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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
Cook Time 30 minutes
Total Time 40 minutes
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.