A healthy, hearty, and flavorful chickpea curry recipe simmered in a low-fat savory sauce with the perfect mix of spices. Ready in less than 30 minutes from start to finish!
There are a few things in life I love more than warm spices and a good cozy curry dish, especially when they come together in one pan with little effort and a lot of flavor.
This vegan chickpea curry recipe is the perfect weeknight meal: comforting, fast, budget-friendly, and made entirely with simple ingredients I already have sitting in my pantry.
If your taste buds are tired of tofu and salad, it's time to spice things up, literally, with this easy vegan chickpea curry.
It’s comfort food that just so happens to be healthy, hearty, and oil-free. And it still tastes like it was simmered in love (and full-fat coconut milk) for hours.
Spoiler alert: it wasn't.
Why you'll love this easy vegan chickpea curry
There’s so much that makes this vegan curry recipe so desirable: the combination of spices, simplicity, and great texture.
If you love Indian food but feel it’s beyond your culinary ability, fret no more. Here are a few other reasons you’ll love this recipe.
- Easy to make: Perfect for busy weeknights or the "I forgot to thaw something" moments.
- One pot + little cleanup: Because dishes are no one’s love language.
- Oil-free and WFPB: No coconut oil, just a creamy curry sauce with plant-based ingredients.
- Flexible and forgiving: Add extra veggies, adjust the spice levels, or use what's in your fridge.
- Great for meal prep: Stores well and is even better the next day.
Ingredients you’ll need
Full instructions and amounts can be found in the recipe card at the bottom of the post. Here are the main ingredients you'll need:
- Red onion
- Fresh garlic: minced (sub garlic powder if needed)
- Spices: curry powder, cumin, ground coriander, paprika, turmeric, dried ginger, or fresh ginger (Use garam masala if you don’t have all the spices)
- Optional: cayenne pepper or red pepper flakes for more heat
- Tomatoes: Canned or fresh tomatoes
- Legumes: canned chickpeas (aka garbanzo beans (affiliate link)), drained and rinsed
- Liquid: unsweetened almond milk (or cashew milk, oat milk, or light coconut milk)
- Sweetener: pure maple syrup (or date syrup)
- Sea salt and black pepper, to taste
- Optional: Fresh cilantro, lime juice, or chopped green onions for topping
Optional Add-ins:
- 1 diced bell pepper
- small sweet potato, peeled and diced
- A handful of fresh spinach or kale
- ½ cup frozen peas or cauliflower rice
- 1-2 tbsp tomato paste for extra richness
How to make this Easy Vegan Chickpea Curry
This chickpea curry comes together in under 30 minutes on the stovetop or in your Instant Pot. Here's how I make it:
Stovetop instructions
- Warm things up: Preheat a large skillet or saucepan over medium-high heat.
- Sauté: Add diced onion and garlic, then add a splash of vegetable broth or water. Sauté for 3-4 minutes, until soft.
- Bloom the spices: Stir in your curry powder, cumin, coriander, paprika, turmeric, and ginger. Let it cook for another minute to wake everything up.
- Add the goods: Dump in your chickpeas, tomatoes, and almond milk. Stir well and bring everything to a simmer over medium heat.
- Sweeten + season: Add maple syrup, salt, and black pepper. Reduce the heat to medium-low and simmer for another 5-10 minutes.
- Taste test: Adjust spice, salt, or add a splash of lime juice.
- Serve: Spoon it over rice, scoop it with naan bread, or eat it like soup. Whatever feels right.
Easy Instant Pot instructions
- Use the Sauté function to cook the onion and garlic with a splash of broth.
- Stir in the spices and cook for 1 minute.
- Add all remaining ingredients. Lock the lid and set to Manual / High Pressure for 5 minutes.
- Let the pressure release naturally for 5-10 minutes, then quick-release.
- Stir and season to taste.
Variations & substitutions
- Creamier Texture: Use full-fat coconut milk or coconut cream for an extra-rich texture. (Still works great with light coconut milk!)
- Extra Veggies: Toss in some chopped zucchini, green beans, or even a handful of spinach.
- Spice It Up: Add chili powder, cayenne pepper, or red curry paste for an extra kick of heat.
- Starch it up: Diced sweet potatoes are an excellent addition.
- Protein Boost: Stir in cooked lentils, tofu cubes, or tempeh for an extra boost of plant-based protein.
- Thai Vibes: Add a spoonful of peanut butter and red curry paste for a Thai-inspired twist.
- Tomato Alternatives: Use crushed tomatoes, tomato purée, or tomato sauce as a substitute in a pinch.
How do I serve this easy vegan chickpea curry
This curry pairs beautifully with:
- Steamed brown rice or basmati rice
- Naan bread or pita
- Cauliflower rice for a low-carb option
- A squeeze of fresh lime juice and a sprinkle of fresh herbs like cilantro or parsley
Leftovers (not likely)? Add some water and enjoy it as a hearty soup the next day.
What’s the best way to store leftovers?
This easy vegan curry actually tastes better the next day. Here’s how to store it:
- Fridge: Store in an airtight container for up to 4-5 days.
- Freezer: Freeze in a freezer-safe container for up to 1 month.
- Reheat: Warm over medium heat on the stove or in 30-second bursts in the microwave.
Perfect for meal prep, lunches, or when you're too busy to cook again.
FAQs & pro tips
Absolutely. Full-fat coconut milk will make the curry richer, while light coconut milk gives a balance of creaminess and lightness.
Garam masala isn't in the base recipe, but feel free to add ½ teaspoon for a deeper, more authentic Indian flavor.
Mix one tablespoon of coconut flour or cornstarch with 2-3 tablespoons of water and stir it into the simmering curry just before serving.
Yes, you can! Add all the ingredients to a slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
Yes! Adding 1 tablespoon of red curry paste gives it a slightly Thai twist with amazing depth of flavor.
A few final thoughts…
This easy vegan chickpea curry is my weeknight ride-or-die. It's rich, mildly spiced, and gives big comfort food energy without the heaviness. It also makes your kitchen smell like you're some world-traveling spice wizard.
Truthfully, that’s half the joy of making flavorful curry recipes in the first place. Right?
So whether it's your first time cooking curry or you’re looking for new recipes to spice up your plant-based life, this one's for you.
And hey, if you make it, be sure to leave a star rating and drop a comment at the bottom of the post. It helps others find this great recipe and keeps me motivated to create more quick meals like this one.
Easy Vegan Chickpea Curry
- Total Time20 minutes
- Yield4 servings 1x
- DietVegan
A healthy, hearty, and flavorful chickpea curry recipe simmered in a low-fat savory sauce with the perfect mix of spices. Ready in less than 30 minutes!
Ingredients
- ½ red onion (chopped)
- 1 clove of garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon dried ginger
- 1 teaspoon ground turmeric
- 1 14–ounce can of diced tomatoes
- 1 14–ounce can of low sodium or no salt added chickpeas (drained and rinsed)
- 1 ½ cups unsweetened almond milk
- 2 Tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat a large nonstick skillet over medium heat. While the pan is heating combine the curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together.
