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5.0 from 9 votes

Easy Vegan Curry With Chickpeas and Coconut Milk

This easy Vegan Curry Recipe with chickpeas and coconut milk is perfect for cleaning out the fridge. Use any vegetables you have, add some aromatic spices and coconut milk, and boom, you have a fantastic and healthy plant-based meal perfect for busy days!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 298 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 medium onion minced
  • 5 cloves garlic finely minced or grated
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon grated ginger
  • 1 tablespoon curry powder
  • ¼ teaspoon Turmeric
  • 2 roma tomatoes or other medium tomatoes, chopped
  • 1 medium sweet potato peeled and chopped into bite-size pieces
  • ½ lb Brussels sprouts halved
  • 1 can (15 oz) canned chickpeas rinsed and drained
  • 1 can full fat coconut milk
  • ½ c fresh cilantro chopped
  • ½ lime juiced
  • ½ teaspoon salt
  • ¼ tablespoon black pepper

Instructions

    Cup of Yum
  1. Heat oil in a large pan over medium heat. Add onion and saute stirring occassionally for about 7 minutes or until the onion is translucent.
  2. Add garlic along with all spices and stir for 30 more seconds until fragrant.
  3. Add in tomatoes, sweet potato, Brussels Sprouts, chickpeas, coconut milk, salt, and pepper. Bring the vegan curry to a boil, then reduce to medium-low heat, cover with a lid, and cook for about 15 minutes or until the veggies have softened.
  4. Finally, add lime juice, stir, and adjust the seasoning.
  5. Remove vegetable curry from the heat and serve with a sprinkling of fresh parsley.

Notes

  • Want to keep it low-fat? You can omit the oil and sauté the vegetables in a little bit of vegetable broth, or Tamari. Additionally, you can substitute coconut milk with any other non-dairy milk like almond milk, cashew milk, or soy milk.
  • Vegetables: If you don't have Brussels sprouts on hand, you can substitute them with other vegetables such as broccoli, cauliflower, peas, zucchini, or eggplant. Since chickpeas have a mild and neutral taste, I recommend substituting them with similar beans such as Cannellini Beans or Great Northern Beans. Lentils also make a good substitution.
  • Protein: Since chickpeas have a mild and neutral taste, I recommend substituting them with similar beans such as Cannellini beans or Great Northern beans. Lentils also make a good substitution. Alternatively, you can even use extra-firm tofu or soy curls.
  • Don't overcook your veggies: Avoid overcooking your veggies because they will mush up and lose their nutritional value. Vegetables should ideally be cooked until they are barely soft but still have some crunch.
  • Storage: Store it in an airtight container in the refrigerator for about 3 days. Reheat in a microwave-safe dish for 30–40 seconds, or simmer in a medium pot until warm.
  • Freezing: If you make a double batch of the best vegan curry, you can freeze it for later. Make sure to cool it first and then distribute it between freezer-friendly bags. Lay the vegetarian curry flat in a freezer. The easy plant-based curry will keep for up to 3 months. Don't forget to label the curry with the date of freezing.
  • Defrosting: To thaw, leave the bag with a simple vegan curry to defrost in the refrigerator overnight, and then simmer in a pot for a few minutes. If you're short on time, you can throw a bag of curry in a pot of warm water, defrost it there, and then reheat it on the stovetop until bubbly.

Nutrition Information

Calories 298kcal (15%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 18g (90%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Sodium 355mg (15%) Potassium 820mg (23%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 9011IU (180%) Vitamin C 61mg (68%) Calcium 92mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 18g 90%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Sodium 355mg 15%
Potassium 820mg 17%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 9011IU 180%
Vitamin C 61mg 68%
Calcium 92mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.