Description
A simple, creamy, and comforting vegan curry made with just five main ingredients. Ready in about 30 minutes, this dish is perfect for quick weeknight dinners and packed with plant-based protein.
Ingredients
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 can (14 oz / 400 g) diced tomatoes (fire-roasted or regular)
- 1 medium onion (about 150 g), diced
- 4 cloves garlic (about 2 teaspoons), minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon red chili flakes (optional)
- Salt to taste
- 2 tablespoons (30 ml) olive oil or vegetable oil
- A handful fresh cilantro, chopped (optional)
Instructions
- Drain and rinse the canned chickpeas. Dice the onion and mince the garlic cloves. Measure out the spices.
- Heat oil over medium heat in a large skillet. Add diced onion and cook, stirring occasionally, until soft and starting to turn golden, about 4 minutes.
- Add minced garlic and cook for another minute, stirring constantly to avoid browning.
- Sprinkle in cumin, coriander, turmeric, and red chili flakes (if using). Stir quickly to toast spices for about 30 seconds.
- Pour in the canned diced tomatoes with their juices. Stir and let simmer for 2-3 minutes until sauce thickens slightly.
- Add chickpeas and pour in full-fat coconut milk. Mix gently to combine. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 8-10 minutes, stirring occasionally.
- Taste and season with salt. Add more chili flakes if desired for extra heat.
- Turn off heat and stir in chopped fresh cilantro if using.
- Serve over steamed jasmine rice, basmati, quinoa, or with flatbreads like naan or roti.
Notes
Use full-fat coconut milk for a creamy sauce; light coconut milk will not provide the same richness. Toast spices briefly to enhance flavor. Adjust chili flakes to your preferred spice level. If sauce is too thick, add a splash of water or vegetable broth; if too thin, simmer longer uncovered. Fresh garlic is preferred over jarred for best flavor. Leftovers taste better the next day. Store in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sodium: 400
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 8
- Protein: 10
Keywords: vegan, coconut chickpea curry, easy dinner, 5-ingredient curry, plant-based, gluten-free, quick meal, weeknight dinner