Coconut Chickpea Curry

Coconut Chickpea Curry

Satisfy your lunchtime cravings with this delicious Coconut Chickpea Curry recipe. Packed with an array of spices, tender chickpeas, and creamy coconut milk, this fragrant curry is sure to keep you energize throughout the day. 

Bring this recipe to the office in our Lunch Bento Stack. This stackable container was designed to keep your food separate and is easy to fit your work bag!

Prep time: 5 minutes

Cook time: 25 minutes

Ready in: 30 minutes 

Serves: 2


  • 1/2 large cucumber
  • 1/2 large tomato, seeded and diced
  • 1 small red onion, thinly sliced
  • 2 teaspoons chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can crushed tomatoes
  • 1 (13.5-ounce) can coconut milk
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked long-grain rice
  • Naan bread, for serving

Coconut Chickpea Curry


  1. Shave the cucumber, lengthwise, into long thin strips with vegetable peeler. In medium bowl, mix together cucumber, tomato, red onion and cilantro. Set aside.
  2. Heat olive oil in a large, straight-sided skillet over medium-low heat. Cook onion, garlic and crushed red pepper, stirring occasionally, until onions are caramelized, about 10 minutes.
  3. Increase heat to medium and stir in curry powder, cumin, crushed tomatoes, coconut milk and chickpeas. Cook for about 3 minutes, or until simmering.
  4. Reduce heat to low and simmer until mixture thickens and reaches desired consistency, about 10 minutes. Season with salt and pepper.
  5. Store curry in large bento box, and store the rice, slaw, and naan in smaller bento box.

Bon Appétit!

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