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.
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