The BEST easy, creamy, Indian vegan chickpea curry made with simple ingredients and lots of spices and veggies that combine for a flavorful and filling main dish.
First and foremost, you don’t have to be vegan to love this recipe. Ha, my husband didn’t even notice it didn’t have meat in it until he was half way through!
Chickpeas have a meaty enough texture when tossed in sauce and spice and they’re absolutely loaded with protein so you won’t miss the meat.
Why make this vegan chickpea curry recipe
If you’re trying Indian chickpea curry for the first time and are trying to decide which recipe, I obviously think you should look no further, but let me tell you why. This curry recipe is:
- Based on pantry staples
- Flexible for substitutions
- Uses simple, easy to find ingredients
- Loaded with veggies
- Vegan, dairy free, gluten free
- Creamy, spicy, and delicious and oh so good!
How to make vegan chickpea curry
This chickpea curry is a quick and easy dinner that satisfies without being overly fussy. It can be made in 30 minutes and the bulk of the ingredients, you probably have on hand already.
- You start by heating oil in a sauté pan and searing the veggies.
- From here, add the spices and sauté to enhance their flavor.
- Add and cook the tomatoes down to create a rich tomato base.
- Stir in coconut milk, chickpeas, tomato paste, and peas and simmer to blend flavors.
- Season with lime juice, salt, pepper, and serve with rice and a sprinkle of fresh cilantro!
What to serve with curry
This vegan chickpea curry acts as a full meal over rice or quinoa all on it’s own. That being said, sides are always welcome. This list has some obvious pairings but I’ve got some more creative ones for you too:
- Serve over rice or quinoa of course
- Try this salad with curry dressing – it gets rave reviews all the time!
- This recipe for garlic naan from Cook with Manali looks like the perfect accompaniment.
- Or for those of you that want naan without the hassle and live near a Trader Joe’s, they carry a bake on demand garlic naan in the freezer section that’s pretty good. They’ve got samosas with mint sauce in the freezer section too.
Other curry recipes
If it’s curry you’re after, I’ve got a few other curry recipes you’re bound to love:
- This Instant Pot chicken eggplant curry is one of my favorite things to make in the pressure cooker
- These curry carrot fries get dipped in peanut sauce which is best combo you never knew you needed
- This Thai curry noodle soup is another quick and easy favorite that always hits the spot on a cool day
- If vegan curry is what you’re after, this curry lentil soup is the absolute perfect blend of flavors and spices, you’re bound to make it again and again
- Crockpot Indian chicken curry is an easy and oh so delicious way to get your curry fix.
- For a lunch fix, this curry chicken salad is so refreshing and such a welcome change of pace from your standard lunch fare
- Or, if you’re looking for an appetizer or light meal, this Thai curry carrot soup is simply the creamiest, tastiest recipe around
- If you have a sweetmeat or butternut squash, this curry soup recipe uses Indian curry powder and is absolutely delicious
Vegan Chickpea Curry
- 1 Tbsp. avocado oil or whatever oil you prefer
- 1 small onion diced
- 1 red pepper diced
- 2 carrots peeled and sliced into 1/8" thick rounds
- 1 tsp. minced garlic
- 1/2 tsp. cumin
- 1 1/2 tsp. curry powder
- 1/2 tsp. salt add more to taste if desired
- 1 Tbsp. garam masala
- 1 1/2 cups chopped tomato or one can diced tomatoes, drained
- 13.5 oz. coconut milk
- 15 oz. canned chickpeas drained and rinsed
- 2 Tbsp. tomato paste
- 1 cup peas frozen or fresh are best
- 2 tsp. lime juice
- 1/4 cup chopped cilantro
- salt and pepper to taste
- Heat oil in a large sauté pan over medium heat.
- Add onion, red pepper and carrot and sauté for 6-8 minutes until they start to brown.
- Add garlic, cumin, curry powder, salt, and garam masala and stir for another minute.
- Add tomatoes and cook down for 5 minutes.
- Add coconut milk, chickpeas, tomato paste and peas and bring to a simmer for 2-3 minutes.
- Remove from heat, stir in lime juice and season to taste with salt and pepper.
- Serve curry over rice or quinoa and sprinkle each bowl with fresh chopped cilantro before serving.