This easy vegan chickpea curry is filled with aromatic spices and covered in a rich sauce. Low fat, healthy, and oil-free but you’d never know it. Ready in as little as 10 minutes!
I love Indian food! One of my favorite dishes is Chana Masala. It’s a delicious dish made with tomatoes and spices. I also love Thai curries because of the sweetness and creaminess of coconut milk.
Unfortunately, many curry dishes are very high in fat from oil and coconut milk. So, I thought I would try and remedy that problem. And, guess what? Pure awesome!
I used unsweetened almond milk, eliminated the oil, and used pure maple syrup to add a hint of sweetness. It’s not as thick, but no less delicious and much healthier.
You are going to love this recipe. It’s simple, hearty, and great for making ahead. You can have this delicious low-fat curry on the table in as little as 10 minutes!
We love having it over some rice along with some steamed vegetables tossed into the mix. Heaven! I have no doubt you will love this healthy curry. It’s rich, mildly spiced, filling, full of flavor, and so satisfying.
Ready? Let’s make it!
Table of Contents
Why You Will Love This Vegan Chickpea Curry
- easy, quick, and healthy
- full of protein and fiber
- low fat and low calorie
- mildly spiced and full of flavor
Ingredients You’ll Need
Spices are the magic formula and really bring this dish to life. All you need are some simple spices and minimal prep time. Here’s what you’ll need:
- red onion
- minced garlic
- Spices: curry powder, cumin powder, ground coriander, paprika, dried ginger, turmeric
- diced tomatoes
- Chickpeas: low-sodium or no salt added
- Non-dairy Milk: my preference is unsweetened almond milk. But, cashew milk and soy milk are also great options.
- Sweetener: pure maple syrup
- Optional: salt and pepper to taste
Easy Vegan Chickpea Curry Instructions
This wonderfully, hearty chickpea curry is perfect for a weeknight dinner. It’s vegan, naturally gluten-free, low in calories and fat, and delicious.
- 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 rice or enjoy by itself as a soup.
That’s it! This Vegan Chickpea Curry is full of flavor and guaranteed to satisfy everyone around the table.
Top Tips
- Spices make this dish. Adding them to the onions and garlic, in the beginning, allows them to roast and release all that flavor.
- A great to get in some greens is to add some chopped spinach at the end of the cooking process.
- A great way to add bulk to this recipe is to toss in some steamed cauliflower, broccoli, or leftover fingerling potatoes.
- This dish is ready to enjoy in as little as 30 minutes but it’s better the longer it’s allowed to sit and simmer on the stove.
- If you want a thicker curry mix 1 tablespoon of cornstarch with 3 tablespoons of water and stir into the curry right before serving.
- It’s the perfect mid-week meal because it’s hearty and you can get it to the table quickly.
How To Store Leftover Chickpea Curry
Store any leftover chickpea curry in a covered container in the refrigerator for 3-4 days. Personally, I think it’s better on day 2 after the flavors have had time to sit and come together.
Leftovers can be kept in the freezer for up to 1 month.
What To Serve With Vegan Chickpea Curry
Serve this dish with brown rice, chopped cilantro, and a squeeze of lime juice. However, it’s delicious all by itself as a soup!
A good whole-grain pita, delicious oil-free roti, or this gluten-free flatbread from Minimalist Baker.
More Vegan Recipes with Chickpeas
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
PrintEasy Vegan Chickpea Curry
This easy vegan chickpea curry is filled with aromatic spices and covered in a rich sauce. Low fat, healthy, and oil-free but you’d never know it. Ready in as little as 10 minutes!
- Prep Time: 10 mins.
- Cook Time: 10 mins.
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Vegan Soups & Stews
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
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
Spices make this dish. Adding them to the onions and garlic, in the beginning, allows them to roast and release all that flavor.
This dish is ready to enjoy in as little as 30 minutes but it’s better the longer it’s allowed to sit and simmer on the stove.
If you want a thicker curry mix 1 Tbsp. of cornstarch with 3 Tbsp. of water and stir into the curry right before serving.
It’s the perfect mid-week meal because it’s hearty and you can get it to the table quickly.
You can store this in a covered container for 3-4 days in the refrigerator. Personally, I think it’s better on day 2 after the flavors have had time to sit and come together.
My family and I love this dish with rice, chopped cilantro, and a squeeze of lime juice. However, it’s delicious all by itself as a soup! A good whole-grain pita and nice green salad is an excellent pairing with this recipe as well.
