Vegan Chickpea Curry

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Vegan Chickpea Curry on a plate with rice.

4.91 from 11 votes

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www.theconsciousplantkitchen.com

This Vegan Chickpea Curry with a creamy coconut sauce and delicious healthy vegan dinner served with basmati rice or cauliflower rice.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-chickpea-curry/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: people

Calories: 749.7kcal

Author: Carine Claudepierre

Ingredients

2 tablespoons Olive Oil
1 Small Yellow Onion finely diced
3 cloves Garlic Crushed
½ inch Fresh Ginger freshly chopped or 1/2 teaspoon ground ginger
1 small Red Bell Pepper finely chopped
½ teaspoon Paprika
½ teaspoon Cumin
½ teaspoon Curry Powder or turmeric
3 tablespoons Tomato Paste
1 can (14.5 oz) Crushed Tomatoes
30 oz Canned Chickpeas drained, rinsed (equivalent 2 cans)
1 can (15 oz) Coconut Cream or canned coconut milk
2 tablespoons Lime Juice
1 handful Fresh Cilantro finely chopped

Serving

3 cup quinoa cooked

US Customary - Metric

Instructions

In a large pot, heat olive oil over medium heat.
Add chopped onion, garlic, and ginger. Cook, often stirring, until the onions soften and turn brown. It takes about 2 minutes.
Stir in tomato paste along with all the spices: paprika, cumin, curry powder, and salt. Continue to cook for 1 minute, constantly stirring to form a thick curry paste.
Stir in diced tomatoes and canned coconut cream to form a smooth coconut curry sauce.
Stir in diced red capsicum and canned chickpeas.
Cover the pot and reduce heat to bring to a light simmer. Continue cooking for 20-30 minutes, stirring once in a while, until the chickpeas are soft and cooked.
Turn off the heat and stir in fresh lime juice and fresh cilantro.
Serve with basmati rice on the side or cauliflower rice for a low-carb option.

Storage

Store in a sealed container in the fridge for up to 4 days or in the freezer.
Rewarm in the microwave or in a saucepan.

Equipment

Notes

Dried chickpeas - read my blog post above for instructions and measurements to use dried chickpeas.

Can I add vegetables to my curry?

Yes, you can add 1-2 cups of soft or hard vegetables in the curry sauce at the same time you add the canned chickpeas.

Soft vegetables: spinach, mushrooms, capsicum, peeled cubed eggplants.
Hard vegetables must be precooked - steaming or roasting method. The best matches with this curry are peeled cubed potatoes/sweet potatoes, cauliflower/broccoli florets.

Nutrition