Easy Vegan Chickpea Curry
Dairy Free | Entrees | Gluten Free | One Pot Meals | Recipes | Vegetarian
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.

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

Let’s Make Chickpea Curry:
- 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 jalapeño (if using) Sauté 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

You Might Also Like:
- Instant Pot Indian Butter Chicken
- Instant Pot Curried Carrot and Sweet Butternut Squash Soup
- Curry Chicken Salad
- Instant Pot Pad Thai
- Instant Pot Lentil Stew
- Pan Roasted Shishito Peppers
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Easy Chickpea Curry
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.
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 heatAdd 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 brothBring 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 neededServe 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
Tried this recipe?Mention @thebetteredblondie
Is the nutrition info based on 100g?