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Vegan Chickpea Curry

Vegan Chickpea Curry

Vegan chickpea curry in 30 minutes. Rich coconut milk sauce, warm spices, plant based protein. Dairy free comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 tbsp coconut oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 can (15 oz) tomato sauce
  • 1 can (13.5 oz) full fat coconut milk
  • 2 cans (15 oz each) chickpeas drained and rinsed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 2 cups cooked basmati rice for serving
  • salt and pepper to taste

Method
 

  1. **Saute.** Heat coconut oil in a large pot over medium heat. Cook onion 5 minutes until soft and translucent.
  2. **Bloom.** Add garlic, ginger, garam masala, cumin, coriander, turmeric, and chili powder. Stir constantly 30 seconds until fragrant.
  3. **Simmer.** Pour in tomato sauce and coconut milk. Stir to combine. Bring to a gentle simmer.
  4. **Chickpeas.** Add drained chickpeas. Simmer uncovered 15 minutes, stirring occasionally, until the sauce thickens and chickpeas absorb the flavor.
  5. **Finish.** Remove from heat. Stir in lime juice. Season with salt and pepper to taste.
  6. **Serve.** Spoon over basmati rice. Top with fresh cilantro and an extra lime wedge.

Notes

Use full fat coconut milk, not light. Light coconut milk makes a thin, watery sauce. Vegan swap: coconut milk replaces yogurt or cream here and keeps the curry plant based. Store leftovers in the fridge for up to 4 days. The flavor deepens overnight.