- Once the pan is ready toss in the onions and garlic along with a couple of tablespoons of water. Cook until the onions are soft. Usually, just a couple of minutes.
- Sprinkle the dry spice mixture over the onions and garlic. Mix well until the spice mixture covers the onions and cook for one more minute. Add a little water if necessary to prevent sticking.
- Add the tomatoes, chickpeas, and milk to the pan and stir well until everything is combined. Bring to a simmer and cook for 2-3 minutes.
- Reduce heat to medium-low, add the maple syrup, and season to taste with salt and pepper. Simmer for 2-3 more minutes.
- Remove from heat and serve over brown rice or enjoy by itself as a soup.
Notes
- Sauté spices with onion and garlic first to release maximum flavor.
- Add chopped spinach, steamed cauliflower, or sweet potatoes to bulk it up.
- For a creamier curry, use full-fat coconut milk or stir in coconut cream.
- To thicken, mix 1 tablespoon of cornstarch with 3 tablespoons of water and stir it in before serving.
- Tastes even better the next day. It’s great for meal prep!
- Store in an airtight container in the fridge for 4-5 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 bowl
- Calories: 173
- Sugar: 12 g
- Sodium: 78.7 mg
- Fat: 3.4 g
- Carbohydrates: 30.8 g
- Fiber: 6.3 g
- Protein: 7.3 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Cook Time: 10 mins.
- Category: Vegan Soups & Stews
- Method: Stovetop
- Cuisine: Indian
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So easy and tasty! I will make this again and again. I added some carrots and zucchini and used soy milk because that’s what I had. Thank you for another keeper!
I love Indian food and this curry did not disappoint! I was skeptical about the maple syrup. I don’t think I’ve ever sweetened a curry before, but wow. It was delicious! I added spinach and served it over brown rice. I’m already looking forward to the leftovers!
Very easy to make and I like that it uses ingredients that I usually always have in my pantry. My husband, who is very picky about his Indian food, having lived in India. said that it, was an unusual curry but that he liked it. He went back for seconds.
Nothing more delicious than this easy curry from Shane! P.S. I think I’ll add spinach as Janis did!
Go for it:)
I love a good curry but I am very allergic to chickpeas. Any suggestion?
Use any legume you prefer.
I enjoyed this. This was great and fast to make. I added spinach so I had some greens. Love your posts! They brighten my day!
I made this tonight and made coconut rice to go with it. We didn’t really get a curry flavor but I think my curry powder wasn’t very fresh but it tasted good. I also added a cup of mixed frozen veggies. It was delicious! Will make it again.
Making tomorrow !!
Wonderful the recipe! Then again, your recipes have never failed me.
I made this for dinner tonight and it was AMAZING! The only change I made was I swapped a can of Ro-Tel for the tomatoes (I didn’t have any canned tomatoes). I’ll definitely be making this one again!
This one’s incredible! I used light coconut milk and I added frozen peas and frozen cauliflower in the last 8 minutes. It was so delicious. It’s a slightly less spicy and sweeter curry and I adore this about it. Super easy to make too. Thank you so much, Shane!
The flavors are excellent here – you didn’t skimp on the spices and it makes the difference. I added some fresh bell pepper from my garden and a couple of small serranos to spice things up – it was deee-licious 🙂 And it was ready in such a short time. I also substituted soy milk for the almond milk, to up the protein a bit – almond milk is so next-to-nothing nutritionally that I tend to avoid it.
Yum! I used my blender to pulverize a can of fire-roasted tomatoes with all the spices (including garam masala). Then I let it all simmer on the stove with the milk, syrup, chickpeas, potatoes, carrots, and cashews while the rice cooked. Delicious and easy! A hearty meal that’s quick to make.
Would this work with unsweetened soy milk?
Yes, absolutley!
This was terrific! I did add one Serrano pepper and one teaspoon of fresh ginger. As you suggested I added some fresh spinach at the end. Really – a quick, delicious dinner for a weeknight. Thanks so much. My carnivore spouse gave it two thumbs up!
Thank you so much, Anita!
This Chickpea Curry was so delicious, I was amazed! Super easy to make too!
Really good and aged better with every day. I liked that it had no coconut milk. This is destined to be repeated many times.
I appreciate how simple and fast this is, while also being delicious. I forgot to add cilantro and lime but it was still great. Will try that with the leftovers! I also like the ideas of add ins that others noted in comments. This can easily be a weekly meal and there are many ways to add/adjust. Thanks!
This was fantastic and sooo quick! I added cornstarch for a thicker gravy and it turned out perfect. There are many veggie combinations you can use to add some variety. Served over Basmati rice. A keeper for the rotation for sure! Thanks Shane!
REally good, really fast and even better the second day. I added in some peas at the end for a little more veg. I am glad I made a double batch.
Delicious! I added about 1/4 red bell pepper with the onion, 2 handfuls of chopped spinach at the end and let it simmer about 30 minutes.didnt add flour, but might next time as it’s pretty thin. It also wasn’t as spicy as I expected. I might cut the date paste down to half.
This curry was insanely delicious! I topped it with some chopped chives. I had to use some coconut milk since it was all I had on hand, and I think it made it so yummy!
This turned out excellent! I subbed in Extra Firm Tofu as Chickpeas don’t quite like me. I added another tbs of curry as I like spice and a few more veggies like julienned carrots and sweet peppers, let it simmer for about 20 minutes longer before adding the maple syrup. Will definitely make this again. Thanks again!
This was delicious and so easy! I agree that it’s better after it has time to sit for awhile. I doubled it so I’d have lots of leftovers and some to freeze.
This was excellent! Fast, easy, and delicious. I’ll definitely Italy kale this again and again!
Delicious! Love the spice mixture. I sure will be using this a lot. Had this over Farro.
MMMMMMMM
Thank you!
My family had curry last night for the first time, and we used your recipe. Shane, it was awesome and easy to make! My hubby is all about flavor so I’m looking for new recipes to impress him. He was impressed, lol… thank you for sharing! We loved it and will be making this again for sure!
I’ve lost count as to how many times I’ve made this. Years ago I had a bad experience with curry. I was reluctant to try this but am so glad I took the plunge! This is so delicious and comes together so quickly. Thank you Shane for a most delicious chickpea curry!
This was so easy and so good! I also like the fact that it didn’t call for coconut milk and is lower in fat. Will definitely make again!
Excellent!
Hi, I cannot use nut milks. Wondering if oat milk would be ok? Thank you
Yes, oat or rice milk will work.
Even my curry skeptical hubby loved this. Will definitely make again. Next time I’ll add spinach at the end.
If I were to use dried chickpeas that I’ve cooked, would I measure out 15 ounces or approximately how many cups would I use?
