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Overhead shot of chickpea curry in a white bowl with a fork

Chickpea Curry with Coconut Milk

This easy vegan chickpea curry is a healthy dinner which also makes great leftovers for lunches and simple dinners. Serve with a drizzle of coconut milk to make it extra creamy. 
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 269kcal


  • 1 tablespoon Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 2 teaspoon Ginger grated
  • 1 Red Chilli deseeded and chopped
  • 1 teaspoon Turmeric
  • 1 teaspoon Curry Powder
  • 1 teaspoon Cumin
  • 2 400g tins Chickpeas
  • 1.2 litres Vegetable Stock
  • 200 g Red Lentils
  • 1 400g tin Coconut Milk
  • 1 tablespoon Oil
  • 1 teaspoon Chilli Flakes
  • 1 teaspoon Cumin Seeds
  • Fresh Coriander
  • Salt and Pepper


  • Heat the oil in a large pot over a medium heat and add the onion, fry for 5 minutes then add the garlic, ginger, chilli, turmeric, curry powder and cumin and fry for another couple of minutes until everything is softened.
  • Add the chickpeas and stir to coat in the spices then pour over the stock and simmer for 15 minutes until the chickpeas are starting to break down.
  • Pour in all but 2 tablespoons of the coconut milk and the lentils and then cook for another 10 minutes.
  • Heat the tablespoon of oil in a small saucepan and add the chilli flakes and cumin seeds, cook for 30 seconds then add the oil to the dahl. Add more salt and pepper if needed.
  • Serve with roti and a drizzle of coconut milk and fresh coriander.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 269kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Sodium: 17mg | Potassium: 610mg | Fiber: 16g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 20.9mg | Calcium: 47mg | Iron: 5.1mg