Chickpea Curry
Made with whole food ingredients, this vegan chickpea curry is full of flavor, creaminess, and nutrition!
When you need a downright delicious plant-based meal that will wow guests, fill everyone up, and make you lick your plate, this is one to turn to.
For my husband’s birthday recently, I asked him what he wanted me to make for dinner (since we had gone on a date the night before).
He said, “make a tomato-y curry.” He loves tomato flavors.
I have a wheat naan recipe that goes perfectly with it (coming soon!)! If you don’t eat wheat or don’t want to make bread though, just serve it with rice or even eat it straight–undiluted and bursting with flavor! It’s very filling from all the fiber and fat from the coconut milk. A small portion is all you might need.
Why Should You Make this Chickpea Curry?
Aside from being delicious and healthy, which I already mentioned, this is a fairly low-cost meal. Chickpeas, tomatoes, onions, etc. are consistently cheap foods. Making your own chickpeas from dried is even more cost-effective than buying canned. Spices such as garam masala can be pricey, so just skip that one if you can’t afford it or find it. Tahini can also be expensive, and you could skip that if needed, as well, although it will be less creamy with a bit less depth of flavor.
This meal is also very allergen-friendly. No nuts, no dairy, no gluten, and no soy needed. It’s even made without oil, so the fats all come from whole foods which I prefer.
Not a fan of chickpeas? You could add cooked soy curls, seitan, other beans, or baked tofu instead if you wanted. But I suggest trying chickpeas in this form because they are really satisfying and yummy in this recipe!
How to Make Vegan Chickpea Curry
Gather your ingredients. This recipe uses only common ingredients sold at any grocery store! Onion, garlic, ginger, tomatoes, chickpeas, etc.
Heat a large pot on the stove, and start by sauteeing the onion. You’ll gradually add each of the ingredients, then let it simmer for the flavors to meld.
Finally, add some kale (it shrinks up and you can’t taste it), cilantro, and mint. In the summer, we love to grow our own cilantro and mint and go pick some for recipes like this. I highly recommend that as herbs are easy to grow. Mint even regrows on it’s own every year and is very prolific.
Add a squeeze of lime juice and garam masala for extra finishing flavor, and then scoop some up onto a warm piece of fluffy naan bread!
We adore curry at our house. (Ok, maybe not the kids but they love the rice or naan that usually accompanies curry, haha). Here are a few more to try:
Instant Pot Vegetable Curry with Lentils
Chickpea Curry
Ingredients
- 1 large onion, chopped finely
- 6 garlic cloves, minced (about 2 tablespoons minced garlic)
- 2-inch piece fresh ginger, grated
- 1 serrano pepper or jalepeno pepper, seeds removed and diced
- 2 TBSP tomato paste
- 2 roma tomatoes, chopped
- 2 tsp salt (preferably kosher salt)
- 1 can (13.5 oz) full fat coconut milk (can use light for lower fat)
- 1/2 cup water
- 2 (14 oz) cans chickpeas, drained and rinsed
- 3 TBSP tahini (stir well)
- 1/2 tsp maple syrup or sugar (any kind, this removes bitterness from acidity of tomatoes)
- 3 big handfuls finely chopped kale, stems removed
- 1/2 lemon or lime, juiced
- 1 handful chopped cilantro
- 1 handful chopped mint leaves (optional)
- 2 tsp garam masala (if available, I skip sometimes and it's still good)
Spices
- 1 1/2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground turmeric
- 1/4 tsp black pepper
Instructions
- In a large pot on the stove, saute the onion. When the bottom of the pot starts to brown, add a splash of water. Cook for about 5 minutes, then add the ginger, garlic, and serrano or jalepeno pepper. Cook an additional 1-2 minutes.
- Meanwhile, measure out all the spices into a small bowl and chop the tomatoes.
- Add the ground spices and tomato paste to the onion mixture and stir and cook another minute or so. Then add the chopped tomatoes and 2 teaspoons of kosher salt. Cook a few more minutes, scraping the bottom of the pot.
- Add the chickpeas, coconut milk, water, tahini and maple syrup.
- Stir well, cover, and let simmer for 15-20 minutes. Stir occasionally.
- While it's cooking, rinse the kale, cilantro, and mint. Chop into fine pieces.
- Add the kale and stir until wilted. Remove from heat, and add the lime juice, cilantro and mint, and garam masala.
- Serve with rice or homemade naan!
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