This vegan chickpea curry is a warm and hearty dish made with soft chickpeas in a flavorful tomato-based sauce. It’s perfect for quick weeknight meals and full of tasty spices.
I like to add a dash of coconut milk to make it extra creamy. Sometimes I sneak in a little spinach for extra color and healthiness!
Serve it over rice or with bread. It’s a filling meal that will leave you happy and full without any animal products.
Ingredients & Substitutions
Chickpeas: Canned or cooked from dry, chickpeas are the heart of this dish. I like canned for convenience, but soaking dry beans gives a fresher taste. Swap with lentils if you prefer a softer texture; just reduce cooking time.
Coconut Milk: This adds creaminess and a touch of sweetness. Use full-fat for richness, or light coconut milk for fewer calories. If you dislike coconut, heavy cream or cashew cream can work as alternatives.
Tomatoes: Fresh or canned diced tomatoes provide tang and depth. I prefer canned for ease, but fresh, chopped tomatoes are great in season. Tomato paste can boost flavor if you want it richer. Always peel fresh if you dislike skins.
Spices: Ground cumin, coriander, turmeric, and garam masala create the curry’s warm flavor. Feel free to adjust based on your taste—more cumin for earthiness or garam masala for complexity. Dried spices last longer than fresh.
Onions & Garlic: These foundational aromatics give flavor. I sauté onions and garlic until fragrant and soft—this builds a tasty base. For a shortcut, use garlic powder and onion powder, but fresh is best for depth.
How do I simmer the curry evenly without burning the spices?
Start by sautéing spices in a little oil for 30 seconds to unlock their flavor. Then add onions and cook until soft. Keep the heat medium-low during simmering to prevent sticking or burning. Stir frequently to distribute heat evenly.
- Use a heavy-bottomed pot to prevent hot spots that can burn spices.
- Lower the heat if you notice the spices sticking or browning too quickly.
- Simmer gently for 20-30 minutes, stirring occasionally until flavors meld.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
For the Curry
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 20 minutes. Total: 30 minutes.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the oil in a large pan. Add chopped onion, and cook for 5 minutes until soft. Stir in garlic and ginger; cook for another minute.
2. Add Spices
Stir in turmeric, cumin, paprika, chili powder, salt, and pepper. Cook for 1 minute to toast the spices and release their flavors.
3. Add Tomatoes and Chickpeas
Pour in diced tomatoes and chickpeas. Stir well. Let it simmer for 10 minutes to blend flavors and thicken the sauce.
4. Pour in Coconut Milk
Add coconut milk to the pan. Mix everything together. Simmer for another 5-10 minutes until the curry is heated through.
5. Serve
Serve hot over rice or with naan. Enjoy your hearty vegan chickpea curry!
