Description
This Easy Vegan Chickpea Curry is a flavorful, creamy, and comforting dish made from simple pantry staples. With sautéed garlic, ginger, and aromatic curry spices, simmered with tomatoes, chickpeas, and rich coconut milk, it comes together in just 30 minutes. Perfect served over rice with naan and garnished with fresh cilantro and lime wedges, this curry is an excellent plant-based meal that is both nutritious and delicious.
Ingredients
Scale
For the Curry
- 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
- 1/2 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes (fire-roasted or regular)
- 15 ounces chickpeas, canned, rinsed and drained
- 1/3 cup vegetable broth, low sodium (sub with water)
- 2-3 teaspoons agave nectar (or any sweetener)
- 3/4 teaspoon salt, more to taste
- 1 1/4 cup full-fat coconut milk, canned (shake the can before use)
- 1 lime, halved
For Serving
- Naan bread
- Rice (about 3 cups cooked)
- Cilantro, chopped (about 1/3 cup)
- Lime wedges
Instructions
- Heat the oil and sauté aromatics: In a large pan, heat the avocado oil over medium heat. Add minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant but not browned.
- Add spices: Stir in curry powder and crushed red pepper, cooking for another 30-60 seconds to release their aroma and flavor.
- Add tomatoes, chickpeas, broth, and seasonings: Pour in the diced tomatoes, rinsed chickpeas, vegetable broth (or water), agave nectar, and salt. Stir well and simmer gently for 5-8 minutes, allowing the liquid to reduce, tomatoes to soften, and flavors to meld. Stir occasionally to prevent sticking.
- Add coconut milk and simmer: Pour in the full-fat coconut milk and reduce heat to low-medium. Simmer for another 5-8 minutes uncovered to thicken the curry. If it becomes too thick, add a splash of broth or water to loosen; if too thin, continue simmering gently until desired consistency.
- Finish with lime and adjust seasoning: Remove the pan from heat and squeeze juice from the halved lime into the curry. Stir well, taste, and adjust salt or sweetness as needed.
- Serve: Spoon the chickpea curry over cooked rice. Garnish with chopped cilantro and serve alongside warm naan bread and lime wedges for additional zest.
Notes
- Use full-fat coconut milk for a rich and creamy texture; light coconut milk will be less creamy.
- Adjust the crushed red pepper amount to control spice level.
- Rinse canned chickpeas well to reduce sodium and improve flavor.
- Agave nectar can be substituted with maple syrup, brown sugar, or another sweetener of choice.
- Shake the coconut milk can thoroughly before opening to mix the cream and liquid.
- To make the dish nut-free and allergen-friendly, ensure the curry powder and broth ingredients are free from allergens.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
