Chickpea Curry
An easy chickpea curry with red pepper, tomatoes, coconut milk and spinach, flavoured with cumin, paprika and curry powder and finished with lime. Served over basmati rice with a spoon of soy yogurt. Vegan, gluten-free and ready in about 35 minutes.
Full nutrition and a quick grocery list are in the Vegochef app. See this recipe's protein, vitamins and minerals, change the servings, and add every ingredient to your grocery list in one tap.
Ingredients
Main ingredients
- 30 g Red bell peppers
- 220 g Chickpeas, canned
- 100 ml Coconut milk
- 100 ml Tomato, canned
- 10 g Spinach
- 3 g Fresh coriander
- ½ Lime
- 2 tbsp Soy yogurt
- 50 g Basmati rice
Seasonings and other
- 1 tbsp Olive oil
- ½ small Yellow onion
- 1 clove Garlic
- 50 ml Vegetable broth
- ½ tsp Paprika powder
- ¼ tsp Cumin, ground
- ½ tsp Curry powder
- a pinch Salt
Instructions
- Sauté the Aromatics
Heat the olive oil in a large pot or deep skillet over high heat. Add the minced garlic and finely chopped yellow onion, cooking for about 1 minute until fragrant. Stir in the chopped red bell peppers and cook for another 2 minutes until the onion is translucent and the edges start to turn golden.
- Simmer the Curry
Add the chickpeas, canned tomatoes, coconut milk, vegetable broth, paprika, cumin, curry powder, and salt. Stir everything together and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer gently for 12 to 15 minutes, until the sauce thickens and turns from pale pink to a rich orangey-red color.
- Finish and Serve
Stir in the spinach until just wilted, then add the fresh coriander and squeeze in the lime juice. Taste and adjust seasoning if needed. Serve the curry over cooked basmati rice, topped with a dollop of soy yogurt, extra coriander, and a squeeze of lime. Enjoy!
Tips for the best chickpea curry
- Use canned chickpeas to keep it quick; rinse and drain them well.
- Mash a few chickpeas against the side of the pan to thicken the sauce.
- Add the spinach and lime right at the end so they stay fresh.
- Make it the day before if you can: like most curries, it tastes even better the next day.
Variations
- More vegetables: add cauliflower, sweet potato or courgette with the chickpeas.
- Different protein: swap half the chickpeas for cubes of firm tofu.
- Lighter: use light coconut milk, or half coconut milk and half broth.
- Spicier: add fresh chilli or a pinch of cayenne with the spices.
Storing
Keeps 4 days in the fridge and freezes well for up to 3 months. Cook rice fresh or freeze it separately.
Frequently asked questions
Can I use dried chickpeas?
Yes. Soak them overnight and simmer for 1–1½ hours until tender before adding them to the curry.
What goes with chickpea curry?
Basmati rice, naan or flatbread, or quinoa. A dollop of plant yogurt and fresh coriander finish it.
Is chickpea curry high in protein?
Chickpeas are a good plant protein source, so it's a filling dinner. The Vegochef app shows the exact amount per serving.
Can I make chickpea curry without coconut milk?
Yes. Use more canned tomatoes and broth, and stir in a spoon of plant yogurt at the end for creaminess.