Nutrition
- Serving Size: 1 bowl
- Calories: 178
- Sugar: 12.3 g
- Sodium: 83 mg
- Fat: 3.3 g
- Carbohydrates: 31.9 g
- Fiber: 7.5 g
- Protein: 7.5 g
- Cholesterol: 0 mg
Cindy
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
Shane Martin
Each 15-ounce cane is equivalent to about 1 3/4 cups.
Dana Ferrigno
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
Alexis-Ann Barron
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!!
Nora Kleckner
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!
Nancy
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.
Ken Johnston
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!
Shane Martin
Ken, thank you so much!!! I really appreciate it.
Marge Teilhaber
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.
Peggy
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.”
Shane Martin
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!
Melody
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.
Melody
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.
Shane Martin
“There are no mistakes, only happy accidents.” ~Bob Ross
Kathy Waldron
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!
Shane Martin
Thank you so much, Kathy!
Leanne
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
Shane Martin
Hmmm, good question. I would wait to add…just to be on the safe side.
Janice
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
MonaLisa
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!!
Denise
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!
Leslie Wilson
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!!
Sandy
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
Shane Martin
Thank you, Sandy!!! (my brother in law is from Queensland, btw)
Mel
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 .
jean w.
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!
Shane Martin
Thank you and blessing to you and your mom 🙏🏻
Michael
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!
Kelly
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!
Shane Martin
Thank you!
Sherry R.
Could you use date syrup in lieu of maple syrup?
Shane Martin
Absolutely!
Narelle Deeney
Made this for the first time today – so quick and easy and a huge winner’. Thank you!!
Chloe
do you have to add oil to the nonstick pan when you turn on the heat?
thanks
Shane Martin
No oil. Just a hot nonstick pan.
Barbara
This is the best and tastiest and easy curry I have ever made. I will definitely be making us again. Thanks so much
Debbie
Amazing! Love this! And I did not have any ground coriander! I did have smoked spicy paprika. I will be making this regularly!
Emily
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!!!
Shane Martin
WOW!!! I am loving your additions and can’t wait to try them. FYI, it’s great with coconut milk:)
Karen Richardson
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.
Sam
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!
JEANIE MCALISTER
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.
June Geisler
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!
Shane Martin
Thank you, June!
Elle
Hi Shane,
Wondering if I use canned coconut milk instead of the almond milk?
Shane Martin
Absolutely! It will be thicker like a standard curry. I used almond milk simply as a low-fat option.
Sienna Mai
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
Bob in Tennessee
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!
Melissa Kallick
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!
Shane Martin
Thank you!
Ronald Ossenfort
This is one my favorites. Easy to make and very good. I usually make a double batch. It’s a keeper.
Shane Martin
Thank you!
SH Ko
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!🥰
Shane Martin
My pleasure. Thank you for the kind words.
Kristin
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!
Shane Martin
Thank you so much!!!
Barb Schellenberger
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?
Shane Martin
Yes, oat milk will work fine.
Laura Williams
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
Melissa K.
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.
Vivian Hill
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!
Jacqueline Z
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😊
Ginnie Lebosse
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!
Bobbie
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.
Katrina
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!
e
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.
Shane Martin
This is actually not a spicy dish. My kids don’t like hot food and love this recipe. You should be fine.
Melody
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!
Susan
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!
Andrika
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 🙂
Shane Martin
Thank you so much!!!
Joanie
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!!
MKinTX
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! 🙂
Shane Martin
Thank you so much!
Paul
Made it, loved it! Thanks Shane.
Shane Martin
Thank you!
Meagan
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!
Shane Martin
Hi, Meagan! Welcome aboard and so glad you enjoyed the recipe. Please don’t hesitate with any questions or comments.
Annie
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.
Shane Martin
I’m thrilled you enjoyed it. Thank you!!!
Lora Abernathy
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?
Shane Martin
Yes, absolutely!
Elyria
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. 🙂
Shane Martin
Amen and amen!
Elyria
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✨❤️
Mary Ann Felix
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!
Shane Martin
It’s my pleasure, Mary Ann. And, thank you for reaching out.
Kelly Mazzoni
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!
Shane Martin
Thank you, Kelly!!!
Kimberlynn
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.
Shane Martin
Yes, absolutely! Honestly, it all depends on how much you want to add. It’s completely up to you.
Kimberlynn
Thanks!
Frances
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!
Shane Martin
Thank you!
Melissa
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.
Shane Martin
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.
Donna
Another winner!!!
Katherine
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!!
Shane Martin
Wow, Katherine! Thank you so much. I really appreciate it. Happy New Year!
Jacinda Rule
It’s a keeper!
Em
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.
Shane Martin
Thank you so much! And, Merry Christmas!!!