Thanks,
Cindy
Each 15-ounce cane is equivalent to about 1 3/4 cups.
I am blown away by how FABULOUS this curry recipe is. I think the best recipe I have had being WFPB for over 10 years.
I made with soy curls instead of beans. Although the flavor of the gravy would make beans or anything taste surperb.
I also purchase my spices at Burlap and Barrel. All fresh. Their curry powder is unbelievable. Thank you for your dedication to our health and wellbeing. You are the greatest!!!
Dana
Hi Shane! Your blog is amazing! Thank you for this recipe!! I made it today. Funny enough didn’t have the curry powder but did it with all other spices and it tasted amazing! My husband and mother loved it! We could t stop going “mmmmmm, so delicious mmmmm” while eating! Thanks again! I did use oat milk the extra creamy one and it came out superb! Thank you again for keep this up!!!
By the way I also made your recipe of apple butter for Christmas gifts and everyone loved it! Thanks again!!
THIS IS AN AMAZING RECIPE! THANK YOU SO MUCH! I made it today for the first time and I also measured out the spices for the next time I make it! Delicious and so easy to put together!
Just discovered your site and this recipe after seeing you on Chef AJ. I love this recipe, and have made it twice so far. I’ve put it over jasmine rice and spaghetti squash so far. I’ve also added in cubed potatoes and cauliflower. I think it is better on the second day, and you definitely need the maple syrup. I thought it would be too spicy for me so the first time I made it I cut all the spices in half and it was perfect for me. I will start making double batches of it and freezing some. Looking forward to trying some of your other recipes.
Hi Shane. I’ve subscribed to many recipe sites over the years, but I have to tell you that you’re now my go to. Your recipes are easy to prepare, healthful, vegan and avoid oil and excess salt and sugar. I also admire your food photography. Do you do it yourself, or do you hire someone?
This is a really nice recipe. I topped it with cilantro and your suggested silken tofu sour cream. (I have a subscription to Amazon to automatically deliver 5 silken tofus per month to my residence here in Victoria, Canada where I can’t find silken tofu in stores} I think when I do it again, I’d implement your suggestion of adding a little cornstarch to thicken it a bit.
Finally, you appear to be an Instant Pot fan, I think I’ll buy one. My rice cooker dries the rice and my old pressure cooker is too cumbersome. I cook for myself. Would you recomment a 3 or 6 quart pot?
Keep on keepin’ on, Shane. You do great work!
Ken, thank you so much!!! I really appreciate it.
I cook for myself and my freezer, and for me the 6-quart is perfect. I have no interest in having a 3-quart size.
Do you ever get tired of me posting great compliments on all of your fabulous recipes? Once again, you nailed it, Shane, with this healthy and tasty curry. It is SO flavorful! I whisked the turmeric in with the other spices mentioned in the recipe and the only change I made was to add about two tablespoon of Green Curry Paste (as we like spicy). My husband’s comment: “WOW! This is the best curry I’ve ever tasted.”
Haha, Peggy! No, I never get tired of it;) I’m so thankful you enjoyed the curry and love your addition. Way to make it your own!
Love this recipe.. just got back from Fiji and was happy to finally taste real curry. And to be able to make it without coconut milk is a bonus for me because of the high fat which isn’t good for me.
Thanks so much for your brilliant and delicious recipes.
I made this a second time, and unfortunately didn’t drain the chickpeas enough, so the end result was slightly watery. I added about 1-2 tablespoons of PB Fit powdered peanut butter which not only thickened it but also created a whole new taste sensation. Loved it.
“There are no mistakes, only happy accidents.” ~Bob Ross
I got your email today and made it tonight! Oh my gosh it was so good.. I didn’t have ground ginger so I used fresh minced. Added spinach at the end and served it over black rice. I thought you described it as low spice, I found it so flavorful but I love spicy. I let it simmer for a while and had no need to thicken it. I’ll definitely make this again. I’ll double it next time. I ate a lot!!!! Finished it off with a brownie, also your creation. Thanks so much Shane!
Thank you so much, Kathy!
Hi 👋 I’ve browned my onions and cooked off and put all the ingredients into a slow cooker for when I get home. Is it okay to put the soy milk in at this stage or should I wait until the end of the afternoon. I’m not sure if the soy milk will break down and go spotty 🤷♀️🤣? TIA
Hmmm, good question. I would wait to add…just to be on the safe side.
Easy, deliciously flavourful. I doubled the recipe, added a whole chopped cauliower, and poured it overn sauted Swiss chard. This will be great with mushrooms, over potatoes, rice, anything. Thank yiu Shane, I love your simple approach to good, healthy food
Just made this for lunch – quick, easy, and delicious. I was craving a good curry but was out of Thai curry paste. Needless to say, I won’t have to buy those anymore. Made a bunch of chickpeas in the Instant Pot and used the rest to make your chickpea salad and your creamy hummus (which we make almost every week). Thank you!!
I made this recipe for dinner tonight and liked it, but felt the spices packed too much of a gingery punch. I was skeptical about the spices when I put them all together, seemed like a lot for the recipe, but I always make a recipe as per directions the first time. I love that it didn’t need coconut milk for creaminess. I added steamed broccoli and sliced green zucchini to bulk it up a bit and thickened with cornstarch slurry as suggested. Next time I will try a different, milder spice profile. Thanks for the speedy recipe!
I love this recipe as it is so easy to make and low calorie. It is amazing that it is so flavorful without any oil or coconut milk! Delicious!!
G’Day Shane,
I made this for the first time last night and it was definitely a hit !
I added cubed butternut pumpkin , baby spinach and used Bonsoy with a few drops of coconut essence.
Will be keeping this great recipe on regular rotation and just mix up the veggies. Cheers
Thank you, Sandy!!! (my brother in law is from Queensland, btw)
This is one of my favourite go to quick and easy recipes. I tend to go lighter on the maple syrup for more of a punch of spice . My addition for heartiness is mushrooms, added when cooking the onion off . Always served with brown rice or quinoa .
I am the caregiver of my mom who has CKD and has a full-time job. This is a great low-sodium recipe that is quick to make and my mom really enjoyed it! I love that I could add to the recipe and still taste great. I’ve added oyster mushroom and jalapeno pepper and substituted almond milk with coconut milk. Thank you so much for sharing!
Thank you and blessing to you and your mom 🙏🏻
I’ve been making this recipe since I first discovered this website after going vegan 5 years ago.
It’s a staple in our household. I always have a “stash” of it in the freezer.
It’s great served with crushed cashews and any kind of chutney.
My variation: use 3/4 c. oat milk and 3/4 c. (lite or full fat coconut milk instead of 1 1/2 cup of almond milk. I’ve added: spinach, edamame, roasted sweet potatoes, peas, cauliflower, broccoli…you can’t go wrong adding just about any kind of vegetable.
I also simplify the spices by using tandoori masala, curry powder and garam masala, only.
