This vegan chickpea curry is a tasty and filling dish with chickpeas, tomatoes, and spices. It’s perfect for a quick dinner that’s healthy and full of flavor. Serve it with rice or crusty bread.
I like stirring in a little coconut milk for creaminess. I once added too much, and my kitchen smelled like a tropical paradise—definitely a fun mess to clean!
My tip is to make a big batch and freeze some. It’s a great way to have a healthy meal ready when I don’t want to cook from scratch.
Ingredients & Substitutions
Chickpeas: Canned chickpeas are quick and easy; just drain and rinse. I like how they soften nicely and add protein. If you prefer, cooked dried chickpeas work too—just soak and boil ahead of time.
Tomatoes: Diced canned tomatoes bring a rich, slightly tangy flavor. Fresh tomatoes can be used in summer but will need longer cooking to break down. For a milder taste, tomato sauce can replace chopped tomatoes.
Coconut Milk: It gives the curry creaminess and a subtle sweetness. Light coconut milk lightens the dish, while full-fat adds more richness. If needed, swap with almond milk for a lower-calorie version, but don’t expect the same creaminess.
Onion & Garlic: These form the flavor base. Use yellow or white onions; I usually sauté until soft and golden. Fresh garlic is best, but garlic powder works in a pinch—just reduce the amount slightly.
Spices (Curry Powder, Turmeric, Cumin): These key spices give the dish depth and warm flavor. I keep a jar of curry powder handy; feel free to customize with garam masala or coriander for variety.
How do I season the curry evenly?
Add the spices during sautéing the onions. Cook for about 30 seconds to release their flavor. Then, stir in tomatoes and chickpeas. This helps distribute the spices well and ensures every bite is flavorful.
- Sauté onions and spices until fragrant and golden.
- Add tomatoes and cook for a few minutes to blend flavors.
- Stir in chickpeas and coconut milk then simmer to develop flavor.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
Spices & Pantry Staples
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
Fresh Produce
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup chopped spinach (optional)
Liquids & Others
- 1 cup coconut milk or vegetable broth
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat oil in a large pan. Add chopped onion and cook for 5 minutes until soft. Stir in minced garlic and cook for 1 minute.
2. Add Spices
Stir in cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes until fragrant.
3. Add Tomatoes and Chickpeas
Pour in diced tomatoes and chickpeas. Mix well and cook for 5 minutes, stirring occasionally.
4. Pour in Liquid
Stir in coconut milk or vegetable broth. Bring to a simmer and cook for 10 minutes, allowing flavors to blend.
5. Finish and Serve
Add chopped spinach if using. Cook for 2 minutes until wilted. Season with salt and pepper. Serve hot with rice or bread.
