This delicious vegan chickpea curry is creamy and perfectly spiced and ready in less than 30-minutes. A wonderful plant based 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
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.
- Add canned chickpeas, chopped tomatoes and coconut milk.
- Mix together and bring to a simmer.
- 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!
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.
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.
More Vegan Curry Recipes
- Vegan Coconut Curry
- Vegan Thai Green Curry
- Vegan Sweet Potato Curry
- Vegan Massaman Curry
- Vegan Potato Curry
- Vegan Korma
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chickpea Curry
- 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
- Basmati Rice
- Fresh Cilantro
- 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.
- 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).
- 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.
- Nutritional information is for curry only and does not include rice.