Bity
The version of coconut chickpea curry I make now has shiitake mushrooms in it, and I put off trying that combination for years because it sounded like two ideas fighting. It is not. The mushrooms give the pan the savoury depth that meatless curries usually lack.
Everything else is storecupboard. Two tins of chickpeas, a tin of tomatoes, a tin of coconut milk, and a handful of spices you already own. Thirty minutes of simmering does the rest while you get on with something else.
Quick Breakdown
Why You’ll Love This Coconut Chickpea Curry
- Almost entirely from tins. Because nothing needs marinating or defrosting, this is a genuine last-minute dinner.
- Deeply savoury without meat. The shiitake and the soy sauce do a job that most vegan curries skip entirely.
- Feeds six for very little. In fact, it is one of the cheapest proper dinners in my rotation.
- Better on day two. Meanwhile the spices settle and the sauce thickens overnight.
- Naturally vegan. No swaps needed, provided your stock cube is a vegan one.
Ingredient Notes
- Tinned chickpeas. Two tins, drained and rinsed well. The starchy liquid they sit in will make the sauce cloudy and slightly metallic, so do not be tempted to tip it in.
- Shiitake mushrooms. These are the secret. Their glutamates give the curry a savoury backbone, and 200 g browns down to almost nothing but leaves the flavour behind.
- Full fat coconut milk. Light coconut milk works but the sauce ends up thin. However, if that is what you have, simmer it ten minutes longer.
- Chopped tomatoes. Non-negotiable, honestly. Without their acidity the coconut sits flat and the curry tastes muted.
- Turmeric and the spice mix. Turmeric is what gives the sauce its colour more than its flavour, and Harvard Health reviews what the evidence on it actually supports. Meanwhile the cumin and coriander carry most of the taste.
- Soy sauce and lime. A tablespoon of soy at the start for salt and depth, and lime juice at the end for lift. Neither is optional in my kitchen.
Why Shiitake Mushrooms Belong in a Chickpea Curry
Chickpeas are mild, which is the one real weakness of a coconut chickpea curry. A whole pan of them can taste pleasant and forgettable at the same time. Something has to bring savoury weight.
Shiitake do it better than button mushrooms. They carry far more natural glutamate, which is the same compound that makes parmesan and soy sauce taste so moreish. So when you brown them properly, before any liquid arrives, they leave a deep layer of flavour in the pan that the chickpeas then absorb.
Cremini or chestnut mushrooms are a decent stand-in. Still, if you can find dried shiitake, soak them and use the soaking liquid in place of some of the stock. As a result the whole pan tastes like it simmered for hours.
Tinned or Dried Chickpeas
Tinned chickpeas are already cooked, so in a coconut chickpea curry they only need to warm through and soak up sauce. That is why twenty five minutes is enough here.
Dried chickpeas taste better and cost less, though they need an overnight soak and about an hour of boiling first. Use around 250 g dried to replace the two tins, and cook them fully before they go into the curry. Meanwhile chickpeas are a proper source of plant protein and fibre, and the Harvard Nutrition Source explains what pulses bring to a meal.
How To Make Coconut Chickpea Curry
1. Soften the onion. First heat the olive oil in a large saucepan over medium heat, add the diced onion, and cook for 5 to 7 minutes until soft and lightly golden.
2. Add garlic and ginger. Next stir them through for about thirty seconds, just until fragrant. Any longer and the garlic catches.
3. Brown the mushrooms. Then add the sliced shiitake and cook them for 5 to 6 minutes. Leave them alone between stirs so they colour rather than steam.
4. Toast the spices. After that stir in the curry powder, cumin, coriander, turmeric, chilli powder, and salt, and cook for a full minute in the oil. This is what stops the finished curry tasting powdery.
5. Build and simmer. Meanwhile add the drained chickpeas, chopped tomatoes, coconut milk, vegetable stock, soy sauce, and brown sugar. Stir well, bring to a gentle simmer, and cook uncovered for 20 to 25 minutes until thickened.
6. Finish off the heat. Finally taste for salt, then stir in the lime juice and chopped coriander right before serving. Both lose their brightness if they go in early.
Mistakes That Flatten a Chickpea Curry
- Crowding the mushrooms. This is the big one. Too many at once and they release water instead of browning, so you lose the savoury layer entirely.
- Skipping the tomatoes. Without acidity the coconut turns the whole pan cloying within three mouthfuls.
