Chickpea Curry Recipe | Vegan
Chickpea Curry will soon become your new favorite quick and easy weeknight dinner recipe that also happens to be vegetarian and vegan!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Indian
Servings: 4 servings
- 2 Tbsp. olive oil
- 1 sweet onion finely diced
- 1 jalapeno finely diced
- 2 garlic cloves crushed
- ½ tsp. ginger paste or grated fresh ginger
- 1 Tbsp. curry powder mild
- 1 tsp. coriander
- 1 tsp. cumin
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. sugar or coconut sugar
- 1 cup cherry tomatoes quartered
- 2 15- oz. cans chickpeas drained
- 1 15- oz. can coconut milk full fat or lite
- Basmati rice or cauliflower rice
- Cilantro optional
In a 5-6 qt. Dutch oven or large pot over medium heat add olive oil, jalapeño, and diced onion. Sauté for 5-6 minutes, or until onions are translucent. Add crushed garlic and ginger. Sauté for 1 minute.
In a small bowl whisk together curry powder, coriander, cumin, turmeric, paprika, salt, pepper and sugar. Add spices to the pan and stir until well combined.
Add tomatoes, chickpeas, and coconut milk. Stir until combined. Cook curry over medium heat for 5 minutes. Reduce heat to a Medium-Low heat where contents are simmering. Cover pot or pan with a lid and simmer for 12-15 minutes. Chickpeas should be fork tender.
Serve chickpea curry over cooked basmati rice or sautéed cauliflower rice with a sprinkle of cilantro. Enjoy!
- If made with lite coconut milk the chickpea curry will not be quite as thick.
- Nutritional information is calculated with lite coconut milk and no rice.
Calories: 410kcal | Carbohydrates: 44g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Sodium: 1215mg | Potassium: 611mg | Fiber: 12g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 22.8mg | Calcium: 137mg | Iron: 5.9mg