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Chickpea Curry

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4
  • Category: Entr√©es, Sides & Main Dishes
  • Cuisine: Vegan, Indian

Chickpea curry, one of my all-time favorite chickpea recipes. It’s so creamy, thick, flavorful, nutritious, easy to make and ready in about 30 minutes.

Chickpea Curry
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Ingredients

  • 1 tbsp extra virgin olive oil (optional)
  • 2 cloves of garlic, chopped
  • 1/2 onion, chopped
  • 1-inch piece of ginger root (about 2.5 cm), chopped
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander (optional)
  • 1/4 tsp ground black pepper
  • 1/8 tsp red pepper flakes (optional)
  • 1 15-ounce can of chickpeas (425 g), drained and rinsed (see notes)
  • 1 14-ounce can of full fat coconut milk (400 ml)
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1 tbsp lime juice (optional)
  • 1 tbsp coconut flour (optional)

Instructions

  1. Heat the oil in a large pot and cook the garlic, onion and ginger over medium-high heat for 5 to 10 minutes or until golden brown, stirring occasionally. If you don’t eat oil, just use some water or vegetable stock¬†instead.
  2. Add the spices (curry, cumin, turmeric, coriander, black pepper and red pepper flakes), stir and cook 1 to 2 minutes more.
  3. Add the chickpeas, coconut milk, tomato paste and salt. Stir and cook for about 10 minutes, stirring occasionally.
  4. Remove from the stove, add the lime juice and coconut flour, stir and let stand for 5 minutes before serving.
  5. Serve immediately (I added some chopped, fresh cilantro on top) or keep leftovers in an airtight container in the fridge for about 5-7 days. I like to serve it with some rice or naan or pita bread.

Notes

  • You can also use 1 and 1/2 cups of cooked chickpeas (250 g) instead of the can of chickpeas.
  • Recipe inspired by Avant Garde Vegan.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 256
  • Sugar: 2 g
  • Sodium: 339 mg
  • Fat: 17.2 g
  • Saturated Fat: 12 g
  • Carbohydrates: 18.8 g
  • Fiber: 5.3 g
  • Protein: 7 g