Vegan chickpea curry is a comforting, nutritious dish packed with bold flavors and protein-rich chickpeas. It’s an ideal choice for plant-based eaters and a great way to enjoy a wholesome meal that’s both satisfying and easy to make. This recipe is perfect for meal prep or a weeknight dinner, as it’s quick and keeps well in the fridge.
Ingredients for the Perfect Vegan Chickpea Curry
To make this curry, you’ll need a few simple ingredients, many of which you may already have in your pantry:
- Onions, Garlic, and Ginger: These aromatics form the flavor base, adding richness to the sauce.
- Chickpeas: Canned chickpeas are convenient and work perfectly for this recipe, but you can also use dried chickpeas if you prefer.
- Coconut Milk: For a creamy, dairy-free base that balances the spices with a touch of sweetness.
- Tomatoes: Fresh or canned tomatoes add a tangy depth to the curry sauce.
- Spices: Essential spices like cumin, coriander, turmeric, and garam masala bring warmth and flavor to the dish.
Step-by-Step Recipe
Ingredients List
- 2 cans of chickpeas, drained and rinsed
- 1 can (14 oz) of coconut milk
- 1 can (14 oz) of diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add garlic and ginger, stirring for another 1-2 minutes until fragrant.
- Add the Spices: Sprinkle in cumin, coriander, turmeric, and garam masala, and cook for 1 minute, stirring constantly to release the spices’ aromas.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes, stirring well. Let it simmer for about 5 minutes to thicken slightly. Then, add the coconut milk, stirring to combine.
- Add Chickpeas: Stir in the chickpeas and bring the mixture to a simmer. Cook for 10-15 minutes until the sauce is creamy and the chickpeas are tender.
- Season and Serve: Add salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Tips for Making the Best Vegan Chickpea Curry
Adjusting the Spice Level
If you prefer a spicier curry, add a pinch of red pepper flakes or a diced chili pepper when cooking the aromatics. For a milder flavor, omit the chili and adjust the other spices to taste.
Texture Tips
- For Creamier Curry: Blend half of the chickpeas with a bit of coconut milk before adding them to the pot.
- For Chunkier Curry: Keep all chickpeas whole and simmer just until they’re softened.
Serving Suggestions
- With Rice: Serve over basmati rice or jasmine rice for a complete meal.
- With Naan: Vegan naan or flatbread makes a great side, perfect for scooping up every last bit of sauce.
- Over Quinoa: For a protein-packed option, try serving with quinoa instead of rice.
Why Chickpeas Are a Star Ingredient
Health Benefits of Chickpeas
Chickpeas are a fantastic source of plant-based protein, making them ideal for vegans and vegetarians. They’re also high in fiber, which supports digestive health, and contain essential vitamins and minerals like iron, magnesium, and folate.
Variations: Make It Your Own
Adding More Veggies
Consider adding other vegetables like spinach, bell peppers, or cauliflower to the curry. These add color, nutrients, and texture, making the dish even more satisfying.
Coconut-Free Option
If you’re not a fan of coconut milk, swap it with unsweetened almond milk and a teaspoon of almond butter for a creamy alternative.
Vegan Chickpea Curry
Description
Vegan chickpea curry is a comforting, nutritious dish packed with bold flavors and protein-rich chickpeas. It’s an ideal choice for plant-based eaters and a great way to enjoy a wholesome meal that’s both satisfying and easy to make. This recipe is perfect for meal prep or a weeknight dinner, as it’s quick and keeps well in the fridge
Ingredients
Instructions
-
Sauté the Aromatics: Heat oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add garlic and ginger, stirring for another 1-2 minutes until fragrant.
-
Add the Spices: Sprinkle in cumin, coriander, turmeric, and garam masala, and cook for 1 minute, stirring constantly to release the spices’ aromas.
-
Add Tomatoes and Coconut Milk: Pour in the diced tomatoes, stirring well. Let it simmer for about 5 minutes to thicken slightly. Then, add the coconut milk, stirring to combine.
-
Add Chickpeas: Stir in the chickpeas and bring the mixture to a simmer. Cook for 10-15 minutes until the sauce is creamy and the chickpeas are tender.
-
Season and Serve: Add salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Total Carbohydrate 10g4%
- Dietary Fiber 10g40%
- Sugars 6g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This vegan chickpea curry is versatile and easy to adjust based on your spice tolerance and ingredient availability. You can make it ahead for meal prep, as it tastes even better the next day when the flavors have developed.
