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It’s easy to make curry coconut chickpea stew and this is a South East Asian or Indian inspired recipe bursting with rich flavors. If you’re a fan of coconut and you also like chickpeas, or garbanzo beans as they’re also known, this curried chickpea stew will wow your tastebuds. It’s a beautiful and colorful treat which smells incredible. You can make this as spicy or as mild as you wish.

Overhead view of a curry chickpea soup in a bowl.

Curry coconut chickpea stew is a rich-flavored and cozy meal made with coconut milk, kale and spices. It’s easy to prepare and bursting with bold, satisfying flavors.

This beanless chili is another hearty dish to try or you might prefer Mexican carnitas. If you’re craving soup, this sausage tortellini soup is great.

A spoonful of creamy chickpea soup with kale, tomatoes, and onions in a white bowl, inspired by South East Asian or Indian flavors.

Why You’ll Love It

One-pot simplicity: Everything comes together in a single pot for easy cooking and cleanup.
Plant-based power: Packed with fiber, protein and nutrients from chickpeas and kale.
Big flavor payoff: Coconut milk, curry powder and red curry paste bring bold, layered taste.
Great leftovers: Tastes even better the next day after the flavors meld.

Two bowls of curried chickpea stew with tomato and kale sit beside a pot and a small bowl of fresh kale on a white surface, bringing South East Asian or Indian flavors to this hearty curry vegetable stew.

Curry Coconut Chickpea Stew Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Onion: Adds a sweet, savory base to the stew.
Garlic: Brings a punch of depth and warmth.
Spices: Hot curry powder and red curry paste create rich, spicy undertones.
Diced tomatoes: Add acidity and brightness to the base.
Vegetable broth: Builds the soup’s body and carries the spices.
Chickpeas: Also known as garbanzo beans, these provide hearty texture, plant-based protein and a creamy bite.
Coconut milk: Makes the broth rich, smooth and comforting.
Kale: Adds a boost of nutrients and a touch of earthiness.

Bowls of chickpeas, chopped kale, diced onion, tomatoes, yogurt, and garlic on a marble countertop—perfect for preparing a South East Asian curried chickpea stew.

How to Make Chickpea Stew with Coconut

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the kale: Remove stems, chop leaves and set aside.
Sauté the aromatics: Cook onion, garlic and salt in oil until soft.
Toast the spices: Stir in curry powder and red curry paste until fragrant.
Build the base: Add tomatoes, broth and chickpeas, then bring to a boil.
Simmer the stew: Reduce heat and cook covered to meld the flavors.
Add the coconut milk: Stir in and continue simmering for richness.
Finish with kale: Add the greens and cook until just wilted.

A wooden spoon holds chickpeas, tomatoes, and kale over a pot of comforting Curry Coconut Chickpea Stew.

Substitutions and Variations

Use spinach instead of kale: A milder option that wilts quickly.
Try different legumes: White beans or lentils can be used in place of chickpeas.
Adjust the heat: Add chili flakes or use a milder curry powder depending on your spice tolerance.

A pot of curry vegetable stew with chickpeas, kale, and tomatoes is stirred with a wooden spoon, blending South East Asian or Indian flavors in a colorful mixture.

Serving Suggestions

With bread: Enjoy homemade Irish soda bread, naan bread or even garlic bread with this stew.
With a salad: Pair it with an Asian chicken salad.
As an appetizer: Serve half-portions of this stew and it becomes a tasty appetizer. You could follow it up with a beef curry or ginger beef and hibachi rice.

A pot of curried chickpea stew with kale and tomato sits on a marble countertop, a wooden spoon resting inside.

How to Store Curried Coconut Chickpea Stew

Store: Curry coconut chicken stew should be fine for up to 3 days in an airtight container in the refrigerator. 
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm the stew back up in a pan on the stove or in the microwave.

White bowl of curried chickpea stew in an orange broth, inspired by South East Asian or Indian flavors, with a spoon and a striped napkin nearby.

Top Tips

Use full-fat coconut milk: It creates a creamier, more luxurious texture.
Let it sit before serving: The flavors deepen as it rests.
Add kale last: This preserves color, texture and nutrients.
Make it ahead: The stew stores well and reheats beautifully.

Two bowls of chickpea soup with kale and tomatoes in a creamy broth, next to a pot and a bowl of greens—perfect for fans of curry vegetable stew.

Curried Chickpea Stew FAQs

Are chickpeas (garbanzo beans) a type of bean?

