A delicious Easy Vegan Chickpea Curry recipe made with savory Indian spices. One pot and ready in 10 minutes. Naturally vegan, oil-free, and low in fat.
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!Print