This vegan chickpea curry is a warm, hearty dish made with soft chickpeas, tomatoes, and fragrant spices. It’s easy to make and perfect for a quick, healthy meal that everyone will enjoy.
I feel like a real chef when I stir in spices and watch the colors change. I always add a little extra chili—because I like it with a kick!
I serve it over rice or with bread. It’s filling and simple, and I love that I can make it ahead and reheat it for a busy day.
Ingredients & Substitutions
Chickpeas: These beans are the star! I use canned chickpeas for convenience, but dried ones work great if soaked and cooked ahead. For a different taste, lentils can be a quick alternative.
Tomatoes: Fresh or canned, tomatoes add brightness. I prefer canned diced for ease, but fresh chopped tomatoes work well in season. If you like a little sweetness, add a pinch of sugar to balance acidity.
Coconut Milk: It’s key for creaminess. I use full-fat coconut milk for richness, but light versions are OK if you want fewer calories. Almond milk can substitute, but it’ll change the flavor slightly.
Spices: Curry powder, cumin, and turmeric create depth. I keep spices simple, but adding a pinch of cinnamon or red pepper flakes can spice things up. Store bought blends save time, but fresh ground spices are more potent.
Onions & Garlic: These aromatics build flavor. I sauté them until soft for a sweet base. For extra flavor, add a splash of ginger. If fresh isn’t available, garlic and onion powders work in a pinch.
How do I cook the curry without burning the spices?
It’s important to cook spices gently to unlock their flavor without burning. Start by heating the oil and adding spices, stirring constantly. Cook for about 30 seconds to 1 minute until fragrant, but don’t let them turn dark or taste bitter.
- Step 1: Warm the oil over medium heat.
- Step 2: Add spices and stir for 30 seconds to 1 minute, until fragrant.
- Step 3: Add onions and garlic, cooking until soft and golden.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
For the Curry:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, 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 cumin
- Salt and pepper to taste
How Much Time Will You Need?
Preparation time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft. Stir in garlic and ginger, cook for another 1 minute.
2. Add spices and tomatoes
Stir in curry powder and cumin. Cook for 1 minute to release flavors. Add diced tomatoes and cook for 5 minutes, stirring occasionally.
3. Mix in chickpeas and coconut milk
Pour in chickpeas and coconut milk. Stir well. Bring the mixture to a boil, then reduce to simmer. Cook for 10-15 minutes until thickened.
4. Season and serve
Season with salt and pepper. Taste and adjust seasoning if needed. Serve hot over rice or with bread. Enjoy your vegan chickpea curry!