I serve it over coconut rice (NYTimes recipe by Tejal Rao.) Delicious!
This is delicious and comes together so quickly and easily. We used 2 cans of chickpeas for a chunkier Currie, crushed tomatoes rather than diced because one member of the family doesn’t like tomato chunks, and added a tiny pinch of cayenne pepper at the end. We served with cilantro lime basmati rice and salad. Everyone loved it, kid included. Thank you so much for this flavorful, well balanced, oil free, and nutritious recipe. It’s going to be in our regular weeknight rotation!
Thank you!
Could you use date syrup in lieu of maple syrup?
Absolutely!
Made this for the first time today – so quick and easy and a huge winner’. Thank you!!
do you have to add oil to the nonstick pan when you turn on the heat?
thanks
No oil. Just a hot nonstick pan.
This is the best and tastiest and easy curry I have ever made. I will definitely be making us again. Thanks so much
Amazing! Love this! And I did not have any ground coriander! I did have smoked spicy paprika. I will be making this regularly!
I made this 2 nights ago over jasmine rice and it was so good! We had leftovers tonight and it was even better! My topper the first night was cilantro, tonight I remembered what my mom used to put on her curried chicken & rice when I was little – coconut flakes and sliced banana – Holy Moly, it was fantastic! Going to make more this weekend and Hubby wants me to try it using coconut milk instead of the almond milk, looking forward to trying it out again. This is another WINNER!!!
WOW!!! I am loving your additions and can’t wait to try them. FYI, it’s great with coconut milk:)
This was such an easy recipe, but what a result!! I’m eating it right now over quinoa / rice blend. It’s just amazing. Took NO time to make. The spices really pack a punch, but it’s mediated by the maple syrup flavor coming through. Bonus: The house smells fantastic.
Love this easy and satisfying meal for those busy weeknights. I threw in some shredded cabbage while it simmered, as well as some chopped/precooked potatoes, and it was delicious! Thank you for this recipe!
OMGOODNESS! This is absolutely wonderful! I did not have any Red Onion so I substituted some already chopped yellow onion. I made it for a lunch tomorrow for a couple of my non-vegan friends. I can’t wait to see how they like it. I also added corn and sweet peas. What a beautiful dish and so healthy. I think it’s this is a dish that my husband will love as well. If I had some spinach on hand I would have used it instead of the peas and corn.
I made the curry recipe this week and it was fabulous. You were right about the flavors melding together the next day. I am definitely including this recipe in my toolbox of great ones! Thanks so much Shane!! By the way, your fire roasted tomato soup is delicious also!! Love it, too!
Thank you, June!
Hi Shane,
Wondering if I use canned coconut milk instead of the almond milk?
Absolutely! It will be thicker like a standard curry. I used almond milk simply as a low-fat option.
Love it! Healthy and easy to make without coconut milk. I just added potatoes to mine it was delish. It’s a hit at my house. Can’t wait to make your banana bread
Like others have commented, I love that this recipe is coconut milk free and OMG it is so easy. I followed recipe exactly except for using oat milk rather than almond milk. I was skeptical of the maple syrup but it rounded out the spice flavors very well. This is about as complicated a recipe as I can handle a lot of the time but this one really delivers! Thank you very much!
Another hit from SHANE & SIMPLE! Hubby grumbled about wanting to add fake chicken to it, but then admitted it was yummy JUST THE3 WAY IT WAS! Going to try your pumpkin muffins soon!
Thank you!
This is one my favorites. Easy to make and very good. I usually make a double batch. It’s a keeper.
Thank you!
Thank you for the wonderful recipe! I made it for dinner and it was great!😆 I didn’t have ground ginger so replaced it with fresh one. Many blogs tells that 1/4 tsp ground ginger = 1 Tbsp of fresh ginger. But to me, it was too much. Next time will reduce the amount of fresh ginger or use ground ginger instead. Anyway, thank you Shane!🥰
My pleasure. Thank you for the kind words.
My husband is not a fan of coconut milk but I have never made a curry without it. Until now!! This was delicious, easy, and low fat. The trifecta. THANK YOU!
Thank you so much!!!
I keep oat milk as our go to, along with coconut milk in the can in pantry. Do you think oat milk would work for the almond milk?
Yes, oat milk will work fine.
Shane~
First time making a dish like this. Super delicious! I tripled the recipe – half of it for a client I chef for & half for us! I let it simmer for a little over an hour & the flavors just got better! Can’t wait to make it for the big family I cook for. They are going to LOVE it! Another fabulous creation! Hope all is well with the big move!
Laura
Dear Shane, I have not made this yet, but based on my other experiences with your recipes, I have no doubt that it will be terrific. I hope the rest of your relocation goes smoothly. Did you ever discuss why this happened, cause I was surprised when I read about it for the first time when you were about to move. If it is none of my business, point taken. Hope you all love your new home.
Made this again tonight and doubled the recipe. I add a half teaspoon of coconut extract to the almond milk to give it a little coconut milk flavor. This is fast, easy, delicious, and can be frozen. The spices will change a little when you freeze it but it’s still delicious!
Oh my goodness this was so easy and delicious. I served it over rice and power greens and it’s only 2 WW points. This is a keeper! Thanks so much😊
Just finished lunch centered around this dish.
Really great and simple and I’ve saved it.
We follow a WFPBNO diet. What a Godsend this was! I did add 2 teaspoons of graham Marsala, mushrooms and a few handfuls of organic greens.
I cook my garbanzo beans from scratch.
Thank you! I’ll be searching for more gems!
Just made this today. My first curry and it is GOOD! I added a carrot and served over kale and rice. And the bonus is I have two containers in the freezer. Thank you for the great recipe.
Incredible!!
As a farm wife, I often have a hard time convincing my farm boys (husband AND a bunch of young men) that they want to eat vegan/vegetarian meals.
This one, from the very start, was a win.
Just mixing the spices brought my husband in from his office, saying it smelled like our favourite Indian restaurant 😋
It only got better, I simmered it for about an hour, and the aroma….
Amazing. Even the left overs disappeared! Thanks Shane!
This looks and sounds delicious, but we (especially my husband) don’t eat anything spicy and we have never had curry. What modifications would you suggest? Any other spices that are milder even taking out all curry-type ingredients?
Thanks.
This is actually not a spicy dish. My kids don’t like hot food and love this recipe. You should be fine.
Love, love, love this recipe. It.was impossible to find a curry recipe without coconut milk until Shane made it simple! I love coconut milk but it elevates my cholesterol. I am so glad to have found this recipe. I added frozen peas when I reheated and served it over cooked potatoes. So delicious! Thank you, Shane!
Hi Shane. This is delicious and so easy to add to my Sunday batch cooking! Based on other reviews, I only added 1 tablespoon of maple syrup and I added some frozen broccoli! We will enjoy this during the week with the pot of kamut I also made. I really enjoy your recipes!
