Vegan Apple Chickpea Coconut Curry

A great meatless meal for fall! This hearty Vegan Apple Chickpea Coconut Curry is loaded with flavor and is super satisfying. And, bonus, it’s vegan! 

Apple Chickpea Coconut Curry

The inspiration for this dish came from a Chicken Curry with Apples dish my mom would often make growing up. It was one of my favorite fall dishes and I’ve been dying to recreate a version of it to share with you!

I came up with this Vegan Apple Chickpea Coconut Curry, which is the meatless, vegan second cousin of my mom’s Chicken Curry with Apples. This version substitutes chickpeas for chicken. It was not my intention to create a vegan recipe, but sometimes it just happens that way!

Apple Chickpea Coconut Curry

It may seem weird to put apples in curry, but trust me you won’t regret it! They give an extra natural sweetness that really strengthens and compliments the curry flavor. Plus it’s fall… so this gives you another excuse to go apple picking 🙂

Apple Chickpea Coconut Curry

My mom would make the sauce with chicken broth and thicken it with corn starch. You could sub that in if you don’t like coconut, but I love the extra flavor and thickness that comes from the coconut cream. It transforms it to a fall comfort food 🙂

The chickpeas are hearty and hold up well, they do not get mushy and are a great source of protein and fiber!

I served it over Trader Joe’s Harvest Grain Blend which is a blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa. It is really delicious and compliments the dish well!

Apple Chickpea Coconut Curry

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Apple Chickpea Coconut Curry

  • Author: Sprinkles & Sea Salt


A great meatless meal for fall! This hearty Apple Chickpea Coconut Curry is loaded with flavor and is super satisfying.



4 tbsp olive oil, divided

1 cup white onions, chopped small

2 small green apples, skin on, chopped small

2 large garlic cloves, crushed

1 tsp sea salt

1 large red bell pepper, chopped small

2 15.5oz cans chickpeas, drained

1 15.5oz can coconut cream

1 tbsp curry powder

1 tsp turmeric

1/2 tsp cumin

1/2 tsp sea salt

bunch of cilantro (optional)


In a medium sized skillet, heat 2 tbsp olive oil over medium heat

Add chopped onions, sauté 2 minuets

Add chopped apples, sauté 2 minuets

Add crushed garlic and sea salt, sauté 4 minuets

Add red pepper, sauté 2 more minutes

Remove skillet from stove top and set aside

In a large pot, heat 2 tbsp olive oil over medium heat

Add the chickpeas, stir

Pour in the can of coconut cream, stir

In a small bowl whisk together the curry powder, turmeric, cumin and sea salt

Add spices to pot, stir

Bring pot to a boil

Once it boils, add the skillet of vegetables and apples to the pot, stir

Reduce heat to low and simmer, 8-10 minutes

Serve over rice or grains*

Garnish with cilantro if desired


*I served this over Trader Joe’s Harvest Grains Blend


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