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Easy Vegan Chickpea Curry

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5 from 143 reviews

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

Units Scale
  • 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

Instructions

  1. 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. 
  2. 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.
  3. 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.
  4. 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. 
  5. Reduce heat to medium-low, add the maple syrup, and season to taste with salt and pepper. Simmer for 2-3 more minutes.
  6. Remove from heat and serve over brown rice or enjoy by itself as a soup.

Equipment

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

Find it online: https://shaneandsimple.com/easy-vegan-chickpea-curry-low-fat-healthy/