This vegan chickpea curry is a tasty and healthy dish made with soft chickpeas, tomatoes, and spices. It’s perfect for a quick, filling meal that’s full of flavor and plant goodness.
I like making this when I want something warm and comforting. Sometimes I double the recipe and freeze leftovers—it’s like a hug in a bowl!
If you want, serve it with rice or bread to make it even heartier. It’s an easy way to add more veggies to your day, with no meat needed!
Ingredients & Substitutions
Chickpeas: These are the hearty base of the curry, providing protein and texture. I use canned chickpeas for convenience, but you can cook dried ones ahead. If needed, lentils are a good substitute that cook faster and stay soft.
Coconut Milk: This adds creaminess and a hint of sweetness. I prefer full-fat for richness, but light coconut milk works well if you want fewer calories. Almond milk can be a non-coconut alternative, but it’s less creamy.
Tomatoes: Fresh or canned diced tomatoes bring a bright tang. I use canned for convenience, but fresh, chopped tomatoes can be preferred in summer. Tomato paste is a good boost of flavor if you want more depth.
Onion & Garlic: These form the flavor foundation. Use yellow onion and fresh garlic for best taste. If fresh isn’t available, garlic powder and onion powder are fine substitutes—just reduce the quantity slightly.
Spices (curry powder, cumin, turmeric): These spices give the curry its warm, vibrant flavor. I recommend using high-quality, fresh ground spices or pre-mixed curry powder. If you don’t have all, just the curry powder works fine.
How do I ensure my curry doesn’t stick or burn?
Use a large, heavy-bottomed pot and cook on medium or lower heat. Stir often after adding spices to prevent sticking. If it begins to stick, add a bit of water or coconut milk and scrape the bottom. Adjust heat if needed to keep a gentle simmer.
- Start with a warm pot and oil, then sauté onions and garlic until soft before adding spices.
- Keep stirring during spice cooking to evenly distribute flavors and avoid burning.
- If you’re concerned about sticking, add small splashes of water or coconut milk gradually.
- Lower the heat if you notice signs of burning or sticking to keep flavors fresh.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
For the Curry:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 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?
10 minutes prep + 20 minutes cook + 0 minutes rest = 30 minutes total
Step-by-Step Instructions:
1. Sauté the aromatics
Heat the oil in a pot over medium heat. Add chopped onion, cook until soft, about 5 minutes. Stir in minced garlic and grated ginger, cook for 1 minute.
2. Add spices and chickpeas
Stir in curry powder and cumin. Cook for 1 minute to toast spices. Add chickpeas and stir to coat with spices.
3. Incorporate tomatoes and coconut milk
Add diced tomatoes and coconut milk. Stir well. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
4. Season and serve
Season with salt and pepper. Taste and adjust seasoning if needed. Serve hot with rice or bread.
