A delicious Easy Vegan Chickpea Curry recipe made with savory Indian spices. Made in one pot and ready in 10 minutes, this dish is naturally vegan, oil-free, gluten-free, and low fat.
I love Indian food and one of my favorite dishes is Chana Masala. It’s 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.
You are going to love this recipe. It’s simple, hearty, and great for making ahead. So, let’s get to cooking!
Table of Contents
🥘 Ingredients You’ll Need
Spices are the magic formula and really bring this dish to life. Here’s what you’ll need.
- 1 small red onion, chopped
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon dried ginger
- 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 tablespoon maple syrup
- Salt and pepper to taste
How To Make Chickpea Curry
You won’t believe how easy and fast this dish comes together.
- 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, low-fat, healthy, simple to make, satisfying, and so delicious! It’s also naturally gluten-free.
💭 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.
- 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 tablespoon 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 Long Will It Keep In The Fridge
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.
What To Serve With Vegan Chickpea Curry
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.
More Easy Vegan Chickpea Recipes
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!
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Easy Vegan Chickpea Curry
- 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
Description
A delicious Easy Vegan Chickpea Curry recipe made with savory Indian spices. Made in one pot and ready in 10 minutes, this dish is naturally vegan, oil-free, gluten-free, and low fat.
Ingredients
- ½ red onion (chopped)
- 1 clove garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon dried ginger
- 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 tablespoon 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 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 tablespoon of cornstarch with 3 tablespoon 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
Keywords: vegan chickpea curry, chickpea curry, vegetarian chickpea curry
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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
★★★★★
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.
★★★★★
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!
★★★★★
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😊
★★★★★
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!
★★★★★
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.
★★★★★
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!
★★★★★
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.
This is actually not a spicy dish. My kids don’t like hot food and love this recipe. You should be fine.
★★★★★
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!
★★★★★
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 🙂
Thank you so much!!!
★★★★★
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!!
★★★★★
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! 🙂
★★★★★
Thank you so much!
Made it, loved it! Thanks Shane.
★★★★★
Thank you!
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!
★★★★★
Hi, Meagan! Welcome aboard and so glad you enjoyed the recipe. Please don’t hesitate with any questions or comments.
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.
★★★★★
I’m thrilled you enjoyed it. Thank you!!!
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?
Yes, absolutely!
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. 🙂
★★★★★
Amen and amen!
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✨❤️
★★★★★
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!
★★★★★
It’s my pleasure, Mary Ann. And, thank you for reaching out.
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!
★★★★★
Thank you, Kelly!!!
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.
★★★★★
Yes, absolutely! Honestly, it all depends on how much you want to add. It’s completely up to you.
Thanks!
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!
★★★★★
Thank you!
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.
★★★★★
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.
Another winner!!!
★★★★★
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!!
★★★★★
Wow, Katherine! Thank you so much. I really appreciate it. Happy New Year!
It’s a keeper!
★★★★★
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.
★★★★★
Thank you so much! And, Merry Christmas!!!
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 🙂
★★★★★
I’m so glad y’all enjoyed it. Thank you and Merry Christmas!!!
What type of curry powder do you use?
Looking forward to making this tonight!
Thanks, Jan
Whatever I can find on the shelf:)
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!
★★★★★
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!
I have been looked for a tasty no oil vegan curry. Great with no oil Roti!
★★★★★
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/
★★★★★
Can this recipe be frozen
Yes, absolutely:)
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!
★★★★★
The best!
★★★★★
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.
★★★★★
hey Jenny S
I LOVED HOW U SAID U SIMMERED THIS CURRY TIL YOU COULDNT WAIT ANY LONGER!
LOL
★★★★★
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!
★★★★★
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!!!
★★★★★
Thank you!
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!
★★★★★
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!
★★★★★
Thank you so much for this recipe!!! I love it! Fast, easy and delicious!
★★★★★
So good, so simple. The best curry recipe I’ve ever used, vegan or otherwise. I come back to it again and again.
★★★★★
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!
★★★★★
So yummy! I added some broccoli and used cornstarch to thicken the curry. I loved it, thank you for sharing this. Greetings from Argentina!
★★★★★
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 🙂 )
★★★★★
😉
can I substitute regular skim milk for the almond milk?
I love this recipe! Really delish and great when you are in a hurry. Thank you for this!
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!
★★★★★
Awesome! So glad you enjoyed it.
I am so excited to try this recipe- do you think we can use soy milk instead of almond milk?
Yes, absolutely!
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!
★★★★★
Thank you so much, Laura! From a former meat-eater, BIG TIME, it’s totally possible and worth it to live without it. 🙂 Blessings.
★★★★★
Full of flavor! I’ve made this several times now. This is by far my favorite curry recipe. Thanks for sharing!
★★★★★
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 !
★★★★★
Wow! Thank you so much, Irina! Stay safe and blessings.
I can’t wait to try this one! Is dried ginger the same as powdered?
Hi, Angie! Yes, they are the same thing.
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!
★★★★★
Wow, thank you so much, Beth! I love your additions.
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!!!
Oh, my! That sounds absolutely crazy good. Must try!!!
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.
★★★★★
Wow, that’s awesome! Thank you so much, Lori! Blessings.
