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    Home » All Recipes » Dinner

    Easy Vegan Chickpea Curry

    March 31, 2020 By Melissa Huggins / 46 Comments

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      This is the easiest Vegan Chickpea Curry you'll ever make! It calls for pantry staples and it takes 30 minutes on the stove. Plus, it's full of mouth-watering flavor and it's all made in one pan, too!

    Two white bowls of vegan chickpea curry, topped with cilantro and lime wedges.

    Certain ingredients are hard to find in stores right now, but that doesn't mean you can't have a fabulous meal for dinner. This Vegan Chickpea Curry requires simple ingredients that you likely have in your pantry.

    It's a versatile recipe, so you can easily add ingredients, substitute them or omit them altogether to suit your taste. This meal is family-friendly, inexpensive, and completely satisfying, too!

    Ingredients to make the recipe on a stone table top.

    Table of Contents

    • Vegan Chickpea Curry Ingredients
    • How to make Vegan Chickpea Curry
    • Success Tips
    • Flavor Amp-Up Ideas
    • Substitute Ideas
    • What to Serve with Chickpea Curry
    • Easy Vegan Chickpea Curry

    Vegan Chickpea Curry Ingredients

    (FULL AMOUNTS IN RECIPE CARD BELOW)

    To make the flavorful base, you'll need Grapeseed Oil (or any neutral oil), Garlic, Ginger, Curry Powder, and Crushed Red Pepper.

    For the creamy and savory sauce, you'll need Diced Tomatoes, Salt, Vegetable Broth (or water), Agave Nectar, and coconut milk.

    The main ingredient is chickpeas. They add great texture and they are packed with protein!

    To finish, add some brightness with a big squeeze of fresh lime or lemon. A sprinkle of fresh-cut cilantro is nice too.

    Five process photos of sautéing garlic, ginger and spices. Then simmering sauce.

    How to make Vegan Chickpea Curry

    • 1 - Heat oil over medium heat in a large pan. Add garlic and ginger, then sauté until fragrant.
    • 2 -Now add the curry powder and red pepper. Sauté until fragrant, about 30-60 seconds.
    • 3 - Add diced tomatoes, chickpeas, water/broth, agave, and salt. Cook to reduce the liquid, meld flavors, soften tomatoes and chickpeas.
    • 4 - Pour in coconut milk and lightly simmer to reduce and thicken.
    • 5 - Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed.

    Vegan chickpea curry in a white bowl with a striped napkin on the side.

    Success Tips

    • If the consistency is too thin, let it gently simmer longer to thicken up.
    • For a thinner consistency, add a few splashes of broth or water to thin it out.
    • Don't let the coconut milk boil or it may curdle. Just gently simmer until you've reached the desired consistency.
    • If you want a creamier consistency, feel free to add the whole can of coconut milk to the recipe. This will impart more coconut flavor, but it'll be delicious!

    Flavor Amp-Up Ideas

    I wanted to keep this vegan curry recipe as simple as possible without skimping on flavor. However, if you want to amp things up, you can add ½-1 teaspoon cumin, coriander and garam masala to the curry powder. A pinch of cinnamon or cardamom at the end of cooking is lovely, too.

    This recipe is mildly-spiced, so if you want more heat, add 1 small serrano or jalapeño pepper with the ginger and garlic. Deseed the peppers first, then slice or dice them. You can leave some seeds for extra heat.

    You can also sauté onions for extra flavor. Finely dice a small onion and sauté it in oil over medium heat for 3-4 minutes until softened (before the ginger and garlic).

