Vegan Chickpea Curry

This vegan chickpea curry is the perfect balance of creamy and spicy. This gluten free meal can be made in just 20 minutes!

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!

If you’re looking for Thai red curry paste, you can usually find it in the Asian section of most grocery stores. I personally like the Thai Kitchen brand, which is gluten-free and vegan. As for the coconut milk, I used lite coconut milk. I know some people have strong opinions on lite vs. regular but I think the lite version works just fine here. It significantly cuts down on the calories and fat which means you’ve got plenty of room for a little extra naan. 😉

That said, I heard that you can save a few bucks if you buy regular coconut milk and then dilute it with water (one part coconut milk, two parts water). If anyone has tried this “hack”, let me know!

Vegan Chickpea Curry

★★★★★

5 from 3 reviews

This vegan chickpea curry is the perfect balance of creamy and spicy. This gluten free meal can be made in just 20 minutes!

 

• Author: Liz Thomson

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, peeled and minced
• 1 teaspoon ground coriander
• 1 tablespoon fresh ginger, peeled and minced
• 1 13-ounce can coconut milk (I used lite but you can use regular if you like)
• 3 tablespoons Thai red curry paste
• 1 15oz can chickpeas, rinsed and drained
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon lime juice
• Rice, quinoa or naan for serving

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat for 30 seconds
2. Add the onion and cook over medium heat for 4 minutes, stirring frequently to prevent burning
3. Add the garlic, coriander, and ginger and continue to cook for 2 minutes, stirring frequently
4. Add the coconut milk and red curry paste and stir until mixed
5. Add the chickpeas and simmer for 8-10 minutes until the sauce has thickened
6. Add salt and pepper to taste and finish with lime juice
7. Serve with rice, quinoa, or naan if desired

1 large bowl4154.8 g1188.2 mg27.2 g36 g10.9 g0 mg

This vegan chickpea curry can be made as spicy as you like. I love adding a little drizzle of sriracha on top, but you can leave it off if you want something with a more mild flavor.

You may have noticed, I’ve been trying to focus on more vegan recipes lately. While I’m not ready to hop back onto the vegan train, I think that dairy can often be an unhealthy “shortcut” in vegetarian cooking. Let’s be honest, pretty much anything tastes good if you add enough cheese to it. Since I’m pretty sure no one needs help in finding new ways to eat cheese, I’m attempting to focus on more vegan-friendly meals.

If you ever have any recipe requests, let me know in the comments!