Make Ahead

Easy Vegan Chickpea Curry

February 17, 2021
1 Ratings
Photo by Shane Martin
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

A delicious Easy Vegan Chickpea Curry recipe made with savory Indian spices. Made in one pot and ready in 10 minutes, this dish is naturally vegan, oil-free, gluten-free, and low fat. —Shane Martin

What You'll Need
  • 1/2 red onion, chopped
  • 1 clove of garlic
  • 1 tablespoon curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprkia
  • 1 teaspoon dried ginger
  • 1 14-ounce can of diced tomatoes
  • 1 14-ounce can of no salt added chickpeas
  • 1.5 cups unsweetened non-dairy milk
  • 2 tablespoons maple syrup
  • Salt & Pepper to taste
  1. Preheat a large nonstick skillet over medium heat. While the pan is heating combine the curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together.
  2. Once the pan is ready toss in the onions and garlic along with a couple of tablespoons of water. Cook until the onions are soft. Usually, just a couple of minutes.
  3. Sprinkle the dry spice mixture over the onions and garlic. Mix well until the spice mixture covers the onions and cook for one more minute. Add a little water if necessary to prevent sticking.
  4. Add the tomatoes, chickpeas, and milk to the pan and stir well until everything is combined. Bring to a simmer and cook for 2-3 minutes.
  5. Reduce heat to medium-low, add the maple syrup, and season to taste with salt and pepper. Simmer for 2-3 more minutes.
  6. Remove from heat and serve over rice or enjoy by itself as a soup.

See what other Food52ers are saying.

0 Reviews