Table of Contents

Quick Chickpea Curry Recipe: Vegan & Easy

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Introduction

When you’re in the mood for a hearty, flavorful, and quick vegan dinner, a quick chickpea curry recipe is the perfect solution. Packed with plant-based protein, fiber, and bold spices, this curry is both satisfying and nutritious. It’s easy to make, customizable to your taste, and the best part—ready in under 30 minutes! Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this dish is a delicious and wholesome addition to your weeknight meal rotation. Let’s dive into this simple yet flavorful chickpea curry that’s sure to please!

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed (find them at Amazon Fresh)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1 can (14 oz) coconut milk
1 cup diced tomatoes (or 1 can diced tomatoes)
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to heat preference)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice (for serving)

🛒 Stock up on curry spices at iHerb for all your cooking needs.

Step-by-Step Instructions

Step 1: Sauté the aromatics
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 2: Add the spices
Stir in the curry powder, ground cumin, turmeric, coriander, and chili powder. Sauté for 1-2 minutes, allowing the spices to bloom and become aromatic. If you prefer a milder curry, you can reduce or omit the chili powder, or adjust it to your preferred spice level.

Step 3: Add the chickpeas and tomatoes
Add the drained chickpeas to the pan, followed by the diced tomatoes (with their juice). Stir to combine, making sure the chickpeas are well coated with the spices.

Step 4: Add the coconut milk
Pour in the coconut milk and bring the mixture to a simmer. Stir well, making sure everything is evenly combined. Let it cook for 10-12 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 5: Season and serve
Season with salt and pepper to taste. For added heat, you can throw in a pinch of red pepper flakes or fresh chopped chili. Serve the curry hot over a bed of cooked rice, and garnish with freshly chopped cilantro.

Spice Level Tips

One of the best parts about making chickpea curry is the ability to adjust the spice level according to your taste. Here are some tips for tweaking the heat:

Mild Curry: Reduce or eliminate the chili powder and chili flakes. You can substitute the chili powder with a pinch of paprika or smoked paprika for a subtle flavor without the heat.
Medium Curry: Stick to the recipe as written, with a moderate amount of chili powder. If you like a little more heat, try adding a fresh chopped chili or a pinch of cayenne pepper.
Spicy Curry: For those who love a bit of a kick, increase the chili powder or chili flakes. You can also add finely chopped fresh jalapeños or serrano peppers while sautéing the onions.

Conclusion

This quick chickpea curry recipe is a perfect example of how easy and satisfying a plant-based dinner can be. Rich in flavor, filling, and full of nutrients, this dish can be customized to suit any spice preference. Whether you’re preparing it for a busy weeknight or for a quick meal prep, this curry will quickly become one of your favorites. Plus, with the creamy coconut milk and hearty chickpeas, it’s a comforting dish that feels indulgent without compromising on health.

What’s your favorite way to make curry? Share your variations and topping ideas in the comments—we’d love to hear how you customize your chickpea curry!

Looking for more quick and healthy meals? Check out our Healthy Recipes and Quick Meals sections for more easy, plant-based recipes to try.