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Easy Vegan Chickpea Curry

This Easy Vegan Chickpea Curry is loaded with flavor and comes together in 30 minutes! It is the perfect weeknight meal when you don’t want to spend hours in the kitchen but still want a healthy and delicious dinner.

Chickpea curry in a white serving bowl with basmati rice. Topped with thinly sliced jalapeños, red onion, limes and chopped cilantro

What You Need:

  • Coconut Oil
  • Onion
  • Red Bell Pepper
  • Sweet Potato
  • Garlic
  • Jalapeno
  • Curry Powder
  • Garam Masala
  • Salt
  • Cayenne Pepper
  • Chickpeas (garbanzo beans)
  • Fire Roasted Tomatoes
  • Coconut Milk
  • Veggie Broth
  • Lime
  • Cilantro
Chickpea curry in a skillet. The curry has swirls of coconut milk in it and is topped with thinly sliced limes, jalapeños, and red onion. It is also sprinkled with fresh chopped cilantro.

Let’s Make Chickpea Curry:

  1. Heat the coconut oil in a large skillet over medium/low heat
  2. Add in the diced onion, diced bell pepper, diced sweet potato, garlic and jalapeño (if using) Sauté for 5 minutes, stirring so garlic doesn’t burn
  3. Add in the spices (curry powder, garam masala, salt, cayenne) stir until spices are slightly toasted and aromatic
  4. Add in the drained chickpeas, can of fire roasted tomatoes, coconut milk and broth. Bring to a boil and then reduce to a low boil
  5. Let cook for 20 minutes, potatoes should be fork tender and mixture should have thickened up (let simmer a little longer if you want it to thicken up a little more)
  6. Stir in the juice of half the lime and top with cilantro. Taste and add salt as needed. Serve with rice, cauliflower rice or naan and lime wedges

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Easy Chickpea Curry

Sara
This Easy Chickpea Curry is loaded with flavor and comes together in 30 minutes! It is the perfect meal when you want something easy and delicious.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 226 kcal

Ingredients
  

  • 1 Tbls Coconut Oil or olive oil
  • 1 Yellow Onion diced
  • 1 Red Bell Pepper seeded & diced
  • 1 Sweet Potato small; peeled & diced
  • 4 cloves Garlic minced
  • 1 Jalapeno sliced; optional*
  • 2 Tbls Curry Powder
  • 1 Tbls Garam Masala
  • 1 tsp Salt
  • 1/4 tsp Cayenne optional*
  • 2 cans Chickpeas (garbanzo beans) drained (14.5 oz cans)
  • 1 can Fire Roasted Tomatoes 14.5 oz can
  • 1 can Coconut Milk 14.5 oz can; full fat
  • 1/2 cup Veggie Broth
  • 1 Lime
  • 1/4 cup Cilantro chopped

Instructions
 

  • Heat the coconut oil in a large skillet over medium/low heat
    Add in the diced onion, diced bell pepper, diced sweet potato, garlic and jalapeno (if using)
    Saute for 5 minutes, stirring so garlic doesn't burn
    Add in the spices (curry powder, garam masala, salt, cayenne) stir until spices are slightly toasted and aromatic
  • Add in the drained chickpeas, can of fire roasted tomatoes, coconut milk and broth
    Bring to a boil and then reduce to a low boil
    Let cook for 20 minutes, potatoes should be fork tender and mixture should have thickened up (let simmer a little longer if you want it to thicken up a little more)
    Stir in the juice of half the lime and top with cilantro. Taste and add salt as needed
    Serve with rice, cauliflower rice or naan and lime wedges

Notes

*Leave out the jalapeño and cayenne if you don’t want any heat 
This would be great with my Instant Pot Cilantro Lime Rice 

Nutrition

Calories: 226kcalCarbohydrates: 19gProtein: 3gFat: 17gSaturated Fat: 14gSodium: 604mgPotassium: 386mgFiber: 4gSugar: 5gVitamin A: 6405IUVitamin C: 37mgCalcium: 64mgIron: 4mg
Keyword dairy free, gluten free, vegan
Tried this recipe?Mention @thebetteredblondie

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