Vegan Chickpea Curry (Indian)

Why make this recipe

What makes this recipe special!

This Vegan Chickpea Curry is not just a meal; it’s an experience packed with flavor and nutrition. The combination of spices creates a warm, aromatic dish that’s perfect for any occasion. Chickpeas are not only delicious, but they’re also a fantastic source of protein and fiber, making this curry a healthy option. It’s gluten-free, which makes it suitable for various dietary needs.

This curry is quick and easy to prepare, making it ideal for busy weeknight dinners. It’s budget-friendly and can be made with simple ingredients you might already have in your pantry. Plus, it’s kid-approved, meaning your little ones are likely to enjoy it too! Serve it with basmati rice or naan for a complete meal that the entire family will love.

How to make Vegan Chickpea Curry (Indian)

Step-by-step overview

Making Vegan Chickpea Curry involves a few straightforward steps that lead to a satisfying dish.

1. Heat the vegetable oil in a large saucepan over medium-high heat.
2. Add the sliced onion and cook them until they are softened and translucent, about 3–5 minutes.
3. Stir in the minced ginger and garlic, cooking for about 1 minute until fragrant.
4. Add the spices: turmeric, paprika, coriander, chili powder, garam masala, and salt. Cook these spices for 30 seconds.
5. Mix in the diced tomatoes and let them cook for about 8–10 minutes until they break down and are soft.
6. Pour in the vegetable broth, add the chickpeas and coconut cream, and stir well. Bring to a simmer.
7. Reduce the heat and let it cook for 15 minutes until the sauce thickens.
8. Taste and adjust the salt if needed. Let the curry sit for 5 minutes before serving. Garnish with cilantro.

How to serve Vegan Chickpea Curry

Serve Vegan Chickpea Curry warm, garnished with fresh cilantro for added flavor. It pairs wonderfully with basmati rice or naan, allowing you to scoop up the rich sauce. This dish is perfect for a cozy family dinner or when you’re entertaining guests.

How to store Vegan Chickpea Curry

To store leftovers, let the curry cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over low heat until heated through. You can also freeze the curry for up to 3 months. Thaw in the refrigerator before reheating.

Tips to make Vegan Chickpea Curry

• For extra flavor, consider adding a squeeze of lime juice before serving.
• If you prefer a spicier dish, increase the amount of Kashmiri red chili powder or add sliced fresh chilies.
• You can bulk up the curry with vegetables like spinach, bell peppers, or zucchini.

Variation

Feel free to customize your Vegan Chickpea Curry by adding different vegetables or legumes. For a heartier texture, substitute part of the chickpeas with lentils. Coconut milk can also be replaced with almond or soy milk if preferred.

FAQs

Can I make this curry ahead of time?

Yes, you can make this Vegan Chickpea Curry ahead of time. It tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat before serving.

Is this curry spicy?

The level of spiciness can be adjusted based on your preference. The recipe includes Kashmiri red chili powder, which adds flavor without being overwhelmingly hot. You can reduce or increase this to suit your taste.

Can I use dried chickpeas instead of canned?

Absolutely! If using dried chickpeas, soak them overnight and cook them until tender before adding them to the curry. You may need to adjust the liquid amounts to achieve the desired consistency.

Vegan Chickpea Curry

A flavorful and nutritious Vegan Chickpea Curry that's quick and easy to prepare, perfect for busy weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• 1 can chickpeas, drained and rinsed (15 oz)
• 1 cup coconut cream
• 2 tablespoons fresh cilantro, chopped (for garnish)

Spices

• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 teaspoon Kashmiri red chili powder Adjust based on desired spiciness
• 1 teaspoon garam masala
• 1 teaspoon salt Adjust to taste

Method

 

Preparation

1. Heat the vegetable oil in a large saucepan over medium-high heat.
2. Add the sliced onion and cook them until they are softened and translucent, about 3–5 minutes.
3. Stir in the minced ginger and garlic, cooking for about 1 minute until fragrant.
4. Add the spices: turmeric, paprika, coriander, chili powder, garam masala, and salt. Cook these spices for 30 seconds.
5. Mix in the diced tomatoes and let them cook for about 8–10 minutes until they break down and are soft.

Cooking

1. Pour in the vegetable broth, add the chickpeas and coconut cream, and stir well. Bring to a simmer.
2. Reduce the heat and let it cook for 15 minutes until the sauce thickens.
3. Taste and adjust the salt if needed. Let the curry sit for 5 minutes before serving.
4. Garnish with cilantro before serving.

Notes

Serve warm with basmati rice or naan. For extra flavor, add a squeeze of lime juice before serving.