If you’re looking for a simple vegan chickpea curry this is the perfect recipe. Chickpeas combined with onion, garlic, red curry paste, tomatoes, coconut milk, and spinach. A hearty vegan dish perfect for cold winter nights.
While I’m not vegan in my lifestyle I still love a good meatless meal!
That’s why I wanted to come up with a hearty vegan dish that is perfect for cold weather months.
This vegan chickpea curry is just that! It not only includes my favorite bean but it also packs some serious flavor with the addition of onion, garlic, ginger, red curry paste, fire-roasted tomatoes, coconut milk, and spinach.
It’s a simple dish to throw together and ready in just 25 minutes!
I typically eat mine plain but it’s great spooned over rice as well.
I also love to sprinkle it with a little chopped cilantro and a squeeze of lime for added fresh flavor.
Ingredients for vegan chickpea curry
- Olive oil – This helps the vegetables brown without burning or sticking to the post. If you don’t have olive oil on hand feel free to use whatever neutral oil you have in the pantry. Although not neutral, if you’re looking to add more coocnut flavor, coconut oil is also a great option.
- Yellow onion – Onion is a classic curry ingredient. I went with yellow onion but both sweet onion and red onion would work well here too.
- Garlic – Use a little or a lot but just don’t skip the garlic! It brings a depth of flavor expected in curry.
- Ginger – I personally think fresh grated ginger is best here. I adore ginger and it’s a classic curry flavor.
- Red curry paste – You can find red curry paste in most any grocery store. It’s a delicious combination of red chilies, cilantro, shrimp paste, lemongrass, ginger, garlic, shallots and galangal.
- Fire roasted diced tomatoes – I love using fire roasted tomatoes because it adds a depth of flavor that works really well here. Regular diced tomatoes will work well here too.
- Full fat coconut milk – I like to use full fat coconut milk because it adds creaminess and flavor to the curry.
- Chickpeas – This is the star bean of the dish! Make sure to drain and rinse them well before adding.
- Baby spinach – This helps add a bit of freshness and color to the curry. But, you could add in almost any vegetable you like! Broccoli, snap peas, and asparagus wouldn’t be traditional but they would be delicious!
Can I add meat to this curry?
Yes, but it would make this dish not vegan or vegetarian.
If you want to keep it vegan try adding in some tofu.
What is red curry paste?
Red curry paste is a delicious combination of red chilies, cilantro, shrimp paste, lemongrass, ginger, garlic, shallots, and galangal.
It’s very fragrant and can be spicy depending on what brand you buy.
If you like it extra spicy you can add diced Thai chilis or drizzle in a few squirts of sriracha.
Where can I find red curry paste?
You can find red curry paste in most Asian or International sections of the grocery stores.
I find it fairly easy to find in most US grocery stores.
If you can’t find it in the store you can always order it online.
How do I store leftover chickpea curry?
I store my chickpea curry in an airtight container in the refrigerator for 3 to 4 days.
Do you love this vegan chickpea curry?
Why not try a few of my other delicious easy weeknight recipes?
- Craving an easy one pot recipe? Try my One Pot Ground Chicken Fajita Pasta.
- Love all things soup? Try my Vegan Red Curry Pumpkin Noodle Soup.
- Need a fast and easy crowd pleaser? Try my Baked Ground Chicken Tacos.
- Want an easy bowl recipe? Try my Sweet Potato Black Bean Burrito Bowls.
- 1 tablespoon olive oil
- 1/2 cup yellow diced onion
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 3 tablespoons red curry paste
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 (13.5 ounce) can full fat coconut milk
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 5 ounces baby spinach, roughly chopped
- Add the olive oil to a small saucepan set over medium heat. Once the oil is fragrant, add the onion and season with a small pinch of salt.
- Cook the onion, stirring occasionally, for 4-5 minutes or until it is soft and translucent.
- Add the garlic, ginger, and curry paste and stir. Cook for an additional minute.
- Next add the diced tomatoes, coconut milk, and chickpeas. Stir to combine.
- Bring the curry to a simmer and then add the spinach. Stir until the spinach has wilted-- about 2 minutes.
- (Optional) If you prefer a thicker curry, stir together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Add it to the curry and stir. Cook for an additional 2-3 minutes, or until thickened to your desired consistency.
- Serve over basmati rice, garnished with a squeeze of fresh lime juice and freshly chopped cilantro.
- Store any leftover curry in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 656mgCarbohydrates: 31gFiber: 8gSugar: 6gProtein: 10g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.