My Coconut Chickpea Curry is naturally gluten free, dairy free and vegan and is a really tasty, budget friendly recipe made using mainly store cupboard ingredients. It’s lovely served with rice, gluten free naan, coriander and lime and can be stored in the fridge for up to 4 days and reheated. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which coconut milk do you use?
For this recipe I prefer to use a full fat coconut milk (any brand will work!) as this creates a lovely rich and creamy curry. You can still use a lighter coconut milk if you are after a lower calorie meal, but the curry won’t be quite as rich and creamy.
Which curry powder do you use?
I use the Sainsbury’s Medium Curry Powder which combines a mix of Coriander Seed, Turmeric, Ginger, Cumin Seed, Cayenne Pepper, Salt, Garlic Granules, Pimento, Black Pepper, Fenugreek. However any curry powder with a similar mix of spices would work.
Which naan do you serve your curry with?
I use the Asda Plain Gluten Free Naan which is also naturally dairy and egg free.
Can this be made in advance and reheated later?
Yes! This recipe can be stored in an airtight container in the fridge for up to 4 days and reheated prior to eating.
Can this recipe be frozen?
Yes! This recipe can be stored in an airtight container and frozen on the day you make it. Store in the freezer for up to 4 weeks and defrost thoroughly before reheating and serving.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice