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Vegan Chickpea Curry Recipe

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4 from 80 reviews

This flavorful and hearty Vegan Chickpea Curry is a quick and easy plant-based meal that combines protein-rich chickpeas with a blend of aromatic spices, creamy coconut milk, and vibrant mixed vegetables. Perfect for a nutritious weeknight dinner, this curry is mildly spiced and fully customizable to suit your taste preferences.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced

Spices & Flavorings

  • 2 tsp curry powder (adjust to your spice preference)
  • 1 tsp cumin powder (optional)
  • Salt and pepper to taste
  • 2 green chilis (optional)

Main Ingredients

  • 1 can (14 ounces/400g) chickpeas, drained and rinsed
  • 1 can (14 ounces/400ml) coconut milk
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, peas, cauliflower)
  • 1 cup diced tomatoes (canned or fresh)

Instructions

  1. Heat Oil and Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent. Then stir in the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
  2. Add Spices: Sprinkle in the curry powder (and cumin powder if using) and cook for 1-2 minutes, stirring constantly to release the spices’ aromatic flavors.
  3. Add Chickpeas: Add the drained and rinsed chickpeas to the skillet and stir well to coat them with the spices, allowing them to absorb the flavors.
  4. Pour Coconut Milk and Simmer: Pour in the coconut milk, stirring to combine, then bring the mixture to a gentle simmer over medium heat.
  5. Add Vegetables and Tomatoes: Add the mixed vegetables and diced tomatoes to the skillet. Stir thoroughly to incorporate everything evenly.
  6. Simmer and Cook: Cover the skillet and let the curry simmer gently for 15-20 minutes, or until the vegetables are tender and flavors meld. Adjust the thickness by adding more coconut milk or vegetable broth if desired. Season with salt, pepper, and optional green chilis according to your taste preference.
  7. Serve: Serve the hot vegan chickpea curry over cooked rice or with naan bread. Garnish with fresh cilantro or parsley to add a fresh finishing touch.

Notes

  • You can swap or add any vegetables you prefer such as spinach, zucchini, or potatoes.
  • Adjust the spice level by controlling the amount of curry powder and adding or omitting green chilis.
  • This curry reheats well and flavors deepen over time, making it great for meal prep.
  • For a thicker curry, reduce the amount of coconut milk or simmer uncovered for the last few minutes.
  • Serve with basmati rice or any flatbread like roti or naan.

Find it online: https://justsosavory.com/vegan-chickpea-curry-recipe/