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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!
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
- 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
- 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!
More 30-Minute Meals to Enjoy
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Recipe
Easy Vegan Chickpea Curry
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
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!
Solimar Hillier
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!
Support @ Vegan Huggs
Hi Solimar! We are so happy to hear how much you loved the curry - thank you for the kind words!
Jennifer Ellentuch
Outstanding! Will make again.
Support @ Vegan Huggs
Hi Jennifer! We're so glad to hear that you loved the recipe! Thanks for trying it out 🙂
Paula
Does the sauce keep well in the fridge? For how long?
Melissa Huggins
Hi Paula, yes, it'll stay fresh for 3-5 days. 🙂
Paula Capodistrias
Thanks! BTW, it turned out delicious! Great recipe! 🙂
Support @ Vegan Huggs
Hi Paula! We're so happy to hear that you loved it 🙂
Tiziana Festari
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.
Support @ Vegan Huggs
Hi! So glad you love the recipe - thanks for stopping by!
Hernan Rivera
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!!
Support @ Vegan Huggs
Hi Hernan! We are so happy to hear that you both loved the recipe - thank you for trying it out!
Suee33
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 !
Support @ Vegan Huggs
Hi! We're so glad to hear that you loved the recipe - thank you for trying it out!
Steve Gourlay
Fantastic meal tonight, really enjoyed the Vegan Chickpea curry, and fully recommend this meal to all.
Support @ Vegan Huggs
Hi Steve! We are so happy to hear that you loved the curry! Thanks for stopping by 🙂
Reina
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.
Support @ Vegan Huggs
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!
Solimar Hillier
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!
Support @ Vegan Huggs
Hi Solimar! We're so happy that you both loved the recipe, thanks for trying it out 🙂
Wendy
This is so easy and soooo good!
Lisa
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.
Melissa Huggins
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 🙂
Klaire
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!
Support @ Vegan Huggs
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 🙂
Helen Grange
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.
Support @ Vegan Huggs
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 🙂
Jane Weiss
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.
Melissa Huggins
Hi Jane, I'm so glad you enjoyed cooking the curry. Thank you for giving it a try. 🙂
B. Maurene White
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.
Roe_goer
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!
Support @ Vegan Huggs
Hi! We are so happy that you loved the curry! Thanks so much for trying it out 🙂