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This coconut vegan chickpea curry is both comforting and healthy. Made in a base of vegetable broth, creamy coconut milk, and severed with fresh tomato soup.
What Is Curry?
“Curry” takes on many meanings but the two main meanings include:
- A spice blend known as Curry Powder. Depending on the region, curry powder is a mixture of spices with typically the base being coriander, cumin, and turmeric.
- A generic term for dishes flavored with curry powder or curry paste (like this recipe). Usually with the combination of protein, other vegetables, and coconut milk.
To read more about curry and where that term originated from, check out Why Shouldn’t You Ask an Indian for Curry?
How to Serve Vegan Chickpea Curry?
Typically chickpea curry is served with…
- White or brown rice
- Naan bread.
- Tomato soup like in this recipe!
This tomato soup recipe is the perfect compliment to this chickpea curry dish. The tartness of the tomatoes helps balance the spices in the Coconut Chickpea Curry. I used fresh tomatoes, herbs and Karuna Detox Whole Plant Juice. The natural tartness of this juice pairs perfectly with the fresh tomatoes.
How to Make this Vegan Chickpea Curry Recipe?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Making the Tomato Soup
- Add your sliced tomatoes and garlic to a baking pan. Drizzle oil and sprinkle seasoning over tomatoes. (Photos 1 & 2)
- Bake for 15 minutes. Add sliced onions to the pan and bake for an additional 15 minutes. (Photo 3)
- Once everything is done roasting, add your tomatoes, seasonings, vegetable broth, Karuna’s Detox Whole Plant Juice, and dried basil over to a medium size pot. (Photos 4 & 5)
- Simmer for 10 minutes and use an immersion blender to blend it all together until smooth. (Photo 6)
Making the Coconut Chickpea Curry
- In a large pan, heat the oil over medium-high heat. Add chopped onions, chickpeas and seasonings. Stir and cook for 60 seconds to coat and toast the chickpeas. (Photos 1 & 2)
- Then you are going to add the vegetable broth, coconut milk, and turmeric powder. (Photos 3 & 4)
- Simmer until the liquid in the skillet has reduced and thickened. Then add the tomatoes, spinach, cilantro, and squeeze lime. Stir until the spinach has wilted down. (Photos 5 & 6)
Substitution, Cook, and Storage Tips:
- You can use can tomatoes instead of fresh tomatoes to save time. If using can tomatoes, just roast your garlic and onions(NOT can tomatoes) for 15 minutes and cook the remainder of the recipe as described.
- Don’t like chickpeas? Try this vegan curry recipe with lentils, tofu, jackfruit, cauliflower, or sweet potatoes!
- Use the coconut milk in the can NOT the jug in the refrigerator section. You can find can coconut milk in the Asian/Ethnic Cooking section of your local grocery store.
- How do I meal prep this? This vegan chickpea curry and tomato soup will keep in the refrigerator for 3 to 4 days. Use meal prep containers with 2 compartments, putting you chickpea curry in on slot and tomato soup in another. This will help you save room on storage.
- Does it freeze? This vegan chickpea and tomato soup can be frozen for up to 1 month. Freeze them in separate bags and containers.
Vegan With Curves Star Ingredient:
Chickpeas (Garbanzo Beans) are the Vegan With Curves star ingredient of this recipe. One cup of chickpeas has 15 grams of plant-based protein and 45 grams of “curvy” carbohydrates.
To make this more weight loss (waste/weight release friendly) you could:
- Lower the portion serving.
- You can use cauliflower instead of chickpeas to lower your calories.
- Don’t omit the coconut milk! That adds the creaminess. Instead, use low-fat can coconut milk instead.
- Serving this with tomato soup helps keeps the calories low as well so that’s a win-win!
MORE CURRY INSPIRED RECIPES YOU’LL LOVE
Coconut Vegan Chickpea Curry (With Tomato Soup)
- 8 medium tomatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- salt & pepper to taste
- ½ medium onions
- ½ cup vegetable broth
- ¼ cup Karuna’s Whole Plant Tonic
- 2 teaspoon dried basil
Vegan Chickpea Curry
- 1 tablespoon cooking oil
- ½ medium onion, chopped
- 1 16 ounce can chickpeas, drained or 2 cups of cook chickpeas
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- 1 teaspoon Ms. Dash Seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup vegetable broth
- 1½ cup coconut milk
- 1½ tablespoon turmeric
- 1 cup spinach, packed
- ½ cup tomatoes, chopped
- handful cilantro, chopped optional
- 1 tablespoon squeezed lime juice optional
- Begin by slicing your tomatoes and adding them to a baking pan.
- Drizzle olive oil on top of tomatoes. Then sprinkle garlic powder, salt, and pepper over tomatoes and roast for 15 minutes at 375°F/190°C.
- After 15 minutes add sliced onions to the tray and roast everything for an additional 15 minutes on 375°F/190°C.
- Once every thing is done roasting, add your tomatoes and onions over to a medium size pot.
- Then add vegetable broth (stock), Karuna's Whole Plant Tonic Juice, and dried basil to your pot.
- Turn heat on low to simmer your soup for about 10 minutes until most of the liquid is gone.
- Once tomato soup has simmered for 10 minutes, use an immersion blender to blend it all together until smooth. (See notes if you don't have an immersion blender)
- Turn off heat, set aside covered in your pot, and begin to prepare you vegan chickpea curry.
Vegan Chickpea Curry
- In a large pan, heat the oil over medium-high heat. Add chopped onions. Stir frequently, until the onion is softened and starting to brown.
- Next add the chickpeas, cumin, coriander, cinnamon, Ms. Dash Seasoning (optional), salt, and pepper; stir and cook for 60 seconds to fully coat and toast the chickpeas.
- Then you are going to add the vegetable broth, coconut milk, and turmeric powder. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the vegan chickpea curry for about 10 – 15 minutes till liquid in the skillet has reduced and thicken.
- Once chickpea curry has thicken, add the tomatoes, spinach, cilantro, and squeeze lime. Continue to cook, stirring occasionally, for about 2-3 minutes until spinach has wilted down.
- Serve hot with your tomato soup!
- If you don’t have an Immersion Blender, transfer mixture to a high speed blender and blend until smooth. Then transfer back to your pot and continue with the remaining steps.
- Even though the squeeze lime is optional, I highly recommend it. It really brings out the flavor of this chickpea curry.
- You can use can tomatoes instead of fresh tomatoes to save time. If using can tomatoes, just roast your garlic and onions(NOT can tomatoes) for 15 minutes and cook remainder of recipe as described.
- You can substitute chickpeas for tofu jackfruit, cauliflower, sweet potatoes, or lentils! I highly recommend chickpeas as the texture pairs so well with coconut milk!
- Use the coconut milk in the can NOT the jug in the refrigerator section. You can find can coconut milk in the Asian/Ethic Cooking section of your local grocery store.
- This vegan chickpea curry and tomato soup will keep in the refrigerator for 3 to 4 days. Use a meal prep containers with 2 compartments, putting you chickpea curry in on slot and tomato soup in another. This will help you save room on storage.
- Does it freeze? This vegan chickpea and tomato soup can be frozen for up to 1 month. Freeze them in separate bags and containers
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