What Makes This Recipe Special
This creamy coconut chickpea curry is a delicious, high-protein vegan recipe that’s easy to prepare and full of nourishing ingredients. Chickpeas, kale, and coconut milk come together in a silky, spiced sauce that’s comforting, balanced, and satisfying. It’s the kind of dish you can make on repeat—whether for lunch, dinner, or meal prep.
Ingredients (for 2 people)
- 2 cans cooked chickpeas, drained (~480 g)
- 200 g vegan meat substitute (tofu, seitan, or vegan chunks)
- 100 g finely chopped kale (about 2 packed cups)
- 1 large red onion (or 2 small), chopped (~100 g)
- ½ tsp garlic powder
- 10 g fresh ginger, grated
- 200 ml unsweetened coconut milk (1 can)
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- 10 ml olive oil or coconut oil
- Salt and pepper, to taste
More About the Ingredients
- Chickpeas: A great source of plant-based protein and fiber.
- Kale: Adds nutrients and texture. Spinach works too if kale isn’t available.
- Curry powder: We used a mild blend with turmeric, coriander, pepper, paprika, cumin, ginger, cardamom, dill, and nutmeg.
- Vegan protein: Tofu contrasts softly, while seitan or vegan chunks provide chewiness.
Serve your creamy coconut chickpea curry with couscous or rice for a complete and filling meal.
Instructions
- Sauté the base:
In a large pan, heat the oil and sauté the chopped onion, garlic powder, and grated ginger until golden and fragrant. - Add the chickpeas:
Stir in the chickpeas and cook for about 5 minutes to absorb flavor. - Simmer with coconut milk:
Add the coconut milk, curry powder, turmeric, salt, and pepper. Stir well. If the mixture becomes too thick, add a little water. - Add the kale:
Stir in the chopped kale and cook for 2 more minutes until wilted. - Cook vegan protein separately:
In another pan, cook the tofu or vegan meat until golden. This keeps the texture nice and firm. - Serve and enjoy:
Serve hot with whole grain couscous (60 g dry per person = ~150 g cooked). For added crunch, sprinkle with toasted almonds or dried cranberries.
Tips & Variations for Creamy Coconut Chickpea Curry
- No curry powder? Try a mix of paprika, cumin, turmeric, and a pinch of cinnamon.
- Want more heat? Add chili flakes or use Thai red curry paste.
- This dish also works well with quinoa, rice, or bulgur instead of couscous.
Try Next…
- Homemade Dried Tomatoes – Easy Oven-Drying Method
- Authentic Creamy Hummus – Traditional Middle Eastern Recipe
- Singapore Noodles – Vegan Style
Creamy Coconut Chickpea Curry – High-Protein Vegan
high-protein vegan recipe
Ingredients
- 2 cans cooked chickpeas, drained (~480 g)
- 200 grams vegan meat substitute (tofu, seitan, or vegan chunks)
- 100 grams finely chopped kale (about 2 packed cups)
- 1 large red onion (or 2 small), chopped (~100 g)
- 1 tsp garlic powder
- 10 grams fresh ginger, grated
- 200 ml unsweetened coconut milk (1 can)
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- 10 ml olive oil or coconut oil
- Salt and pepper, to taste
Instructions
- Sauté the base:In a large pan, heat the oil and sauté the chopped onion, garlic powder, and grated ginger until golden and fragrant.
- Add the chickpeas:Stir in the chickpeas and cook for about 5 minutes to absorb flavor.
- Simmer with coconut milk:Add the coconut milk, curry powder, turmeric, salt, and pepper. Stir well. If the mixture becomes too thick, add a little water.
- Add the kale:Stir in the chopped kale and cook for 2 more minutes until wilted.
- Cook vegan protein separately:In another pan, cook the tofu or vegan meat until golden. This keeps the texture nice and firm.
- Serve and enjoy: Serve hot with whole grain couscous (60 g dry per person = ~150 g cooked). For added crunch, sprinkle with toasted almonds or cashew nuts.