Coconut Chickpea Curry (gluten free, dairy free & vegan)
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.
Coconut Chickpea Curry
Ingredients
- 1 tablespoon olive oil
- 1 large white onion (diced)
- 1 teaspoon crushed garlic (you can add more or less depending on your preference)
- 1 teaspoon ginger paste
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 can chopped tomatoes
- Salt and black pepper
- 1 tin coconut milk
- 2 cans drained and rinsed chickpeas
- Handful of fresh spinach
- 2 limes (1 for the curry and 1 for serving)
- Also serve with rice, naan and coriander
Instructions
- Add olive oil to a frying pan on a medium to high heat. Add the chopped onions and fry for 5 minutes until the onions start to soften. Add garlic and ginger and fry for a further minute.
- Turn the heat to medium. Add curry powder and garam masala and stir to coat the onion mixture in the spices.
- Pour in the chopped tomatoes and add salt and black pepper. Leave to simmer for 5 minutes.
- Add coconut milk and chickpeas and leave to simmer for around 15 minutes (stirring regularly) or until the sauce has thickened.
- Add a handful of fresh spinach and cook for a further 2 minutes or until the spinach is wilted.
- Remove from the heat and add the juice of a lime. Mix well and serve with fresh coriander, gluten free naan and rice.
Notes
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
Hi love! Coconut milk isn’t in the ingredient list, how much do you use for serving 4?
Hi Charlotte,
Apologies I’m not sure what happened there! Ive added it now – you will need 1 standard (400ml) tin.
Thanks,
Alice