This vegan chickpea curry is a warm, comforting dish with chickpeas simmered in a fragrant tomato-based sauce. It’s full of spices and easy to make, perfect for a quick, healthy meal.
I like to pretend I’m a chef in a fancy restaurant, even when I’m just in my kitchen stirring this pot. It makes cooking feel like a little adventure!
If you want to save time, serve it over rice or with bread. Cooking extra means you can enjoy leftovers the next day without any fuss!
Ingredients & Substitutions
Chickpeas: These are the heart of the curry, adding protein and texture. I find canned chickpeas easiest—just rinse well to remove excess salt. If you prefer dried, soak and cook them first. Garbanzo beans are a good substitute.
Coconut Milk: It creates a creamy base with a subtle sweetness. Use full-fat coconut milk for more richness, or light coconut milk if you want fewer calories. For a dairy-free alternative, try cashew cream.
Currypaste or Spices: A mix of turmeric, cumin, coriander, and chili powders brings the flavor. I recommend pre-made curry paste for convenience, but you can mix your own spices. Adjust chili for heat tolerance or swap with curry powder.
Onion & Garlic: These foundational aromatics add depth. Use yellow or white onions; I prefer yellow for sweetness. For garlic, fresh is best. If short on garlic, garlic powder works—just use about half as much.
Tomatoes: Diced tomatoes add brightness and tang. Use canned or fresh chopped tomatoes. If you want a smoother sauce, blend some cooked tomatoes into the curry. Tomato paste can boost richness if needed.
How do I cook the curry without burning the spices?
Heat the oil in a pot over medium heat. Add chopped onions and cook until translucent. Stir in spices and cook for 1-2 minutes, until fragrant. This releases their flavors without burning. Keep the heat moderate and stir constantly if needed.
- Don’t rush: cooking spices too fast on high heat can burn them, ruining the flavor.
- Use a gentle simmer after adding liquids; that helps prevent scorching.
- If spices start to stick or smell burnt, lower the heat immediately and add a splash of water or broth to loosen.
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 chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can coconut milk
- 2 teaspoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 20 minutes. Total: 30 minutes.
Step-by-Step Instructions:
1. Sauté the aromatics
Heat olive oil in a large pot. Add chopped onion, cook for 5 minutes until soft. Stir in garlic and ginger, cook for another minute.
2. Add spices and tomatoes
Stir in curry powder and cumin. Cook for 30 seconds. Add diced tomatoes and cook for 5 minutes to blend flavors.
3. Mix in chickpeas and coconut milk
Add chickpeas and coconut milk. Stir well. Bring to a simmer and cook for 10-15 minutes to thicken the sauce.
4. Season and serve
Season with salt and pepper. Taste and adjust spices if needed. Serve hot with rice or bread.
