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    Home » Entrees

    Creamy Vegan Chickpea Curry

    Published: Apr 6, 2019 Updated: Nov 9, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Chickpea Curry

    This delicious vegan chickpea curry is creamy and perfectly spiced and ready in less than 30-minutes. A wonderful plant based weeknight meal. 

    Vegan chickpea curry with rice in a black bowl.

    There’s always time for another vegan curry recipe and this vegan chickpea curry is all that and a bag of chips (translation: it’s divine!).

    I was inspired by our vegan lentil curry to make this and it will definitely go onto the regular rotation from now on in our house. 

    It’s a perfect mix of spices and flavors in a super creamy sauce. But the best part is that it’s ready in less than 30 minutes and pretty much flop proof!

    It is the perfect meal to make on a weeknight when you don’t have a lot of time but still want something really delicious to eat. 

    It’s also high in protein and fiber and all that good stuff. 

    If you love this recipe, then you’ll also love our vegan chana masala and our vegan curry so check those out too.

    Vegan chickpea curry in a black bowl with a spoon.

    How To Make Vegan Chickpea Curry

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot along with chopped onions, crushed garlic, garam masala (or curry powder), cumin, ground coriander, turmeric and cayenne pepper and sauté until the onions are softened. 
    Onions sautéed with olive oil, garlic and spices in a pot.
    • Add canned chickpeas, chopped tomatoes and coconut milk.
    Chickpeas, chopped tomato and coconut milk added to pot.
    • Mix together and bring to a simmer.
    Ingredients for chickpea curry in a pot.
    • Let it simmer for around 10 minutes or so until the flavors are really well blended. 
    • Add a little coconut sugar for flavor balance and some salt and pepper as needed and that’s it!
    Cooked chickpea curry in a pot.

    Serving Suggestions

    Serve with basmati rice (or cauliflower rice if you prefer), and some fresh cilantro and you have a beautiful meal. Some vegan naan on the side would be fantastic as well!

    Vegan chickpea curry topped with fresh cilantro in a black bowl.

    Ingredient Notes

    The Spices. The spices really make this dish and I encourage you to use all of them: 

    • Garam Masala. We used a garam masala powder but you can also use a curry powder.
    • Cumin, ground coriander, cayenne pepper and turmeric. These complement the garam masala perfectly while a dash of cayenne pepper adds a little extra heat and the turmeric adds a little color. 

    Canned Chickpeas. We used two 15-ounce cans of chickpeas which makes this recipe really fast and easy to make. If you prefer to use cooked chickpeas (not canned) then you can just use 3 cups.

    Coconut Milk. We used canned, full fat, unsweetened coconut milk and this provides the creaminess without overpowering the other flavors at all.  

    Vegan curry served over basmati rice in a black bowl.

    Storing and Freezing

    Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave.

    It also freezes well for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave.

    Vegan chickpea curry with basmati rice, fresh cilantro and fresh lime in a black bowl.

    More Vegan Curry Recipes

    1. Vegan Coconut Curry
    2. Vegan Thai Green Curry
    3. Vegan Sweet Potato Curry
    4. Vegan Massaman Curry
    5. Vegan Potato Curry
    6. Vegan Korma
    Chickpea curry served over basmati rice in a black bowl.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chickpea curry with rice in a black bowl.

    Vegan Chickpea Curry

    This delicious vegan chickpea curry is creamy and perfectly spiced. It’s also ready in less than 30-minutes and makes a wonderful weeknight meal.
    4.90 from 38 votes
    Print Pin Rate
    Course: Entree, Gluten-Free, Savory
    Cuisine: Indian-Inspired, Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 448kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 tsp Crushed Garlic
    • 1 Tbsp Garam Masala or Curry Powder
    • ½ tsp Cumin
    • ½ tsp Ground Coriander
    • ½ tsp Turmeric
    • ¼ tsp Cayenne Pepper
    • 2 (15-ounce) Cans Chickpeas Drained, or 3 cups cooked chickpeas
    • 14 ounces Canned Chopped Tomatoes (1 can)
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • 1 Tbsp Coconut Sugar or Light Brown Sugar
    • Sea Salt and Black Pepper To Taste

    For Serving:

    • Basmati Rice
    • Fresh Cilantro
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    Instructions

    • Add the olive oil to a pot along with the chopped onions, crushed garlic, garam masala, cumin, ground coriander, turmeric and cayenne pepper and sauté until the onions are softened.
    • Add the chickpeas, chopped tomato and coconut milk and bring to a simmer. Let it simmer for around 10 minutes until the flavors are blended.
    • Add coconut sugar and mix in. Add sea salt and black pepper to taste.
    • Serve over basmati rice or cauliflower rice with some fresh cilantro.

    Notes

    1. We used two 15-ounce (425g) cans of chickpeas in this recipe. If you would prefer to use cooked chickpeas (not canned) then the amount to use is 3 cups. If you’re using cans, there’s no need to measure it in cups, just use two full cans (drained).
    2. Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave. It also freezes well for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave.  
    3. Nutritional information is for curry only and does not include rice.

