Vegan Chickpea Curry Recipe: A Flavorful and Nutritious Delight

Are you on the lookout for a hearty, delicious, and healthy vegan meal? Look no further than this Vegan Chickpea Curry recipe! Bursting with rich spices, creamy coconut milk, and protein-packed chickpeas, this dish is not only a treat for your taste buds but also a nutritional powerhouse. Whether you’re a seasoned vegan or just looking to explore plant-based cuisine, this curry will satisfy your cravings and leave you craving for more. So, let’s dive right into the world of flavors with this mouthwatering recipe.


For the Curry:

  • 2 cups of cooked chickpeas (canned or freshly cooked)
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, chopped
  • 1 can (400ml) of coconut milk
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of curry powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

For Serving (optional):

  • Cooked rice or naan bread


Step 1: Sauté the Aromatics

  1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
  2. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  3. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 2: Spice It Up

  1. Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder to the sautéed aromatics.
  2. Cook the spices for 1-2 minutes to toast them slightly, releasing their flavors and aromas.

Step 3: Add Tomatoes and Chickpeas

  1. Add the chopped tomatoes to the skillet and cook for 3-4 minutes until they soften and start to break down.
  2. Stir in the cooked chickpeas and mix well to coat them with the flavorful tomato and spice mixture.

Step 4: Creamy Coconut Goodness

  1. Pour in the can of coconut milk and stir to combine everything thoroughly.
  2. Reduce the heat to low, cover the skillet, and let the curry simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.

Step 5: Season and Garnish

  1. Season the chickpea curry with salt and pepper to taste.
  2. If you prefer a milder curry, you can add more coconut milk at this stage.
  3. Garnish your vegan chickpea curry with fresh cilantro leaves for a burst of freshness and color.

Step 6: Serve and Enjoy

  1. Your Vegan Chickpea Curry is now ready to be devoured! Serve it hot with cooked rice or warm naan bread, and savor the delightful blend of flavors.


Q1: Can I use dried chickpeas instead of canned chickpeas?

A1: Absolutely! You can use dried chickpeas, but they will need to be soaked and cooked before using them in this recipe. Simply soak 1 cup of dried chickpeas in water overnight, then drain and cook them until they are tender before adding them to the curry.

Q2: How can I make this curry spicier?

A2: If you prefer your curry to be spicier, you can adjust the amount of chili powder to suit your taste. Start with a small amount and gradually increase it until you reach your desired level of spiciness.

Q3: Can I make this curry in advance?

A3: Yes, you can make this Vegan Chickpea Curry in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stove or in the microwave before serving.


This Vegan Chickpea Curry recipe is a winner in every way. It’s not only delicious and satisfying but also packed with plant-based protein and wholesome ingredients. Whether you’re cooking for yourself, your family, or friends, this curry is sure to impress and leave everyone asking for seconds. So, give it a try, and enjoy the wonderful world of vegan cuisine with this flavorful and nutritious dish!

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