Sheesh, it’s hot as balls outside! But, I love curry and there’s no rule saying it must be cold to enjoy curry. If such a rule exists – it’s stupid. So, let’s make some Easy Vegan Chickpea Curry. Suck it climate change!
This recipe is super simple to make and can be ready in as little as 10 minutes!
I love Indian food and one of my favorite dishes is Chana Masala. A chickpea dish made with tomatoes and spices. I’m also very fond of Thai curries because of the sweetness from the coconut. So, I decided to try and make a “hybrid” by combining the two. And, guess what? Pure awesome!
Most curries are very high in fat and use oil in the recipe. But, I opted to use unsweetened almond milk and eliminate the oil. It’s not as thick, but no less delicious and much healthier. And, to add that little bit of sweetness – maple syrup.
The spices are the magic formula for this dish. Adding them to the onions and garlic in the beginning allows them to roast and release all that flavor. So, stick to the script and follow the instructions just this once. We cool?
You can serve this curry all by itself as a soup. And, it’s delicious. But, pair it with rice to make a very hearty and satisfying meal.
This Easy Vegan Chickpea Curry is full of flavor, low-fat, healthy, simple to make, satisfying, and so delicious! And, I’m convinced you’ll love it.
It’s the perfect mid-week meal because it’s hearty and you can get it to the table quickly. You’re welcome.
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!
EASY vegan chickpea curry recipe with Indian spices that is super easy to make. One pot and ready in as little as 10 minutes. Naturally vegan, oil-free, and low in fat.
- 1/2 red onion (chopped)
- 1 clove garlic (minced)
- 1 Tbsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. ground coriander
- 1 tsp. ground paprika
- 1 tsp. dried ginger
- 1 14- ounce can 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
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- Preheat a large nonstick skillet over medium heat.
- While pan is heating combine curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together.
- Once pan is heated add onions and garlic along with a couple Tbsp. of water. Cook until onions are soft. Usually, just a couple minutes.
- Sprinkle the dry spice mixture over the onions and garlic. Mix well until spice mixture covers onions. Let cook for about a minute. Adding a little water as needed to prevent sticking.
- Add the tomatoes, chickpeas, almond milk and stir well to combine. Let simmer for a couple minutes.
- Reduce heat to medium low heat. Add maple syrup, salt, and pepper. Simmer for a few more minutes.
- Remove from heat and serve over rice or by itself as a soup.
*If you like your curry a little thicker, combine 1 Tbsp. arrowroot flour with 2 Tbsp. water. Mix into a slurry and stir in to the curry at the end of cooking.
*This is ready to eat immediately, but the longer you let it simmer, the more the flavors will settle. If you can wait, let it sit over night and reheat the next day. AMAZING!
- Calories: 145
- Sugar: 8.5
- Sodium: 131
- Fat: 2.6
- Saturated Fat: 0.2
- Trans Fat: 0
- Carbohydrates: 25.9
- Fiber: 4.6
- Protein: 5.5
- Cholesterol: 0
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