Chickpea Curry

Richly spiced Chickpea Curry is a flavorful creamy vegan dish that can be made in under 25 minutes. Protein-packed with chickpeas and filled with delicious vegetables this healthy dish can be served over rice or dahl for a delicious meal.

Vegetarian curry dishes are some of my favorite to make and eat, which is why I recommend trying this Chickpea Spinach Curry, which is a slight twist on this one as well as this Vegetarian Tikka Masala.

Why This Recipe Works

• Healthy and Vegan. There are so many healthy ingredients such as chickpeas, spinach, and coconut milk in this delicious vegan dinner that you’ll be blown away with every bite. Serve it over steamed rice or dahl for an extra hearty meal or just serve it over cauliflower rice for even more vegetables.
• Quick and Easy. This recipe can be made in minutes, under 20 to be exact. You won’t need to spend much time in the kitchen making this meal and it’s also a one-pot meal making it easier to clean up after.
• Full of protein and flavor. You won’t even miss the meat in this vegetarian curry. It has tons of protein from the chickpeas but so much delicious flavor from the garlic and ginger as well as the combination of all the spices.

Ingredients Needed

Ingredient Notes

• Oil: any oil will work for this recipe, I like to use avocado oil since it’s super healthy.
• Ginger: I like to purchase minced ginger, however, using a piece of grated ginger will have an even richer flavor.
• Chickpeas: use canned chickpeas and drain and rinse them before adding them to the sauce.
• Coconut Milk: for this recipe, you’ll need full-fat coconut milk that comes canned otherwise your curry will be too runny and will lack flavor. You’ll use both the coconut cream at the top of the can as well as the milk.

Step-by-Step Instructions

1. Sauté the onions. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and cook for 1 to 2 minutes, until fragrant.
2. Flavor the onions. Mix in the chili powder and let it heat slightly.

3. Grind the dry ingredients. In a food processor pulse the garlic cloves, ginger, remaining 1 tablespoon of oil, coriander, cumin, and garam masala.
4. Pulse. Add the tomato paste into the mixture and continue to pulse until just mixed in.

5. Add the cooked onions. Mix in the cooked onions and continue to process until grainy paste-like consistency forms (if the paste is too thick add an additional tablespoon of oil).
6. Heat the paste. Place the paste into the skillet and cook for 2 minutes to bring out the flavor, stirring occasionally, so it doesn’t burn or stick.

7. Cook the chickpeas and tomatoes. Add the chickpeas and crushed tomatoes, simmer for about 5 minutes until the sauce is reduced down by about 1/4.
8. Add in the coconut milk. Pour in the coconut milk and 1/4 cup of water and cook for 5 more minutes.

9. Wilt the spinach. Stir in the coriander and spinach and continue cooking for about another minute until the spinach has wilted.

Storage and Freezing Information

• Leftovers: Place any leftovers in an air-tight container and store them in the fridge for 5 to 7 days. To reheat place the leftovers in a pot and heat on medium until the desired temperature is reached or heat in the microwave.
• Freezing Instructions: Allow the curry to cool completely before placing it in a freezer-safe bag or container. Store it in the freezer for up to 3 months.

Recipe Notes and Expert Tips

• If the curry paste is too thick you can add an additional 1 tablespoon of oil or water to thin it out.
• When cooking the curry paste stir it occasionally so it doesn’t burn or stick to the bottom of the skillet.
• Add some meat to the curry. You can easily add some chicken, beef, or even ground meat to this recipe if you’d like to take it from vegan to meat-based.
• When serving this curry I recommend spooning it over steamed rice or dahl and topping it with some vegan plain yogurt or sour cream.

FAQs

Related Recipes

Vegan Chickpea Spinach Curry

Curried Pumpkin Soup

Chickpea Curry

Richly spiced Chickpea Curry is a flavorful creamy vegan dish that can be made in under 25 minutes. Protein-packed with chickpeas and filled with delicious vegetables this healthy dish can be served over rice or dahl for a delicious meal.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Servings

Calories: 227kcal

Author: Aimee Mars

Equipment

• ▢
  Large Skillet
• ▢
  Food Processor
• ▢
  Wooden Spatula

Ingredients

Curry Paste

• ▢ 2 tablespoons Oil
• ▢ 1 medium Onion diced
• ▢ 1 teaspoon Chili Powder
• ▢ 9 Garlic Cloves
• ▢ 1 inch-sized piece Ginger
• ▢ 1 tablespoon Ground Coriander
• ▢ 2 tablespoons Ground Cumin
• ▢ 1 tablespoon Garam Masala
• ▢ 2 tablespoons Tomato Paste

Curry

• ▢ 2 15 ounce cans Chickpeas drained
• ▢ 1 15 ounce can Diced Tomatoes
• ▢ 1 cup Coconut Milk
• ▢ 1 teaspoon Coriander
• ▢ 1 cup Fresh Spinach

Instructions

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and cook for 1 to 2 minutes, until fragrant. Mix in the chili powder.
• In a food processor pulse the garlic cloves, ginger, remaining 1 tablespoon of oil, coriander, cumin, and garam masala.
• Add the tomato paste to the food processor and pulse until just mixed in.
• Add the cooked onions and continue to process until grainy paste-like consistency forms (if the paste is too thick add an additional tablespoon of oil).
• Place the paste into the skillet and cook for 2 minutes to bring out the flavor, stirring occasionally, so it doesn't burn or stick.
• Add the chickpeas and crushed tomatoes, simmer for about 5 minutes until the sauce is reduced down by about 1/4.
• Pour in the coconut milk and 1/4 cup of water and cook for 5 more minutes.
• Stir in the coriander and spinach and continue cooking for about another minute until the spinach has wilted.

Notes

• If the curry paste is too thick you can add an additional 1 tablespoon of oil or water to thin it out.
• When cooking the curry paste stir it occasionally so it doesn’t burn or stick to the bottom of the skillet.
• Add some meat to the curry. You can easily add some chicken, beef, or even ground meat to this recipe if you’d like to take it from vegan to meat-based.
• When serving this curry I recommend spooning it over steamed rice or dahl and topping it with some vegan plain yogurt or sour cream.

 

Storage and Freezing Instructions

• Leftovers: Place any leftovers in an air-tight container and store them in the fridge for 5 to 7 days. To reheat place the leftovers in a pot and heat on medium until the desired temperature is reached or heat in the microwave.
• Freezing Instructions: Allow the curry to cool completely before placing it in a freezer-safe bag or container. Store it in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 11g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 93mg | Potassium: 397mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 5mg

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