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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Entree, Gluten-Free, Savory
Cuisine: Indian-Inspired, Vegan
Diet: Vegan
Servings: 4
Calories: 448kcal
- 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
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.
Serving: 1Serve | Calories: 448kcal | Carbohydrates: 40g | Protein: 11.2g | Fat: 28g | Saturated Fat: 15.3g | Sodium: 477mg | Fiber: 10.6g | Sugar: 13.3g