Coconut Curry Chickpea Stew with Vegetables

Vegan Coconut Curry Chickpea & Vegetable Stew

This vegan recipe came together as we wanted to use the abundance of peppers, zucchini, and kale we had in our refrigerator. I started with a lovely vegetable of saute and we build a savory curry broth from there. This hearty vegan coconut curry is packed with chickpeas, zucchini, bell peppers, mushrooms, and kale simmered in a creamy coconut milk sauce. Shallots, garlic, jalapeño, cumin, curry, tamari, and a touch of maple syrup create a flavorful balance of savory, spicy, and slightly sweet flavors. It’s an easy one-pot vegan dinner that comes together quickly and is delicious served over rice, quinoa, or on its own. Perfect for busy weeknights and cool evenings.

Prep Time: 10 minutes | Cook Time: 25 minutes| Total Time: 35 minutes | Servings: 4

Coconut Curry Chickpea Stew with Vegetables Ingredients

• 2 tablespoons olive oil

• 2 shallots, diced

• 3 cloves garlic, minced

• 1 zucchini, diced

• 1 bell pepper, diced

• 8 ounces mushrooms, diced

• 1 jalapeño, finely diced

• 2 cups chopped kale, stems removed

• 1 can chickpeas, drained and rinsed

• 2 tablespoons tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon curry powder

• ½ teaspoon salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 1 can full-fat coconut milk

• 1 tablespoon tamari

• 1 tablespoon apple cider vinegar

• 1 tablespoon maple syrup

• ½ cup vegetable broth

Coconut Curry Chickpea Stew with Vegetables Instructions

1. Sauté the aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the shallots and sauté for 2–3 minutes until softened. Add the garlic and jalapeño and cook for another minute.

2. Add the vegetables: Stir in the zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture.

3. Build the flavor: Add the tomato paste, cumin, curry powder, salt, and black pepper. Stir well and cook for 1–2 minutes to toast the spices and caramelize the tomato paste slightly.

4. Make the curry: Add the chickpeas, coconut milk, vegetable broth, tamari, apple cider vinegar, and maple syrup. Stir to combine.

5. Simmer: Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes, allowing the sauce to thicken and the flavors to come together.

6. Add the kale: Stir in the chopped kale during the final 3–5 minutes of cooking, until wilted but still vibrant.

7. Taste and serve: Taste and adjust the salt, pepper, vinegar, or maple syrup as desired. Serve warm over steamed rice, quinoa, or your favorite grain.

Serving Suggestions

Top with fresh cilantro, sliced jalapeño, lime wedges, or toasted cashews for extra texture and flavor. For a heartier meal, serve the curry over jasmine or basmati rice.

This easy Vegan Coconut Curry Chickpea Stew is a flavorful one-pot dinner packed with chickpeas, zucchini, bell peppers, mushrooms, kale, and jalapeños. Simmered in creamy coconut milk with curry powder, cumin, tamari, tomato paste, and a touch of maple syrup, this hearty vegan curry is savory, slightly spicy, and perfectly balanced. Ready in about 35 minutes, it’s an easy vegan dinner for busy weeknights and a delicious way to enjoy plenty of vegetables. Serve this vegan chickpea curry over rice or quinoa for a satisfying plant-based meal the whole family will love.