Vegan Chickpea Curry
Hearty and flavorful Indian-inspired curry with chickpeas, tomatoes, and aromatic spices. Perfect served over rice.
Discover the rich, aromatic world of Indian cuisine with this vegan chickpea curry recipe from vegancooking.recipes.
Chickpea curry, also known as chana masala, is a beloved dish in Indian cooking that showcases how plant-based ingredients can create incredibly satisfying and flavorful meals.
This recipe combines protein-packed chickpeas with a fragrant blend of spices including curry powder, turmeric, cumin, and coriander, all simmered in creamy coconut milk.
Perfect for anyone exploring vegan Indian recipes, this curry is both nutritious and deeply satisfying.
Chickpeas are an excellent source of plant-based protein and fiber, making this dish ideal for those following a whole-food plant-based diet.
Whether you're new to vegan cooking or a seasoned plant-based chef, this curry recipe demonstrates how simple ingredients can transform into something truly special.
Serve it over basmati rice or with warm naan bread for a complete meal that will become a regular in your vegan recipe rotation.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a creamier texture, use full-fat coconut milk. Fresh tomatoes can be substituted with canned diced tomatoes.
Tips & Notes
- •Serve with a squeeze of lime for added freshness.
- •Add spinach or kale for extra nutrients.
- •Pair with quinoa for a protein-packed meal.
Storage & Freezing
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, just soak and cook them beforehand.
Is this curry spicy?
You can adjust the cayenne pepper to control the heat.
What can I substitute for coconut milk?
You can use almond milk or cashew cream for a different flavor.
How long does this curry last in the fridge?
It lasts up to 5 days in an airtight container.
Can I freeze this curry?
Yes, it freezes well for up to 3 months.
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Hearty and flavorful Indian-inspired curry with chickpeas, tomatoes, and aromatic spices. Perfect served over rice.
Ingredients
Instructions
- 1
Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- 2
Add garlic and ginger, cook for 1 minute until fragrant.
- 3
Add all spices (curry powder, turmeric, cumin, coriander, cayenne) and stir for 30 seconds.
- 4
Add tomatoes and cook until they start to break down, about 5 minutes.
- 5
Add chickpeas and coconut milk. Bring to a simmer.
- 6
Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.
- 7
Season with salt to taste. Garnish with fresh cilantro before serving.
- 8
Serve over basmati rice or with naan bread.
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