Vegetable Chickpea Indian Curry (Coconut Milk) (Vegan)

The Best Vegetable Chickpea Curry Recipe! with coconut milk, Indian spices and tasty veggies. Cooks in 20 minutes! It’s a simple, creamy, healthy Indian Curry, protein rich and vegan too!

Curries are mainstream in my house. We eat a lot of them! This Indian curry recipe is better and healthier than take out and one if my go to’s. It’s loved by everyone, grandkids too and for good reason.

It’s mildly spiced but full of flavour and made with everyday ingredients. I bring Chili garlic sauce right to the table for this curry for the heat seekers in my family. So it’s a win win!

This vegetable curry is made using chick peas, onions, coconut milk, mushrooms, bell pepper, carrots, warm Indian spices, cilantro and tomatoes. Super simple but tastes complex!

You could easily add or swap out different veggies like spinach and or cauliflower and broccoli. Whatever you fancy! I quite often throw in chopped spinach at the end, if I have it.

How to make Vegetable Chickpea Curry:

Heat your Dutch oven or heavy bottomed pot to medium heat, add the onions and a pinch of salt and pepper. Cook until the onions start to soften, about 5 minutes then add the ginger and garlic and stir.

Now Add in the carrots, mushrooms, chopped peppers and spices, cook for another minute while stirring.

Lastly add the remaining ingredients. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 20 minutes.

Enjoy! I like to serve this curry with basmati rice, my easy naan bread and vegan raita, fresh chopped tomatoes, cilantro and lime and chili garlic sauce of course! It’s like you’re dining at an Indian restaurant right in your own house!

For full instructions and recipe ingredients see recipe card below.

Ok let’s make Vegetable Chickpea Curry! You’ll love it, it’s:

delicious

easy

family friendly

the best Indian curry

gluten free

full of veggies and chickpeas

so tasty with vegan naan bread

healthy

Enjoy guys! Happy day to you😊 feel free to leave a comment and a rating below. I would love to hear from you.

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Vegetable Chickpea Indian Curry (Coconut Milk) (Vegan)

★★★★★ 5 from 4 reviews

• Author: Verna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings 1x
• Category: Mains, Gluten free,
• Method: stovetop
• Cuisine: Indian

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Description

The Best Vegetable Chickpea Curry Recipe! with coconut milk, Indian spices and tasty veggies. Cooks in 20 minutes! It’s a simple, creamy, healthy Indian Curry, protein rich and vegan too!

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Scale 1x2x3x

Ingredients

• 1 tablespoon oil (optional)
• 1 yellow onion, diced
• 3 cloves garlic, chopped small
• 1 and 1/2 tablespoons grated ginger, fresh or frozen
• 1 large carrot, grated or diced, (approximately 1 cup)
• 1/2 lb (227 grams) mushrooms, rough chopped or quartered
• 1 large red pepper, chopped into bite size pieces
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 tsp garam masala
• 1/2 teaspoon cumin
• 2–3 tablespoons chopped cilantro
• 2 teaspoons Better Than Bouillon Seasoned Vegetable Base
• 1 can (540 ml) chickpeas, rinsed and drained
• 1 can (400 ml) coconut milk
• 1 can (398 ml) Rotel Tomatoes with green chilis, I use the ‘mild’ variety
• 1 cup water
• salt and pepper to taste if needed
• Optional toppings
• lime wedges
• chopped fresh tomatoes
• chopped cilantro
• chili garlic sauce

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Instructions

1. Heat your Dutch oven or heavy bottomed pot to medium heat, add the oil (or broth or water), onions and a pinch of salt and pepper. Cook until the onions start to soften, about 5 minutes then add the ginger and garlic and stir.
2. Now add in the carrots, mushrooms, chopped peppers and spices, cook for another minute while stirring.
3. Lastly add the remaining ingredients. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 20 minutes.
4. Uncover and let sit for a few minutes to cool and thicken. Season with salt and pepper if necessary.
5. Enjoy!
6. I like to serve this curry with basmati rice, my easy naan bread and vegan raita, fresh chopped tomatoes, cilantro, lime wedges and chili garlic sauce of course!

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Notes

• I keep my ginger in the freezer and grate it from frozen
• Don’t worry if the curry seems watery it will thicken as it sits
• I use ‘Mild’ Rotel tomatoes with green chilis. I find the ‘original’ to be to spicy for everyone
• If you want to spice it up add a little chili garlic sauce to yours

Keywords: vegetable chickpea curry, indian, easy, best, coconut milk, spinach, tomatoes, cilantro, vegan, curry,