Vegan Chickpea Curry

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Made with pantry staples, chickpeas, spinach, and curry paste, this Vegan Chickpea Curry is so easy to make! Packed with mouth-watering flavor, it’s sure to be a hit.

picture of vegan chickpea curry in a bowl with rice, a slice of lime, and cilantro on top
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Easy Vegan Chickpea Curry

Made with simple ingredients, this easy vegan chickpea curry is also versatile. You can easily add, substitute, or omit any ingredients to suit your taste. It’s family-friendly, inexpensive, and packed with delicious flavors. 

Since this dish is made with red curry paste, it does have a little kick to it, but it’s very mild.The flavor is warm, but not biting, and has tastes of ginger and garlic. I think it brings a well-rounded flavor context to the dish. Keep this in mind if you have little ones. 

picture of vegan chickpea curry in a bowl with rice, a slice of lime, and cilantro on top

How to Make Chickpea Curry

This chickpea curry is quick and easy to whip up, and it’s made with inexpensive ingredients you probably already have at home. For this recipe, you will need the following ingredients:

  • Oil-I use olive oil, but you can use any oil you prefer. The oil helps the onion brown without burning it. 
  • Onion– I use a sweet onion because it has a bit more of a mild flavor. You can use any onion you prever. Dice it up small. 
  • Garlic– I also use fresh minced garlic, but you could use 1- 1 ½  teaspoons of pre-made minced garlic from the spices section at your local grocery store. 
  • Ginger– I also use fresh grated ginger. It really makes a difference to use fresh just make sure you remove the peel before grating. 
  • Red curry paste– I use red curry paste because the paste incorporates smoothly into the sauce. If you prefer, you can use red curry powder. 
  • Diced tomatoes– Fire roasted or diced tomatoes with garlic are my favorite, but you can use whatever you like.
  • Coconut milk–  I use full fat coconut milk in this recipe because the added creaminess is so delicious in the curry. 
  • Chickpeas– The star ingredient needs to be drained and rinsed before you use them. 
  • Baby spinach– Spinach adds a bit of freshness and color to the curry, but you could add in almost any vegetable you like! Broccoli, snap peas, and asparagus wouldn’t be traditional but they would be delicious! 

Once you’ve gathered and measured all your ingredients, follow the steps below for a delicious vegan chickpea curry!

  1. First, add your oil to a small saucepan and set it over medium heat. Once the oil is heated, add the diced onion with a pinch of salt. 
  2. Cook the onion for about 4-5 minutes or until it is soft and translucent. 
  3. Add your garlic, ginger, and curry paste to the saucepan and stir. Cook for an additional minute. 
  4. Next, add your diced tomatoes, coconut milk, and chickpeas to the saucepan. Stir to combine. 
  5. Bring your curry to a simmer, and then add the baby spinach. Stir for about 2-minutes. 
  6. Serve over rice and Enjoy!
picture of vegan chickpea curry in a bowl with rice, a slice of lime, and cilantro on top

Vegan Chickpea Curry Tips and Tricks

  • If you use red curry powder,  mix it in with the tomatoes and coconut milk in step 4. 
  • You only want to cook the curry with the spinach until the spinach has wilted. This should take about 2-minutes, but may take less time. Just keep an eye on it. 
  • Don’t let the coconut milk boil or it may curdle. Just gently simmer until you’ve reached the desired consistency.

FAQs

What temperature do I cook curry at?

You will begin your curry with the onion over medium heat. Keep the curry on medium heat as you add in all the ingredients. Then, you will turn it down to simmer the curry for 2-minutes. 

How long does this recipe take to make?

It will take you about 10-minutes to prep this recipe, and only 15-minutes of cooking time. So, you can easily have this delicious chickpea curry on the table in about 25-minutes. 

Can I use dry chickpeas?

Sure, but you will need to soak and cook them first. First, soak your chickpeas covered in water overnight or for 8-12 hours. Drain and rinse the chickpeas. Then, put them in a pan covered in twice the amount of water. Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45-minutes. Once the chickpeas are cooked, you can continue the rest of the recipe.

