15-Minute Chickpea Curry (Vegan)

This is a vegan & gluten-free, creamy and delicious Chickpea Curry. It's actually super quick and easy to make. Tomato passata and coconut milk make a great basis for curries. Chickpeas provide the dish with a lot of protein. The curry is best served with some homemade naan and basmati rice.

Course Main Course

Cuisine Vegan

Cook Time 15

Total Time 15

Servings people

Calories 267kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

1 tablespoon canola oil
1/2 yellow onion chopped
2 cups canned chickpeas rinsed and drained
1/2 teaspoon salt + more to taste
1 teaspoon garam masala + more to taste
1 teaspoon ginger powder + more to taste
1 1/4 cups tomato purée/passata (see notes)
1/2 cup full-fat coconut milk
chopped cilantro for garnish

US Customary - Metric

Instructions

In a large pot with canola oil over medium to high heat, add the chopped onion and chickpeas. Let it cook until the onion is translucent. Then add 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 a few 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, drizzle with a bit more coconut milk, garnish with chopped cilantro and serve with basmati rice and Indian flatbread.

Notes

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.

Nutrition