    Substitute Ideas

    • Grapeseed oil - you can use any neutral-flavored oil like avocado, sunflower, etc. If you like coconut oil, then you may want to use that. It makes the sauce a bit richer and almost buttery.
    • Garlic - I used fresh garlic, but if you don't have it, you can use frozen or jarred.
    • Ginger - If you don't have fresh, you can use frozen, or jarred.
    • Curry Powder - You can make your own if you don't have it. Here is a simple recipe.
    • Crushed Red Pepper - ¼-1/2 teaspoon of cayenne pepper will work too.
    • Diced tomatoes - Crushed tomatoes will work too.
    • Chickpeas - You can use canned or 1 ½ cups cooked chickpeas. Northern beans or cooked lentils will also work.
    • Vegetable Broth - If you don't have it, water will work fine. The broth just adds a little extra flavor.
    • Agave Nectar - Use any sweetener of choice. You can also omit it if you don't want a touch of sweetness. It just helps balance the acidity of the tomatoes and the spiciness of the dish.
    • Coconut Milk - If you don't have it, you can use homemade cashew cream or any store-bought vegan cream that's unsweetened.
    • Lime Juice - Fresh lemon juice is a great substitute, but if you can't find fresh citrus, you can use jarred. You can also omit the citrus.

    What to Serve with Chickpea Curry

    It goes perfectly with rice, naan, lime wedges, and fresh-cut cilantro, but you can serve it with anything you can think up. It's delicious on its own too! It goes well with salad, quinoa, cauliflower rice, artisan bread, steamed or roasted veggies and more!

    Close up view if a bowl of vegan curry with spoons on the side.

    More 30-Minute Meals to Enjoy

    • Vegan Pineapple Fried Rice
    • Vegan Pad Thai
    • Grilled Portobello Mushroom Steaks
    • Red Lentil Dahl

    I Love to Hear From You

    If you make this Vegan Chickpea Curry, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 28 votes

    Easy Vegan Chickpea Curry

    This is the easiest Vegan Chickpea Curry you'll ever make! It calls for pantry staples and it takes 30 minutes on the stove. Plus, it's full of mouth-watering flavor and it's all made in one pan, too!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dinner
    Cuisine: Gluten-Free, Indian, Vegan
    Servings: 4 People
    Calories: 328kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons grapeseed oil , or preferred oil
    • 4-5 cloves garlic , minced
    • 1 tablespoon ginger , grated or minced (fresh, frozen or paste)
    • 1 tablespoon curry powder
    • ½ teaspoon crushed red pepper
    • 14 ounces diced tomatoes , canned
    • 15 ounces chickpeas , canned - rinsed and drained
    • ⅓ cup vegetable broth , low sodium (sub with water)
    • 2-3 teaspoons agave nectar (or any sweetener)
    • ¾ teaspoon salt , more to taste
    • 1 ¼ cup full-fat coconut milk , canned (shake the can before use)
    • 1 lime , juiced

    For Serving (Optional)

    • Naan
    • Rice (about 3 cups cooked)
    • Cilantro , chopped (about ⅓ cup)
    • Lime wedges

    Recommended Equipment

    • Large Skillet
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    Instructions

    • In a large pan, heat oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
    • Now add the curry powder and red pepper. Sauté until fragrant, about 30-60 seconds.
    • Add diced tomatoes, chickpeas, water/broth, agave, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes and meld flavors. Stir occasionally.
    • Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (don't boil - lower heat if needed). If it's too thick, add a few splashes of broth or water to thin it out.
    • Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy! 

    Notes

    Flavor enhancing ideas: ½-1 teaspoon cumin, coriander, garam masala. Add to the pan with curry powder. 
    To make this kid-friendly, you can reduce or omit the crushed pepper. 
    For more heat, sauté 1 small serrano pepper with the ginger and garlic. Seeded and sliced or diced (leave some seeds for more heat). 
    *Nutritional info doesn't include rice or naan. 

    Nutrition

    Calories: 328kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Sodium: 468mg | Potassium: 564mg | Fiber: 7g | Sugar: 6g | Vitamin A: 311IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 5mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Debra

      December 15, 2022 at 11:09 am

      5 stars
      I added all of the spices and it’s delicious! For some reason, this would not thicken up and was a very liquid soup. I wanted something thick- so I ended up adding a solution of 3 tablespoons arrowroot starch with two tablespoons of water. When I mixed it in, the sauce thickened up and was delicious!