I just found your site. This is one of my favorite new recipes–so quick and tasty! I added a few more spices, a little nutritional yeast, and blended a bit with the immersion blender –which also helps create a nice thick texture. I can’t wait to try more of your recipes. Thanks you 🙂
Thank you so much!!!
Just the right amount of spice. This dish is delicious! I added portobello mushrooms and Swiss chard my neighbor had given me from her garden and served over brown rice.
Yet another winner from Shane & Simple!! Thank you for all you do for us!!
Shane does it again! Here’s what I love about this recipe in no particular order: it’s oil-free!, it uses ingredients I always have in my pantry, it is almost effortless to make..seriously, I only had to chop an onion, I’m not a huge curry fan and I gobbled this up, it was quick to make, it made enough for leftovers after 2 of us ate til we were full. Now, what I hated about it: NOTHING!
This one is a winner that is going into heavy rotation because it’s easy, nutritious, and filling. We served it with leftover brown rice and some steamed kale and that’s all we needed for happy bellies.
Good on ya, Shane for another winner, winner Vegan dinner! 🙂
Thank you so much!
Made it, loved it! Thanks Shane.
Thank you!
Hi Shane, so happy to have found your blog. We are a few months in to plant based eating, so newbies. This was the first recipe I have made of yours, and it was exceptional. Thank you for sharing your knowledge and recipes! I am excited to try many more!
Hi, Meagan! Welcome aboard and so glad you enjoyed the recipe. Please don’t hesitate with any questions or comments.
Thank you for sharing this recipe! We LOVED it! I was so excited to try a curry that did not have coconut milk as an ingredient. The flavor was spot on.
I’m thrilled you enjoyed it. Thank you!!!
I can’t wait to try this recipe! I have everything except the almond milk. I have an unsweetened box of shelf stable soy milk, do you think it would work in this recipe?
Yes, absolutely!
I forgot to add, but it’s important, everyone in my family loved it, including my 3 and 7 year old. Parents are sometimes afraid to make dishes like this because they think their children won’t eat it but I think you should always try. This is such a fun and flavorful dish, and the more you expose kids to bold flavors, the more open they become to trying new things. 🙂
Amen and amen!
That was so delicious!! I always tweak recipes so I made a few changes. I don’t eat onions and substitute them with leek, it always works well! I also skipped the tomatoes and added potatoes, sweet potatoes, carrots and spinach. I also grated fresh turmeric and ginger, a tbsp of masala byriani spice and a tbsp of dried sage.
I also added a bit of homemade almond cream toward the end.
It was really amazing!
I’m making it again today, I’m out of chickpea so I added portobello mushrooms and I’m trying it in my pressure cooker this time.
Also I didn’t add the maple syrup last time but I admit I’m curious so will add it this time 🙂
Thank you for a great recipe, after being vegan, gluten free and relatively low fat for so long, it can be a challenge finding something I’ve never made that works really well.
I love Indian food but I don’t want to eat all that coconut milk/cream so that was really perfect✨❤️
I just made this for lunch today because I was craving it. It’s one of my all time favorite recipes. It’s easy, quick, delicious and healthy. I served it with brown rice and peas. Thank you Shane for posting recipes that are so tasty and filling!
It’s my pleasure, Mary Ann. And, thank you for reaching out.
I make this recipe all the time! It is so easy and tasty! If you are on the fence about curry, please try this recipe! It is what changed my mind about it!
Thank you, Kelly!!!
I was wondering if i could add some cauliflower to this recipe, and if so how much should i add? Looks great i will definitely be making this soon.
Yes, absolutely! Honestly, it all depends on how much you want to add. It’s completely up to you.
Thanks!
This is a favorite curry recipe as the spices seem exactly right to me–what I do is follow it with the onion garlic spices tomato and used cashew milk–but also add a bunch of veggies–I did a pound of cauliflower, one pound of zucchini and yellow squash, and about 12 ounces butternut squash( pre-roasted) I have added pressed tofu to this as well –and or the chick peas. I have made it several times now and it is very adaptable. I cut the maple to 1/2 tab–and also added three ounces spinach at the end. Like that you give ways to cook without oil too. I usually skip the rice with all the extra veggies don’t miss that. After cooking onion and spices and tomato a bit I have put the whole thing in a slow cooker on high for about 3 hours-and that works too. Thank you. A keeper!
Thank you!
Delicious! And very easy to make. I appreciate that it’s oil free without a bunch of sugar and junk. I went heavier on all of the spices just because I like things with lots of strong flavor. And I liked the maple syrup in it for the sweetness. I’m going to keep this as one of my staple rotation foods. Probably will experiment occasionally with adding other things such as sweet potato, frozen peas, light coconut milk. I’m really really happy that I found this website.
That’s great, Melissa! Make it your own. That’s the best thing about curries…they’re kinda hard to mess up and a great base for adding your favorite additions.
Another winner!!!
Perfect for a wet January day! You know, Shane, if I had to pick only one online source of recipes to keep, it would be yours!!
Wow, Katherine! Thank you so much. I really appreciate it. Happy New Year!
It’s a keeper!
Shane, your recipes are amazing. While I used curry paste instead of the spices, it still was easy and oil free. Really appreciate your recipes and religiously follow your boards on Pinterest. Please keep sharing. Happy holidays to you and your family.
Thank you so much! And, Merry Christmas!!!
WOW! I love your recipes Shane but this one might just be my favorite. It is tasty, healthy, and SUPER QUICK to make. I also love that it had no oil and that I had all the ingredients on hand too! My husband, who can be picky, REALLY enjoyed it and asked for this recipe to be put in our regular dinner rotation. Thank you so much for sharing this and for all your other easy and healthy plant-based recipes! Merry Christmas to you and your family 🙂
I’m so glad y’all enjoyed it. Thank you and Merry Christmas!!!
What type of curry powder do you use?
Looking forward to making this tonight!
Thanks, Jan
Whatever I can find on the shelf:)
Omg I LOVED it!! Added some diced potatoes, green beans, carrots, and red bell pepper to the onion and garlic sauté and followed the rest of the recipe and it came out SUPER yummy!! Oh but I did use a touch of agave instead of syrup and canned coconut milk instead of almond milk bc my partner has a serious nut allergy. Everyone loved it even my picky 1 year old and super picky 3 year old!! I was worried it would be too spicy for them but I put it on top of some quinoa and they gobbled it all up! Thank you sooo much! Can’t wait to try your other recipes!
Wow, Jessica, that is awesome! I love reading people’s additions and alterations. That’s what it’s all about. And, pumped the kids loved it. Blessings!
I have been looked for a tasty no oil vegan curry. Great with no oil Roti!
I made this curry just as written and my husband ate it 2 days in a row. It is delicious. I did make it late in the evening and then served it the next day. Taste test says it does get better as a leftover.
