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.
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.
How to make vegan chickpea curry
Add some olive oil to a pot along with some chopped onions, crushed garlic, garam masala (or curry powder), cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
Then add in some canned chickpeas, chopped tomatoes and coconut milk and bring to a simmer. Then let it simmer for around 10 minutes or so until the flavors are really well blended.
Add in a little coconut sugar for flavor balance and some salt and pepper as needed and that’s it!
Serve with some basmati rice or cauliflower rice if you prefer, and some fresh cilantro and you have a beautiful meal.
The Best Vegan Chickpea Curry
The spices really make this dish and I encourage you to use all of them.
We used a garam masala powder but you can also use a curry powder. The cumin and coriander powder complement the garam masala perfectly while a dash of cayenne pepper adds a little extra heat and the turmeric adds a little color.
We used canned chickpeas and canned tomatoes which is why this recipe comes together so fast!
Full fat coconut milk (from the can) provides the creaminess without overpowering the other flavors at all.
The result is a perfect blend that you will want to make many times over.
So I hope you’ll love this vegan chickpea curry as much as we do! It is:
- Perfectly spicy
- Creamy
- Ready in 30-minutes
- Gluten-Free
- Delicious!
Leftovers keep very well in the fridge and can be enjoyed over the next few days.
More Vegan Curry Recipes!
- Vegan Coconut Curry
- Vegan Green Curry
- Vegan Sweet Potato Curry
- Vegan Massaman Curry
- Vegan Potato Curry
- Vegan Korma
So let us know what you think of this vegan chickpea curry in the comments and please rate the recipe too. Thanks!
Sign up to our email list while you’re here and we’ll send you a gorgeous recipe ebook (entirely free) with 10 delicious vegan dinner recipes, and you’ll also be the first to know when new recipes are posted to the blog.
Vegan Chickpea Curry
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4
Description
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.
Ingredients
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Garam Masala*
- 1/2 tsp Cumin
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/4 tsp Cayenne Pepper
- 2 15oz (425g) Cans Chickpeas (Drained)
- 1 14oz (400ml) Can Chopped Tomatoes
- 1 14oz (400ml) Can Coconut Milk
- 1 Tbsp Coconut Sugar*
- Sea Salt and Black Pepper (To Taste)
For Serving:
- Basmati Rice or Cauliflower Rice
- Fresh Cilantro
Instructions
- Add the olive oil to a pot along with the chopped onions, crushed garlic, garam masala, cumin, coriander powder, 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
*You can use curry powder instead of garam masala.
*You can use brown sugar instead of coconut sugar.
*Nutritional information is for curry only and does not include rice.
- Category: Entree, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of the Recipe
- Calories: 448
- Sugar: 13.3g
- Sodium: 477mg
- Fat: 28g
- Saturated Fat: 15.3g
- Carbohydrates: 40g
- Fiber: 10.6g
- Protein: 11.2g
Keywords: vegan chickpea curry
Super easy to make & so yummy !!! Subbed the garam masala with curry powder & the coconut sugar with brown sugar as mentioned because that is what I had on hand & it all came together wonderfully! Served over broccoli & diced potatoes, & have already bookmarked the recipe as we will certainly be making this lots!
★★★★★
Awesome! Thanks so much Carly!
Let me tell you what – this dish is fantastic! Anyone who felt it lacked flavor may have been using old spices or something. This dish is seriously phenomenal. Unfortunately I don’t have any cilantro but that’s not stopping me from having my THIRD bowl. You’ve outdone yourself with this one.
★★★★★
Thanks so much Chrysta!
this was a little bland alison, what can I add to give it more?
Sometimes it’s just a case of adding in some extra salt to bring it all to life!
Hi there. What can I use in place of coconut milk, coconut cream?
Yes you can use canned coconut cream. 🙂
Your recipes are inspiring us to eat less meat.
We all need to be educated,on how to cook “GOOD” vegan food and you have become our springboard to this cuisine… so, “well done you”
Let’s all work together for a brighter sustainable future
Keep up the good work
Love Mike x 🌹
That is so awesome to hear, thanks so much Mike! 🙂
Thank you. I have enjoyed reading your recipes and will certainly make a lot of them.
Good but I almost feel like it’s missing something, though I can’t put my finger on what. Maybe because I didn’t use fresh garlic? Other than granulated garlic, I followed the recipe as written.
★★★★
Very tasty and fast recipe. About 10 min of work and some time on the stove. I added some soy sauce and lemon for the uami-tangy flavor – but this is just my take on it. Highly recommended!
★★★★★
So glad you enjoyed it! Thanks for sharing!
I love this recipe! I make it at least 2-3 times a month, and my family is always so pleased! I usually add more veggies to it 🙂
★★★★★
Awesome! Thanks Brianna!
Delicious and super easy to make! Added in extra of all the spices to my own taste but was so good my family devoured it.
★★★★★
Awesome! Thanks Natasha!
Thanks so much for this recipe! I make it nearly twice a month and it’s my favorite dish to ease people into vegan eating. They’re usually shocked at how flavorful and “not-boring” it is lol. I’ve included a link to this recipe on multiple blog posts by now. I love It that much!
★★★★★
Thank you so much! 🙂
I love this recipe and have made it several times. It tastes just like the curry my Asian friend makes 👍👍👍
★★★★★
Fantastic! Thanks Desiree! 🙂
I made this last night and it came out so well! Seriously delicious. I can’t wait to make this every week 🙂
★★★★★
Awesome! Thanks Chloe! 🙂
Delicious and easy. My husband would NEVER eat chickpeas ….until he tried this. Great recipe!
★★★★★
Awesome! I’m so happy to hear that Anna. Thanks for the wonderful review! 🙂
Absolutely delicious! I had Curry powder and substituted that for the Garam Masala and served over Basmati rice. The whole family rated it a “keeper”
★★★★★
So happy to hear Susan! Thanks for the amazing review! 🙂