Creamy Spiced Chickpea Coconut Curry (One-Pot & Vegan-Friendly!)

If I had a dollar for every time I made this chickpea curry… I’d be swimming in cans of coconut milk. This Spiced Chickpea and Coconut Curry is creamy, comforting, and packed with flavor—and the best part? It’s made almost entirely with pantry staples.

Whether you’re short on time or just don’t feel like cooking anything complicated, this one-pot wonder is always a win.

Bonus: it’s totally plant-based, meal-prep friendly, and tastes even better the next day.

Why You’ll Love This Chickpea Coconut Curry

This rich, flavorful curry is inspired by The Stew by Alison Roman, but with a few flexible, family-friendly twists. It’s:

• Easy to make in one pot
  
• Budget-friendly and made with pantry staples
  
• Naturally vegan and totally cozy
  
• A+ for meal prep—it reheats like a dream!
  

Ingredients You’ll Need

Here’s what goes into this hearty curry:

• Chickpeas (two cans, drained)
  
• Coconut milk (full-fat from a can)
  
• Vegetable broth
  
• Onions and garlic
  
• Spices (like cumin, turmeric, and chili flakes)
  
• Poblano pepper or bell pepper
  
• Swiss chard (or spinach/kale)
  
• Olive oil for sautéing
  
• Warm naan or rice, for serving
  

Optional but recommended: a splash of lime or dollop of yogurt on top.

How to Make It (Step-by-Step)

This curry comes together easily on the stove (or in a slow cooker—see tips below!).

1. Sauté aromatics: Start with chopped onions and garlic in olive oil until softened.
   
2. Add peppers and greens: Stir in chopped poblano (or bell pepper) and Swiss chard.
   
3. Season: Add cumin, turmeric, chili flakes, and salt. Mix well to coat the veggies.
   
4. Simmer: Add chickpeas, coconut milk, and broth. Let everything simmer for 30–45 minutes, stirring occasionally.
   
5. Thicken: Use a wooden spoon to lightly mash some of the chickpeas as it cooks.
   
6. Serve: Ladle into bowls and serve with naan, rice, or just a spoon.
   

Tips and Customizations

• Make it spicier: Add Thai chilis with the aromatics, or stir in chili flakes at the end.
  
• No Swiss chard? Use chopped spinach or lacinato kale (stems removed).
  
• Protein upgrade: Stir in cooked shredded chicken or sausage at the end.
  
• Bulk it up: Add red lentils or canned white beans while it simmers.
  

🔔 Pro tip: Use full-fat canned coconut milk (not the kind in a carton or labeled “lite”). It gives the curry that rich, velvety texture.

Serving Suggestions

This curry is super versatile:

• Spoon it over steamed rice or couscous
  
• Dip warm naan or flatbread into it
  
• Try it over a baked potato for something cozy and different
  
• Or just eat it straight from the bowl—no shame!
  

Top it with lime juice, yogurt, or a drizzle of chili crisp for a finishing touch.

Storage and Reheating Tips

• Fridge: Keeps up to 5 days in an airtight container.
  
• Freezer: Freeze in portions for up to 3 months.
  
• Reheating: Add a splash of water and reheat on the stove or in the microwave.

FAQ

Can I use canned coconut milk?
Yes—go for full-fat, canned coconut milk for the best texture. Skip the carton or “cream of coconut”, which is too sweet for this dish.

Is it good for meal prep?
Absolutely! This curry holds up beautifully and tastes even better a day or two after cooking.

How can I make it spicier?
Add sliced Thai chilis, red pepper flakes, or a spoonful of Thai chili paste. A drizzle of sriracha or chili crisp also works great.

You might also like:

Thai-Style Chicken, Mushroom, and Coconut Soup

Green Thai Quick Chicken Curry with Vegetables

Creamy Spiced Chickpea Coconut Curry (One-Pot & Vegan-Friendly!)

Ruthy Kirwan

Inspired by the classic Alison Roman dish, this chickpea and coconut curry also includes garlic, ginger, swiss chard, and poblano pepper.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Course Dinner, Make-Ahead or Freezer Meals

Servings 4

Equipment

• 1 6 QT Pot with Lid
• 1 7 QT Slow Cooker

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 cup canned chickpeas
• 2 cups chicken or vegetable broth
• 1×14 ounce canned coconut milk
• 1 yellow onion diced
• 1 tablespoon ground ginger
• 1 tablespoon turmeric
• 2 cloves garlic minced
• 1 poblano pepper diced
• 1 bunch Swiss chard diced
• 1 teaspoon salt

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Instructions

 

Prep Ahead:

• Chop the vegetables according to the instructions in Steps 1-4. Stir in the spices, then transfer to a resealable bag or container.
• If desired, combine the drained, cooked chickpeas, and coconut milk and add to the vegetables.
• Store the prepared ingredients in the fridge for up to 4 days, or in the freezer for up to 3 months.

Prepare From Prepped:

Stovetop Instructions:

• Thaw ingredients as necessary.
• Prepare the ingredients according to the instructions in the original recipe.

Slow Cooker Instructions:

• Thaw ingredients overnight in the fridge or as necessary.
• Transfer contents of the bag to slow cooker and cook on low, stirring occasionally and crushing the chickpeas as they cook, until the soup is heated through and the peppers, chickpeas, and onions are soft- about 1-2 hours.
• Serve with naan bread.

Make From Fresh:

Stovetop Instructions:

• Peel and dice the onion.
• Peel and mince the ginger and garlic
• Remove the seeds from the bell pepper, then dice
• If using Swiss chard, roughly chop it into bite-sized pieces
• Heat the oil over medium heat in a large pot, until the oil is shimmering.
• Add the vegetables and stir, cooking for 2-3 minutes, or until the garlic has started to lighten in color and has become fragrant.
• Stir in the spices, then add the drained chickpeas, broth, and coconut milk
• Turn heat to low and simmer for 25-30 minutes, stirring occasionally, until the stew has reduced by a third.
• Using a wooden spoon, crush some of the chickpeas, stirring them into the stew. This will help thicken the stew.
• Serve hot with crusty bread or naan bread on the side.

Slow Cooker Instructions:

• Peel and dice the onion.
• Peel and mince the ginger and garlic
• Remove the seeds from the bell pepper, then dice
• If using Swiss chard, roughly chop it into bite-sized pieces
• Add all prepared vegetables to the slow cooker, along with the spices, drained chickpeas, broth, and coconut milk.
• Add the lid and cook on low for 2 hours, high for 1, until the soup has thickened slightly.
• Using a wooden spoon, crush some of the chickpeas, stirring them into the stew. This will help thicken the stew.
• Serve hot with crusty bread or naan bread on the side.

Notes

This spiced coconut curry is inspired by “The Stew”, a famous spiced chickpea soup from Alison Roman at The New York Times. Crushing the chickpeas with the back of a wooden spoon while they cook is important; it helps thicken the stew and imbue the chickpeas with more flavor. This recipe calls for Swiss chard, but you can substitute most hearty greens, like spinach, mustard greens, bok choy, or even escarole.

Tried this recipe?Let us know how it was!