The best curry I’ve ever had! So flavorful, creamy, rich, and delicious. Can’t wait for the leftovers tomorrow!
★★★★★
Thank you, Lauren!
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!
★★★★★
That’s great, Lori! And, I love your additions. Blessings.
Can I use full fat coconut milk, and throw this in the instant pot?
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:)
I used coconut milk and added chili powder…. SO GOOD!!! I’m a big fan of you recipe Shane!
★★★★★
Awesome!
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.
★★★★★
Thank you so much, Anne!
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!
★★★★★
Kelly, that is so great! I love how you improvised…that’s what it’s all about. Thank you for reaching out. Blessings.
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.
★★★★★
Cynthia, that is great! Thank you so much!!!
Hello Shane! This revipe was one of the easiest I’ve ever made! So tasty! Will be making again!
★★★★★
Kelly, that is so great! Thanks for reaching out and your kind words. Blessings.
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?
★★★★★
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!!!
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
PJ, that sounds amazing! Love your creativity and thanks for sharing. Blessings and Happy New Year!
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!!
★★★★★
Thank you so much, Lucille! Use what you got…that’s the name of the game:) Blessings and Happy New Year!
Amazing! Made this for the first time tonight. Will be a Staple for sure!
★★★★★
Lisa, that’s awesome! So glad you enjoyed it.
can you use double cream instead of almond milk or coconut milk
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.
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!!
★★★★★
Thank you, Emily! So glad you enjoyed it. Blessings and Happy New Year!
Such an easy recipe. So delicious made even more so by the low fat/calorie content
★★★★★
That’s wonderful, Tanta! Thank you for reaching out. Happy Holidays!
Absolutely great, no pictures due to the fact we devoured it! 👍
★★★★★
The biggest compliment I could ever receive:) Thanks!!!
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!
★★★★★
Suzzy, thank you so much. I’m so glad you enjoyed it. Thanks for reaching out. Blessings.
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 🙂
★★★★★
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
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.
OMG Delicious!! Will keep this on my list! Will serve this to those “Oh you don’t eat meat?”
★★★★★
Hi, Divina! We do the same. LOL! Thanks so much for reaching out and the stars:) Blessings to you.
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!
It’s per serving. I wish it were only 145 calories for the whole thing. LOL! I hope you enjoy it.
Could I sub the maple syrup for honey?
Absolutely!!!
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
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Lina, thank you so much! I am so happy you enjoyed it. And, thank you for the kind words. LOVE BELGIUM!!!
Could I use corn starch instead of arrowroot to thicken a bit? I’m going to try this with oat milk! This looks yummy 😊
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Yes, absolutely! I would start with 2 tsp. of corn starch mixed with 2 Tbsp. of water. Then add in and stir.
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!
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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.
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!
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Would you recommend coconut milk, rice milk or oat milk as the best substitute for almond milk ?
I would use coconut milk for the curry. Hope you enjoy it!
Awesome. Nice warm spice. Easy peasy. 2 thumbs up.
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Robin, thank you so much! Glad you enjoyed it. It’s one of our favorites, especially on a cold day:) Peace.
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.
Thank you, Mini! LOVE your ideas. I always like to hear how people get creative with these dishes. LOVE IT!!!
Grear recipe! We substituted oat milk for the almond milk; my husband loved it!
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!!!
This dish is fantastic!! I love being on the WFPBD. I have never felt better ?. Thanks Shane for all your recipes.
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Thank you so much, Elaine! I’m so glad you liked it. Peace.
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”.
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That sounds amazing!!! Thanks for sharing and so glad you enjoyed it.
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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!
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Kimi,
So glad you enjoyed it and love your alterations. I can’t wait to try it!
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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!!
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Thank you, Michele. So glad you enjoyed it! A serving is about a cup or so.
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.
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I’m glad you enjoyed it. Add whatever you want and make it work for you.
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.
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Thank you! Love all the additions. Thanks for sharing. I’m hungry now:)
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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.
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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.
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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.
Mary, that’s so kind. I’m happy your enjoyed the curry and hope you will enjoy some of the other recipes. Blessings.
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.
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Thanks, Fiona! So glad you enjoyed it.
Is this spicy? Thanks!
Not really. My kids love it and they’re not big on spicy. You should be fine.
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.
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Thanks, Kathy! Welcome and so glad you enjoyed the curry. It’s one of our faves too. Peace.
Suggest a substitute for tomatoes? Staying away from nightshades. Thanks.
I wouldn’t worry about a substitute. I’ve had it without them and it’s still delicious:)
This was amazing! Fast and easy too! Thank you 🙂
Thank you, Wendy! Glad you enjoyed it.
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!
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.
Man! This may be the best thing I have ever cooked!
Thanks so much! So glad you enjoyed it.
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.
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.
Man, this was delicious! Super easy and quick!
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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!
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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.
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!
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Haha, thanks, Virginia! So glad you liked them. They’re a fave around this house.
Love your recipes. I have looked high and low for almond milk that does not have extra ingredients. Which brand do you use?
Hi, Joyce. I like Califa Farms but tend to use Whole Foods Organic 365 brand or even Aldi’s organic.
I thought the same thing. I am glad to be reading this before I cook it.
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.
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Angelica, love your creativity. Thanks so much for the feedback and the rating. I’m so glad you enjoyed it. Blessings.
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.
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