Vegan Chickpea Curry

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Bear with me as I get more comfortable in front of the camera! LOL


1 Jar Curry Simmer Sauce of Choice
1/4 Cup Coconut Milk or Cream (I prefer cream but I only had milk on hand!)
1 Can Chickpeas, drained
1 1/2 Cup Sliced Peppers and Onions (Fresh or Frozen)
Salt & Pep to taste
Optional: 1 TBSP Turmeric

Lightly brown peppers and onions
Add in chickpeas and sauté to give them a little heat
Add simmer sauce and let simmer 3-5 minutes before adding cream/milk
Once you add your milk or cream, simmer until chickpeas are tender, 5-10 minutes
Serve over rice of choice

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Elle Elle says:

I am going to make this but I am adding spinach, avocado and hummus to my bowl of rice and chickpea soup.

Laurie Mc.B. says:

Thanks so much! You are a lovely young lady. Keep vegan!

Imperfect Masterpiece says:

Tip: Don’t use olive oil to sauté it is not meant for high heat. It release a toxic chemical that is harmful to us when, heated too high. The best oil to use on high heat is grape seed oil. Use online oil on salads and for dressing. Side note: this looks great😉💕

Rose James says:

I’m newly vegan and have been starving because I couldn’t find recipes with proper SEASONING and meals that were easy but I’m so glad I found your page! 😩🙌I subscribed within 5 seconds. You’re about to be my go to. Thank you for sharing

Eva Mekonnen says:

Ur so funny :))

Hakeem Shabazz says:

Pretty brown. Yes you are Kween!✌😍😍😍

Mickey Sanders says:

Looks simple yet flavorful. I just got the ingredients and will try this soon, Lord willing. Many thanks for this!

Donovan Evans says:

Did you add parsley flakes at the end to garnish the dish?

divaquana says:

Omg girl you use a whole jar of sauce everytime you make it?? Their are indians on youtube who show how to make your own with basic seasonings..but thx sisTA

Ernest Brown says:

51 dislikes? This recipe was smackin! I submitted jasmine rice for cauliflower rice 👌🏼👌

Chris Alvarez says:

That dance at the end made it official. I know its good now lol

True_Devotion Bluest_Ocean says:

Where can we get the first sauce that you used?!

Darlene DeVegan says:

Garlic, cumin, and Sage powder

Anna B says:

Ive made a few of the curried chickpea recipes with the coconut cream ect but have never thought of getting the Indian simmer sauce ! Great idea ( if they’re not too hot and spicy ) I don’t like it too hot. The red and green peppers are a good addition too . Looks great 👍 Thanks.
Ps just wondering.. I bought a vindaloo sauce ( in Australia)and it already has coconut cream in there .. would you still use more ? Also would you need the tumeric as well since all that seems to be in the sauce?. I’m not a vegetarian but do make these yummy meals at times .. I might pop a bit of chicken in there as well to pad it out more and bake it go a bit further 😉👍

simple life says:

God that looks so yummy wanna try it

nancy walker says:

I loved your video.You did not make it about YOURSELF—- it was about the recipe . thank you!!!!
I will try it soon!!

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