Thanks for another great recipe/
Can this recipe be frozen
Yes, absolutely:)
AMAZING! I’ve been vegan for 7 years and have decided to stop being a “junk food vegan” and really try to lose some weight. What an amazing recipe this is. Super low cal AND no oil. The portion size is HUGE and easily feeds four people. I didn’t have unsweetened almond milk, so I used a cup of light soy milk and omitted the syrup because the soy milk was lightly sweetened. I served it with some no oil roasted potatoes and it made a delicious bowl of food. So well done! I’ll definitely make it again!
The best!
I love that this recipe uses simple ingredients that I (mostly) had sitting around the house. I didn’t have a red onion so substituted in a yellow one, and used oat milk instead of almond milk. The spice mixture was awesome – I’ll be stealing it to cook some lentils in soon because it was so good. I let the pan simmer until I couldn’t wait any longer (about 25 minutes) and it thickened up nicely. Next time I will also be doubling the recipe because I went back for seconds and had to fight my sister off from the pot so I would have leftovers for lunch
Only tweak is that I found the final product to be a touch too sweet – will be halving the maple syrup next time, especially if I use a sweeter red onion.
hey Jenny S
I LOVED HOW U SAID U SIMMERED THIS CURRY TIL YOU COULDNT WAIT ANY LONGER!
LOL
So easy, so filling, not heavy, clean and simple! The spices come together perfectly, and the sweetness of the maple syrup provides a perfect balance. I’m sold on Shane and Simple after making this recipe! Thank you, Shane!
Absolutely delicious! Very hard to find a curry recipe without coconut milk. I find coco milk really hard to digest and I love curry so this recipe will be a staple for me. Thank you!!!
Thank you!
Loved this! The little bit of sweet alongside the kick of spice was delicious! This will definitely be in my rotation. Thanks for a great recipe!
This was Deelish! I screwed up and thought I bought chick peas but I actually had bought a pinto, black and kidney bean mix. I used this can m, but added some carrot and celery to add crunch since my beans were softer. I also added spinach at the end. It was super duper yummy!
Thank you so much for this recipe!!! I love it! Fast, easy and delicious!
So good, so simple. The best curry recipe I’ve ever used, vegan or otherwise. I come back to it again and again.
This recipe is amazing! So easy to make and super flavorful! I’ve never had curry before. I’m in love! This will definitely be one I make again. I used soy milk instead of almond and did use the arrow root powder to thicken. Shane, your food is my favorite! Thank you!
So yummy! I added some broccoli and used cornstarch to thicken the curry. I loved it, thank you for sharing this. Greetings from Argentina!
This is the tastiest vegan dish I have ever made at home, and I make a lot (I’m vegetarian). I added carrots (fresh) and corn (frozen) and used fresh tomatoes and garbanzo beans instead of canned. Also added 1/2 tsp of turmeric, lemon pepper, went light on the cumin, and used red curry spice instead of regular. Used fresh ginger instead of dried. In the end, I wanted more sauce/soup so added another 1/2 cup almond milk and 1 extra tbsp maple agave syrup.
Tasted amazing the next day, even cold. Ate with brown rice. Garnished with basil.
The point is, even if you modify the ingredients a bit, if you follow the instructions, this dish is AMAZING.
I dare you to cook this for you and a friend (too amazing to not share, although you may want it all for yourself like me. But you can always make more 🙂 )
😉
can I substitute regular skim milk for the almond milk?
I love this recipe! Really delish and great when you are in a hurry. Thank you for this!
This chickpea curry has become one of my “go to” meals. It’s relatively fast, inexpensive, oil- free, and delicious! And I love how you can easily add veggies to it–I’ve tried spinach, kale, and last night it was cauliflower–and you’ve got a really complete dinner, especially when it’s all over brown rice. Thanks so much for making mealtime so enjoyable!
Awesome! So glad you enjoyed it.
I am so excited to try this recipe- do you think we can use soy milk instead of almond milk?
Yes, absolutely!
Holy moly! We are rather new to WFPB lifestyle and dishes like this make me think it’s possible to live without meat. So much flavor, so much yum! This was fantastic. Can’t wait to try more of your recipes. Thank you!
Thank you so much, Laura! From a former meat-eater, BIG TIME, it’s totally possible and worth it to live without it. 🙂 Blessings.
Full of flavor! I’ve made this several times now. This is by far my favorite curry recipe. Thanks for sharing!
Absolutely delicious ! This will now be our go-to Chana Dal Masala recipe ! I was out of onions (sad day LOL ), so I added 1/2 teaspoon hing (asefoetida), and a half teaspoon of extra hot red pepper powder.
Otherwise , we made as directed. SOOOOO good ! It made enough for two dinners for us (although it was hard not to eat it ALL LOL ), so we’re really looking forward to having it tonight after it’s had time to develop even more ! This will be in regular rotation — after we use the aquafaba for your cornbread (best cornbread EVER BTW), we will use the chickpeas to make this ! Thank you, Shane !
Wow! Thank you so much, Irina! Stay safe and blessings.
I can’t wait to try this one! Is dried ginger the same as powdered?
Hi, Angie! Yes, they are the same thing.
We love Indian food- so this recipe was a must-do. Wow, it turned out so good! I used jarred minced ginger instead of ginger spice and added 4 cloves fresh minced garlic. I served it over mixed wild rice and brown rice. We love this recipe – the bold spicy flavor really knocks it out of the park! Thank you!
Wow, thank you so much, Beth! I love your additions.
Oh wow I made this last week substituting coconut milk as I had no other milk at home snd it was awesome awesome
Then this week I substitute roasted potatoes and cauliflower instead of the check peas for aloo gobi…yum yum yum!!!
Oh, my! That sounds absolutely crazy good. Must try!!!
This is delicious exactly as written. This is one of the few recipes I have ever tried that is not bland, but it truly has flavor! And it’s so fast and easy to make! I made a quadruple batch as a dish to pass at a large family Christmas dinner and it was devoured! Everyone loved it and my husband was bummed out that there were no leftovers to take home. This is now in my frequent meal rotation at home.
Wow, that’s awesome! Thank you so much, Lori! Blessings.
The best curry I’ve ever had! So flavorful, creamy, rich, and delicious. Can’t wait for the leftovers tomorrow!
Thank you, Lauren!
I’ve never had curry before but wanted to try this recipe. It was sooo good! The longer I ate it, the more I liked it! I mixed in a bag of brown Success rice and a bag of frozen broccoli florets. My boyfriend and son also loved it, thanks so much for this recipe!
That’s great, Lori! And, I love your additions. Blessings.
Can I use full fat coconut milk, and throw this in the instant pot?
Yes, to the coconut milk. But, I have not yet tried it in the Instant Pot. I see no reason why it wouldn’t work, but I would not cook it very long if using canned chickpeas. But, you have inspired to try something new:)
I used coconut milk and added chili powder…. SO GOOD!!! I’m a big fan of you recipe Shane!
Awesome!
