Chickpea Curry Recipe | Vegan
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
410 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Chickpea Curry Recipe | Vegan
Description
The recipe begins by sautéing diced onion and jalapeño in olive oil until translucent, then adding crushed garlic and ginger to build a fragrant base. A mixture of curry powder, coriander, cumin, turmeric, paprika, salt, pepper, and sugar is incorporated to provide layered spice flavors without overwhelming heat.
Cherry tomatoes, canned chickpeas, and coconut milk are added, and the mixture is cooked on medium before reducing to a simmer, allowing the flavors to meld and the chickpeas to soften fully. The result is a creamy curry with mild heat from the jalapeño and aromatic spices.
Serving over basmati rice or sautéed cauliflower rice absorbs the sauce and complements the chickpeas. A sprinkle of cilantro adds a fresh herbal note. The vegan recipe balances creamy coconut base with wholesome legumes and gentle seasoning suitable for a variety of diners.
Ingredients
- 2 Tbsp. olive oil
- 1 sweet onion finely diced
- 1 jalapeño finely diced
- 2 garlic crushed, cloves
- ½ tsp. ginger or grated fresh ginger, paste
- 1 Tbsp. curry powder mild
- 1 tsp. Coriander
- 1 tsp. cumin
- ½ tsp. Turmeric
- ½ tsp. paprika
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. sugar or coconut sugar
- 1 cup cherry tomato quartered
- 2 15- oz. chickpeas drained, canned
- 1 15- oz. coconut milk full fat or lite, can
- basmati rice or cauliflower rice
- cilantro optional
Instructions
- In a 5-6 qt. Dutch oven or large pot over medium heat add olive oil, jalapeño, and diced onion. Sauté for 5-6 minutes, or until onions are translucent.
- Add crushed garlic and ginger. Sauté for 1 minute.
- In a small bowl whisk together curry powder, coriander, cumin, turmeric, paprika, salt, pepper and sugar. Add spices to the pan and stir until well combined.
- Add tomatoes, chickpeas, and coconut milk. Stir until combined. Cook curry over medium heat for 5 minutes. Reduce heat to a Medium-Low heat where contents are simmering. Cover pot or pan with a lid and simmer for 12-15 minutes. Chickpeas should be fork tender.
- Serve chickpea curry over cooked basmati rice or sautéed cauliflower rice with a sprinkle of cilantro. Enjoy!
Notes
- Using lite coconut milk will produce a thinner curry but still flavorful.
- Serve over basmati rice for a traditional option or cauliflower rice for a lower-carb alternative.
- Adjust spice levels by omitting jalapeño for milder flavor.
- Nutritional info is based on lite coconut milk without rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Sodium | 1215mg | 51% |
| Potassium | 611mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 22.8mg | 25% |
| Calcium | 137mg | 14% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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