This vegan chickpea curry is a hearty dish with soft chickpeas in a flavorful tomato-based sauce. It’s spicy, comforting, and perfect for a quick, healthy meal. You only need common ingredients like canned chickpeas, tomatoes, and spices.
I like to imagine I’m a chef even when I make it at home. Sometimes I add a splash of coconut milk just to make it extra creamy—I swear it adds a little magic to the taste!
For an easy dinner, serve with hot rice or bread. It’s filling and nutritious, and it keeps well for leftovers too. I always keep a jar of this curry in my fridge—ready when I need a quick meal!
Ingredients & Substitutions
Chickpeas: Canned chickpeas are quick and easy, but dried ones have a better texture if soaked and cooked. I like to rinse canned chickpeas well to remove excess salt. Sub for black beans or Lentils if preferred for different flavors.
Coconut Milk: Full-fat coconut milk adds creaminess and richness. Shake the can well before opening. Light coconut milk is a good lower-fat option. You can substitute with cashew cream for a nutty twist or omit for a thinner dish.
Tomatoes: Use crushed canned tomatoes for a smooth base or diced for a chunkier curry. Fresh tomatoes can work in season—just chop and simmer longer to soften. They give a fresh brightness that balances spices.
Onions & Garlic: Essential for depth and flavor. I suggest finely chopping so they cook evenly. If you prefer milder flavor, sauté longer until tender. Onion powder can replace fresh if needed, but fresh gives best taste.
Spices: Curry powder, turmeric, cumin, and coriander create the signature flavor. Toast your spices briefly in a dry pan before adding liquids for extra aroma. Adjust amounts to suit your heat preference or swap with garam masala for a different spice profile.
How do I simmer the curry without burning the spices or overcooking it?
First, cook your onions and garlic until soft to build flavor. Next, add your spices and toast them gently for 30 seconds to release their aroma. Then, add liquids and bring to a gentle simmer, stirring often. Use a low heat to prevent burning or sticking.
- Start with medium heat to sauté spices briefly—don’t rush this step or flavors might burn.
- After adding liquids, reduce heat to low or medium-low, so simmering is gentle and steady.
- Stir every few minutes to prevent sticking and evenly cook the ingredients.
- Keep the lid slightly ajar to prevent boiling over and allow excess steam to escape.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
For the Curry
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
Preparation time: 10 minutes. Cooking time: 20 minutes. Total: 30 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and grated ginger. Cook for 1 minute.
2. Add Spices
Stir in curry powder and cumin. Cook for 30 seconds to toast the spices. This enhances their flavors.
3. Add Tomatoes and Chickpeas
Pour in diced tomatoes and chickpeas. Stir well to combine all ingredients. Let cook for 5 minutes so flavors meld.
4. Pour in Coconut Milk
Stir in coconut milk. Bring to a simmer and cook for 10 minutes. This thickens the curry and develops the flavors.
5. Season and Serve
Season with salt and pepper. Garnish with fresh cilantro if you like. Serve hot over rice or with naan. Enjoy!
