Vegan Chickpea Curry (Indian)
Why Make This Recipe
Vegan Chickpea Curry is a delicious and hearty dish that is perfect for anyone looking for a plant-based meal. It’s packed with flavor and protein, thanks to the chickpeas and spices. This curry is not only simple to prepare, but it’s also versatile and can be enjoyed with rice or naan. Plus, it’s a great way to incorporate more vegetables and legumes into your diet!
How to Make Vegan Chickpea Curry
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)
- Fresh cilantro (for garnish; chopped, optional)
- Cooked basmati rice (to serve, optional)
- Naan (to serve, optional)
Directions
- 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.
How to Serve Vegan Chickpea Curry
Serve the Vegan Chickpea Curry hot, garnished with fresh cilantro. You can enjoy it over a bed of fluffy basmati rice or alongside warm naan. The combination of flavors and textures makes this meal satisfying and filling.
How to Store Vegan Chickpea Curry
If you have leftovers, you can store the Vegan Chickpea Curry in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Tips to Make Vegan Chickpea Curry
- To make the curry spicier, you can increase the amount of Kashmiri red chili powder or add some chopped fresh green chilies.
- If you like a thicker curry, let it cook a little longer after adding the chickpeas and coconut cream.
- For added nutrition, feel free to add vegetables like spinach, kale, or bell peppers while cooking.
Variation
You can swap chickpeas for other legumes, such as lentils or black beans, if you want to try a different flavor and texture.
FAQs
1. Can I freeze Vegan Chickpea Curry?
Yes, you can freeze the curry. Allow it to cool completely, then store it in an airtight container for up to 3 months. Thaw in the refrigerator and reheat before serving.
2. Is this curry gluten-free?
Yes, this Vegan Chickpea Curry is gluten-free. Just make sure to serve it with gluten-free naan if desired.
3. Can I make this curry ahead of time?
Absolutely! The flavors of the curry will deepen if made a day in advance. Just store it in the fridge and reheat before serving.
Vegan Chickpea Curry
Ingredients
Method
- 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.
