Description

This rich, creamy vegan chickpea curry features tender chickpeas simmered in a fragrant coconut milk gravy, infused with warm spices, garlic, ginger, and tomatoes. It’s a nourishing, protein-packed, and naturally gluten-free dish perfect for any night of the week.

Ingredients

Scale

2 cups cooked chickpeas (or canned, rinsed)
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
1 cup full-fat coconut milk
2 tbsp neutral oil (vegetable or canola)
Salt, to taste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp red chili powder
½ tsp mustard seeds (optional)

Instructions

Heat oil in a large pan over medium heat. Add mustard seeds (if using) and cook until they pop, about 30 seconds. Add onions with a pinch of salt and sauté until golden brown, 5–7 minutes.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add tomatoes and cook until they break down, about 5 minutes. Stir in cumin, coriander, turmeric, chili powder, and a pinch of salt; cook for 1 minute to toast spices.
Add chickpeas and stir to coat with the spice mixture. Cook for 5 minutes.
Pour in coconut milk, bring to a gentle simmer, then reduce heat to low. Cover and cook for 10–15 minutes. Turn off heat, stir in garam masala, and let rest for 2 minutes before serving.

Notes

For extra creaminess, blend part of the sauce before adding chickpeas. Garnish with fresh cilantro and a squeeze of lemon or lime if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6 g
Sodium: 500 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 0 mg

Keywords: chickpea curry, vegan curry, gluten-free curry, coconut chickpea curry, easy Indian recipe