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Vegan chickpea curry with rice in a black bowl.
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4.88 from 31 votes

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 mins
Cook Time20 mins
Total Time25 mins
Course: Entree, Gluten-Free, Savory
Cuisine: Indian-Inspired, Vegan
Diet: Vegan
Servings: 4
Calories: 448kcal

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

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