This is the easiest and quickest curry you’ll ever make: 15-Minute Vegan Chickpea Curry. You need chickpeas, tomato purée, coconut milk, and spices. That’s it! If you’re a fan of quick meals, you’re going to love this!
Whenever I don’t have a lot of time to cook or don’t feel like cooking at all, this Chickpea Curry is my go-to recipe. Why? Because …
- it can be made in 15 minutes!
- you’ll only need 3 staple ingredients: canned chickpeas, tomato purée/passata, and coconut milk.
- it’s vegan & gluten-free.
- it’s a one-pot meal.
- curries are my comfort food #1. Makes me feel better no matter how difficult of a day it was.
This curry is a real crowd-pleaser! We prepared a huge batch of this curry for a party lately and people LOVED it and asked me for the recipe. So here it is!
Adding lots of flavor to the chickpeas (garam masala, ginger powder, and salt) before adding the tomato purée and coconut milk.
The base of the sauce
The sauce for this quick chickpea curry is really easy to make and very versatile. I also like to use this base for a variety of different curries. Add veggies, potatoes or tofu instead of chickpeas and boom… whole different curry!
You’ll only need two main ingredients for the sauce: tomato purée and coconut milk. It makes the creamiest and easiest sauce ever. I just love the combination of these two main flavors. To that, we add salt, garam masala, and ginger powder. Feel free to add cayenne pepper too if you like it spicy. Aaand we’re done. Told ya, easy!
Serve the Chickpea Curry with…
- 1 tablespoon canola oil
- 2 cups canned chickpeas - drained and rinsed
- 1/3 teaspoon salt + more to taste
- 3/4 teaspoon garam masala + more to taste
- 3/4 teaspoon ginger powder + more to taste
- 1 1/4 cups tomato purée/passata (see notes)
- 1/3 cup full-fat coconut milk
- chopped cilantro for garnish
In a large pot with canola oil over medium to high heat, add the chickpeas, salt, garam masala, and ginger powder. Give it a quick mix and let it cook on high heat for 3-4 minutes. Stir to prevent it from burning.
Reduce the heat to low and add in the tomato purée and coconut milk.
Stir and let it cook for about 5 minutes until hot. This is the point where you can adjust the curry to your taste by adding more coconut milk, salt, spices etc.
Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro and serve with basmati rice and Indian flatbread.
I used store-bought tomato purée/passata (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste, which is thicker in consistency. You can also use crushed canned tomatoes instead.
Did you make this 15-Minute Chickpea Curry? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
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Hey,
Thank you for this amazing article I really like your way of defining the recipe and I never made curry like that before surely going to try it in this coming weekend because i have invited some guests in my home so it will be better Idea to serve them,
Can you please tell me that is it possible to use persian saffron ? because i bought it in good amount according to market level’s saffron price now I have this
Your article made me think before using it with this recipe, I hope you can reply me quickly
Please also mention quantity of using so i will follow you if possible of using it,
Thanks
I mean, of course, you CAN add it in, but it’s really not necessary for the curry and I think the flavor won’t come through much. Better use it in a paella or something similar!