30-Minute Vegan Chickpea Curry [Gluten-Free]

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This 8-ingredient vegan chickpea curry is the ultimate comfort food. Get recipe http://bit.ly/vegan-chickpea-curry It is as delicious as it is quick and easy to prepare.

What makes my chickpea curry stand out is that it is not overly greasy, as most coconut curry recipes tend to be. I included 2 tablespoons of coconut milk per serving, whereas I’ve seen many recipes with half a can of coconut milk per portion – that’s a lot of coconut milk ☺ In my opinion, those 2 tablespoons in addition to mashed chickpeas give just enough creaminess.

My vegan chickpea curry is not a typical Thai curry, as I don’t use curry paste. Instead I swear by my dry-roasted Indian spice mix and turmeric. I don’t know why, but I prefer to cook with curry powders rather than using pastes. Maybe it’s because I can dry roast and grind my own fresh batches and therefore achieve the best flavour. Read my Indian spice mix post to find out why dry roasting is so important and how to do it.

By all means, you don’t need to make your own Indian spice mix for this chickpea curry, if you feel you’re not up to it. Instead, use store-bought curry powder or garam masala mix. However, I suggest you try dry roasting and grinding your own curry mix at least once to smell and taste the difference. Who knows, maybe you won’t look back!

What makes my vegan chickpea curry recipe worth trying:
Easy and quick to make.
1-pot meal with 8 ingredients.
Full of Indian flavours.
Perfect for batch cooking.
Total comfort food so apt for cold months.

Besides being delicious and flavourful, my chickpea curry is suitable for most people with dietary restriction as it’s:
Relatively low-fat
Nut-free and peanut-free
Candida diet friendly

Finally, I’d love to hear from you! Do you like curries? What are your favourite Indian spices? Feel free to share your questions, thoughts, tips and experience below in comments! Please also tag me in social media whenever you make and share my recipe

Vegan Chickpea Curry Recipe

Ingredients: serves 4
2 small onions
8 thin ginger slices
2 small carrots
4 small garlic cloves
2 tsps. Indian spice mix
2 tsps. turmeric
¾ tsp. Himalayan salt
Black pepper to taste
690g (24oz) unsalted tomato puree
½ cup 18% coconut milk
2 cans unsalted chickpeas, rinse and drain

Start by making a batch of Indian Spice Mix (recipe link in video). Alternatively replace the spice mix and turmeric with any preferred curry powder or garam masala mix.
Then, finely dice onion and chop up carrot and ginger.
Next, heat up a few tablespoons of water or broth in a skillet or large pan. After that, add the onions, carrot and ginger. Sauté the veggies with the lid on until softened, about 3 minutes stirring every now and then.
Now, throw in crushed garlic cloves, the spice mix and turmeric (or ready curry powder), stir and cook for a few minutes. Add a few splashes of water as necessary.
Then, pour in tomato puree, mix and bring to boil. Reduce the heat and simmer for 10 minutes. Finally, add coconut milk and chickpeas. Bring to boil and turn off the heat. Season with black pepper and Himalayan salt. For a more mushy result, take potato masher or fork and mash the chickpeas until the curry has thickened to desired consistency.

Tips for my vegan chickpea curry recipe:
Feel free to use home cooked chickpeas – use the same weight.
You may use beans or split peas instead of chickpeas.
Feel free to use store-bought curry powder. However, make sure it is organic and as fresh as possible.
Following a diet even lower in fat? Add less coconut milk or leave it out altogether – after all, mashing the chickpeas will give the curry enough creaminess.
Don’t care about the fats? Feel free to add as much coconut milk as you like. Be aware of not making your curry too runny though.
Should you not be able to find unsalted tomato puree, leave the extra salt out. However, your curry would be way too salty and high in sodium, if you were to use both unsalted tomato puree and chickpeas. All organic stores should have additive-free varieties available.
My chickpea curry recipe is perfect for batch cooking! Double the recipe, store leftovers in sealed containers in fridge (in freezer for longer storage) and have easy meals ready for the next 4-5 days.

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What’s more on Nutriplanet?
— Wholesome plant-based recipes.
— My specialty is stable blood sugar, Candida diet, and gluten-free, refined sugar free, low glycemic recipes.
— FREE Guide to Candida Overgrowth http://bit.ly/guide-to-candida-overgrowth
— vegan Candida diet (stable blood sugar) meal plans.
— BOOK Plant-Based Made Easy: The Complete Practical Guide to Healthy Whole Food Diet http://bit.ly/plant-based-made-easy-book


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