Incredible Vegan Chickpea Curry Recipe

By: Vegan Agility Team Last updated: December 4, 2020

This is a lovely heartwarming creamy vegan chickpea curry recipe, which is very easy to make. The fresh spices and coconut milk make this an extra special vegan main meal served along with basmati rice. Although white basmati rice is delicious, I like eating it with brown basmati rice since its slightly healthier.

Benefits of chickpeas for vegans

Nutrition per 1 cup:

Health Benefits of chickpeas

• Chickpeas are one of our favorite high protein vegan food sources thanks to the wide range of ways they can be incorporated into your diet. They are the staple of popular plant-based recipes like vegan hummus and vegan falafel as well as used regularly as an essential ingredient in delicious vegan curries and plant-based stews.
• Chickpeas provide 14.5 grams of protein per cup, helping you 20% of your protein RDA needs while increasing your intake of beneficial amino acids.
• Research has shown that chickpeas may be great for lowering the risk of obesity and helping to maintain healthy body weight, which is likely due to the high amount of fiber and protein.
• Chickpeas are also an incredible source of plant-based iron, and magnesium, which are all essential nutrients needed on a vegan diet, so try to make chickpeas one of the regular plant foods in your diet to make the most of their nutritional benefits.

Can you freeze chickpea curry?

Separate this chickpea curry into freezer containers with some rice, if desired, and pop them in your freezer for a quick and easy meal. Just liven it up with some fresh herbs before serving. This will keep in the freezer for up to 1 month.

How to make this vegan chickpea curry recipe?

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vegan chickpea curry

Incredible vegan chickpea curry high in protein

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Main Course

Cuisine: vegan meal

Keyword: chickpea curry, chickpeas, vegan curry, vegan curry recipe

Servings: 4

Ingredients

• ▢ 1.5 cups chickpeas (cooked) alternatively you can use 1 can of chickpeas (14oz)
• ▢ 1 sweet potato peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
• ▢ 14 oz chopped tomatoes 1 can diced tomatoes, with juices
• ▢ 4 tsp virgin coconut oil
• ▢ 2 tsp cumin seeds
• ▢ 1 tsp mustard seeds
• ▢ 1.5 onions finely chopped (around 2 cups)
• ▢ 5 garlic cloves minced
• ▢ 2 inches ginger grated
• ▢ 2 tsp ground turmeric
• ▢ 2 tsp ground coriander
• ▢ 1 tbsp prepared curry powder
• ▢ 1/4 tsp red pepper flakes
• ▢ 14 oz coconut milk 1 tin of coconut milk
• ▢ 5 oz baby spinach
• ▢ 1 tsp black pepper freshly ground
• ▢ 1 tsp sea salt adjust to desired taste
• ▢ 1 lime optional (serve on the side to squeeze on if desired)

Equipment

• Large deep saucepan
• Garlic crusher/mincer
• Chopping board
• Knives

Instructions

• Heat the oil in a deep saucepan, over medium heat.
• When the oil is sufficiently heated add in the cumin and mustard seeds. They should sizzle when thrown into the pot. Test the temperature by dropping in a few seeds and if the sizzle put the rest in.
• TIP: Toasting spices in oil prior to adding in additional ingredients allows their flavors to be released more effectively. You will smell the very pleasant aroma coming from the pan when ready. Make sure the seeds don't burn so watch them and stir if necessary to prevent burning and before adding the additional ingredients.
• Throw in the chopped onion, some salt, and the fresh black pepper, and lightly cook till the onion begins to brown (around 3 – 5 mins)
• Add the garlic, ginger, turmeric, coriander, curry powder, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens
• Add the sweet potato, chickpea's, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender
• Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste
• Serve with your cooked grain of choice, garnished with cilantro and coconut
• If desired, offer lime wedges for squeezing over the curry.
• Store the cooled vegan curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Key nutrients

Calories: 342kcal | Carbohydrates: 47g | Protein: 10g | Fat: 14g | Saturated Fat: 10g | Sodium: 878mg | Potassium: 938mg | Fiber: 11g | Sugar: 10g | Vitamin A: 11536IU | Vitamin B6: 1mg | Vitamin C: 31mg | Vitamin E: 2mg | Vitamin K: 180µg | Calcium: 158mg | Iron: 6mg | Magnesium: 103mg | Zinc: 2mg

The nutritional information provided is approximate and can vary depending on your ingredients and tools.

Do you want more delicious vegan recipes?

Why not try out some of our alternative vegan meals that use a blend of different plant-based foods high in essential nutrients to achieve a delicious yet healthy result. These recipes will allow you to get creative with your cooking while still focussing on essential vegan nutrients and mouth-watering flavor.

• Amazing vegan spinach salad
• Deliciously smooth vegan hummus recipe
• High protein vegan quinoa salad

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