Vegan Chickpea Curry (Indian)
Creamy, mildly spiced Indian chickpea curry made with canned chickpeas and coconut cream. Ready in 40 minutes and perfect for meal prep.
Servings 6 serves
Calories 340kcal
Ingredients
- 2 tbsp vegetable oil neutral, such as canola or sunflower
- 1 large yellow onion halved and thinly sliced; approx. 200g
- 1 tbsp fresh ginger minced; approx. 15g
- 4 cloves garlic minced; approx. 2 tbsp or 28g
- 1 tsp turmeric powder
- 1 tbsp paprika sweet or smoked
- ½ tbsp ground coriander approx. 1½ tsp
- ½ tbsp Kashmiri red chili powder see note; can substitute with ¼ tsp cayenne pepper for more heat
- ½ tbsp garam masala approx. 1½ tsp
- ½ tsp salt or to taste
- 2 large tomatoes diced
- 1½ cups vegetable broth 12 fl oz; approx. 350ml
- 1 13.5 oz can coconut cream full-fat, unsweetened; approx. 400ml or 284g
- 3 15 oz cans chickpeas drained and rinsed; approx. 4½ cups or 750g total
To serve
- fresh cilantro for garnish; chopped (optional)
- cooked basmati rice to serve (optional)
- naan to serve (optional)
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the sliced onion and cook, stirring frequently, for 3–5 minutes or until softened and translucent.
- Add the minced ginger and garlic. Cook for 1 minute, stirring frequently, until fragrant. Stir in the turmeric, paprika, coriander, chili powder, garam masala, and salt. Cook for 30 seconds to bloom the spices.
- Add the diced tomatoes and cook for 8–10 minutes, stirring often, until they break down and become soft and pulpy.
- Pour in the vegetable broth, then add the chickpeas and coconut cream. Stir well and bring to a simmer. Reduce heat to medium and cook for 15 minutes, stirring occasionally, until the sauce thickens.
- Taste and adjust salt as needed. Remove from heat and let the curry sit for 5 minutes before serving. Garnish with chopped cilantro and serve with basmati rice or naan if desired.
Video
Notes
Kashmiri red chili powder is very mild and is mostly used to add a vibrant orange-red color. If unavailable, it can be omitted or substituted with 1/4 tsp of cayenne pepper for more heat.
Nutritional information is for the Chickpea Curry only and does not include serving suggestions of rice or naan.
Nutrition
Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 794mg | Potassium: 534mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1258IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 3mg