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    Home » All Recipes » Dinner

    Easy Vegan Chickpea Curry

    May 3, 2025 By Melissa Huggins / 60 Comments

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    Jump to Recipe

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

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

    Short on ingredients? No problem—you can still whip up a mouthwatering dinner with this Vegan Chickpea Curry, using simple pantry staples you likely have on hand.

    The recipe is highly adaptable—feel free to add, substitute, or skip ingredients to match your preferences. It’s family-friendly, budget-conscious, and deeply satisfying.

    A squeeze of fresh lime and a sprinkle of cilantro elevate the dish, but for an extra punch, try topping it with quick-pickled onions or a dollop of vegan yogurt or vegan sour cream. Want a different curry option? My butter bean curry is another crowd-pleaser!

    Ingredients Needed

    Ingredients to make the recipe on a stone table top.
    • Garlic: Fresh garlic is ideal, but frozen or jarred works fine.
    • Ginger: Use fresh if possible; frozen or jarred are good alternatives.
    • Curry Powder: Store-bought is convenient, or make your own with this simple recipe.
    • Crushed Red Pepper: Substitute with ¼–½ teaspoon cayenne pepper if needed, or omit for mild heat.
    • Diced Tomatoes: Fire-roasted adds smokiness, but regular are delicious, too. add. Crushed tomatoes can be used instead.
    • Chickpeas: Use canned or 1 ½ cups cooked chickpeas. Northern beans or cooked lentils are great alternatives. Add the Northern beans during the last few minutes of cooking since they are softer.
    • Vegetable Broth: Water works if you don’t have broth, though broth adds extra flavor.
    • Agave Nectar: It balances the tomatoes’ acidity. Swap with any sweetener or skip it if you prefer less.
    • Full-Fat Coconut Milk: Homemade cashew cream or unsweetened store-bought vegan cream can replace it.
    • Lime: Fresh lemon is a great substitute. Use about half of a medium lemon..

    How to make Vegan Chickpea Curry

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

    What to Serve with 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

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    a bowl of vegan chickpea curry with rice on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 35 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 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Dinner
    Cuisine: Indian-Inspired, Vegan
    Servings: 4 People
    Calories: 328kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons avocado 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
    • 1 (14.5-ounce) can diced tomatoes , canned - fire-roasted or regular
    • 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 , halved

    For Serving (Optional)

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

    Recommended Equipment

    • Large Skillet
    Prevent your screen from going dark

    Instructions

    • In a large pan, heat oil over medium heat. Add garlic and ginger and sauté for 30-60 seconds until fragrant.
    • 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 (lower heat if needed). If it's too thick, add a few splashes of broth/water to thin it out. If too thin, gently simmer longer.
    • Remove from heat and squeeze in the lime juice. Give a good stir, taste for seasoning, and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy! 

    Video

    Notes

    Flavor-enhancing ideas:  Add ½-1 teaspoon cumin or coriander to the pan with curry powder. A few generous pinches of garam masala near the end of cooking is a nice addition, too. For added depth, sauté a finely diced small onion in oil over medium heat for 3–4 minutes until lightly golden, before adding the ginger and garlic. For a deeper flavor, add 1 tablespoon of tomato paste with the spices and sauté for 30-60 seconds. 
    To make this kid-friendly, you can reduce or omit the crushed pepper. 
    This recipe has mild heat, so if you want an extra kick, add 1 small serrano or jalapeño pepper with the ginger and garlic. A jalapeño offers milder heat, while a serrano brings more spice. Deseed and slice or dice the pepper, leaving 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 | Fiber: 7g | Sugar: 6g | 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...

    Reader Interactions

    Comments

      5 from 35 votes (13 ratings without comment)

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      Recipe Rating




    1. Solimar Hillier

      September 25, 2021 at 9:20 am

      5 stars
      This curry is to die for!!!! It's my go to recipe when I need something fast and delicious. The lime juice at the end adds an extra awesome flavor to this curry. I love this curry! No, I adore it!!! Yeah! Thanks for such great recipe. I love your website!

      Reply
      • Support @ Vegan Huggs

        September 30, 2021 at 7:23 pm

        Hi Solimar! We are so happy to hear how much you loved the curry - thank you for the kind words!

        Reply
    2. Jennifer Ellentuch

      August 05, 2021 at 7:20 pm

      5 stars
      Outstanding! Will make again.

      Reply
      • Support @ Vegan Huggs

        August 06, 2021 at 7:33 am

        Hi Jennifer! We're so glad to hear that you loved the recipe! Thanks for trying it out 🙂

        Reply
    3. Paula

      August 01, 2021 at 6:10 am

      Does the sauce keep well in the fridge? For how long?

      Reply
      • Melissa Huggins

        August 08, 2021 at 2:31 pm

        Hi Paula, yes, it'll stay fresh for 3-5 days. 🙂

        Reply
        • Paula Capodistrias

          August 14, 2021 at 3:51 am

          Thanks! BTW, it turned out delicious! Great recipe! 🙂

        • Support @ Vegan Huggs

          August 27, 2021 at 6:48 am

          Hi Paula! We're so happy to hear that you loved it 🙂

    4. Tiziana Festari

      April 16, 2021 at 1:41 am

      Hi! although I am not vegan I love chickpeas and love trying out different flavours and new recipes.Thank you for all the recipies you share with us!greetings from Malta Europe.

