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Vegan Chickpea Curry

Writer: justcallmelelejustcallmelele

 

This Vegan Chickpea Curry is a vibrant and flavorful dish that’s easy to make and full of plant-based goodness. With coconut milk, tomatoes, and warming spices, it’s a comforting and hearty curry that’s perfect for a quick weeknight meal or a weekend feast with friends and family.


Things You'll Need


 

  • 2 cans (15 oz) chickpeas, drained and rinsed

  • 1 can (14 oz) coconut milk

  • 1 can (14 oz) diced tomatoes

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1-inch piece fresh ginger, grated

  • 2 tbsp curry powder

  • 1 tsp ground turmeric

  • 1/2 tsp cumin

  • 1/2 tsp cinnamon

  • 1/4 tsp cayenne pepper (optional, for heat)

  • 1 tbsp olive oil

  • 1 tbsp soy sauce or tamari (for gluten-free)

  • Salt and pepper, to taste

  • Fresh cilantro, for garnish

  • Cooked rice, for servin


Cook the Aromatics

  • Heat olive oil in a large skillet over medium heat.

  • Add the onion and cook for 5 minutes, until softened.

  • Add the garlic and ginger and cook for another minute until fragrant.


Add the Spices

  • Stir in the curry powder, turmeric, cumin, cinnamon, and cayenne (if using).

  • Cook for 1-2 minutes to bloom the spices.


Simmer the Curry

  • Add the coconut milk, diced tomatoes, soy sauce, and chickpeas.

  • Stir to combine, then bring the mixture to a simmer.

  • Cook for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.


Serve

  • Serve the curry over a bed of rice, garnished with fresh cilantro.


Enjoy!

 
 
 

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