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!
- 1/2 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 1/2 cups unsweetened almond milk
- 2 Tbsp maple syrup
- Salt and pepper to taste
- 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.
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.
- 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
Keywords: vegan chickpea curry, chickpea curry, vegetarian chickpea curry