Creamy Chickpea Curry

20 minutes to assemble

4 servings

20 minutes to assemble

4 servings
This is a spicy and simple vegan recipe. Serve over our aromatic Jasmine Rice.


  • 2 tablespoons oil
  • 2 cups chopped onions
  • 3 large cloves garlic, minced
  • 1 tablespoon Red or Yellow Curry Paste
  • 1-13.5 oz can Coconut Milk, divided
  • 2-15.5 oz cans chickpeas, drained
  • 2 tablespoons soy sauce
  • 1 medium tomato, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • 4 cups cooked Jasmine Rice
  • *If yellow curry is not available in your store, it can be ordered online here.


  1. Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.
  2. Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
  3. Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
  4. Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

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