Vegan Chickpea Curry

This vegan chickpea curry is made with Thai red curry paste and coconut milk for a creamy, flavorful sauce. This simple curry recipe cooks in just 20 minutes! Serve it with rice or naan for a tasty dinner.

Ever since I made these coconut curry noodles, I’ve had the coconut curry combination on my mind. Since I was out of rice noodles and hunting for an option with a little more protein and fiber, I decided to whip up a chickpea curry. Luckily, I had all the ingredients in my pantry, so this came together in only a few minutes. I was surprised at how simple this turned out to be!

Vegan Chickpea Curry Ingredients

• Olive oil– This helps soften the onion and garlic and enhance the flavor.
• Onion– This adds a savory base to the curry. You can use a yellow or a white onion.
• Garlic– I like to use fresh garlic but you can use garlic powder in a pinch.
• Coriander– This is an earthy seasoning with a slightly fruity flavor.
• Ginger– This adds a sharp, spicy flavor to the curry.
• Coconut milk– This creates a rich and creamy sauce.
• Thai Red Curry Paste– This is essential for creating the spicy curry flavor.
• Chickpeas– Canned chickpeas are a great source of plant-based protein.
• Lime– Fresh lime juice adds a bright note of flavor to the dish.

Substitution Ideas

If you don’t have fresh garlic, you can use garlic powder. Similarly, if you don’t have fresh ginger, you can use ground ginger. If you don’t have olive oil, you can use any kind of cooking oil like vegetable oil, avocado oil, or even coconut oil. If you don’t have canned chickpeas, you can use dried chickpeas but you’ll need to cook them first. For the fastest way to cook dried chickpeas, check out this post.

How to Make Vegan Chickpea Curry

1. In a large skillet, heat the olive oil and onion over medium heat. Cook for 4 minutes, stirring frequently to prevent burning
2. Add the garlic, coriander, and ginger and continue to cook for 2 minutes, stirring frequently
3. Add the coconut milk and red curry paste and stir until mixed
4. Add the chickpeas and simmer for 7-8 minutes until the chickpeas are heated through. If you like your chickpeas softer, you can continue to cook for 3-4 minutes.

What is red curry paste?

This recipe uses Thai red curry paste to flavor the sauce. It’s typically a combination of red chili peppers, garlic, lemongrass, ginger, and spices. If you’re looking for it at the grocery store, you can usually find it in the Asian section near the soy sauce. I like the Thai Kitchen brand, which is gluten-free and vegan. 

What’s the best type of coconut milk?

I use canned coconut milk for this recipe. I like the creaminess that comes with canned coconut milk, but if you want a lower fat option, you can use lite coconut milk. Do not substitute with a coconut milk drink, which will be too thin for this recipe. The coconut milk should be very thick. Trader Joe’s, Thai Kitchen, and Whole Foods all make delicious canned coconut milk!

What to serve with chickpea curry

I like to serve this curry over brown rice but you could also serve it over quinoa if you wanted an option with a little more protein. Looking for a low-carb option? Try it with cauliflower rice! No time to cook rice? Try serving it with a piece of my vegan naan bread instead!

How to Store Leftovers

This recipe reheats well, so if you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, microwave at 50% power for 2-3 minutes or until heated through. This recipe can also be frozen for up to 1 month.

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Looking for more easy pantry-staple recipes? Here are a few of my favorites:

15 minute chickpea gyros

Coconut Curry Noodle Bowls

This post was originally published in March 2018. Updated April 2020.