This recipe is great! Followed the recipe and served over mixed brown and white jasmine rice with broccoli. I’m not a big fan of chickpeas or spicy food but this was amazing! I used 2 tsp cornstarch to thicken it up a little bit.
Thank you so much, Anne!
I cannot stop making and eating this dish! My husband had it the first time I made it and while he liked it, it didn’t actually hit him until I made it the second time! I have never made anything so easy and flavorful in my life! I did not have any almond milk or diced tomatoes so substituted macadamia milk and stewed tomatoes……it is awesome! Thank you for creating such well thought out easy, and delicious food!
Kelly, that is so great! I love how you improvised…that’s what it’s all about. Thank you for reaching out. Blessings.
Absolutely delicious! So quick and easy to make. It was full of flavor and the leftovers were even better the next day. Will definitely make this again. And again.
Cynthia, that is great! Thank you so much!!!
Hello Shane! This revipe was one of the easiest I’ve ever made! So tasty! Will be making again!
Kelly, that is so great! Thanks for reaching out and your kind words. Blessings.
I didn’t think I was a curry girl, but you may have converted me. This is great, and I’m sure it will be even better tomorrow. I might add a second can of chick peas! The only bad part is that I added Almond Breeze Coconut Almond Blend milk, and something caused it to separate…any suggestions on avoiding next time? It’s not a freshness issue, I had plenty in my coffee this morning and it didn’t separate. Tastes fine, just looks weird. I hope it’s ok to eat like that, because I’m on round 2. Also, what amount is your serving sizes?
Hi, Sherryl! I’m so glad you enjoyed it. I’m not really sure why the milk separated unless it had something to do with the blend. It’s totally fine to eat if you can stand looking at it:) Blessings and Happy New Year!!!
This was awesome! Used coconut milk and omitted maple syrup. Had this over Cauliflower Rice and later over sweet potatoes. 3rd serving, thinned it out and had soup. 4th serving added some Sriracha and made a sloppy joe This is a very versatile and delicious recipe, Thank you so much for this. Love your recipes
PJ, that sounds amazing! Love your creativity and thanks for sharing. Blessings and Happy New Year!
Hi Shane,
I made this tonight. Didn’t have any rice, so put it over whole grain elbow macaroni. It was delicious. Really enjoyed it.
Thanks!!
Thank you so much, Lucille! Use what you got…that’s the name of the game:) Blessings and Happy New Year!
Amazing! Made this for the first time tonight. Will be a Staple for sure!
Lisa, that’s awesome! So glad you enjoyed it.
can you use double cream instead of almond milk or coconut milk
I would use full-fat coconut milk if you want the thickness. However, you can use cream, but it would no longer be vegan. If that’s not a concern for you, it’s definitely an option and should work just fine.
amazingly easy vegan curry! i didn’t have any almond milk on hand so i subbed in coconut milk and omitted the maple syrup (i find coconut milk to be quite sweet already) and it was wonderful!! the first night i had it i was a tad rushed and didn’t let the chickpeas soften up all that much or give the flavors time to meld (it was still delicious) so i popped it in the slow cooker the next day for a couple hours and that totally brought it to the next level! serve it with some coconut yogurt or cream (especially if you up the curry powder and add some chili powder), fresh cilantro and naan bread to knock it out of the park!!
Thank you, Emily! So glad you enjoyed it. Blessings and Happy New Year!
Such an easy recipe. So delicious made even more so by the low fat/calorie content
That’s wonderful, Tanta! Thank you for reaching out. Happy Holidays!
Absolutely great, no pictures due to the fact we devoured it! 👍
The biggest compliment I could ever receive:) Thanks!!!
Im 2 and a half years vegan and honestly im getting so sick of the same foods. I always thinking cooking stuff like this will be super time consuming and hard but it definitely wasnt!! It tastes so good and was super easy. I was missing coriander and ginger but it still came out great. Also i put flour to thicken it since im out of cornstarch. Will definitely be making this a lot more 🙂 thanks!
Suzzy, thank you so much. I’m so glad you enjoyed it. Thanks for reaching out. Blessings.
The best curry I’ve ever had! I added broccoli, carrots and mushrooms but otherwise followed the recipe to a T. Thank you Shane! Your recipes rock 🙂
Sara, that is so kind. Thank you so much and I’m so pumped you enjoyed it. I really appreciate you letting me know and for rating it as well. Blessings ~shane
Can you freeze this recipe when using almond milk? I just used one tsp of curry and it was spicy enough for me. Will make again with fewer garbanzos and more veggies. Thank you for the recipe.
OMG Delicious!! Will keep this on my list! Will serve this to those “Oh you don’t eat meat?”
Hi, Divina! We do the same. LOL! Thanks so much for reaching out and the stars:) Blessings to you.
hi, i’m planning to make this recipe tomorrow, it looks so yummy! i was wondering if each serving is 145 calories or if that number is for the whole thing. cheers!
It’s per serving. I wish it were only 145 calories for the whole thing. LOL! I hope you enjoy it.
Could I sub the maple syrup for honey?
Absolutely!!!
Hi Shane,
Just made this yesterday night and it was a bless! First time making a curry and I loved it. The spices ratio is perfect and this is so simple to make 😀
Hugs from Belgium
Lina, thank you so much! I am so happy you enjoyed it. And, thank you for the kind words. LOVE BELGIUM!!!
Could I use corn starch instead of arrowroot to thicken a bit? I’m going to try this with oat milk! This looks yummy 😊
Yes, absolutely! I would start with 2 tsp. of corn starch mixed with 2 Tbsp. of water. Then add in and stir.
I’ve been looking for a coconut milk free curry recipe for a long time and I’m so happy I’ve finally stumbled upon this one. I would’ve been happy with a “less taste, more health” recipe but Shane’s recipe doesn’t sacrifice ANY taste. In fact, this has easily become my favorite curry recipe I’ve made. It’s truly great!
Jimmy, thanks so much! That’s great to hear and I get the frustration of “food finding.” 🙂 Pumped you like the curry and thanks for rating it. Peace.
I used light coconut milk and thought this recipe was excellent! Have not had a bad recipe from your site and I am now thinking I should only cook your recipes!
Would you recommend coconut milk, rice milk or oat milk as the best substitute for almond milk ?
I would use coconut milk for the curry. Hope you enjoy it!
Awesome. Nice warm spice. Easy peasy. 2 thumbs up.
Robin, thank you so much! Glad you enjoyed it. It’s one of our favorites, especially on a cold day:) Peace.
This is in my recipe collection. I also saute potatoes and carrots with the onion. I have also made it with coconut milk for a sweeter/richer flavor. You can just mix and match any veggies and you can’t go wrong. Fabulous dish.
Thank you, Mini! LOVE your ideas. I always like to hear how people get creative with these dishes. LOVE IT!!!
Grear recipe! We substituted oat milk for the almond milk; my husband loved it!
Susan, that’s great! Oat milk has become one of my faves, especially for recipes like this. If you wouldn’t mind, please rate the recipe when you get a chance. It helps others find it in the “search” and Google rank it. Have a great day!!!
