This Vegan Chickpea Curry is a warm, hearty dish with tender chickpeas cooked in a rich tomato sauce with spices. It’s perfect for a quick, healthy meal that’s filling and full of flavor.
I like making this when I want something cozy but easy. Sometimes I add a splash of coconut milk for extra creaminess—I can’t resist a little extra comfort!
For an easy dinner, serve it over rice or with bread. It keeps well in the fridge, so you can enjoy leftovers that taste just as good the next day.
Ingredients & Substitutions
Chickpeas: These are the star of the dish, adding protein and texture. I use canned chickpeas for convenience, but dried ones work well too if soaked and cooked. Rinse well to remove excess sodium, or choose low-sodium options.
Coconut Milk: It gives the curry creaminess and a subtle sweetness. Full-fat coconut milk makes it richer, but light coconut milk is a good lower-calorie alternative. For a different flavor, try almond or cashew milk, but keep in mind the taste will change.
Tomatoes: Fresh or canned diced tomatoes add brightness and acidity. I prefer canned for convenience. If using fresh, chop and cook longer to break down. A splash of lemon juice can brighten the flavor if you want a tangy boost.
Onions and Garlic: These aromatics build depth in the curry. Use yellow onions and fresh garlic cloves; they form a flavorful base. If you’re short on garlic, garlic powder works, but fresh is best for aroma. Sauté well until fragrant.
Spices (Garam Masala, Cumin, Turmeric): They give the curry warmth and complexity. I recommend freshly ground spices when possible—it makes a big difference. If you don’t have one, store-bought blends are fine, just adjust measurements to taste.
How do I sauté onions without burning them?
Use medium heat and stir often. Cook the onions slowly in a little oil, adding a pinch of salt to help them soften. If they start to brown too fast, lower the heat. Patience is key—saute until they’re golden and soft.
- Start with a preheated pan on medium heat.
- Add enough oil to coat the bottom of the pan.
- Cook onions, stirring frequently, until translucent and golden.
- If they burn or stick, turn down the heat and add a splash of water or broth to loosen.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
For the Curry
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
Preparation: 10 minutes | Cooking: 20 minutes | Total: 30 minutes
Step-by-Step Instructions:
1. Sauté the onions and garlic
Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute.
2. Add spices and cook briefly
Stir in cumin, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices and bring out their flavors.
3. Mix in chickpeas and tomatoes
Add the chickpeas and diced tomatoes to the pot. Stir well to coat everything with spices. Cook for 5 minutes to blend flavors.
4. Pour in coconut milk and simmer
Stir in coconut milk. Bring to a gentle simmer. Reduce heat to low and cook uncovered for 10-15 minutes, until thickened.
5. Season and serve
Add salt and pepper as needed. Garnish with chopped cilantro if desired. Serve hot with rice or bread. Enjoy your meal!
