Vegan Chickpea and Vegetable Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, protein-rich curry with chickpeas and seasonal vegetables simmered in creamy coconut milk, served over brown rice. This indian-inspired snacks ready in about 60 minutes pairs (15 oz, drained and rinsed) chickpeas, (uncooked) brown rice, (13.5 oz, full fat) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (14 ratings) Prep: 25 min Cook: 35 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 1 cup uncooked brown rice in 2 cups water for 35-40 minutes until tender. Fluff with a fork and set aside.
  2. Step 2: In a large pot, heat 1 tbsp oil over medium heat. Add 1 medium diced onion and cook until translucent (5 minutes).
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  4. Step 4: Add 2 tsp curry powder, 1/2 tsp turmeric, and 1/2 tsp cumin, cooking for 30 seconds until aromatic.
  5. Step 5: Stir in 1 can (15 oz) drained and rinsed chickpeas, 1 diced red bell pepper, 1 medium diced zucchini, and 1/4 cup water. Cook for 2 minutes.
  6. Step 6: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until vegetables are tender.
  7. Step 7: Season with 1/2 tsp salt. Serve over cooked brown rice, garnished with 2 tbsp chopped fresh cilantro.

Frequently asked questions

How long does Vegan Chickpea and Vegetable Curry with Coconut Milk take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Chickpea and Vegetable Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) brown rice from drying out.

Can I substitute ingredients in Vegan Chickpea and Vegetable Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Chickpea and Vegetable Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegan Chickpea and Vegetable Curry with Coconut Milk?

Indian snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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