This dish is fantastic!! I love being on the WFPBD. I have never felt better ?. Thanks Shane for all your recipes.
Thank you so much, Elaine! I’m so glad you liked it. Peace.
I’m from the Caribbean and made this recipe to the letter a few times. Wonderful! The next few times, however, I added scotch bonnet pepper (we like spicy food) and “shadow benny” aka culantro (that’s right – not cilantro), doubled the spices, chickpeas, onions, and garlic, used fresh ginger instead of powdered, and added fresh veggies (chopped baby spinach, green peas, yellow and purple carrots, and broccoli). I also splurged with the fat and used real coconut milk. Tasted great that way too! I served it over a wild rice/black barley/daikon radish seed medley. Oh my yum yum! iThanks for the recipe! It’s one of my favorites! The chickpeas can be swapped for anything – goat, chicken, veggies – so this will be a new base in my “toolbox”.
That sounds amazing!!! Thanks for sharing and so glad you enjoyed it.
This was delicious and easy to prepare! I made it according to the recipe and then made it minus the chickpeas and diced tomatoes but used sliced carrots and green peas and it tasted just like Japanese curry which I love but gave up when I went wfpb. Thank you so much for this recipe, the spice combo was exactly what I was looking for!
Kimi,
So glad you enjoyed it and love your alterations. I can’t wait to try it!
I LOVE THIS RECIPE!!!
My partner and I are watching what we eat because we’ve gained a few extra pounds during the holidays, and I made this the other night. It’s delicious and we enjoyed it very much.
I doubled the recipe just so we were able to meal prep for a few days.
Curious, what is the serving size? The recipe says its 4 servings, but what is the measurement for the serving?
Thanks!!
Thank you, Michele. So glad you enjoyed it! A serving is about a cup or so.
My first hand at curry – came out amazing! I followed the recipe exactly, as I always do with recipes. I MIGHT add more veggies next time, but that’s about it. My 5 year old who is super picky had about 5 bites of everything (a WIN for us!!) so I am so happy I tried this.
I’m glad you enjoyed it. Add whatever you want and make it work for you.
Extremely tasty! I only used 1TS maple syrup and added 1 TS lemon juice. It was fabulous straight away but spectacular the next day!I served it with steamed broccoli, lemon coconut carrots, black rice and roasted cashews.
Thank you! Love all the additions. Thanks for sharing. I’m hungry now:)
I made this twice. It was very tasty. I can’t eat rice because it really spikes my blood sugar. I did everything according to the recipe. But I threw everything in my Ninja and pureed it and made a delicious soup. Not what the ideal recipe was but I really enjoyed the flavors.
Jan, you do what you gotta do to make it work for you. Glad you can enjoy it and I like the creativeness of making it work! Blessings.
Hey Shane. Made this recipe tonight, it was so easy to make, all the ingredients we already had in the house. It was absolutely FABULOUS!!! We found it sweet enough with 1 Tbsp Maple Syrup. Will definitely make again!!! Looking forward to exploring your blog and recipes. THANK you for sharing your inspirational story.
Mary, that’s so kind. I’m happy your enjoyed the curry and hope you will enjoy some of the other recipes. Blessings.
So simple, and I loved that it used ‘regular’ ingredients that I already had on hand.
I thought it tasted fantastic without the maple syrup, so I actually hesitated before I added it – I am just not a fan of sweet stuff in general and I was worried it might ruin our lunch.
But I added it anyway and it took the dish to a whole other level – not sweet at all, but much ‘softer’ Really yummy.
Thanks a lot for another easy recipe with regular ingredients that just works.
Thanks, Fiona! So glad you enjoyed it.
Is this spicy? Thanks!
Not really. My kids love it and they’re not big on spicy. You should be fine.
I just fixed this and it’s delicious. I love how simple it was to fix. Thanks so much for sharing. I recently found your website and look forward to trying other recipes.
Thanks, Kathy! Welcome and so glad you enjoyed the curry. It’s one of our faves too. Peace.
Suggest a substitute for tomatoes? Staying away from nightshades. Thanks.
I wouldn’t worry about a substitute. I’ve had it without them and it’s still delicious:)
This was amazing! Fast and easy too! Thank you 🙂
Thank you, Wendy! Glad you enjoyed it.
delicious, I’ll definitely make this again! I’ve tried many of your recipes and have loved them all. Thank you so much for sharing!
Sue, thanks so much for reaching out. I’m very honored and humbled by your kind words. And, so glad you enjoyed the curry…one of my favorites as well:) If you wouldn’t mind, would you please give it a “star” rating when you get a chance? It helps me rank higher in Google. Again, thanks so much for your support. Peace and feast, Shane.
Man! This may be the best thing I have ever cooked!
Thanks so much! So glad you enjoyed it.
Do you have an equivalent measurement for the amount of chickpeas? I make my own from dried ones because cans usually have salt added and take more room to store in the cupboards. Would this work with cashew milk? It’s all I have at the moment.
Sure thing, Ann! Cashew milk will absolutely work and each 15-oz. can of chickpeas equals about 1 1/2 cups. I hope this helps.
Man, this was delicious! Super easy and quick!
Oh wow,this recipe was so yummy!! I was a bit skeptical about adding in the maple syrup but I’m so glad I didn’t omit it. It was so quick to prepare and both hubby and son loved it! We’ve just started our journey into the whole food plant based diet so it’s very exciting to try new dishes and realise you’re not missing out in any way(and being Indian…realising you can actually cook without oil ?). Going to try the chocolate mousse out next ?. Thanks for sharing your delicious recipes!
Wow! Thanks so much, Nalini! So happy you enjoyed it. Congratulations on beginning your journey. It is life changing. I wish you the best. Peace and blessings.
So yummy! And what big portions! I have enough to last just myself for quite a long time, and good too because I could just eat this for the rest of my life!
Haha, thanks, Virginia! So glad you liked them. They’re a fave around this house.
Love your recipes. I have looked high and low for almond milk that does not have extra ingredients. Which brand do you use?
Hi, Joyce. I like Califa Farms but tend to use Whole Foods Organic 365 brand or even Aldi’s organic.
I thought the same thing. I am glad to be reading this before I cook it.
I just made this for dinner. I had to tweak it because I didn’t have red onion or curry powder. I don’t know much about spices and thought tumeric would be a good substitute. Well it wasn’t so I added lime juice. I used white onion instead of red onion and I added peas to give a splash of color. I loved it!! I can’t wait to try it with curry powder.
Angelica, love your creativity. Thanks so much for the feedback and the rating. I’m so glad you enjoyed it. Blessings.
I have made this 3 times now and my husband can’t get enough. We love it. The only change I make is to add an extra tsp of spicy Thai curry. I serve it over a quinoa recipe that uses sauteed shallots, oregano and lemon zest. Sooooo tasty together.