Vegan Chickpea Curry (Indian)

The aroma of spices fills the air as this vibrant curry simmers on the stove, turning plain chickpeas into a comforting staple. In just about 30 minutes, you can create an aromatic Vegan Chickpea Curry (Indian) that bursts with flavor and warmth. Its rich coconut cream paired with earthy spices makes it a dish everyone will love.

This recipe is perfect for busy weeknights or meal prep for the upcoming weekend. It’s ideal for vegans, vegetarians, or anyone looking to add more plant-based meals to their diet. Leftovers can be stored in the fridge for a few days or frozen for later enjoyment.

Why You’ll Love This Recipe

• The chickpeas create a hearty and satisfying texture.
• It cooks in under 30 minutes, perfect for a quick dinner.
• The coconut cream provides a creamy and rich consistency.
• A variety of spices elevates the flavor profile to new heights.

What You’ll Need

Gather the following ingredients for this delicious vegan dish.

For the Curry Base

• 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 (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 (approx. 350ml)

For the Chickpeas

• 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)

For Serving

• Fresh cilantro, chopped (optional, for garnish)
• Cooked basmati rice (optional, to serve)
• Naan (optional, to serve)

Use full-fat coconut milk for a lighter version.

Substitutions & Swaps

• Use olive oil instead of vegetable oil.
• Substitute chickpeas with lentils for a different protein.
• Try quinoa instead of rice for a grain alternative.
• Use diced bell peppers for added crunch.

How to Make It

Follow these simple steps to create your curry masterpiece.

Heat

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 Aromatics

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.

Cook Tomatoes

Add the diced tomatoes and cook for 8–10 minutes, stirring often, until they break down and become soft and pulpy.

Combine

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.

Adjust & Serve

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.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, suitable for freezing.
Reheat: Microwave for 2-3 minutes or heat on the stovetop.

Tips for Best Results

• Toast spices briefly to enhance their flavor.
• Use fresh herbs for a vibrant finish.
• Adjust heat levels to suit your taste preference.
• Pair with fresh naan to soak up the sauce.

Serving Suggestions

• Serve over fluffy basmati rice for a complete meal.
• Pair with warm naan for a delightful experience.
• Enjoy alongside a refreshing cucumber salad to balance the spices.