This easy chickpea curry is healthy, quick, and full of flavor! It’s made with nutritious vegan ingredients including chickpeas, coconut milk, and various spices. You can prepare this one pot recipe in under 30 minutes, making it the perfect go-to dinner for busy nights! Enjoy a delicious and comforting bowl served with basmati rice, cilantro, and lime.
Easy, creamy, comforting, and flavorful. Those are all the things I need in a delicious curry recipe! This easy chickpea curry is vegan, gluten-free, and made with healthy ingredients. Plus, you can tailor it to your liking and easily add additional vegetables to it. Whether it’s a busy week and you’re in need of a meal prep lunch or you have 30 minutes to whip up a satisfying dinner, this recipe is perfect for you!
WHAT INGREDIENTS ARE IN VEGAN CHICKPEA CURRY?
This healthy curry recipe contains the following ingredients:
- Coconut milk
- Crushed tomatoes
- Garam masala
- Coconut sugar
- Salt and pepper
HOW TO MAKE EASY CHICKPEA CURRY
For the full recipe, scroll down to view the recipe card below.
First, add the oil and diced onion to a sauce pot over medium heat. Sauté for 3-5 minutes or until the onions become translucent.
Then, add the minced garlic, curry powder, garam masala, salt, black pepper, and cayenne pepper. Sauté, stirring constantly, for an additional minute.
Next, add the diced tomatoes, chickpeas, coconut milk, and coconut sugar. Stir ingredients together. Simmer for 10-15 minutes or until slightly reduced. After, stir in the lime juice.
Serve over rice and garnish with fresh cilantro.
I’m happy to share some of my best tips for perfecting this easy chickpea curry recipe below!
ARE GARBANZO BEANS AND CHICKPEAS THE SAME?
Yes! Long ago, I once walked my grocery aisle in confusion. I couldn’t find chickpeas anywhere… until it finally dawned on me; chickpeas and garbanzo beans are the exact same thing. And, more often than not, they are referred to as “garbanzo beans” on the label! 😉
CAN YOU USE LIGHT COCONUT MILK IN CURRY?
Can you? Yes, you can do anything your heart desires when it comes to making this recipe. Should you? That’s another story. I highly recommend using full-fat coconut milk whenever you’re making curry. Due to the fat content of traditional canned coconut milk, the curry always ends up creamy, perfectly rich, and flavorful. I would go as far as saying it’s practically essential to the recipe! However, if you need to follow a low-fat diet, you can indeed use light coconut milk instead. (But, trust me, full-fat coconut milk makes a big difference!)
WHAT VEGGIES GO WELL WITH CURRY?
Feel free to add more vegetables to this chickpea curry recipe! It’s quite easy to add veggies to any curry dish. Simply toss the vegetables in along with the crushed tomatoes. I recommend chopped zucchini, eggplant, broccoli florets, cauliflower florets, or sliced bell peppers. Additionally, you can add leafy greens during the final step and cook them until wilted.
WHAT SHOULD I SERVE WITH CURRY?
Personally, I think curry should always be served over basmati rice and garnished with cilantro. You can also serve it over a baked potato, naan bread, or enjoy it all on its own! Other delicious garnishes include red pepper flakes, lime wedges, cashews, and peanuts.
CAN YOU FREEZE CHICKPEA CURRY?
Yes, you can! Allow it to cool before storing away in an airtight container inside the freezer. If you have leftovers, simply place in the refrigerator where it will remain fresh for up to two days.
EASY CHICKPEA CURRY
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Indian
- Diet: Vegan
This easy chickpea curry is nutritious, comforting, and packed with flavor! Enjoy a bowl of this 30-minute vegan curry with basmati rice, cilantro, and lime.
- 1 tbsp oil (olive, avocado, or coconut)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (1/8 tsp for less heat)
- 1 14oz can crushed tomatoes
- 1 14oz can garbanzo beans
- 1 14oz can full-fat coconut milk
- 1 tbsp coconut sugar
- 2 tsp lime juice
- Basmati rice, for serving
- Cilantro, for garnish
- Red pepper flakes, for garnish
- Lime wedges, for garnish
- Add the oil and diced onion to a pot over medium heat. Sauté for 3-5 minutes or until onion becomes translucent.
- Add minced garlic, curry powder, garam masala, salt, black pepper, and cayenne pepper. Sauté, stirring constantly, for 1 minute.
- Add the diced tomatoes, chickpeas, coconut milk, and coconut sugar. Stir to combine. Simmer for 10-15 minutes or until slightly reduced. After, stir in the lime juice.
- Serve over rice. Garnish with fresh cilantro, crushed red pepper, and/or lime wedges.
- Nutrition information below reflects the chickpea curry only (no rice).
- Serving Size: 1 serving
- Calories: 470
- Sugar: 10g
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 68g
- Fiber: 18g
- Protein: 12g