Easy Vegan Chickpea Curry — Ready in 30 Minutes

This easy vegan chickpea curry is one of my all-time favourite meals. It’s rich, warming, and packed with flavour — made entirely with pantry staples. Whether you’re new to plant-based cooking or a seasoned vegan, this recipe will become a weekly staple in your kitchen!

Why You’ll Love This Recipe:

🌱 100% vegan and plant-based
✅ Ready in just 30 minutes
🛒 Made with simple pantry ingredients
💪 High in protein thanks to chickpeas
🍚 Perfect served with rice or naan bread
❄️ Tastes even better the next day!

Recipe Details:

⏱ Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 30 minutes
🍽 Servings: 4
🌍 Cuisine: Indian
📌 Course: Dinner
⭐ Difficulty: Easy

Ingredients

For the Curry:

• 2 cans (400g each) chickpeas, drained and rinsed
• 1 can (400g) chopped tomatoes
• 1 can (400ml) full-fat coconut milk
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil

For the Spices:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chilli powder
• 1 teaspoon paprika
• Salt to taste

To Serve:

• Fresh coriander leaves, chopped
• Cooked basmati rice or naan bread
• Lemon wedges (optional)

Instructions

Step 1 — Prepare Your Ingredients
Dice the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas. Set everything aside.

Step 2 — Cook the Onion
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and golden.

Step 3 — Add Garlic & Ginger
Add the minced garlic and grated ginger to the pan. Stir and cook for 1–2 minutes until fragrant. Be careful not to burn it.

Step 4 — Add the Spices
Add cumin, coriander, turmeric, garam masala, paprika, and chilli powder. Stir well and cook for 1 minute. This blooms the spices and makes the curry much more flavourful!

Step 5 — Add Tomatoes
Pour in the chopped tomatoes and stir everything together. Cook for 3–4 minutes until the sauce darkens slightly.

Step 6 — Add Coconut Milk
Pour in the coconut milk and stir well to combine. The sauce will turn a beautiful golden colour.

Step 7 — Add Chickpeas
Add the drained chickpeas and stir to coat them in the sauce. Mix well.

Step 8 — Simmer
Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens to your liking.

Step 9 — Season & Taste
Add salt to taste. Give it a stir and adjust any spices if needed.

Step 10 — Serve
Garnish with fresh coriander and serve hot over basmati rice or with warm naan bread. Add a squeeze of lemon juice for extra freshness!

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