This Vegan Chickpea Curry is a warm, comforting dish made with hearty chickpeas and flavorful spices. It’s perfect for a quick, healthy meal that’s full of taste and plant-based goodness.
I like to make a big batch so I have leftovers ready to heat up. It tastes even better the next day – bonus points for saving time!
Serve it over cooked rice for a filling meal. Adding a squeeze of lemon on top brightens the flavors and keeps things fresh.
Ingredients & Substitutions
Chickpeas: Canned chickpeas are quick and convenient. Rinse them well to remove excess salt and can substitute with cooked dried chickpeas or other beans like lentils for a different texture.
Coconut Milk: Adds creaminess and subtle sweetness. Use full-fat for richness or a light version if you prefer fewer calories. Almond milk or cashew cream can work as dairy-free options.
Tomatoes: Fresh or canned diced tomatoes bring brightness. If fresh, chop and crush slightly to release juices. Sun-dried tomatoes in oil give an intense flavor but reduce added salt.
Spices: Curry powder, turmeric, cumin, and coriander create the curry’s flavor. Adjust to taste. You can swap curry powder for a blend of individual spices for a tailored flavor.
Garlic & Onion: These aromatics build flavor. Use fresh minced garlic and diced onion. For a milder taste, roast the garlic first. Dry onion flakes work in a pinch but slow-cooked fresh onion gives better flavor.
How do I stir the curry without splashing or uneven cooking?
I find stirring hot curry can cause splashes or uneven heat. To avoid this, lower the heat before stirring and use a long-handled spoon. Stir slowly and gently, especially near the bottom, to prevent sticking or splattering. This keeps everything well mixed.
- Begin stirring from the outside edges toward the center to distribute heat evenly.
- If the curry is thick, add a splash of water or broth to help mix ingredients smoothly.
- Stir gently for a few minutes to ensure spices are well combined and flavors meld best.
How to Make Vegan Chickpea Curry with Rice?
Ingredients You’ll Need:
For the Curry
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the Rice
- 1 cup long-grain white rice
- 2 cups water
How Much Time Will You Need?
Prep time: 10 minutes. Cook curry: 20 minutes. Prepare rice: 15 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Cook the Rice
Bring water to a boil. Add rice, lower heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Sauté Aromatics
Heat olive oil in a large pan over medium heat. Add chopped onion, cook for 5 minutes until soft. Stir in garlic and ginger, cook for 1 minute.
3. Add Spices and Tomatoes
Mix in curry powder and cumin. Cook for 1 minute. Add diced tomatoes with juice and cook for 5 minutes to blend flavors.
4. Add Chickpeas and Coconut Milk
Stir in chickpeas and coconut milk. Bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until thickened slightly.
5. Season and Serve
Season with salt and pepper. Serve the curry over the cooked rice. Enjoy your meal!
