Vegan Chickpea Curry
Some meals never let you down, and a good chickpea curry is one of them. This recipe is all about bold spices, creamy sauce, and simple ingredients that come together in a dish that feels both comforting and exciting. Chickpeas are one of the most versatile staples in any plant-based kitchen – they are filling, packed with protein, and soak up flavour beautifully. When simmered in a fragrant tomato and coconut base, they turn into something special that works for weeknights, meal prep, or even a cosy dinner with friends.
What makes this curry stand out is its balance. You get the warmth of cumin, coriander, and turmeric, a gentle heat from chilli, and that silky texture that only coconut milk can bring. The best part is that it is incredibly forgiving. Whether you are new to vegan cooking or an experienced home cook, this is a dish that invites creativity and rewards you with a delicious result. It is also one of those recipes that tastes even better the next day, as the flavours deepen and the spices mellow together.
This chickpea curry is more than just a quick dinner – it is a recipe you can come back to time and again, knowing it will satisfy both your appetite and your need for something wholesome and flavourful.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months – just reheat gently on the hob with a splash of water.
Ingredient Swaps & Variations
– Swap spinach for kale or peas.
– Add sweet potato or butternut squash for extra heartiness.
– Use butter beans or lentils if you are out of chickpeas.
Serving Suggestions
Serve with fluffy basmati rice, naan bread, or a fresh cucumber raita. For a lighter option, spoon over quinoa or serve alongside a crisp green salad.
Mini FAQ
Q: Can I make this curry oil-free?
A: Yes, just sauté the onions in a splash of water or vegetable stock.
Q: Is this curry spicy?
A: It has a gentle warmth, but you can adjust the heat by adding more or less chilli.
Vegan Chickpea Curry
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chili powder adjust to taste
- 1 can chopped tomatoes 400g can
- 1 can coconut milk 400ml can
- 2 cups cooked chickpeas or 2 cans drained
- salt to taste
- black pepper to taste
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until softened.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the cumin, coriander, turmeric, garam masala, and chili powder. Stir for 1 minute to toast the spices.
- Pour in the chopped tomatoes and simmer for 5 minutes, allowing the flavors to meld.
- Stir in the coconut milk and chickpeas, reduce heat, and simmer gently for 10 minutes.
- Season with salt and pepper to taste, then garnish with fresh cilantro before serving.
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