Description
This easy vegan chickpea curry is a one-pot, flavor-packed meal that’s perfect for weeknights. Packed with protein-rich chickpeas, aromatic spices, and creamy coconut milk, it’s hearty, comforting, and ready in under 30 minutes. Minimal effort, maximum taste, and naturally plant-based.
Ingredients
Coconut oil or olive oil: 2 tablespoons
Yellow onion: 1 large, diced
Garlic: 3 cloves, minced
Fresh ginger: 1 tablespoon, grated
Curry powder: 1 tablespoon
Ground cumin: 1 teaspoon
Turmeric: 1/2 teaspoon
Cayenne pepper: 1/4 teaspoon (optional)
Chickpeas: 2 (15-ounce) cans, rinsed and drained
Crushed tomatoes: 1 (15-ounce) can
Full-fat coconut milk: 1 (14-ounce) can
Salt: 1 teaspoon, or to taste
Fresh cilantro and lime wedges: for serving
Instructions
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and cook for about 5 minutes until soft and translucent.
3. Add garlic and ginger; cook for 1 minute until fragrant.
4. Stir in curry powder, cumin, turmeric, and cayenne. Toast for 30 seconds.
5. Add chickpeas, crushed tomatoes, and coconut milk. Stir to combine.
6. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally.
7. Season with salt to taste.
8. Serve over rice, garnished with fresh cilantro and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months; thaw overnight and reheat gently on the stovetop.
For thicker curry, simmer uncovered or mash a few chickpeas to naturally thicken.
Adjust spice level with cayenne, serrano, or omit for mild.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Vegan, One-Pot
- Method: Stovetop, One-Pot
- Cuisine: Indian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg