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15-Minute Chickpea Curry Vegan

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 minutes
Total Time 15 minutes
Servings 2 people
Calories 348kcal
Author Bianca Haun | Elephantastic Vegan


  • 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.


Calories: 348kcal | Carbohydrates: 38g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Sodium: 894mg | Potassium: 1037mg | Fiber: 10g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 17.3mg | Calcium: 94mg | Iron: 6.3mg