      Reply
      • Melissa Huggins

        December 15, 2022 at 1:18 pm

        I'm so glad you loved it, Debra. Thanks for trying it out. Did you use full-fat canned coconut milk? The dish is definitely on the thick side. I'm glad you made it work though. 🙂

        Reply
    2. Margaret Smith

      June 30, 2022 at 6:52 pm

      5 stars
      I love this! Spices are perfect! I throw in some spinach after I take it off the heat. Thank you!

      Reply
      • Melissa Huggins

        July 05, 2022 at 10:29 am

        So happy you enjoyed this recipe, Margaret! Thanks for the feedback. 🙂

        Reply
    3. Alan

      March 15, 2022 at 12:46 pm

      Delicious, thank you! My first time making a chickpea curry, and Will definitely be cooking again.

      A couple of tweaks I did:

      I had a large bag of dry chickpeas so first, separately cooked approx 1.5 cups giving approx 2 large cans of shop chickpeas (from UK here!). This seemed to be the perfect amount for the volume of sauce you get from 1 can of chopped tomatoes and 1 can of coconut milk from the recipe.

      I blitzed the tomatoes with a stick blender turning it into passata before putting into the pan, giving a nice smooth curry sauce and used light coconut milk as had it in the cupboard, knowing that I can use full fat coconut milk to make it more indulgent next time!

      I used the extra spices and added a chopped medium onion at the beginning cooking it for 5 mins before adding the garlic and ginger etc.

      The lime juice at the end really lifts the flavour and compliments the cocnut milk very nicely. Next time I'll add some chopped fresh coriander (cillantro!) at the end.

      Reply
      • Melissa Huggins

        March 18, 2022 at 9:41 am

        Hello Alan, I am very happy to hear that you loved this recipe. And great work for making those substitutions and add-ons. That's the beauty of these curry recipes, you can tweak them to your liking, and everyone is happy. 🙂

        Reply
    4. Shauna

      November 13, 2021 at 6:05 pm

      5 stars
      This is THE BEST CURRY. My husband and I eat Indian food all the time, but this one has been on regular rotation since we discovered it. We make it literally every week. Sometimes we make it with the flavor enhancing spices, sometimes without, but it’s always amazing. I recommend coconut cream for an even more delicious experience. SO GOOD.

      Reply
      • Melissa Huggins

        November 17, 2021 at 9:12 pm

        I am pleased you and your husband loved it! And giving it some flavor variation is always a good idea. 🙂

        Reply
    5. Marie

      September 29, 2021 at 5:44 pm

      5 stars
      It’s absolutely delicious. I had it with long grain white rice. All the flavors meld perfectly. It reheats well and has 7grams of fiber!! I will make it again and again. As always, thank you for your great, nutritious, easy recipes!

      Reply
      • Support @ Vegan Huggs

        September 30, 2021 at 7:19 pm

        Hi Marie! We are so happy to hear that you loved the recipe! Thanks so much for trying it out 🙂

        Reply
      • Liz

        March 08, 2022 at 3:09 pm

        5 stars
        Either I over-did it with the ginger or garlic because it started out very, very bitter. Quickly fixed by doubling the tomatoes and chickpeas. Voilà! Soooo good, quick and easy. Just don’t go crazy with the spices 😆 beautiful color too!

        Reply
        • Melissa Huggins

          March 09, 2022 at 11:14 am

          Hi Liz, glad you were able to recover the dish. That is part of the beauty of this, it is so easy to make, adjust and fix. I am happy you liked it. ❤

        • Erin

          March 16, 2023 at 5:46 pm

          5 stars
          We make this all the time! We like to add potatoes and tofu and use the full can of coconut milk!

        • Melissa Huggins

          March 17, 2023 at 9:13 am

          Sounds lovely Erin. 🙂 Happy weekend!

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