Chickpea Curry – Easy, Flavorful Vegan Dinner

Chickpea Curry is a comforting, protein-packed vegan meal that’s perfect for weeknights or meal prep. Tender chickpeas simmer in a rich, spiced tomato and coconut sauce, creating a dish full of flavor without complicated steps. This easy curry is hearty, healthy, and pairs beautifully with rice, naan, or quinoa.

Why You’ll Love This Recipe

• Rich, flavorful curry with minimal prep
• High in protein and fiber, perfect for vegan meals
• Quick to make and ideal for weeknight dinners
• Pairs well with rice, naan, or grains
• Freezer-friendly for make-ahead meals

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté until soft and translucent, about 5 minutes.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add cumin, coriander, turmeric, and chili powder, cooking for 30 seconds to release the aromas.
5. Pour in diced tomatoes and coconut milk, stirring to combine.
6. Add chickpeas and bring the curry to a gentle simmer.
7. Cook for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
8. Season with salt, pepper, and lime juice.
9. Garnish with fresh cilantro and serve hot over rice or with naan.

Tips & Variations

• Add chopped vegetables like bell peppers, spinach, or zucchini for extra nutrition.
• Adjust spices to taste; increase chili for heat or add garam masala for warmth.
• Use canned chickpeas for convenience or cook your own for a richer flavor.
• Serve with a dollop of vegan yogurt for creaminess.
• Double the recipe to freeze half for an easy weeknight meal later.

Storage & Freezer Instructions

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months.
• Reheating: Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if needed.

Serving & Pairing Ideas

• Serve over steamed basmati or jasmine rice.
• Pair with warm naan, roti, or flatbread.
• Garnish with fresh cilantro or a squeeze of lime for brightness.
• Add roasted vegetables for a hearty, complete meal.
• Top with toasted nuts or seeds for crunch.

Frequently Asked Questions

Can I make this curry ahead of time?

Yes! The flavors deepen when stored overnight, making it even more delicious the next day.

Can I use dried chickpeas?

Yes, but soak and cook them first. Canned chickpeas are faster and convenient.

How spicy is this curry?

It’s mild by default. Adjust chili powder or add fresh chili for heat according to your preference.

Can I make this gluten-free?

Absolutely! All ingredients are naturally gluten-free, just ensure the spices and coconut milk are certified gluten-free.

Ready to Make It?

Chickpea Curry is an easy, flavorful, and hearty vegan dinner you can make any night of the week. Perfect for meal prep or family dinners, this recipe is comforting, healthy, and sure to be a favorite. Pin it for later or make it tonight!

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