Chickpea Curry with Red Bell Pepper & Coconut Milk

Lunch / Dinner

Chickpea Curry with Red Bell Pepper & Coconut Milk

Loosely based on the popular Indian vegetarian dish, chana masala [CHAH-nah mah-SAH-lah], this highly seasoned vegan Chickpea Curry is brimming with flavor. As the name implies, chickpeas are the main ingredient, along with onions, tomatoes, bold seasonings, and creamy coconut milk for body.


4 servings

Total Time

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Test Kitchen Tip

Sometimes coconut milk can separate inside the can, but that’s OK. All you have to do is whisk it back together and it’s good to go.


Heat oil in a sauté pan over medium-high. Add onions and bell pepper and sauté 3 minutes.

Stir in curry powder, garlic, ginger, cumin, and coriander; cook until fragrant, 1 minute.

Add crushed tomatoes, broth, and chickpeas; bring to a boil, then reduce heat to low, and simmer 10 minutes. Off heat, stir in coconut milk, cilantro, and lime juice; season with salt and pepper.


Coconut oil is not only great for sautéing, but it also complements the flavor of this dish.


Cook the curry powder with the vegetables and aromatics to reduce its raw flavor.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 247

% Daily Value*

Total Fat 11g 16%

Saturated Fat 8g 40%

Cholesterol 0mg 0%

Sodium 482mg 20%

Carbs 31g 10%

Fiber 8g 32%

Protein 8g

*Percent Daily Values are based on a 2,000 calorie diet.

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