My curry is too thin, how do I thicken it?

If you prefer a thicker curry, stir together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Add it to the curry and stir. Cook for an additional 2-3 minutes, or until thickened to your desired consistency. 

My curry is too thick, how do I thin it?

For a thinner consistency to your curry, you can add a few splashes of broth or water to help thin it out. 

How do you store leftover chickpea curry?

You can store any leftover curry in an airtight container in the refrigerator. It is good for up to three days. Additionally, you can freeze your chickpea curry for up to 6-months. Be sure to put it in a freezer-safe dish or a Ziploc freezer bag. 

picture of vegan chickpea curry in a bowl with rice, a slice of lime, and cilantro on top

What To Serve with Vegan Chickpea Curry

I serve my chickpea curry over basmati rice, garnished with a squeeze of fresh lime juice and freshly chopped cilantro. You could also serve it over my Chipotle Knockoff Cilantro Lime Rice for a zesty flavor. Chickpea curry goes well with a side of Creamy Broccoli Cauliflower Salad, Easy Keto Naan, or buttery Yeast Rolls

Try these other vegan recipes next:

picture of vegan chickpea curry in a bowl with rice, a slice of lime, and cilantro on top

Easy Vegan Chickpea Curry 

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picture of vegan chickpea curry in a bowl with rice, a slice of lime, and cilantro on top

Vegan Chickpea Curry

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Made with pantry staples, chickpeas, spinach, and curry paste, this Vegan Chickpea Curry is so easy to make! Packed with mouth-watering flavor, it’s sure to be a hit.

Ingredients

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 tablespoons red curry paste
  • 1 (14.5 ounce) can diced tomatoes (fire roasted are preferred)
  • 1 (13.5 ounce) can coconut milk
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 5 ounces baby spinach, roughly chopped

Instructions

  1. Add the olive oil to a small saucepan set over medium heat. Once the oil is fragrant, add the onion and season with a small pinch of salt. 
  2. Cook the onion, stirring occasionally, for 4-5 minutes or until it is soft and translucent. 
  3. Add the garlic, ginger, and curry paste and stir. Cook for an additional minute. 
  4. Next add the diced tomatoes, coconut milk, and chickpeas. Stir to combine. 
  5. Bring the curry to a simmer and then add the spinach. Stir until the spinach has wilted-- about 2 minutes. 
  6. (Optional) If you prefer a thicker curry, stir together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Add it to the curry and stir. Cook for an additional 2-3 minutes, or until thickened to your desired consistency. 
  7. Serve over basmati rice, garnished with a squeeze of fresh lime juice and freshly chopped cilantro. 
  8. Store any leftover curry in an airtight container in the fridge for up to three days.

Notes

  • Olive oil helps the onion brown without burning-- feel free to use your favorite neutral cooking oil. 
  • Onion, garlic, and ginger are classic additions to curry. I’m using a sweet onion because it has a bit more mild flavor. I’m also using freshly minced garlic and freshly grated ginger-- it really makes a difference! If you’re freshly grating the ginger, make sure to remove the peel first. 
  • I’m using red curry paste in this recipe because the paste incorporates smoothly into the sauce and it’s a great shortcut! If you prefer to use curry powder, add it in step 4 with the tomatoes and coconut milk. 
  • Diced tomatoes are a great shortcut here-- fire roasted or tomatoes with garlic are my favorite but use whatever you can find! Crushed tomatoes would work too. 
  • I’m using full fat coconut milk in this recipe-- the added creaminess is so delicious in the curry. 
  • Chickpeas are the star of this recipe. Make sure to drain and rinse them very well. 
  • Spinach adds a bit of freshness and color to the curry-- but you could add in almost any vegetable you like! Broccoli, snap peas, and asparagus wouldn’t be traditional but they would be delicious!

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 302Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 655mgCarbohydrates 31gFiber 8gSugar 6gProtein 10g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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