25-Minute Vegan Chickpea Curry
This 1-pot, 25-minute vegan chickpea curry is simple to make but packed with aromatic Indian flavors you’ll love! Featuring just 12 pantry staples, it is guaranteed to earn a spot in your weekly meal rotation.
Equipment
- Chef's knife
- Cutting board
- Stockpot
Ingredients
- 2 tablespoons coconut oil
- 1 large white or yellow onion (finely chopped)
- 4-5 cloves garlic (minced)
- 2 tablespoons minced ginger
- 1 green chile (finely diced)
- 1 tablespoon curry powder
- 1 14-ounce can diced tomatoes
- 2 15-ounce cans chickpeas (drained & rinsed)
- 1 14-ounce can full-fat coconut milk
- 1 cup water (or vegetable broth)
- 1 tablespoon garam masala
- Salt & pepper to taste
For serving
- Chopped cilantro
- Lime or lemon wedges
- Basmati rice
- Vegan naan
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium. Add the onions and sauté them for 4-5 minutes until they’re translucent and soft.
- Stir in the garlic, ginger, and green chile, cooking for another 2 minutes until the mixture is fragrant.
- Season the veggies with curry powder, stirring for another minute or so to combine the mixture and open up the curry powder.
- Pour in the diced tomatoes with their juices and the chickpeas, stirring to combine. Add the coconut milk and water, then bring the curry to a boil.
- Once boiling, reduce the heat to low and simmer for 10 minutes. Stir in garam masala and salt to taste, then let it simmer for another 2-3 minutes. If the curry is too thick, you can add a little more water to achieve your preferred consistency.
- Serve your vegan chickpea curry immediately while hot with chopped cilantro, lime or lemon wedges, basmati rice, or vegan naan. Happy eating!
Notes
- Use quality spices: Fresh, high-quality spices make all the difference in curries. If you have access, source your spices from an Indian food market. Better yet, grind them yourself in a spice grinder or with a mortar and pestle.
- Adjust the spice levels: Tailor the heat to your preference by increasing or decreasing the amount and type of spicy green chiles. Indian green chiles are the spiciest variety, followed closely by serranos, then jalapeños.
- Use full-fat coconut milk: For a creamier, richer curry, use full-fat coconut milk. Try to avoid lite coconut milk or other plant milk varieties from cartons if possible. The fat content in coconut milk is the best way to emulate the richness of classic Indian curries in a dairy-free way.
- Prevent burning: Prevent the curry from sticking and burning by stirring it frequently as it simmers. Additionally, using a non-stick pot can help prevent sticking even more. If you use a non-stick pot, remember to use silicone utensils!
- Simmer gently: Avoid vigorously boiling this vegan chickpea curry to prevent the coconut milk from curdling or splitting. You want to keep coconut milk at lower temperatures. Plus, simmering over low heat melds the flavors without burning anything.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 514.4kcal | Carbohydrates: 46.7g | Protein: 14.6g | Fat: 33.3g | Saturated Fat: 26.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 2.2g | Sodium: 218.4mg | Potassium: 874.2mg | Fiber: 11.9g | Sugar: 10g | Vitamin A: 172.5IU | Vitamin C: 17.2mg | Calcium: 132.5mg | Iron: 8.6mg
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