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!
Servings 4 People
Calories 328kcal
Equipment
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
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
