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vegetable chickpea curry in a white bowl on a wooden cutting board

Vegetable Chickpea Indian Curry (Vegan)


  • Author: Verna
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan

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 Vegan Curry, protein rich too!


Ingredients

Scale
  • 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

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!

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
  • Category: Mains, Gluten free,
  • Method: stovetop
  • Cuisine: Indian

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