Description
A rich, creamy, and comforting vegan curry made with chickpeas, tomatoes, and coconut milk. This one-pot dish is quick, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil (or coconut oil)
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
1 (15 oz/425 g) can crushed tomatoes
1 (13.5 oz/385 g) can full‑fat coconut milk
2 (15 oz/425 g) cans chickpeas, drained and rinsed
Salt and black pepper, to taste
Juice of ½ lime
Fresh cilantro leaves, for garnish
Rice, naan or flatbread, for serving
Instructions
- Heat the oil in a large skillet or pot over medium heat.
- Sauté the chopped onion for 4–5 minutes until softened and golden.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, cumin, and crushed red pepper flakes; cook for 30 seconds.
- Pour in the crushed tomatoes, stir, and simmer for 2–3 minutes.
- Add the coconut milk and chickpeas, stir to combine, and bring to a gentle simmer.
- Reduce heat and cook uncovered for 10–12 minutes until slightly thickened.
- Season with salt and pepper to taste, stir in lime juice, and remove from heat.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
Add greens like spinach or kale at the end for extra nutrients.
Increase red pepper flakes or add cayenne for more heat.
Use more coconut milk or coconut cream for a creamier texture.
Roasted sweet potato or cauliflower can be added for extra variety.
Cooked lentils can be substituted for chickpeas.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Reheat with a splash of water or coconut milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving (1/4 to 1/6 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
