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 sautƩ 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!
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Vegan Chickpea Curry
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4
Print Recipe
Pin RecipeDescription
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 sautƩ 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
Very good dish. The only thing I did different from your recipe is simmer it a little longer. I probably went about 20 minutes. I like the sauce a little thicker. The seasoning and flavors are spot on. The coconut sugar works well with the flavors too.
★★★★★
Awesome! So glad you enjoyed the recipe, thanks for the wonderful review! š
I made this today. It was supposed to be for a potluck lunch, but my family said they will not share it with anyone, they will rather stay home and eat the meal so that they can have plenty of it. And these are small kids and teenagers, who are usually quite picky.
★★★★★
I put everything x4, it was a big pot of curry. I didn’t have canned coconut milk so I just put regular coconut milk, but a smaller quantity than what I was supposed to, since it would have been too watery.
Haha that’s awesome! Thanks for the wonderful review Erika! š
So darn good! Another winner for sure! So easy to make with gourmet results.
★★★★★
Thanks Sara! xo
I am not sure what happened but this was a watery flop for me. Should I have used coconut cream? Had to add flour to Thicken and more stock. All of your recipes work well except this one. I am thinking its the milk
★★
Hi Elizabeth, sorry it didn’t work out as you would have liked. Did you use full fat coconut milk from the can? That is really important to this recipe. But thickening it up as needed with some flour (or cornstarch) is not a terrible thing, but I’m not sure why stock was added? Did this not water it down?
Would it still taste good to add basil to this one like the lentil curry? I really enjoyed the flavor it added and I’d love to include it in this curry if you think it is a good idea. Thank you!
Sure! That would be a great addition. š
Hi Alison! Another delicious creation! I have made this recipe twice, and I just want to drink the juice the flavors are that incredible!
I have a question about the recipe. Most of your recipes call for 1 onion. Is this referring to one white/Vidalia or 1 bunch of green onion? Usually I use 1/2 a Vidalia or 3 green onion stalks. Thanks for clarifying!
Hi Lisa! So happy you like the recipe! The onion refers to the regular white/vidalia onion. š
Would adding more veggies into this change the flavors too much? Any suggestions as to what might taste the best? I am diabetic and would probably skip the rice, so I would like to bulk up the serving with more veggies, other than just riced cauliflower. Thx!
Hi Jen, pretty much any veg would be great here! Mushrooms, sliced zucchini, roasted butternut, broccoli, I don’t think any veg added would take away from the flavors, so you can pretty much go wild. I would lean more towards the quicker cooking veggies (so if using butternut, then roast it separately and just add it in) so that you are not waiting for ages for something to finish cooking while everything else is already perfect. All the best! š
Cant wait to try this, looks so yummy.
★★★★★
Looks lovely!! I’m assuming not but does the nutritional information include the rice?
Hi Laina, yes it’s for curry only. š
I made this over the weekend and it’s absolutely delicious!!
★★★★★
Hi Alina, that is so good to hear! Thanks so much! š
A really creamy, satisfying and savoury protein filler.
★★★★★
Wonderful
★★★★★
Thanks Moses! š
Can it be frozen?
Yes, sure! š
This recipe is delicious but I have recently entered a low saturated fat diet and was wondering whether there was a replacement for coconut milk.
★★★★★
Hi Julie, sure, I think you could use a different non-dairy milk but it would have an impact on the overall flavor. Alternatively, you could leave out the milk altogether and mix some hummus into the end result, which adds wonderful creaminess without the saturated fat. š