- Adding lime early. Because heat kills its aroma, lime stirred in at the start does almost nothing.
- Keeping the lid on. The sauce needs to reduce. A lid traps steam and you end up with soup.
- Using the chickpea liquid. Rinse the tins properly, or the sauce turns dull and slightly bitter.
Tips for the Best Coconut Chickpea Curry
- Crush a handful of the chickpeas against the side of the pan halfway through. As a result their starch thickens the sauce naturally.
- Taste before the lime, then again after. In fact, that one step teaches you more about seasoning than any recipe can.
- If the sauce is thin at 25 minutes, keep simmering. Otherwise it will slide straight off the rice.
- A pinch of garam masala stirred in at the end adds warmth that curry powder alone does not give.
- Chop the coriander stalks and add them with the garlic. Meanwhile save the leaves to scatter over the finished coconut chickpea curry.
Storage and Reheating
- Fridge. Keep the coconut chickpea curry in an airtight container for up to 4 days. However, hold back a little fresh coriander to add when you reheat.
- Freezer. It freezes well for up to 2 months. Because there is no dairy in it, the texture holds up perfectly.
- Reheating. Warm gently on the hob with a splash of water or stock. Meanwhile a quick squeeze of lime brings it straight back to life.
Variations and Substitutions
- Add greens. Two big handfuls of spinach stirred in off the heat wilt in about a minute and add colour.
- Different mushrooms. Chestnut or button work fine. For a garlicky side using the same ingredient, see my air fryer mushrooms.
- Make it hotter. Add a chopped fresh chilli with the garlic, or double the chilli powder.
- Use the tin differently. The same chickpeas make a very good smooth homemade hummus if you want something cold instead.
What to Serve With This Curry
Plain steamed rice is the classic partner for coconut chickpea curry, and instant pot white rice is done in the time the curry reduces. Warm naan or flatbread for scooping is the other half of the answer.
For a bigger spread, serve it alongside instant pot chili and let people take both. In addition, a spoonful of thick yoghurt or a coconut alternative on top cools the whole bowl beautifully.
Frequently Asked Questions
Ingredients and Method
Do chickpeas and coconut milk go together?
Extremely well. Chickpeas are mild and slightly nutty, and coconut milk is rich and sweet, so the two balance rather than compete. Because of that pairing, this combination turns up across South Asian and Caribbean cooking.
What is chickpea curry made of?
At its simplest, coconut chickpea curry is chickpeas simmered in a spiced tomato and coconut base. Here it is tomatoes, coconut milk, onion, garlic, ginger, mushrooms, and a warm mix of curry powder, cumin, coriander, and turmeric.
Can I use different mushrooms?
Yes. Chestnut and button mushrooms both work, though shiitake give noticeably more depth. Instead of skipping them, brown whatever you have properly.
Can I use light coconut milk?
You can, but the sauce will be thinner and less rich. Still, simmering an extra ten minutes gets you most of the way back.
Heat, Storage and Serving
How do I make it spicier?
Add extra chilli powder with the other spices, or a chopped fresh chilli alongside the garlic. Of course, taste as you go, since you cannot take heat back out.
Is this curry filling enough as a main?
Yes. Two tins of chickpeas across six portions gives a proper amount of plant protein and fibre, and it sits far heavier than it looks.
How long does it keep?
Four days in the fridge and two months frozen. Meanwhile the flavour deepens overnight, so making it ahead is genuinely an improvement.
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 large onion finely diced, 200 g
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 200 g shiitake mushrooms sliced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1 teaspoon salt
- 2 cans chickpeas 2 x 400 g, drained and rinsed
- 1 can chopped tomatoes 400 g
- 1 can full fat coconut milk 400 ml
- 250 ml vegetable stock from 1 vegan stock cube
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1/2 lime juice only
- 2 tablespoons fresh coriander chopped
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook for 5 to 7 minutes until softened and lightly golden.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the sliced shiitake mushrooms and cook for 5 to 6 minutes until softened and lightly browned.
- Stir in the curry powder, cumin, coriander, turmeric, chilli powder, and salt, and cook for 1 minute to toast the spices.
- Add the chickpeas, chopped tomatoes, coconut milk, vegetable stock, soy sauce, and brown sugar. Stir well.
- Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until thickened.
- Taste and adjust the salt if needed.
- Stir in the lime juice and fresh coriander just before serving.
- Serve with steamed rice or flatbread.
