Creamy Vegan Indian Chickpea Curry
Chickpeas and coconut milk form the base of this warming North Indian-style curry, built on a layered spice blend that includes cumin, coriander, and garam masala. The technique focuses on blooming the spices in oil before adding tomatoes and coconut milk, which develops a rich, deeply flavored sauce. Ready in about 45 minutes, it works equally well for a weeknight dinner or a larger gathering.
Equipment
- Large sauté pan or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon or silicone spatula
Ingredients
- 2 tablespoons neutral oil such as avocado oil or grapeseed oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1.5 teaspoons turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder adjust to taste
- 1 can diced tomatoes 14.5 oz, organic preferred
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 can full-fat coconut milk 13.5 oz, well-shaken
- 0.5 cup filtered water
- 1 teaspoon sea salt plus more to taste
- 0.25 cup fresh cilantro roughly chopped, for garnish
Instructions
- Heat the oil in a large sauté pan or Dutch oven over medium heat (about 350°F / 175°C). Add the diced onion and sauté for 5–7 minutes until soft and starting to caramelize. Stir occasionally to prevent sticking.
- Add the minced garlic and grated ginger. Sauté for another 1–2 minutes until fragrant, being careful not to burn.
- Sprinkle in the cumin, coriander, turmeric, garam masala, and chili powder. Toast the spices for 1 minute to release their aroma. The mixture should become dry and deeply fragrant.
- Stir in the diced tomatoes and cook for 5 minutes. The tomatoes should break down slightly, forming a thick base.
- Add the chickpeas, coconut milk, water, and salt. Stir to combine, reduce heat to low (around 300°F / 150°C), and simmer uncovered for 25–30 minutes. Stir occasionally until the curry thickens to a rich, creamy consistency.
- Taste and adjust salt or spice as needed. Remove from heat and let sit for 5 minutes to allow flavors to meld.
- Garnish with freshly chopped cilantro just before serving.
Notes
- For extra depth, add a splash of lime juice or a teaspoon of maple syrup to balance flavors.
- Canned tomatoes can be replaced with 1 1/4 cups of fresh peeled and chopped roma tomatoes if in season.
- For a richer curry, replace half the water with vegetable broth.
Nutrition
Calories: 298kcalCarbohydrates: 13gProtein: 4gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 755mgPotassium: 529mgFiber: 3gSugar: 4gVitamin A: 350IUVitamin C: 14mgCalcium: 83mgIron: 6mg
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