This vegan chickpea curry is a quick and comforting dish made with canned chickpeas, coconut milk, and a blend of aromatic spices. It comes together in about 15 minutes, making it perfect for weeknights when you need something nourishing without spending hours in the kitchen. The coconut milk gives it a creamy texture, while the spices create a balanced warmth. Served with steamed rice or flatbreads, it is a wholesome and satisfying meal.
The vegan chickpea curry is designed to be a fast yet flavourful dinner option for those evenings when cooking time is limited. By using canned chickpeas, the preparation is reduced to almost half, as there is no need for overnight soaking or long boiling times. The recipe brings together pantry-friendly ingredients such as coconut milk, tomatoes, onions, garlic, and a few ground spices that are common in most Indian kitchens.
The dish works well for families, solo dinners, or even packed lunches for the next day. Nutritionally, chickpeas provide plant-based protein, fibre, iron, and other essential minerals, while coconut milk adds healthy fats that make the curry richer and more filling. The spices, including turmeric, cumin, coriander, and garam masala, not only enhance taste but also bring potential health benefits, such as aiding digestion and reducing inflammation.
To prepare, the onions are sautéed until soft, followed by garlic and spices to release their aroma. Canned tomatoe
Read MoreHeat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and slightly golden.
Add the minced garlic and grated ginger. Stir for 30 seconds until fragrant.
Sprinkle in the turmeric, cumin, coriander, garam masala, and red chilli powder. Stir quickly so the spices release their aroma without burning.
Add the canned tomatoes and cook for 2–3 minutes until the mixture thickens slightly.
Add the chickpeas and salt. Stir well so the chickpeas are coated in the spice-tomato mixture.
Pour in the coconut milk, stir, and let the curry simmer for 5 minutes. Adjust seasoning if needed.
Turn off the heat. Garnish with fresh coriander and serve with rice, roti, or naan.
Yes, you can use two medium fresh tomatoes, finely chopped, but you may need to cook them for a few extra minutes to soften and release their juices before adding the chickpeas.
Absolutely. In fact, the flavours often improve after resting for a few hours or overnight. Store it in an airtight container in the fridge for up to two days and reheat gently before serving.
Yes, this curry freezes well for up to a month. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat on the stove with a splash of water or coconut milk to bring back the creaminess.
Yes, vegetables such as spinach, peas, carrots, or even sweet potatoes work beautifully. If using harder vegetables like sweet potato, dice them small so they cook quickly within the 15-minute window.
Yes, you can replace coconut milk with cashew cream, almond cream, or even thick plant-based yoghurt for a different kind of creaminess.
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