This vegan chickpea curry is a tasty and filling dish made with soft chickpeas simmered in a spiced tomato sauce. It’s perfect for a quick, healthy meal that feels rich and satisfying.
I love how easy it is—just toss everything in the pot and wait. Sometimes I sneak in a little coconut milk for extra creaminess, but it’s great as is!
To save time, I use canned chickpeas and serve it over rice or with bread. It’s a hearty meal that’s good for your body and simple to make any night.
Ingredients & Substitutions
Chickpeas: Canned chickpeas are quick and soft, but dried ones are cheaper and tastier if cooked well. Rinse and drain canned chickpeas to remove excess salt and tininess. Substitute with lentils if you prefer a different pulse.
Coconut milk: Adds creaminess and a mild sweetness. Use full-fat for richness, but light coconut milk works if you want fewer calories. You can also swap with almond milk and a dash of coconut extract for a similar flavor.
Turmeric: This yellow spice lends warmth and bright color. Use fresh or ground turmeric—fresh is mild but adds depth. If you don’t have it, curry powder can work as a partial substitute, but adjust the salt accordingly.
Garlic: Fresh minced garlic brightens the dish. I recommend crushing garlic thoroughly for maximum flavor. If you’re out, garlic powder is okay, but use half as much to avoid overpowering.
Ginger: Adds a spicy zest that balances the curry. Fresh ginger is best; peel and grate. If fresh isn’t available, a little ground ginger can work but won’t be as vibrant.
How do I simmer the curry without overcooking the chickpeas?
I find gentle simmering keeps chickpeas soft but firm. Bring the curry to a low boil, then reduce heat to low. Cover partially and cook for about 20 minutes, stirring occasionally. This prevents mushiness and lets flavors meld smoothly.
- Start with a gentle simmer, not a rapid boil. Intense heat can break down chickpeas too much.
- Keep an eye on the liquid level; add a splash of water if it gets too thick.
- Test chickpeas about 15 minutes in; they should be tender but not falling apart. Adjust cooking time as needed.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 carrot, diced
- 1 bell pepper, chopped
Spices & Oils
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
Liquid & Others
- 1 cup vegetable broth
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 25 minutes, Total Time: 35 minutes
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook for 5 minutes until soft and fragrant.
2. Add Spices
Stir in cumin, turmeric, and paprika. Cook for 1-2 minutes to toast the spices and release their flavors.
3. Cook Vegetables
Add diced carrots and chopped bell pepper. Cook for 5 minutes, stirring occasionally.
4. Add Tomatoes and Chickpeas
Pour in diced tomatoes and chickpeas. Stir well to combine everything evenly.
5. Pour in Broth and Simmer
Add vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes to blend flavors.
6. Finish and Serve
Season with salt and pepper. Garnish with fresh cilantro if desired. Serve hot over rice or with bread.
