This Vegan Chickpea Curry is a delicious creamy dinner, with a rich tomato sauce made with authentic Indian spices. Made with canned chickpeas as a source of protein, it is filling, affordable and quick to make, ready in just 40 minutes. It freezes well and is ideal for meal prep or batch cooking.
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The Making of The Perfect Vegan Curry
I’ve been vegan for over 5 years now, and curries have been one of my go-to dinners since day one. Reliable, affordable and just as tasty as the meat-based versions, vegan curries are such a great dinner option no matter what your dietary preferences are. They’re a delicious way to eat a variety of vegetables, are typically inexpensive and can be high in protein if made with legumes, tempeh or tofu (read more about my recommendations on vegan protein here).
I always try to make my curries as tasty and balanced as possible. I love all different kinds of cuisines too – my Thai Peanut Curry and One-Tray Cauliflower Korma are two of my current favorites. I am always adding to my repertoire though with new recipes like Sweet Potato and Cauliflower Dal and my Yellow Curry with Tofu Cutlet which went viral on Instagram hitting 4 million views!
In writing this recipe, I was doing the math on just how many vegan curries my husband and I have made. It has easily been one or two curries per week over 5 years. Based on that average of 1.5 curries per week, we have made at least 390 curries since I went vegan. I like to think all that taste testing was leading me to this very recipe haha. It really is the perfectly simple, mildly spiced Indian chickpea curry.
Why You’ll Love This Recipe
- Quick and Easy: I love that this curry is ready in just 40 minutes, making it a perfect option for weeknight dinners.
- Budget-Friendly: I estimate this curry costs around $2 per serving if you live in the USA and possibly less if you’re in Australia or another part of the world. Its’ so affordable but balanced and delicious.
- Nutritious and Delicious: After being vegan for 5 years, Iāve made a lot of curries, and I can confidently say this should be a staple recipe in everybody’s dinner repertoire. It is a stand out for its simplicity, creamy texture and rich flavor, thanks to traditional Indian spices.
- Perfect for Meal Prep: This curry is freezer-friendly because the chickpeas hold up well after thawing, unlike some tofu curries that can turn a bit spongey. I always make a big batch to freeze the leftovers.
Ingredients
This ingredient list might seem long, but it’s bulked out by a lot of the spices. If you cook curries often, you likely already have a lot of these in your pantry. Where I live in Australia, you should be able to find all of these at the supermarket, with the exception of Kashmiri chili. If they aren’t available at the supermarket where you live, try visiting your local South Asian grocer or buying online. If you can’t find Kashmiri chili – don’t worry, it is used mostly for color and is very mild in heat. You can omit it or replace it with a reduced amount of cayenne pepper (see recipe card notes for quantity).
You’ll find a detailed list of ingredients with exact measurements in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Canned chickpeas (missing from image below)
- Yellow onion
- Fresh ginger
- Fresh garlic
- Fresh cilantro (coriander) to serve
- Tomatoes
- Basmati rice
- Naan
- Canned coconut cream (unsweetened)
- Neutral vegetable oil
- Vegetable broth
- Salt
- Kashmiri red chili powder (optional)
- Turmeric powder
- Paprika
- Ground coriander
- Garam masala
How To Make Chickpea Curry
Check out the step-by-step photos below to see how to make this Vegan Chickpea Curry. You can find more detailed instructions and ingredient quantities in the recipe card at the bottom of this post.
Step one: Heat the vegetable oil in a large saucepan over medium-high heat. Add the finely sliced onion and pan-fry, stirring frequently for 3-5 minutes, until translucent.
Step two: Add the minced ginger and garlic, stirring frequently for 1 minute until fragrant.
Step three: Add the turmeric, paprika, ground coriander, Kashmiri red chili powder, garam masala, and salt. Stir for 30 seconds to release the flavors.
Step four: Add the diced tomatoes and cook, stirring frequently for 8-10 minutes until soft and pulpy.
Step five: Add the vegetable broth, chickpeas, and coconut cream.
Step six: Simmer for 15 minutes, stirring occasionally until the sauce has thickened. Adjust salt to taste if needed, and turn off the heat. Let the curry stand for 5 minutes.
Step seven: Garnish with fresh cilantro (coriander) and yogurt.
Step eight: Serve with basmati rice or naan.
Expert Tip
Let the diced tomatoes cook until they are soft and pulpy, about 8-10 minutes. This step is important as it helps develop the rich depth of flavor in the sauce. See how rich and thick it is in the photo below? That’s the level you want to get to!
Serving Suggestions
- Basmati Rice: Serve the curry over fluffy basmati rice to soak up the flavorful sauce.
- Naan or Chapati: Pair with warm naan or chapati to scoop up every bit of the creamy curry.
- Vegan Raita: Add a cooling side of vegan raita made with coconut yogurt, cucumber, and mint for a refreshing contrast.
- Mango Chutney: A spoonful of mango chutney on the side adds a sweet and tangy element that complements the spices.
- Side Salad: A fresh side salad like Kachumber (a mix of cucumber, tomato, and onion) can add a crisp, refreshing bite to the meal.
- Pickled Vegetables: Indian-style pickled vegetables can add a spicy, tangy kick that pairs well with the curryās rich flavors.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Simply transfer the cooled curry to a freezer-safe container, and it will keep for up to 3 months. Thaw the curry in the refrigerator overnight and reheat it on the stovetop or in the microwave. If the sauce has thickened too much, stir through a splash of water or coconut milk during reheating.
Video – Watch Me Make This Recipe
I hope this Vegan Chickpea Curry recipe becomes a regular in your household like it has for me. Remember, to make it more kid-friendly, omit the chili powder. My toddler, Ollie, loves this one with some steamed basmati rice on the side. For more simple and delicious plant-based curries, check out my Dal Curry, Oven Baked Cauliflower Korma and my very mild Broccolini Chickpea Curry (it’s really somewhere between a stew and a curry!). Let me know your thoughts by leaving a star rating and review below, or feel free to tag me in your posts on Instagram – my handle is @glowdiaries___. I always love to see what you’re cooking up!
Vegan Chickpea Curry
Ingredients
- 2 tbsp neutral vegetable oil
- 1 large yellow onion halved and finely sliced
- 1 tbsp ginger minced
- 4 cloves garlic minced (2 tbsp)
- 1 tsp turmeric powder
- 1 tbsp paprika
- 1/2 tbsp ground coriander
- 1/2 tbsp Kashmiri red chili powder
- 1/2 tbsp garam masala
- 1/2 tsp salt
- 2 large tomatoes diced
- 12 fl oz vegetable broth (350ml)
- 1 (13 oz/400ml) can of coconut cream
- 3 (13 oz/400g) cans of chickpeas drained and rinsed
To serve
- fresh cilantro leaves to garnish
- cooked basmati rice
- naan
Instructions
- Heat oil in a large saucepan over medium-high heat. Add sliced onion and pan-fry, stirring frequently for 3-5 minutes, until translucent.
- Add ginger and garlic, stirring frequently for 1 minute until fragrant. Next, add turmeric, paprika, ground coriander, Kashmiri red chili powder, garam masala and salt. Stir for 30 seconds.
- Add chopped tomatoes and cook, stirring frequently for 8-10 minutes until soft and pulpy.
- Add vegetable broth, chickpeas and coconut cream. Simmer for 15 minutes, stirring occasionally until sauce has thickened. Add salt to taste, if necessary, and turn off the heat. Leave to stand for 5 minutes.
- Serve with basmati rice or naan and garnish with fresh cilantro. Leftovers will keep in the refrigerator for up to 5 days.
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