      Reply
      • Support @ Vegan Huggs

        April 16, 2021 at 7:11 am

        Hi! So glad you love the recipe - thanks for stopping by!

        Reply
    5. Hernan Rivera

      March 26, 2021 at 1:24 pm

      5 stars
      I've made this recipe two times in a short period and my wife loves it very much! I substituted the coconut sugar with maple syrup and I used fresh ginger from my garden. Definitely, This recipe is a keeper. Thank you, Melissa!!

      Reply
      • Support @ Vegan Huggs

        April 09, 2021 at 7:34 am

        Hi Hernan! We are so happy to hear that you both loved the recipe - thank you for trying it out!

        Reply
    6. Suee33

      February 28, 2021 at 11:10 am

      5 stars
      This is super fast, delicious and easy!! What more do you want!! ha I cut the red pepper flakes by 1/2 and would do even less for KIDS!! You might add 2 cans of Chickpeas... or any veggie you want. This will be made again, very tasty and faster than calling a restaurant !

      Reply
      • Support @ Vegan Huggs

        March 12, 2021 at 7:58 am

        Hi! We're so glad to hear that you loved the recipe - thank you for trying it out!

        Reply
    7. Steve Gourlay

      February 20, 2021 at 12:01 pm

      5 stars
      Fantastic meal tonight, really enjoyed the Vegan Chickpea curry, and fully recommend this meal to all.

      Reply
      • Support @ Vegan Huggs

        February 26, 2021 at 7:51 am

        Hi Steve! We are so happy to hear that you loved the curry! Thanks for stopping by 🙂

        Reply
    8. Reina

      February 11, 2021 at 7:20 pm

      5 stars
      This was so delicious!! I substituted coconut sugar for agave and added some additional vegetables. I honestly was so happy with the flavor. It turned out amazing. Just the right amount of spice for me and my so. Usually I like spicier and he likes medium. It literally met both our needs.

      Reply
      • Support @ Vegan Huggs

        February 12, 2021 at 8:53 am

        Hi Reina! We are so happy to hear that you both loved the recipe and the extra veggies sounds delicious 🙂 Thanks so much for giving it a try!

        Reply
    9. Solimar Hillier

      February 06, 2021 at 8:14 pm

      5 stars
      I made this curry tonight, and it was simply delicious!!!! My husband and I loved it! I will certainly make it again! Thank you so much!

      Reply
      • Support @ Vegan Huggs

        February 12, 2021 at 9:07 am

        Hi Solimar! We're so happy that you both loved the recipe, thanks for trying it out 🙂

        Reply
    10. Wendy

      December 23, 2020 at 3:32 pm

      This is so easy and soooo good!

      Reply
    11. Lisa

      October 04, 2020 at 1:54 pm

      I am out of fresh ginger. Would powdered ginger work or can I leave it out all together. I plan to add garam masala to the dish.

      Reply
      • Melissa Huggins

        October 04, 2020 at 2:12 pm

        Hi Lisa, you can use 1/2 to 1 teaspoon of ground ginger or you can just omit it. The garam masala will add lots of flavors. Thanks for stopping by 🙂

        Reply
    12. Klaire

      August 22, 2020 at 8:45 pm

      I love this recipe! Thank you for sharing it. I love how you can play with it a bit. Sometimes when I don't have garbanzo beans, I use potatoes instead. I love adding in onions and garam marsala. Yum!

      Reply
      • Support @ Vegan Huggs

        October 02, 2020 at 12:07 pm

        Hi Klaire! We're so glad you love the recipe! It is definitely a versatile dish, and we love the idea of those add-ins! Thank you for sharing 🙂

        Reply
    13. Helen Grange

      August 21, 2020 at 7:41 pm

      5 stars
      Another home run from Vegan Huggs! Made this tonight for dinner, telling my husband “I hope you like this, because it sure is easy!” And he did! This will be a keeper and a regular dinner item for us. Delicious.

      Reply
      • Support @ Vegan Huggs

        October 02, 2020 at 3:18 pm

        Hi Helen! We're so happy to hear that you both loved the recipe and will be making it again! Thank you so much for sharing 🙂

        Reply
    14. Jane Weiss

      April 06, 2020 at 5:12 pm

      5 stars
      Hi Melissa , this is the first time I tried cooking with curry and we had fun adding all the ingredients and really
      enjoyed the dish. Thanks for the recipe.

      Reply
      • Melissa Huggins

        April 07, 2020 at 10:09 pm

        Hi Jane, I'm so glad you enjoyed cooking the curry. Thank you for giving it a try. 🙂

        Reply
    15. B. Maurene White

      April 03, 2020 at 4:53 pm

      5 stars - my mobile wouldn't work the stars.
      I have this almost exact recipe from a Community Kitchen workshop. The accompaniment I use is a mix of brown Batsmati, red and wild rices which are whole grain so likely more nutritious.. hope you get a chance to try it, I bet you'd be hooked.

      Reply
      • Roe_goer

        August 15, 2021 at 9:00 pm

        5 stars
        Another five star family favorite. I make this fairly frequently….. allowing other days for other Vegan Huggs recipes: vegan shepherd’s pie, ultimate vegan meatballs, creamy corn chowder, creamy polenta with mushroom ragout.. just to name a few. A list too numerous to mention! All delicious!

        Reply
        • Support @ Vegan Huggs

          August 20, 2021 at 8:14 am

          Hi! We are so happy that you loved the curry! Thanks so much for trying it out 🙂

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