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Coconut chickpea curry in a bowl with a spoon, rice, and lime wedges.
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5 from 1 vote

30-Minute Vegan Chickpea Curry Recipe

This 30-minute vegan chickpea curry recipe is a one-pot, weeknight favorite. Easy to make with simple ingredients and Indian spices for a cozy weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Servings: 6
Calories: 162kcal
Author: Denise Perrault

Ingredients

  • 1 medium onion diced, 1 ½ cups
  • 3 cloves garlic minced or pressed, 1 tablespoon
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 can diced or crushed tomatoes 15-ounces, about 2 cups
  • 3 cups chickpeas 2 cans rinsed and drained
  • 15 ounces light coconut milk 1 can, see notes for substitute
  • 1 medium lime juiced, 2 tablespoons
  • ¼ cup cilantro chopped, optional
  • Salt and/or black pepper to taste
US Customary - Metric

Instructions

  • Heat a pot or large pan to medium heat. Then add the onions and cook them for 2-3 minutes to soften them.
  • Stir in the garlic, curry powder, and garam masala. Mix the spices with the onions, and then add ¼ a cup of water to deglaze the pan.
  • Pour in the tomatoes. Break up larger pieces with a wooden spoon.
  • Add the coconut milk and chickpeas. Let the curry simmer for 10 minutes.
  • Mix in the lime juice and chopped cilantro. Stir, taste, and adjust the spices.
  • Add salt or black pepper if desired.

Notes

  • Substitute 1 ½ cups plant milk with a few drops of coconut extract as a substitute for coconut milk.
  • If the onions start to stick, add water a tablespoon at a time.
  • Store curry in an airtight container for 5 days in the refrigerator or freeze for 3 months.

Nutrition

Calories: 162kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 388mg | Potassium: 310mg | Fiber: 5g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg