Description
This vegan Chickpea Curry is a flavorful, hearty dish made with aromatic spices, tender chickpeas, and creamy coconut milk. Perfect for a quick and easy 30-minute meal, it pairs wonderfully with basmati rice or cauliflower rice for a nutritious and satisfying dinner option.
Ingredients
Scale
Base Ingredients
- 2 Tbsp. olive oil
- 1 sweet onion (finely diced)
- 1 jalapeno (finely diced)
- 2 garlic cloves (crushed)
- ½ tsp. ginger paste (or grated fresh ginger)
Spices
- 1 Tbsp. curry powder (mild)
- 1 tsp. coriander
- 1 tsp. cumin
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. sugar (or coconut sugar)
Other Ingredients
- 1 cup cherry tomatoes (quartered)
- 2 15-oz. cans chickpeas (drained)
- 1 15-oz. can coconut milk (full fat or lite)
- Basmati rice (or cauliflower rice) for serving
- Cilantro (optional, for garnish)
Instructions
- Sauté Aromatics: In a 5-6 qt. Dutch oven or large pot over medium heat, heat olive oil. Add finely diced jalapeno and onion. Sauté for 5-6 minutes, or until the onions become translucent and fragrant.
- Add Garlic and Ginger: Add the crushed garlic cloves and ginger paste to the pot. Sauté for an additional 1 minute, allowing the flavors to meld and the garlic to become aromatic.
- Mix Spices: In a small bowl, whisk together curry powder, coriander, cumin, turmeric, paprika, salt, black pepper, and sugar. Add this spice blend to the pot and stir until well combined, coating the aromatics evenly.
- Add Main Ingredients: Stir in the cherry tomatoes, drained chickpeas, and coconut milk. Mix thoroughly to incorporate all ingredients. Cook over medium heat for 5 minutes to start blending the flavors.
- Simmer Curry: Reduce the heat to medium-low to bring the curry to a gentle simmer. Cover the pot with a lid and let it simmer for 12-15 minutes until the chickpeas are tender and the sauce thickens slightly.
- Serve: Spoon the hot chickpea curry over cooked basmati rice or sautéed cauliflower rice. Garnish with chopped cilantro if desired. Serve immediately and enjoy!
Notes
- Use full-fat coconut milk for a creamier curry or lite coconut milk for a lighter version.
- Adjust the heat level by adding more or less jalapeno depending on your spice preference.
- For gluten-free option, ensure the curry powder and other spices are certified gluten-free.
- This curry reheats well and flavors deepen overnight, making it perfect for meal prep.
- Use fresh ginger if possible for best flavor, but ginger paste works well too.
