Looking for your next favorite quick dinner recipe? This vegan chickpea curry is so quick and easy to make and also packed with flavor! It's also a great recipe to meal prep for the week ahead.
Sometimes getting a healthy dinner on the table can feel impossible! But with this vegan chickpea curry, you can have a delicious meal ready in just 30 minutes!
For this recipe you will need:
- Olive oil
- Cumin seeds
- White onion
- Garlic cloves
- Fresh ginger
- Salt & pepper
- Sweet paprika
- Fenugreek leaves
- Chili powder
- Cayenne pepper
- Coconut milk
- Diced tomatoes
- Canned chickpeas
- Fresh cilantro
- Cooked rice
See recipe card for quantities.
Heat olive oil over medium-high heat in a large Dutch Oven or heavy bottomed pot. Once hot, add the cumin seeds and stir. Allow the cumin seeds to roast slightly for 5 minutes until fragrant.
Add the chopped onion and sauté for a few minutes until slightly soft and caramelized. Add garlic and ginger and sauté for 30 seconds until fragrant. Mix in the salt, pepper and the rest of the spices and mix well for 1 minute.
Add the chickpeas, tomatoes and coconut milk and stir well. Bring to a boil and then turn the heat down to a simmer. Cover partway with a lid and allow to simmer for 20 minutes stirring occasionally.
Serve the chickpea curry with cooked rice and garnish with fresh cilantro.
Hint: serve this vegan chickpea curry with your favorite side dishes and starches to fully complete the meal. Vegan naan bread, vegan roti and poppadoms are all great side dishes to pair with this curry.
With tonnes of flavor you can easily adjust this chickpea curry recipe to suit what you have on hand.
- Cauliflower - instead of chickpeas you can use cauliflower florets in the curry. Simply cut the cauliflower into small florets and add to the curry when you would have added the chickpeas
- White beans - you can use any type of white bean you have in your pantry for this recipe. Butter beans, white beans or pinto beans are all great options
- Starches - you can serve your curry with a variety of cooked starches to bulk up the meal. White and brown rice are good options as well as cooked quinoa, cooked wild rice or cooked barley
Want to make this recipe your own? Here are some ideas!
- Make it more spicy - you can adjust the amount of chili powder and cayenne pepper in the recipe to make it more spicy. Another way to spice it up and add more flavor is to finely mince some red or green chili and add it with the garlic and ginger when sautéing
- More protein - you can fry up some vegan soy curls and add them to this sauce for a meatier curry (just add some more liquid as the soy curls can absorb liquid while cooking). More protein options also include more beans or adding cooked lentils
- Meal prep - you can easily double or triple this recipe and cook extra for meal prep. You can bulk up the curry with some of the substitution ideas above. See storage guidelines below for more info on how to store the curry
If you have a slow cooker and would like to make a curry recipe, why not give this recipe from hungryhealthyhappy.com a try?
A heavy bottomed pot or Dutch Oven is essential for this recipe as it allows the curry to cook through evenly without burning. If not using either one of these pots, lower the heat slightly while simmering the curry for even cooking.
You can also make this recipe in an Instant Pot. Follow the recipe up until the simmering at the end in your Instant Pot. Once all of the curry ingredients are in the Instant Pot, seal it and pressure cook on high for 10 minutes.
Store leftover curry in an airtight container in the refrigerator for up to 4 days and reheat as needed.
You can also freeze your curry in an airtight container for up to 2 months.
Don't rush adding the garlic, ginger and spices all at once! Follow the recipe by adding the garlic, ginger and spices at the right times and allow them to cook for a few minutes after adding. This allows the spices to become more fragrant and the curry will be more flavorful overall.
30 Minute Vegan Chickpea Curry
- 2 Tbsp. Olive oil
- 1 Tbsp. Cumin seeds
- 1 Medium white onion chopped
- 1 Tbsp. Garlic cloves minced
- 1 Tbsp. Fresh ginger minced
- 1 Tsp. Sea salt
- 1 Tsp. Black pepper
- 1 Tsp. Turmeric
- 1 Tbsp. Cumin
- 1 Tbsp. Sweet paprika
- 1 Tbsp. Fenugreek leaves optional
- 1 Tsp. Chili powder adjust to your spiciness level
- 1 Tsp. Cayenne pepper adjust to your spiciness level
- 1 14 oz. Can of chickpeas
- 1 14 oz. Can of diced tomatoes
- 1 14 oz. Can of coconut milk
- Fresh cilantro
- Cooked white rice brown rice, quinoa are also good options for starches
- Heat olive oil over medium-high heat in a large Dutch Oven or heavy bottomed pot. Once hot, add the cumin seeds and stir. Allow the cumin seeds to roast slightly for 5 minutes until fragrant.
- Add the chopped onion and sauté for a few minutes until slightly soft and caramelized. Add garlic and ginger and sauté for 30 seconds until fragrant. Add the salt, pepper and the rest of the spices and mix well for 1 minute.
- Add the chickpeas, tomatoes and coconut milk and stir well. Bring to a boil and then turn the heat down to a simmer. Cover partway with a lid and allow to simmer for 20 minutes stirring occasionally.
- Serve the chickpea curry with cooked rice and garnish with fresh cilantro.