Vegan Coconut Chickpea Curry

Vegan Coconut Chickpea Curry

8 Reviews
From:, August 2018

To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.

Ingredients 4 servings

for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons avocado oil or canola oil
  • 1 cup chopped onion
  • 1 cup diced bell pepper
  • 1 medium zucchini, halved and sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1½ cups coconut curry simmer sauce (see Tip)
  • ½ cup vegetable broth
  • 4 cups baby spinach
  • 2 cups precooked brown rice, heated according to package instructions


  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
  2. Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.
  • Tip: Look for a prepared curry sauce with 400 mg sodium or less per serving.

Nutrition information

  • Serving size: 1½ cups curry & ½ cup rice
  • Per serving: 471 calories; 18 g fat(8 g sat); 11 g fiber; 66 g carbohydrates; 11 g protein; 99 mcg folate; 4 mg cholesterol; 12 g sugars; 7 g added sugars; 5,024 IU vitamin A; 79 mg vitamin C; 119 mg calcium; 4 mg iron; 576 mg sodium; 489 mg potassium
  • Nutrition Bonus: Vitamin C (132% daily value), Vitamin A (100% dv), Folate (25% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 3 starch, 2 vegetable, 1 other carbohydrate, ½ lean protein

Reviews 8

January 21, 2020
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By: Rita
This was delicious and I am not a fan of chickpeas or zucchini. Can anyone tell me why the sugar count is so high when this dish is mainly vegetables?
August 14, 2019
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By: SaK
Loved the veggies. Used the Trader Joe's yellow curry sauce and served over short-grain brown rice. It was tasty. Will double the next time so there are leftovers...this recipe was enough for 3 hungry adults.
August 07, 2019
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By: CarolynD
Very tasty. I am not a fan of chick peas so I substituted them with prawns.. yum
April 26, 2019
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By: Zoaya
I ate it with brown rice, it was goooooood
March 28, 2019
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By: Sarah
Easily one of my favorite quick weeknight dinner recipes!
February 13, 2019
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By: RaisinHell91
Easy, versatile, and yummy.
January 06, 2019
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By: Pat Hanneman
Easy! Small portion was filling. Nice mouth feel - chickpeas.
November 19, 2018
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By: Erin Polansky
Delicious and easy. Even my kids liked it. My husband is allergic to coriander. I couldn’t find any simmer sauce without it so I used a can of coconut milk with my own coriander-less curry spice.
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