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Creamy Vegan Chickpea Curry

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A quick and easy creamy vegan chickpea curry made with coconut milk, packed with warm spices and perfect for comforting weeknight dinners.

Ingredients

Scale
  • 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • A handful fresh cilantro, chopped (for garnish)
  • 2 tablespoons olive oil or coconut oil

Instructions

  1. Chop the onion finely, mince the garlic, and grate the ginger. Drain and rinse the chickpeas well.
  2. Heat 2 tablespoons of olive or coconut oil in a medium pot or deep skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, stirring often to prevent burning.
  3. Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to let the garlic brown.
  4. Sprinkle in cumin, coriander, turmeric, smoked paprika, cayenne, salt, and pepper. Stir constantly for about 30 seconds to toast the spices and enhance their flavor.
  5. Add 2 tablespoons tomato paste and stir well. Cook for 1-2 minutes to mellow the acidity and add richness.
  6. Add the drained chickpeas and 1 cup vegetable broth. Stir and bring to a gentle simmer.
  7. Simmer uncovered for about 10 minutes, stirring occasionally, allowing the broth to reduce slightly and flavors to intensify.
  8. Stir in the full can of coconut milk and simmer for another 5 minutes until the curry is silky and creamy.
  9. Remove from heat and squeeze fresh lime juice over the curry. Stir to combine.
  10. Garnish with chopped cilantro and serve warm with rice, naan, or your favorite flatbread.

Notes

Toast spices well to avoid a flat flavor. Do not brown garlic to prevent bitterness. Add lime juice at the end to brighten flavors. If curry is too thick, add more broth or water; if too thin, simmer longer uncovered. For smoother texture, blend half the chickpeas before adding coconut milk.

Nutrition

Keywords: vegan, chickpea curry, coconut milk, easy curry, plant-based, gluten-free, weeknight dinner, creamy curry

Find it online: https://sizzlesprout.com/creamy-vegan-chickpea-curry-recipe-easy-perfect-coconut-milk-dish/