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Chickpea Curry Vegan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 55 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegan

Description

A flavorful and creamy vegan chickpea curry made with coconut milk, aromatic spices, and fresh ingredients. Perfectly spiced and easy to prepare on the stovetop, this dish offers a hearty, comforting meal suitable for a plant-based diet.

Ingredients

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • 2 tablespoons chopped fresh cilantro (optional)
  • Cooked rice or naan for serving

Instructions

  1. Heat the coconut oil: Warm the coconut oil in a large skillet or saucepan over medium heat, preparing to sauté the base ingredients.
  2. Sauté onion: Add the finely chopped onion and cook for 4 to 5 minutes until it becomes soft and translucent, providing a flavorful foundation.
  3. Add garlic and ginger: Stir in minced garlic and grated fresh ginger, cooking for 1 minute until their aroma is released.
  4. Add spices: Mix in curry powder, ground cumin, turmeric, and cayenne pepper (if using), coating the onions evenly to develop rich flavors.
  5. Add tomatoes: Pour in the canned diced tomatoes along with their juices and cook for 3 to 4 minutes to allow the flavors to meld.
  6. Add chickpeas and coconut milk: Incorporate the drained chickpeas and full-fat coconut milk, stirring thoroughly to combine all ingredients.
  7. Season and simmer: Season with salt and black pepper, bring the mixture to a simmer, and cook uncovered for 15 to 20 minutes. Stir occasionally until the curry thickens and flavors intensify.
  8. Finish with lime and cilantro: Squeeze fresh lime juice into the curry and stir in chopped cilantro, if using, for brightness and added freshness.
  9. Serve: Serve the chickpea curry hot over steamed rice or alongside warm naan bread for a complete meal.

Notes

  • Substitute olive oil for coconut oil if preferred.
  • Add a handful of spinach during the last few minutes of cooking for extra greens.
  • Adjust cayenne pepper to your desired spice level, or omit for a milder curry.

Find it online: https://slsrecipes.com/chickpea-curry-vegan-recipe/