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bowl of vegan chickpea curry on white background

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


  • 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.


*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.


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