Tasty and filling chickpea curry is a quick weeknight vegan dinner served with rice, chapatis, naan bread or poppadoms. Lunch/dinner will be ready and on your table in less than 30 minutes from start to finish.
Curry is one my many favourite meals and it’s become a staple dinner of mine. It’s delicious, full of vibrant flavours, but I’m sure you’d probably never have guessed how easy and quick it is to make yourself?
One of my work colleagues is extremely kind and often brings me in authentic vegetarian Indian curries and chapatis to take home and have when I finish work for the day. It’s something I really appreciate as once I get in from work, having been on my feet all day long I don’t usually feel like cooking anything for myself.
Her chickpea and potato curry is especially amazing and it tastes so good. I love making vegetable curries myself, but the recipe I usually make takes a long time (a couple of hours) for the sauce to simmer before it’s ready to serve. I wanted to make a curry that wouldn’t take as long to prepare, but didn’t lack any flavour.
I’ve made a lot of chickpea curries myself, but this one is my favourite yet. I found the recipe on Loving It Vegan and made just a couple of small changes to the original recipe by adding curry powder as well as garam masala and some mango chutney for sweetness – I love adding mango chutney to my homemade curries and if you’ve never tried it then you must!
Once all the curry ingredients are in your saucepan just cover the pan with a lid and leave your curry to simmer away for 10-15 minutes. Then, when it’s ready, garnish your bowl of curry with lime wedges, chopped green or red chillies and fresh coriander/cilantro.
The curry has a nice light spiced flavour and the coconut milk adds incredible creaminess making this curry a fusion between a korma and tikka masala.
I know this recipe is one I will make often from now on and I’m considering changing it up and adding different vegetables like bell peppers, green beans, mushrooms and potato the next time I make it, which I’m sure will be just as yummy.
2 tablespoons coconut oil – adds amazing flavour but you can substitute with vegetable oil
1 red or white onion, finely diced
3 cloves of garlic, finely chopped
1 tablespoon curry powder – I use medium tikka curry powder
1/4 teaspoon garam masala
1/2 teaspoon cumin – ground or seeds
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 x 400g (14 ounce) cans of chickpeas, drained
400ml (14 ounce) can chopped tomatoes
400ml (14 ounce) can coconut milk – I use full-fat
1 tablespoon mango chutney or sugar
Salt and black pepper, to taste
- On medium heat, melt the coconut oil in a large frying pan. Add the onion and garlic and cook for 2 minutes until softened. Now add the spices (curry powder, garam masala, cumin, coriander, turmeric and cayenne) and toast the spices off for a further 2-3 minutes until fragrant.
- Add the drained chickpeas, tomatoes and coconut milk along with the mango chutney or sugar and season with salt and black pepper. Cover the curry and leave it to simmer for 10-15 minutes until it’s thickened slightly and the flavours have all blended together.
- Serve the curry over rice with chapati, naan bread or poppadoms. We like squeezing fresh lime over the top before eating. The curry will keep stored in an airtight container for up to 3 days.
More vegan recipes to try next!
Roasted Vegetable Couscous – a great Mediterranean inspired meal served with falafel
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