vegan chickpea curry

This delicious vegan chickpea curry is creamy and perfectly spiced. It's also ready in less than 30-minutes and makes a wonderful weeknight meal.

Vegan Chickpea Curry

Tbsp Olive Oil

Onion (Chopped)

tsp Crushed Garlic

Tbsp Garam Masala*

tsp Cumin

tsp Coriander Powder

tsp Turmeric

tsp Cayenne Pepper

(425 grams) Cans Chickpeas (Drained)

(400 milliliters) Can Coconut Milk

Tbsp Coconut Sugar*

Sea Salt and Black Pepper (To Taste)

Basmati Rice or Cauliflower Rice

Cilantro

Add the olive oil to a pot along with the chopped onions, crushed garlic, garam masala, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.

Add the chickpeas, chopped tomato and coconut milk and bring to a simmer. Let it simmer for around 10 minutes until the flavors are blended.

Add coconut sugar and mix in. Add sea salt and black pepper to taste.

Serve over basmati rice or cauliflower rice with some fresh cilantro.

For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.&nbsp;In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?&nbsp;This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes! How good does that sound?&nbsp;<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-1.jpg" />Honestly,&nbsp; Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage. When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together.&nbsp;I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing has it's own fun. (and reassurance) :)<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry served with rice for easy weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-3.jpg" />Coconut Milk - Yes or No?I was divided among using coconut milk or or no coconut milk in this curry. By nature, tangy gravies or dressing go great with chickpeas... In fact also enhance the flavor of chickpeas. So for me, this curry without coconut milk had sharp zesty and tangy flavor which I really loved. However, coconut milk adds another layer of flavor, tone down the tang and spice of curry as well. Bonus is that it makes curry even more creamy and still it is vegan.&nbsp;So in short, you can skip coconut milk or add substitute like almond milk or heavy cream (not vegan). However, please don't use traditional yogurt for creaminess in this curry. The tang of yogurt does not go with already tangy Tomatillos in this Chickpea Curry.<img alt="Creamy easy healthy Indian Chickpea Curry with a fusion taste of roasted tomatillos for a quick weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-10.jpg" />Is it Salsa Verde Curry?!!Oh my!! You guessed it! ;)I know you are about to ask me - Savita, this Roasted Tomatillos sauce reminds me of Salsa Verde! Even though the sauce is not pure Salsa Verde but my answer is: Sure, it is very similar! It has that sharp and tangy taste which is courtesy of&nbsp;roasted tomatillos. See, now you know what will this chickpea curry taste like? ;) &nbsp;(a little tang, little spice...)In-fact, if you have any leftover salsa verde in your refrigerator? This curry will fly from your kitchen to dinner table under 10 minutes.&nbsp;PS: In-case you have already&nbsp;made-up mind to use salsa verde? Please don't forget to cook-off the watery liquid of salsa verde or curry will be runny and will not taste good. Also use good quality salsa verde and use les, as salsa verde will be tangier than this sauce.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-4.jpg" />Okay, enough about curry. Now, I can't resist to share the good news!! From past few days it has been raining heavily (for a change) with temperature&nbsp;in low 50s. drum rolls!!!!! We have seen no rain past whole year. It was so badly&nbsp;needed!And such good weather calls for&nbsp;a bowl of warm Chickpea Curry! Happy tummy, happy mind and happy me! :)Honestly, in cold weather I need something warm for all three meals. Even when I pack salads for lunch, I pack a portion of warm side like some leftover curry, small soup, or lentils which can be enjoyed warm. To me that few bites of warm food makes lunch so so comforting. For dinner and breakfast, mostly warm meal is ritual in our house. Other than sometime in summers when we switch to smoothies.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a vegan and gluten free winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-13.jpg" />Diet Info:This delicious Chickpea Curry is gluten free (when served with rice or quinoa), vegan and also rich in healthy fiber and vegetarian protein. &nbsp;I hope you all are enjoying your day so far. Now, these pictures are making me super hungry. Time to get up for lunch! Oh, and speaking of which reminds me that this Chickpea Curry freezes very well. I usually freeze curry in small portions so it is easy to reheat for 1-2 quick servings. You know what? I still have a portion of this curry in freezer. I guess, my lunch is calling me! :)Enjoy! -Savita

Roasted Tomatillos Chickpea Curry

Tomatillo, medium size, husk removed

Poblano Pepper

tbsp Olive Oil

Cup Cilantro, handful of fresh leaves and stems

tsp Oregano

Salt

tbsp Coconut milk,

Cup Chickpeas, 16

tbsp Curry Powder

tsp Olive Oil, or canola oil

Salt and Black Pepper

Lime,

Cup Water

Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor.

Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside.

Heat a  pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes.

Add  mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 

Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste.

Serve over rice or quinoa. Or Indian naan bread and enjoy!

Delicious and flavorful Jamaican-Style Chickpea Curry, full of bold flavors like thyme, Scotch Bonnet pepper, and allspice berries in creamy coconut milk. You will also enjoy my <a href="https://healthiersteps.com/recipe/butternut-squash-coconut-curry/">Butternut Squash Coconut Curry</a>

Jamaican-Style Chickpea Curry Recipe

coconut oil

onion

garlic

ginger

spring onions chopped

curry powder

paprika

thyme

tomato

carrot

chickpeas

coconut milk veggie broth

water

allspice berries (optional)

Cayenne pepper

salt

Heat oil in a large pot on medium. Add onions and cook until soft, about 2-3 minutes.

Stir in garlic, ginger, spring onion and cook for another minute.

Add curry powder, paprika, and thyme. Cook stirring until fragrant, about 2 minutes.

Add tomatoes, carrot, chickpeas and stir to coat.

Add coconut milk, water, allspice berries. Bring to boil and reduce to simmer for 10-15 minutes or until desired thickness is reached (I like to use the back of a fork and mash some of the chickpeas)

Delicious served with quinoa, rice or gluten-free flat bread

Just want to say THANK YOU SO MUCH for sharing your divine Jamaican chickpea curry recipe. I’ve made this recipe about 4 times now, the aromas are wafting as I write this. Fantastic :)

Tried the Chickpea Curry today just wanting something different it was yummy thank you will try another recipe soon

After cooking  can I put in fridge and have for a couple days

Made this yesterday but with only one can which was more than enough for me. My best friend tried it today for her “meatless” dinner and said it was fire which it is! I added some all purpose seasoning and omg this is so good. I’m bringing some to my mom &amp; sister tomorrow &amp; can’t wait for them to try it. I love it! Thank you for this.

I have made this several times this year and it is delicious. I'm making it today again and wanted to know the serving size for this dish. Is it one cup?

This recipe was absolutely delicious! I'm a pepper lover, so I added some red and yellow peppers with a hint of sugar.

Ive never cooked with all spice berries? do i use the ground all spice or can use the ones that come as berries?

Just made the recipe and my meat loving husband said it was “fire”! He has three servings!!!! Thanks so much. We started lent today and needed meat free options and this will definitely stay on rotation, even after Lenten season. It was so easy also....Great weeknight meal.

Hi! This recipe was delicious! Thank you very much for this post. I see you recently updated it. I remember in the previous post a recipe for homemade curry powder in the proportions needed for the recipe. Is it possible to post that again? I really enjoyed this recipe with the homemade curry powder. Thanks again!

Oh wow this is yummy! I hadn't used allspice berries before but love the flavor. Putting this in my rotation!

Making this meal again for the 4th time!! Absolutely in love and so is the fam! Thanks for sharing this wonderful recipe Michelle! 😋😋😋

Tried and loved it so much I make it almost every other  week now  and I am not a vegetarian . If I could find more dishes like this I could seriously consider going  vegan

My current lunch...I'm sure it will be awesome as always.

https://www.youtube.com/watch?v=YnnMs4IESl8&t=6s&ab_channel=HealthierSteps

This one-pot Vegan Chickpea Curry is made with thyme, allspice thyme, and Scotch bonnet pepper. I used the herbs and flavors that remind me of my childhood. Here are some Jamaican curry powder brands you can try out, Grace, Blue Mountain, Chief curry powder are all flavorful brands to use for a great tasting Caribbean curry flavor! PRINT RECIPE: https://healthiersteps.com/recipe/vegan-chickpea-curry-recipe/ FAVORITE KITCHEN TOOLS (Affiliate) .Dinner Ware Set: https://amzn.to/3f3DbHd .Cutting Board: https://amzn.to/2ACZvIG .Favorite Blender: https://amzn.to/2AE4qJq .Glass Mixing Bowls: https://amzn.to/3e4frkH .Instant Pot: https://amzn.to/2AE4qJq .Kitchen Scale: https://amzn.to/2BA83Rb .Cuisinart Food Processor: https://amzn.to/2ZIFF7m .Kitchenaid Mixer: https://amzn.to/2DeUHds JOIN ME: INSTAGRAM: https://www.instagram.com/healthierst... FACEBOOK: https://www.facebook.com/healthiersteps/ PINTEREST: https://www.pinterest.com/healthierst... WEBSITE: https://healthiersteps.com/

