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Thanks to all of you, I’m being so much better about trying vegan and vegetarian meals like this vegan chickpea curry!
Plant-based eating is helpful for a diabetes diet because plant-based foods contain healthy fats, lean proteins, and complex carbohydrates – which often help blood sugars stay steady.
This recipe is super easy, you can make the curry in one pan and rice in another, and have a good dinner in about 20 minutes.
Table of contents
Ingredients in Vegan chickpea curry
- With a few simple ingredients you can make this dish:
- 1 tablespoon of avocado oil
- ½ white onion, diced
- 3-4 cloves of garlic smashed and diced
- 1 teaspoon of garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon granulated garlic
- 2-3 teaspoons of red curry paste
- 29 ounces of drained chickpeas
- 1, 13 ounce can of full-fat coconut milk
- Cilantro and fresh white onion for garnish
- Salt and pepper to taste
How to make chickpea curry
Heat your pan to medium heat with 1 tablespoon of avocado oil added.
Add your diced onion and garlic to the pan, cooking until they are fragrant and lightly browned.
Add your garam masala, turmeric, granulated garlic and red curry paste to the pan with the veggies.
Stir to incorporate the spices and cook on low heat for another 5 minutes.
Add chickpeas and stir, coating the chickpeas in the spice mixture.
When chickpeas start to brown just slightly, add in your can of coconut milk and stir, making sure to stir out any clumps from the coconut milk into the sauce.
Cook on low heat for 20 minutes.
Serve and enjoy!
What to serve with chickpea curry
Serve it on its own topped with cilantro and onion, or use my Coconut Milk Rice recipe for an added side. It’s also great with a side of veggies like broccoli, or a citrusy kale salad.
How does chickpea curry get creamy?
The creaminess of the dish comes from the coconut milk. Coconut milk is a rich, dairy-free cream made from water and the flesh of a coconut.
Surprisingly, the coconut flavor isn’t too intense in this ingredient, so you’ll get the creaminess without that coconut taste.
Can I add other veggies to my curry?
Absolutely, add whatever you’d like. Sweet potatoes and chopped asparagus are both
Great additions. The best part about this is truly that you can change it up however you’d like.
Vegan Chickpea Curry Recipe
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Vegan Chickpea Curry
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
A flavorful vegan chickpea dish with lots of hearty and warm flavors.
Ingredients
- 1 tablespoon of avocado oil
- 1/2 white onion, diced
- 3–4 cloves of garlic smashed and diced
- 1 teaspoon of garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon granulated garlic
- 2–3 teaspoons of red curry paste
- 29 ounces of drained chickpeas
- 1, 13 ounce can of full-fat coconut milk
- Cilantro and fresh white onion for garnish
- Salt and pepper to taste
Get Recipe Ingredients
Instructions
- Heat your pan to medium heat with 1 tablespoon of avocado oil added.
- Add your diced onion and garlic to the pan, cooking until they are fragrant and lightly browned.
- Add your garam masala, turmeric, granulated garlic and red curry paste to the pan with the veggies. Stir to incorporate the spices and cook on low heat for another 5 minutes.
- Add chickpeas and stir, coating the chickpeas in the spice mixture.
- When chickpeas start to brown just slightly, add in your can of coconut milk and stir, making sure to stir out any clumps from the coconut milk into the sauce.
- Cook on low heat for 20 minutes.
- Serve and enjoy!
Equipment
Buy Now → Notes
- Feel free to serve this alongside veggies if you want to keep the carb count lower
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 366
- Sugar: 0.9 g
- Sodium: 517 mg
- Fat: 25.3 g
- Carbohydrates: 28.1 g
- Fiber: 7.9 g
- Protein: 10.5 g
- Cholesterol: 0 mg
10 Responses
This recipe hit the spot and was incredibly satisfying! Already looking forward to making it again.
I went to make this for lunch then realized that I didn’t have any coconut milk/cream. I substituted red lentils, Cooked the lentils up in my IP, then used my immersion blender. Slightly different texture and a bit more carbs and protein. While I made two cups, I added slowly until I got the right thickness. For me that was a half cup, the rest I used to make a vegan soup.
Drooling!! Thanks Mila for the step by step in detail “Vegan Chickpea Curry”. Definitely going to share this delicious vegan recipe with my colleagues. I Love everything and cannot wait to try your every recipes out.
This was a perfect easy pantry meal that tasted better than takeout!
I’ve made this chickpea curry three times for Meatless Monday and every time I cook it the family gets excited. I always pair it with toasted garlic naan.
I made this for dinner last night and it was such a hit that we went back for seconds! I can’t wait to enjoy my leftovers for lunch today!
This dish is so delicious and it was super easy to make! My family loved it!
I love cooking with chickpeas so I knew I had to try this recipe! It was such a delicious and satisfying dinner. The creamy curry sauce fit perfectly with the chickpeas!
Despite the fact I was a vegetarian for 20 years, I’ve never cooked with chickpeas until now. Thanks for introducing me to something tasty and new.
I wish my significant other would try things like this. It looks delicious.