    Nutrition

    Serving: 1Serve | Calories: 448kcal | Carbohydrates: 40g | Protein: 11.2g | Fat: 28g | Saturated Fat: 15.3g | Sodium: 477mg | Fiber: 10.6g | Sugar: 13.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Addy Lamb says

      December 09, 2022 at 5:03 pm

      A new family favorite! I’ve always been a fan of curry but I was a little worried my picky family wouldn’t like it. They were asking for more! We will be adding this to our weekly meal rotation. Thanks for sharing this!5 stars

      Reply
    2. Sharon P says

      November 03, 2022 at 7:37 pm

      I just made this and it tastes great. I only used a half a can of the tomatoes and coconut milk. I added a handful of small diced sweet potato and a half a cup of vegetable broth. Very good!5 stars

      Reply
      • Alison Andrews says

        November 07, 2022 at 9:01 am

        Thanks for the great review Sharon!

        Reply
    3. Bee says

      December 07, 2021 at 11:21 pm

      I make this all the time! I pretty much have it memorized. I always double it because I eat so much of it and love having leftovers. I like to blend it with an immersion blender to make it even more of a creamy sauce.5 stars

      Reply
      • Alison Andrews says

        December 08, 2021 at 12:00 pm

        Awesome! Thanks so much for sharing and the great review!

        Reply
    4. Dianne says

      November 12, 2021 at 12:27 am

      This is my ‘go to’ vegan curry recipe, it’s quick and easy and I’ve made this many times now and everyone loves it. I sometimes boil up some diced potatoes, cauliflower and carrots and throw them in too. Great recipe, thank you very much, it was the first vegan recipe that I tried when transitioning from a typical western diet.

      Reply
      • Alison Andrews says

        November 12, 2021 at 10:31 am

        Wonderful to hear that Dianne! Thanks so much for posting.

        Reply
    5. Lana Anastasia says

      October 08, 2021 at 9:16 pm

      Can I freeze this curry?

      Reply
      • Alison Andrews says

        October 09, 2021 at 9:48 am

        Yes you can, it freezes well.

        Reply
    6. Marcos Garcia says

      July 04, 2021 at 2:22 am

      You are doing a fantastic work with all your delicious recipes. Thank you! Just an observation to avoid confusion, in this recipe it says: “2 (15-ounce) Cans Chickpeas Drained, 3 cups cooked chickpeas”. I’m sure it is one OR the other (2 cans or 3 cups?).

      Reply
      • Alison Andrews says

        July 04, 2021 at 10:29 am

        Yes, in case of someone wanting to use cooked chickpeas instead of cans, that is the amount to use. I will put a note in to avoid confusion! 🙂

        Reply
    7. Natalie says

      July 01, 2021 at 8:33 pm

      Add fresh sautéed ginger and turmeric with the onion and garlic.

      Reply
    8. Brenda says

      June 26, 2021 at 6:17 pm

      I’ve made this several times. I use maple syrup for the sweetener.5 stars

      Reply
    9. Aasiyah says

      May 30, 2021 at 5:38 pm

      Thank you for sharing this great recipe! It was absolutely delicious, I substituted the garam masala for Thai red chilli masala.5 stars

      Reply
      • Alison Andrews says

        May 30, 2021 at 7:46 pm

        Awesome! So glad you enjoyed it!

        Reply
    10. Eva says

      May 26, 2021 at 6:00 am

      Hello! Thanks for sharing the recipe. I’m planning to cook this. I would like to replace the chopped tomatoes can by fresh tomato. Do you think the flavor would be ok?

      Reply
      • Alison Andrews says

        May 27, 2021 at 7:54 am

        Yes I think that will be fine!

        Reply
    11. Roma says

      March 13, 2021 at 10:04 pm

      Just made this today and it was amazing! I used just 1 can of chickpeas and 1 13 oz can of low fat coconut milk as it was the only one I had left. Came out so good I ate it alone! Thank you!5 stars

      Reply
    12. Dariece says

      February 22, 2021 at 5:21 am

      Super easy and delicious! I discovered your website a few days ago and so far I’ve made three recipes. I will be making them all again! Thank you!5 stars

      Reply
      • Alison Andrews says

        February 22, 2021 at 10:46 am

        Thanks so much Dariece!

        Reply
    13. Grace says

      January 23, 2021 at 9:24 pm

      Hi there can I use 1tsp of curry powder along with the Garham masala or would this be too much.

      Reply
      • Alison Andrews says

        January 24, 2021 at 3:33 pm

        You’re welcome to! It will just be a little more spicy. 🙂

        Reply
        • Grace says

          January 24, 2021 at 5:16 pm

          Thank you, going to make this today and will let you know how it came out 🙂

          Reply
          • Raymond says

            August 30, 2022 at 11:58 am

            Wow! Simply amazing! Tried it today since I always do the hummus dip with celery and carrots (like everyday lol). So I wanted an alternative since I don’t have parsley and carrots for my usual. The combination was awesome! Who could have known. Was so simple mix of ingredients but the taste, great!!. I’m one that is a very picky when it comes to what I eat (and someone who studied culinary). Usually I don’t eat anything I don’t like that’s not as amazing except if it’s survival mode haha! Thank you for the recipe! Tomatoes mellowed all the strong flavors out nicely. Well done! PS. As a coriander replacement, I used 2x of cumin instead since didn’t have coriander.5 stars

          • Alison Andrews says

            August 30, 2022 at 2:43 pm

            Awesome Raymond! So happy you enjoyed it. Thanks so much for sharing!

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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