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Creamy Vegan Chickpea Curry Recipe

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★★★★★

4.7 from 121 reviews

This creamy vegan chickpea curry is a flavorful, comforting dish made with tender chickpeas simmered in a rich coconut milk sauce, infused with aromatic spices like garam masala, turmeric, and coriander. Perfectly spiced and easy to make, this curry is ideal for a wholesome weeknight meal served with rice or naan bread.

Ingredients

Scale

Chickpeas and Coconut Milk

  • 2 cans of chickpeas (400g each, drained and rinsed)
  • 1 can of coconut milk (400ml, full cream)

Vegetables and Aromatics

  • 2 large red onions (approx. 300g, finely diced)
  • 4–5 cloves of garlic (chopped)
  • 1 piece of ginger (approx. 3cm, freshly grated)
  • 1 can of chopped tomatoes (400g)

Spices and Herbs

  • Spice mix: 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon chili flakes (adjust to taste)
  • 1 bunch of fresh coriander (chopped)
  • Salt and pepper to taste

Other

  • 2 tablespoons coconut oil or neutral oil
  • Lime juice (optional, for serving)

Instructions

  1. Prepare the aromatics: Heat the oil in a large frying pan over medium heat and sauté the diced onions for about 5 minutes until they become translucent and lightly golden brown, which forms the base of the curry’s flavor.
  2. Add garlic and ginger: Stir in the chopped garlic and freshly grated ginger, cooking for 1-2 minutes until fragrant to enhance the curry’s aroma.
  3. Toast the spices: Add the garam masala, turmeric, coriander powder, and chili flakes to the pan, roasting them for 30 seconds. This step activates the spices’ essential oils, boosting the curry’s complexity.
  4. Combine tomatoes and chickpeas: Pour in the chopped tomatoes and add the drained chickpeas. Stir well and let the mixture simmer for about 3 minutes to allow the tomatoes to break down and thicken the sauce slightly.
  5. Add coconut milk: Pour the coconut milk into the pan, stirring vigorously until the spice paste fully dissolves into the sauce. Simmer the curry over medium heat for 5 to 7 minutes until the sauce thickens to a creamy consistency.
  6. Season and finish: Season the curry with salt and pepper to taste, and optionally squeeze in some lime juice for brightness. Stir in half of the chopped fresh coriander.
  7. Serve: Serve the curry hot alongside steamed rice or naan bread. Garnish with the remaining coriander for a fresh, herbal finish.

Notes

  • You can adjust the chili flakes to control the spiciness according to your preference.
  • For extra protein, add sautéed tofu or tempeh chunks when adding chickpeas.
  • Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
  • For a creamier texture, blend a portion of the chickpeas before adding the coconut milk.
  • This curry freezes well; thaw completely before reheating gently on the stovetop.

Keywords: vegan chickpea curry, creamy curry, coconut milk curry, Indian vegan recipe, easy chickpea curry, plant-based dinner, gluten free curry

Find it online: https://lucabites.com/creamy-vegan-chickpea-curry-recipe/