Vegan Chickpea Curry
Vegan Chickpea Curry is a flavorful, nutritious, and easy-to-make plant-based meal that’s packed with protein, spices, and comforting warmth. Perfect for any diet, it’s endlessly customizable and ideal for quick weeknight dinners or meal prep.
Ingredients
- 2 tablespoons of coconut oil
- 1 medium-sized red or yellow onion finely diced
- 14 ounces 400g of diced tomatoes, either fresh or canned
- Sea salt and freshly ground black pepper to taste
- 16 ounces 454g of canned chickpeas, drained and rinsed
- 3 garlic cloves minced
- 1 ½ tablespoons of garam masala I use this one
- 1 teaspoon of curry powder I use this one
- ¼ teaspoon of ground cumin
- 13.5 ounces 383g of canned coconut milk*
- 2 teaspoons of coconut flour OPTIONAL**
- Juice of 1 small lime
Instructions
- Heat the coconut oil in a deep pot over medium-high heat.
- Add the diced onions and tomatoes to the pot, then season with a few grinds of sea salt and black pepper. Stir everything together, reduce the heat to medium, and let it cook for about 10 minutes, or until the tomatoes have released their juices and the onions are soft and translucent.
- Next, add the chickpeas, minced garlic, garam masala, curry powder, and cumin. Stir well to ensure everything is evenly coated in the spices.
- Pour in the coconut milk and stir again. If using, sprinkle in the coconut flour to help slightly thicken the curry. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for another 10 to 12 minutes.
- Taste and adjust the seasoning with more salt and pepper if needed. Remove the pot from the heat and finish by squeezing the juice of a small lime over the curry—this final touch adds a bright, fresh flavor, so don’t skip it. Stir to combine, let cool slightly, and serve. Enjoy!