Vegan Chickpea Curry With Creamy Coconut Tomato Sauce
By Ava Mitchell
For a weeknight family dinner, this vegan Indian chickpea curry brings canned chickpeas into a creamy coconut-cream tomato sauce. Turmeric, paprika, coriander, garam masala, and mild Kashmiri chili build a rich, gently spiced curry that is ready in 40 minutes.
The base starts by softening thinly sliced onion in neutral oil, then cooking ginger and garlic until fragrant. Turmeric, paprika, ground coriander, Kashmiri chili, garam masala, and salt bloom briefly before diced tomatoes cook down. Vegetable broth, drained chickpeas, and full-fat unsweetened coconut cream turn that concentrated tomato base into a creamy sauce with enough body to coat a spoon.
Watch the tomatoes rather than the clock: they should break down into a soft, pulpy mixture before the broth and coconut cream go in. After the 15-minute simmer, the sauce should look thicker and rich, not thin around the chickpeas. The common misstep is rushing the tomato stage, which leaves the finished curry less developed. Letting it stand five minutes also helps the sauce settle.
Serve with cooked basmati rice or naan, then add chopped cilantro and yogurt if desired. For a fuller spread, the article suggests vegan raita, mango chutney, Kachumber, or pickled vegetables alongside. The curry is intended for meal prep and batch cooking, and its chickpeas are noted to hold up well after freezing.
Why you'll love this recipe
- Feeds a family-sized table with six servings, and canned chickpeas plus pantry spices keep the main dinner affordable and straightforward to shop for.
- Works on busy evenings because the recipe reaches the table in 40 minutes, with tomatoes, chickpeas, broth, and coconut cream simmering together.
- Pleasant for mild-spice households, since Kashmiri chili is mild and can be omitted, while the remaining spices still give the tomato sauce depth.
- Makes practical meal prep because the curry freezes well, and chickpeas are specifically noted for holding their texture better than tofu after thawing.
- Gives rice and naan eaters a substantial sauce to scoop or soak up, so each person can serve the curry their preferred way.
- Keeps leftovers useful because a splash of water or coconut milk can loosen the thickened sauce during reheating without changing the core seasoning.
Ingredients
- •2 tbsp vegetable oil (neutral, such as canola or sunflower)
- •1 large yellow onion (halved and thinly sliced; approximately 200 g)
- •1 tbsp fresh ginger (minced; approximately 15 g)
- •4 cloves garlic (minced; approximately 2 tbsp or 28 g)
- •1 tsp turmeric powder
- •1 tbsp paprika (sweet or smoked)
- •0.5 tbsp ground coriander (approximately 1 1/2 tsp)
- •0.5 tbsp Kashmiri red chili powder (optional; see note)
- •0.5 tbsp garam masala (approximately 1 1/2 tsp)
- •0.5 tsp salt (or to taste)
- •2 large tomatoes (diced)
- •1.5 cups vegetable broth (12 fl oz; approximately 350 ml)
- •1 can coconut cream (13.5 oz; full-fat, unsweetened; approximately 400 ml or 284 g)
- •3 cans chickpeas (15 oz each, drained and rinsed; approximately 4 1/2 cups or 750 g total)
- •fresh cilantro (chopped, for garnish; optional)
- •yogurt (for garnish)
- •cooked basmati rice (to serve; optional)
- •naan (to serve; optional)
Instructions
- 1
Heat the oil in a large saucepan over medium-high heat. Add the sliced onion and cook, stirring frequently, for 3–5 minutes or until softened and translucent.
- 2
Add the minced ginger and garlic. Cook for 1 minute, stirring frequently, until fragrant.
- 3
Stir in the turmeric, paprika, coriander, chili powder, garam masala, and salt. Cook for 30 seconds to bloom the spices.
- 4
Add the diced tomatoes and cook for 8–10 minutes, stirring often, until they break down and become soft and pulpy.
- 5
Pour in the vegetable broth, then add the chickpeas and coconut cream. Stir well and bring to a simmer.
- 6
Reduce heat to medium and cook for 15 minutes, stirring occasionally, until the sauce thickens.
- 7
Taste and adjust salt as needed. Remove from heat and let the curry sit for 5 minutes before serving.
- 8
Garnish with chopped cilantro and yogurt.
- 9
Serve with basmati rice or naan if desired.
FAQ
Nutrition (per serving)
Calories
340
Protein
9g
Fat
24g
Carbs
27g
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