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Rachel White

Chickpea Curry Vegan Dinner Recipe

Chickpea Curry Vegan Dinner Recipe delivers creamy spiced sauce, hearty chickpeas, and easy weeknight comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 196
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • 1 tbsp olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
Main Curry
  • 2 cups chickpeas drained
  • 1 cup crushed tomatoes
  • 1 cup coconut milk full fat
  • 1/2 cup vegetable broth as needed
  • 1 tsp salt or to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Skillet
  • Knife
  • Wooden Spoon
  • Freezer

Method
 

  1. Heat oil in a saucepan. Cook onion until soft and lightly golden.
  2. Add garlic, curry powder, and cumin. Stir until fragrant and blooming.
  3. Add chickpeas, tomatoes, coconut milk, and salt. Stir well.
  4. Simmer until thick and glossy. Add broth for a looser softer sauce.
  5. Mash a few chickpeas for extra body and creamier texture.
  6. Serve hot over rice. Rest briefly for easier assembly handling when portioning.

Notes

Reduce longer for thicker curry or add broth for a silkier sauce. Freeze cooled portions airtight up to 1 month. Reheat gently with water if needed. Customize with spinach, peas, chili, or potatoes. Refrigerate leftovers up to 4 days.