Although chickpeas are usually referred to as a type of bean, they don’t belong to the bean or pea families. Instead they’re a tender legume from a bushy plant that can grow up to 1 ½ feet tall. Chickpeas are considered a superfood and they’re popular in many recipes from pasta chickpea stew to easy beet hummus. This ingredient is packed with protein and fiber along with nutrients like iron and calcium. You can cook them fresh or use canned. There are even recipes for fried chickpeas or you can buy them that way if you’re craving some crunch!

Is this recipe South East Asian or Indian?

Actually it’s fair to say this curried chickpea stew (or thick chickpea soup) is a fusion dish rather than being strictly South East Asian or Indian. Red curry paste is a Thai ingredient while curry powder is more Indian in style. Other ingredients, such as the garlic, onion and kale, are used in multiple cuisines. Sometimes it’s nice to take inspiration from more than one cuisine and come up with a delicious hybrid dish. Take this baked feta pasta as another example – feta is Greek while pasta is Italian, but they are so good together!

A bowl of creamy curry coconut chickpea stew with tomatoes, kale, and beans sits with a spoon on a marble surface.

Curry Coconut Garbanzo Bean Stew Recipe

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for curry coconut chickpea stew. This curry vegetable stew is a tasty south east asian or Indian soup.
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5 from 7 votes

Curry Coconut Chickpea Stew

By: Bella Bucchiotti
This curry coconut chickpea stew is rich, hearty and packed with flavor. A one-pot meal that’s fast, filling and perfect for cozy nights in.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Equipment

Ingredients 

Instructions 

  • Remove the stems from the kale and cut the leaves into chunks, wash and dry the kale leaves. Set aside to dry
  • Heat oil over medium-high heat in a Dutch oven. Add the onion, garlic, and kosher salt. Sauté for 5 minutes, stirring until translucent and soft. Be careful not to burn the garlic. 
  • Add hot curry powder and red curry paste to the pot and stir for 15 to 30 seconds until fragrant.
  • Add diced tomatoes, broth of choice, and chickpeas to the soup pot. Stir and scrape the bottom of the pot and bring to a boil. 
  • Reduce to a simmer, cover. Simmer for 15 minutes. 
  • Add coconut milk and simmer for another 5 minutes to meld the flavors together. 
  • Add the kale and cook until wilted, about 3 minutes, and then serve hot.

Notes

Use full-fat coconut milk: It creates a creamier, more luxurious texture.
Let it sit before serving: The flavors deepen as it rests.
Add kale last: This preserves color, texture and nutrients.
Make it ahead: The stew stores well and reheats beautifully.

Nutrition

Calories: 252kcal | Carbohydrates: 15g | Protein: 5g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1341mg | Potassium: 651mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6456IU | Vitamin C: 66mg | Calcium: 207mg | Iron: 5mg
Like this recipe? Rate and comment below!
Bowls of chickpeas, chopped kale, diced onion, tomatoes, yogurt, and garlic on a marble countertop—perfect for preparing a South East Asian curried chickpea stew.
Chopped onions, spices, and tomato paste simmer in a pot for a South East Asian Curry Coconut Chickpea Stew; chickpeas in a bowl nearby.
Chopped tomatoes and sautéed onions in a white pot with a wooden spoon, step one for a flavorful South East Asian or Indian Curry Coconut Chickpea Stew—broth waits nearby in a glass measuring cup.
A pot of curried chickpea stew with a swirl of cream on top sits next to a striped towel.
White pot with vibrant orange Curry Coconut Chickpea Stew, topped with diced tomatoes and fresh kale, sits on a marble surface.
A pot of creamy chickpea soup with kale and tomatoes, inspired by South East Asian flavors, is stirred gently with a wooden spoon.

This curry coconut chickpea stew is a flavorful, feel-good meal you’ll want to keep on repeat. It’s warm, satisfying and made with wholesome ingredients that come together quickly and easily in one pot. Whether you’re cooking for yourself or feeding a group, this recipe is flexible, filling and full of personality. Serve it with your favorite sides or enjoy it on its own for a cozy, comforting dish that checks every box – flavor, texture and nutrition.

Other Recipes to Try

A wooden spoon holds chickpeas, kale, and tomatoes above a pot of South East Asian curry vegetable stew.
A pot of curry vegetable stew, inspired by South East Asian flavors, simmers with coconut, chickpeas, kale, and tomatoes—being gently stirred with a wooden spoon.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 7 votes (2 ratings without comment)

6 Comments

  1. 5 stars
    Tried the curry coconut chickpea stew, and it’s a total winner! Rich, colorful, and full of flavor—can’t wait to make it again!

    Reply

  4. 5 stars
    This was delicious! Thanks for the recipe. Next time I make it, I will use half the chickpeas and kale so that I can have more broth.

    Reply