This vegan chickpea curry is a warm, filling dish made with tender chickpeas and a rich tomato-based sauce. It’s flavorful, healthy, and perfect for a quick, meat-free meal.
I like to imagine I’m on a sunny tropical island while I simmer this. It makes cooking feel like a small getaway! Plus, it’s so easy—I don’t have to chop too many ingredients.
If you want, serve it over rice or with some bread. It’s a great way to get protein and veggies in one tasty bowl!
Ingredients & Substitutions
Chickpeas: The star of this dish, I often use canned chickpeas for convenience. Rinse well to remove excess salt. If you prefer dried, soak and cook them beforehand. Feel free to swap with kidney beans or lentils for variety.
Tomatoes: Fresh diced tomatoes add brightness, but crushed fire-roasted tomatoes work well too. They give the curry a nice depth. If fresh isn’t available, canned is an easy substitute—just use the same amount.
Coconut Milk: For creaminess, I suggest full-fat coconut milk. Light versions are ok but less rich. You can swap it with cashew cream or a splash of plant-based milk in a pinch, but the taste will differ slightly.
Spices: Cumin, turmeric, garam masala, and chili powder build flavor. Toast the spices briefly in the pan for more aroma. If you don’t have one, curry powder mixes many of these and simplifies the process.
Onion & Garlic: These give the base flavor. I always sauté them until soft—that’s key. If you’re out, onion powder and garlic powder work, but fresh is best for depth.
How do I sauté vegetables without burning them?
Start by heating your pan on medium. Add a little oil and wait until it shimmers. Then, add the onions and garlic, stirring often to prevent sticking or burning. Keep the heat moderate; if they brown too fast, turn down the heat.
- Cook for about 5 minutes, stirring frequently, until onions are translucent.
- Adjust heat as needed; too high and they might burn, too low and they won’t soften properly.
- Use a non-stick pan if you’re worried about sticking or uneven browning.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
For the Curry:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Step-by-Step Instructions:
1. Sauté the onions and garlic
Heat oil in a large pot over medium heat. Add chopped onions and cook for 5 minutes until translucent. Stir in minced garlic and cook for another minute.
2. Add spices and cook briefly
Stir in curry powder and cumin. Cook for 1 minute to toast the spices and release their flavors.
3. Add liquids and chickpeas
Pour in diced tomatoes and coconut milk. Add chickpeas and stir well. Bring to a simmer over medium heat.
4. Simmer the curry
Reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve your chickpea curry
Remove from heat and serve over rice or with warm bread. Enjoy your hearty vegan meal!