This easy one-pot vegan pumpkin curry with chickpeas is the perfect fall comfort food for the cold season! An easy, Indian inspired autumnal curry made featuring warming spices, veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! !Perfect for weeknights!

Pumpkin Chickpea Curry

tsp oil

tsp coriander

tsp cumin

garlic (minced.)

tsp minced ginger

pumpkin puree (or squash mash)

oat milk (or other thick non dairy milk

oz canned chickpeas (drained)

red bell pepper (thinly sliced)

mushrooms

spinach.

lemon juice and pepper flakes

Plate a skillet over medium heat, add the oil.

Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.

Add in the onion, garlic, and ginger until the onion starts to turn translucent.

Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.

Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.

Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

An EASY one-skillet sweet potato curry that&#x27;s ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!

Sweet Potato and Chickpea Coconut Curry

coconut oil oil

medium/large sweet Vidalia

garlic,

coriander

medium/large

Thai red curry paste,

low-sodium broth (vegetable

kosher salt,

black pepper,

chickpeas,

coconut milk

spinach leaves

lime juice

brown sugar, optional and to taste

rice, quinoa, or naan, optional

To a large skillet, add the oil, onion,...

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.

Add the garlic, ginger, coriander, and cook for...

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the sweet potato and stir to combine...

Add the sweet potato and stir to combine with the onions.

Add the curry paste, broth or water, salt,...

Add the curry paste, broth or water, salt, pepper, and stir to combine.

Cover, reduce the heat to medium-low, and allow...

Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.

Add the chickpeas, coconut milk, turn the heat...

Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, optional lime juice, optional soy...

Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.

Taste and optionally add brown sugar, additional curry...

Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately.

Curries don’t get much quicker and easier than this 10 Minute Chickpea and Spinach Curry. Just tip everything in to the pan and it’s ready less than 10 minutes later.

10 Minute Chickpea and Spinach Curry

400 g chopped tomatoes (canned)

400 g canned chickpeas (drained)

spinach

g fresh coriander (cilantro)

0.5 tsp ground coriander

cumin

turmeric

cayenne pepper

Sea salt and black pepper

Cook onion

Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.

Add spices

Add chickpeas

Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes.

Add spinach

2 minutes before it has finished cooking, add the spinach and coriander and stir well.

Cook

Cook for 2 minutes or until the spinach has wilted. Serve with chopped coriander (cilantro).

https://embed.mediavine.com/videos/ykoxqryogg7fmmvkl3x9

This 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It’s low in calories and fat and you just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it’s easy to adapt.

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron.

basmati rice

onions

olive oil

lime

curry paste ((your favourite

can low fat coconut milk

soy sauce ((try

basil, fresh

maple syrup ((sugar is fine too))

sugar snap peas ((any green veg you like))

Rice

Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).

Prepare

While this is happening chop the onions, garlic, basil and juice the lime.

Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.

Curry

Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.

Chickpeas

Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.

Combine

Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes.

Taste

Taste test again, and if desired add a another tbsp soy sauce and the syrup or brown sugar. Give it another stir.

The rice should be done by now too - fork it through to make it fluffy.

Serve

Serve the curry and rice together with papadoms and naan bread as optional sides.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564134998/kx3ffjhvyj5b9vvab7bq.mp4

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

cook the rice

chop and juice

fry onions and garlic

Add curry paste and coconut milk

Add chopped tomatoes and basil

Add sugar

Check rice

Serve the curry

Chickpea Curry - Ready in 25 mins, vegan and soooooo worth it!

This creamy, dreamy Chickpea Curry makes for a gourmet, restaurant-quality yet approachable meal that’s on the table in an hour. Featuring bold Indian flavors and a taste of healthy indulgence, it&#039;ll quickly become a new staple in your dinner rotation.

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