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vegan chickpea curry

Vegan Chickpea Curry

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


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



  • 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 tablespoon lime juice
  • Rice, quinoa or naan for serving


  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.
  5. Add salt to taste and finish with lime juice
  6. Serve with rice, quinoa, or naan if desired

Keywords: vegan chickpea curry