Ana
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 🙂
Shane Martin
I’m so glad y’all enjoyed it. Thank you and Merry Christmas!!!
Jan Fellenz
What type of curry powder do you use?
Looking forward to making this tonight!
Thanks, Jan
Shane Martin
Whatever I can find on the shelf:)
Jessica
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!
Shane Martin
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!
Nancy Mahanger
I have been looked for a tasty no oil vegan curry. Great with no oil Roti!
Candace
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/
Catherine MacDiarmid
Can this recipe be frozen
Shane Martin
Yes, absolutely:)
Grayson
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!
Donna
The best!
Jenny S
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.
CastleDark
hey Jenny S
I LOVED HOW U SAID U SIMMERED THIS CURRY TIL YOU COULDNT WAIT ANY LONGER!
LOL
Megan Kelly
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!
Channel
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!!!
Shane Martin
Thank you!
Trudy
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!
Denise
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!
Ray
Thank you so much for this recipe!!! I love it! Fast, easy and delicious!
Kassidi
So good, so simple. The best curry recipe I’ve ever used, vegan or otherwise. I come back to it again and again.
Julie
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!
Patri
So yummy! I added some broccoli and used cornstarch to thicken the curry. I loved it, thank you for sharing this. Greetings from Argentina!
Haley K
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 🙂 )
Shane Martin
😉
Jenna
can I substitute regular skim milk for the almond milk?
Ray
I love this recipe! Really delish and great when you are in a hurry. Thank you for this!
Donna
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!
Shane Martin
Awesome! So glad you enjoyed it.
Jay
I am so excited to try this recipe- do you think we can use soy milk instead of almond milk?
Shane Martin
Yes, absolutely!
Laura
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!
Shane Martin
Thank you so much, Laura! From a former meat-eater, BIG TIME, it’s totally possible and worth it to live without it. 🙂 Blessings.
Nikki
Full of flavor! I’ve made this several times now. This is by far my favorite curry recipe. Thanks for sharing!
Irina Ivon
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 !
Shane Martin
Wow! Thank you so much, Irina! Stay safe and blessings.
Angie
I can’t wait to try this one! Is dried ginger the same as powdered?
Shane Martin
Hi, Angie! Yes, they are the same thing.
Beth
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!
Shane Martin
Wow, thank you so much, Beth! I love your additions.
Charmaine Lanjopoulos
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!!!
Shane Martin
Oh, my! That sounds absolutely crazy good. Must try!!!
Lori
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.
Shane Martin
Wow, that’s awesome! Thank you so much, Lori! Blessings.
Lauren
The best curry I’ve ever had! So flavorful, creamy, rich, and delicious. Can’t wait for the leftovers tomorrow!
Shane Martin
Thank you, Lauren!
Lori
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!
Shane Martin
That’s great, Lori! And, I love your additions. Blessings.
Tenita Bell
Can I use full fat coconut milk, and throw this in the instant pot?
Shane Martin
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:)
Pier
I used coconut milk and added chili powder…. SO GOOD!!! I’m a big fan of you recipe Shane!
Shane Martin
Awesome!
Anne
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.
Shane Martin
Thank you so much, Anne!
Kelly Mazzoni
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!
Shane Martin
Kelly, that is so great! I love how you improvised…that’s what it’s all about. Thank you for reaching out. Blessings.
Cynthia W.
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.
Shane Martin
Cynthia, that is great! Thank you so much!!!
Kelly Mazzoni
Hello Shane! This revipe was one of the easiest I’ve ever made! So tasty! Will be making again!
Shane Martin
Kelly, that is so great! Thanks for reaching out and your kind words. Blessings.
Sherryl
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?
Shane Martin
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!!!
PJ
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
Shane Martin
PJ, that sounds amazing! Love your creativity and thanks for sharing. Blessings and Happy New Year!
Lucille
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!!
Shane Martin
Thank you so much, Lucille! Use what you got…that’s the name of the game:) Blessings and Happy New Year!
Lisa
Amazing! Made this for the first time tonight. Will be a Staple for sure!
Shane Martin
Lisa, that’s awesome! So glad you enjoyed it.
Annie
can you use double cream instead of almond milk or coconut milk
Shane Martin
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.
emily
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!!
Shane Martin
Thank you, Emily! So glad you enjoyed it. Blessings and Happy New Year!
Tanta
Such an easy recipe. So delicious made even more so by the low fat/calorie content
Shane Martin
That’s wonderful, Tanta! Thank you for reaching out. Happy Holidays!
Dennis Eugene Sirianni
Absolutely great, no pictures due to the fact we devoured it! 👍
Shane Martin
The biggest compliment I could ever receive:) Thanks!!!
