Coconut Curry Chickpea Bowl

Name: Coconut Curry Chickpea Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon ginger, grated; 1 can coconut milk (400ml); 1 can chickpeas, drained and rinsed; 2 cups vegetable broth; 2 cups mixed vegetables (e.g., bell peppers, spinach, zucchini); 2 tablespoons curry powder; 1 tablespoon soy sauce; Salt and pepper to taste

Highlighted under: World Recipes

I love preparing this Coconut Curry Chickpea Bowl because it's a vibrant and hearty meal that comes together quickly. With just a few simple ingredients, I can create a dish that bursts with flavor and nutrients. The creamy coconut milk, paired with fragrant spices, elevates the humble chickpea and transforms it into a satisfying bowl that's perfect for lunch or dinner. Plus, it’s a fantastic way to use up any vegetables I have on hand, making it a versatile option that keeps my meals exciting.

Created by

Emily

Last updated on 2026-02-07T22:13:28.308Z

When I first made this Coconut Curry Chickpea Bowl, I was amazed at how quickly the flavors melded together. The coconut milk creates a luscious base that perfectly complements the spices, making every spoonful feel indulgent yet healthy. I find that sautéing the onions until they're golden adds a depth of flavor that enhances the whole dish.

I've tried different veggies in this bowl, like spinach and bell peppers, and they all work beautifully. I learned that adding a splash of lime juice just before serving brightens up the curry and balances the richness of the coconut. It's a dish I keep coming back to!

Why You'll Love This Recipe
Creamy coconut flavor with a hint of spice
Nutritious and filling chickpeas that provide protein
Versatile recipe that can accommodate various vegetables

Cooking the Perfect Base

Starting with sautéing the onions is key for building a flavor foundation. Cooking them over medium heat until they turn golden and translucent allows the natural sugars to caramelize slightly, creating depth in the dish. Be mindful not to rush this step, as onions need about 5-7 minutes to achieve that perfect golden hue. Stir occasionally to prevent sticking or burning, and you’ll set yourself up for a rich and aromatic curry.

Adding garlic and ginger introduces vibrant flavors that complement the chickpeas beautifully. Once the onion is ready, add the minced garlic and grated ginger, letting them cook for just one additional minute. You want to smell the fragrant oils released without burning them. If you notice the garlic starting to brown, lower the heat slightly to maintain a balanced taste and avoid any bitterness.

Spice Blending and Flavor Development

To fully unleash the flavors of the curry powder, toasting it is essential. After adding the spices, allow them to cook for about 30 seconds while stirring continuously. This process helps the essential oils in the spices release their aroma, enhancing the overall flavor profile of the dish. Look for the spices to be fragrant but not burnt—watch closely, as they can quickly go from toasted to overcooked in just a few seconds.

When combining the coconut milk and vegetable broth, aim for a well-integrated mixture. Use a whisk or a wooden spoon to ensure no lumps remain from the coconut milk, leading to a smooth, creamy texture. Bring the mixture to a gentle simmer; it should bubble lightly, which typically takes about 5 minutes. This gradual heating allows the flavors to meld without scalding the coconut milk, retaining its rich and creamy characteristics.

Ingredients

Gather these ingredients to make your Coconut Curry Chickpea Bowl:

Main Ingredients

1 tablespoon coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 can coconut milk (400ml)
1 can chickpeas, drained and rinsed
2 cups vegetable broth
2 cups mixed vegetables (e.g., bell peppers, spinach, zucchini)
2 tablespoons curry powder
1 tablespoon soy sauce
Salt and pepper to taste

Make sure to have everything prepped and ready before you start cooking!

Instructions

Follow these steps to create your Coconut Curry Chickpea Bowl:

Cook the Aromatics

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until golden. Then add the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the Spices

Stir in the curry powder and cook for about 30 seconds, toasting the spices before adding more ingredients.

Combine Coconut Milk and Broth

Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a simmer.

Add Chickpeas and Vegetables

Add the chickpeas and mixed vegetables to the pot. Cook for 10-15 minutes, allowing the vegetables to become tender and the flavors to meld.

Season and Serve

Finally, stir in the soy sauce, and season with salt and pepper to taste. Ladle the curry into bowls and serve hot.

Enjoy your hearty Coconut Curry Chickpea Bowl!

Pro Tips

Feel free to customize the vegetables based on what you have at home. Adding a splash of lime juice before serving enhances the overall flavor.

Serving Suggestions

This Coconut Curry Chickpea Bowl is incredibly adaptable when it comes to toppings. I love adding a handful of fresh cilantro or parsley for a burst of freshness. A squeeze of lime juice just before serving brightens the flavors even more and balances out the creaminess of the coconut. For added crunch, consider sprinkling with toasted sesame seeds or chopped nuts, which introduces an enjoyable texture contrast.

Serving this dish over a bed of brown rice or quinoa can elevate its nutrition profile further, transforming it into a complete meal. If you're watching your carbs, try cauliflower rice for a lighter option. This bowl not only satisfies the appetite but also provides a colorful and visually appealing presentation that's perfect for entertaining.

Storage and Make-Ahead Tips

This dish is perfect for meal prep! You can batch-cook the Coconut Curry Chickpea Bowl and store it in the fridge for up to 4 days in an airtight container. Just be sure to let it cool completely before sealing to prevent condensation. This curry also freezes beautifully; portion it out into freezer-safe containers for up to 3 months. To reheat, simply let it thaw in the refrigerator overnight and warm gently on the stove over low heat, stirring occasionally until heated through.

If you're looking to amp up the nutrition and make it last even longer, consider adding veggies like kale or mushrooms, as they hold up well in the freezer. Just cook them alongside the chickpeas. If you have leftover vegetables that are nearing their end, feel free to toss them in the curry for a delicious clean-out-the-fridge meal. Just adjust the cooking time based on the type and size of the vegetables to ensure they are cooked to your liking.

Questions About Recipes

→ Can I make this dish vegan?

Yes, all the ingredients in this recipe are vegan-friendly!

→ What can I substitute for chickpeas?

You can use lentils or cooked quinoa for a different texture.

→ Can I freeze leftovers?

Absolutely! The curry freezes well; just store it in an airtight container.

→ How can I spice it up?

Add red pepper flakes or a chopped chili pepper for some heat.