Vegan Chickpea Curry

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian


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



  • 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


  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

Keywords: vegan chickpea curry