Vegan Chickpea Curry

The BEST creamy, Indian vegan chickpea curry made with simple ingredients and lots of spices and veggies that combine for a flavorful and filling main dish.

Course Main Dish

Cuisine Indian

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 313kcal

Author Christy Gurin

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

*To store, keep in a sealed container in the refrigerator for up to 5 days.

*To freeze, put curry in a well sealing container or bag with a small amount of room at the top to allow for expansion. Best if eaten within 3 months of freezing.

Nutrition