Originally published October 2015. Updated January 2026 with new information and serving suggestions.

This vegan coconut chickpea curry is a simple plant-based recipe made with sweet potatoes, chickpeas, mushrooms and warming spices in a creamy coconut sauce. It is one of those comforting dishes that comes together quickly yet tastes wonderfully rich and satisfying while providing plenty of nourishing plant-based protein.

Curries appear in many forms across the world, each region bringing its own ingredients and traditions to the pot. At heart, a curry is simply a dish where vegetables, legumes or other ingredients are cooked in a richly spiced sauce. The exact flavours vary depending on what grows locally and the spices available.

Rich, comforting and made from simple wholesome ingredients, this coconut chickpea curry is one of many deeply satisfying plant-based dinners in my healthy vegan dinner recipes collection.

Getting fairly traded ingredients where possible

Unlike much of the world’s population, I feel incredibly fortunate to have access to ingredients from many parts of the world in my local health food shop. Spices and tropical ingredients bring an unmistakable kind of culinary magic into my kitchen and I always try to source organic and fair trade where possible.

Supporting ethical food practices really does make a difference to the people who grow and harvest these ingredients. It is quite humbling to think that people we may never meet play such an important role in the meals we cook and enjoy every day.

Before preparing curries like this, I often pause for a moment of appreciation. These intensely aromatic dishes are only possible because someone, somewhere, spent time carefully growing, harvesting and preparing these spices.

As an international retreat chef who has been creating plant-based recipes for over 30 years, I have cooked for retreat kitchens and wellness events across several countries, where nourishing plant-based meals like this curry are always a favourite. What I love most about them is how adaptable they are. A few warming spices, good vegetables and a creamy base can transform simple ingredients into something deeply comforting. I remember creating this recipe on a meditation retreat in Seattle. After a long day, my guests enjoyed every single morsel and it has become a regular feature on many retreats since.

In my kitchen, curries are inspired by spices that seem to naturally belong together in the same pot. Creamy coconut sauce infused with fresh ginger, crushed cardamom seeds, coriander and turmeric is one of those combinations that always works beautifully.

This particular curry is generous with chickpeas, making it a satisfying and protein rich meal that is perfect for everyday cooking.

Why you’ll love this vegan coconut chickpea curry

This recipe is one I return to often because it is simple, nourishing and full of flavour.

• naturally vegan and dairy-free
• rich creamy coconut sauce
• packed with plant-based protein from chickpeas
• ready in about 25 minutes
• warming spices without being overly hot
• delicious served with rice, quinoa or flatbread

If you enjoy warming dishes like this vegan coconut chickpea curry, you might also like my other plant-based recipes from my vegan gluten-free curry night collection.

The spices that bring this curry to life

Cardamom

Cardamom is one of my favourite spices. It brings a beautifully aromatic sweet spicy note that lifts the entire dish.

I always favour whole green cardamom pods rather than pre ground cardamom. Once ground, cardamom loses its flavour quite quickly, so freshly crushing the seeds really makes a noticeable difference.

If you have never used cardamom pods before, I created a short video (which has had nearly 150k views already) showing exactly how to open them and grind the seeds…

Turmeric

Turmeric gives this curry its warm golden colour. It is also widely appreciated for its antioxidant and anti-inflammatory properties, which is why it has been valued in traditional cooking for centuries.

Fresh ginger

Fresh ginger adds a lively, zesty warmth that blends beautifully with the other spices in this dish. It has long been used in kitchens around the world not only for flavour but also for its many traditional health benefits. See my article all about fresh ginger 10 reasons why we all should be eating ginger

Serving suggestions for vegan coconut chickpea curry

This creamy coconut chickpea curry is very versatile and can be served in a variety of ways.

It works particularly well with:

• basmati rice
• brown rice
• red lentil & squash dal
• baked pakoras
• quinoa
• millet
• warm flatbreads or oat wraps
• steamed greens on the side

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Creamy Coconut Chickpea Curry Recipe (dairy-free, vegan and delicious)

Yield: 3 to 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This coconut chickpea curry recipe is a tasty infusion of ingredients using fresh ginger, cardamom seeds, turmeric, coriander, sweet potatoes and mushrooms.

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Ingredients

• 400g sweet potato (2 medium sized)
• 250g chestnut mushrooms (two large handfuls) - also known as crimini mushrooms
• 1 - 2 teaspoons coconut oil
• 300g cooked chickpeas (2 cups)
• 100ml water (just UNDER ½ cup)
• 1 teaspoon fresh ginger
• 4 cardamom pods
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• Pinch of chili powder (or white pepper)
• 1 heaped tablespoon tomato puree
• 250ml coconut cream (one cup)
• Small handful of fresh parsley

Instructions

Chop sweet potato (skins still on) into small cubes. No more than 1.5cm (half inch) cubed works best to allow for minimal cooking time and absorption of spices.

Slice mushrooms and saute for no more than a couple of minutes in a pan.

Toss the sweet potatoes into the pan of mushrooms, add the water and mix in. Replace the lid (important not to boil all the water off) and bring to a simmer.

Finely grate a teaspoon worth of fresh ginger and mix into the pan.

Crush cardamom seeds (watch my short cardamom pod video above to see how) and mix into the pan.

Mix in the ground coriander, turmeric, cinnamon, cumin, chili powder and tomato puree at this stage and allow all ingredients to dance together.

Make sure you replace the lid to keep the moisture in, but do stir frequently. The sweet potatoes should cook in the steam and there should be enough water so that it doesn't boil dry (but be careful, too much water will thin the coconut cream too much).

After about 10 minutes of cooking, stir in the chickpeas.

When it looks like all of the water has absorbed into the rest of the ingredients, stir in the coconut cream.

This recipe is ready when you can pierce the sweet potato with a fork.

Finely chop the parsley and add it right at the end.

Serve immediately or reheat later. If you do serve later, then you might like to add a splash of water to loosen it up again for re-heating.

Did you make this recipe?

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Frequently Asked Questions: Vegan Coconut Chickpea Curry

Can I use coconut milk instead of coconut cream?

Yes. Full fat coconut milk works very well in this recipe and will still give you a creamy curry. Coconut cream simply produces a slightly richer sauce.

Can I use tinned chickpeas?

Absolutely. One standard tin of chickpeas, drained and rinsed, works perfectly in this recipe.

Does this curry freeze well?

Yes, this curry freezes beautifully for up to three months. Allow it to cool completely before transferring to a freezer-safe container. Defrost overnight in the fridge and reheat gently.

How long does this chickpea curry keep?

It’s usually good for 3 to 5 days kept in the fridge in an airtight container. Let it fully cool down before refrigerating. It will freeze for a couple of months too.

Is this chickpea curry spicy?

This curry is gently warming rather than hot. The spices provide depth of flavour rather than strong heat. If you enjoy a spicier curry you can add extra chilli or a pinch of cayenne pepper.

What vegetables work well in this curry?

This recipe is very flexible. Cauliflower, spinach, courgette or green beans can all work well in place of the mushrooms or alongside the sweet potatoes.

Can this curry be made ahead of time?

Yes. In fact, many people find the flavours develop even more after a day in the fridge. Simply reheat gently and add a splash of water or coconut milk if needed.

My vegan curry night collection

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