan to medium heat with a tablespoon of olive oil. Add in ginger, garlic and onion until translucent. Add in curry paste and combine
- Incorporate chickpeas, coconut milk and vegetable broth and bring to a boil. Allow to simmer for 1/2 hour or until some of the liquid has reduced (leaving a stew-like texture)
- Add spinach and combine until cooked
- Top with cilantro and chopped cashews if desired over brown basmati rice.
