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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
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 313kcal
Author Christy

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

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

Calories: 313kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Sodium: 829mg | Potassium: 726mg | Fiber: 12g | Sugar: 9g | Vitamin A: 6624IU | Vitamin C: 68mg | Calcium: 108mg | Iron: 4mg