Suzzy
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!
Shane Martin
Suzzy, thank you so much. I’m so glad you enjoyed it. Thanks for reaching out. Blessings.
Sara
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 🙂
Shane Martin
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
Marian Erickson
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.
Divina
OMG Delicious!! Will keep this on my list! Will serve this to those “Oh you don’t eat meat?”
Shane Martin
Hi, Divina! We do the same. LOL! Thanks so much for reaching out and the stars:) Blessings to you.
Eleni
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!
Shane Martin
It’s per serving. I wish it were only 145 calories for the whole thing. LOL! I hope you enjoy it.
Rena
Could I sub the maple syrup for honey?
Shane Martin
Absolutely!!!
Lina
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
Shane Martin
Lina, thank you so much! I am so happy you enjoyed it. And, thank you for the kind words. LOVE BELGIUM!!!
Cindy
Could I use corn starch instead of arrowroot to thicken a bit? I’m going to try this with oat milk! This looks yummy 😊
Shane Martin
Yes, absolutely! I would start with 2 tsp. of corn starch mixed with 2 Tbsp. of water. Then add in and stir.
Jimmy Wyllie
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!
Shane Martin
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.
Colleen
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!
Kathy
Would you recommend coconut milk, rice milk or oat milk as the best substitute for almond milk ?
Shane Martin
I would use coconut milk for the curry. Hope you enjoy it!
Robin
Awesome. Nice warm spice. Easy peasy. 2 thumbs up.
Shane Martin
Robin, thank you so much! Glad you enjoyed it. It’s one of our favorites, especially on a cold day:) Peace.
Mini
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.
Shane Martin
Thank you, Mini! LOVE your ideas. I always like to hear how people get creative with these dishes. LOVE IT!!!
Susan
Grear recipe! We substituted oat milk for the almond milk; my husband loved it!
Shane Martin
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!!!
Elaine
This dish is fantastic!! I love being on the WFPBD. I have never felt better ?. Thanks Shane for all your recipes.
Shane Martin
Thank you so much, Elaine! I’m so glad you liked it. Peace.
Futbol Mum
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”.
Shane Martin
That sounds amazing!!! Thanks for sharing and so glad you enjoyed it.
Kimi
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!
Shane Martin
Kimi,
So glad you enjoyed it and love your alterations. I can’t wait to try it!
Michele Wong
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!!
Shane Martin
Thank you, Michele. So glad you enjoyed it! A serving is about a cup or so.
Alissa
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.
Shane Martin
I’m glad you enjoyed it. Add whatever you want and make it work for you.
Uta Meiner
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.
Shane Martin
Thank you! Love all the additions. Thanks for sharing. I’m hungry now:)
Jan Curtis
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.
Shane Martin
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.
Mary Brown
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.
Shane Martin
Mary, that’s so kind. I’m happy your enjoyed the curry and hope you will enjoy some of the other recipes. Blessings.
Fiona
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.
Shane Martin
Thanks, Fiona! So glad you enjoyed it.
Adam
Is this spicy? Thanks!
Shane Martin
Not really. My kids love it and they’re not big on spicy. You should be fine.
Kathy
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.
Shane Martin
Thanks, Kathy! Welcome and so glad you enjoyed the curry. It’s one of our faves too. Peace.
mary
Suggest a substitute for tomatoes? Staying away from nightshades. Thanks.
Shane Martin
I wouldn’t worry about a substitute. I’ve had it without them and it’s still delicious:)
Wendy
This was amazing! Fast and easy too! Thank you 🙂
Shane Martin
Thank you, Wendy! Glad you enjoyed it.
Sue Boenigk
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!
Shane Martin
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.
Leon
Man! This may be the best thing I have ever cooked!
Shane Martin
Thanks so much! So glad you enjoyed it.
Ann Engel
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.
Shane Martin
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.
michael
Man, this was delicious! Super easy and quick!
Nalini
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!
Shane Martin
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.
Virginia Genato
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!
Shane Martin
Haha, thanks, Virginia! So glad you liked them. They’re a fave around this house.
Joyce
Love your recipes. I have looked high and low for almond milk that does not have extra ingredients. Which brand do you use?
Shane Martin
Hi, Joyce. I like Califa Farms but tend to use Whole Foods Organic 365 brand or even Aldi’s organic.
Sandra Polichino
I thought the same thing. I am glad to be reading this before I cook it.
Angelica
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.
Shane Martin
Angelica, love your creativity. Thanks so much for the feedback and the rating. I’m so glad you enjoyed it. Blessings.
Barbara
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.