This 30 Minute Vegan Chickpea Curry is a healthy weeknight meal that's also perfect for meal prep. It's rich in protein and fiber, as well as immune-boosting antioxidants. 
Embrace the cozy nature of Indian flavors in this vibrant vegan curry.
It all comes together in a single skillet, and will make the novice cook feel like a pro.
In addition to being streamlined and ultra satisfying, you'll love this curry because it's:
- Budget-friendly making use of pantry staple ingredients.
- Extremely versatile using any mix of veggies and aromatics you have on hand.
- Super nutritious with a good dose of fiber, protein, and antioxidants.
Plus, the leftovers will keep for days in the fridge, and reheat super well!
How to Make Vegan Chickpea Curry:
Turmeric, curry paste and peanut butter build the savory backbone of the sauce, while peppers, greens and chickpeas add a wonderful array of textures.
Yogurt adds velvety creaminess and the ultimate silky finish, while a flourish of fresh herbs help brighten each bite.
The Ingredients
- Chickpeas: Budget-friendly and protein-packed, chickpeas are the star ingredient here.
- Aromatics: A mix of red bell pepper, onion, and garlic form the aromatic foundation of this curry. Feel free to swap the yellow onion for shallots, if you prefer.
- Spices: Curry sauces are all about the spices! This one includes turmeric, ginger, and black pepper, which add earthy, spicy notes to the sauce.
- Peanut Butter: The secret ingredient to achieve rich, nutty depth of flavor. Alternatively, you can use almond butter or sunflower seed butter.
- Milk: For a richer sauce, use canned full-fat coconut milk. For a lower calorie/fat option, unsweetened almond milk or refrigerated coconut milk also work!
- Greens: For extra vibrance and bulk, I love tossing in kale or spinach.
- Red Curry Paste: This flavor-loaded condiment is made out of red chiles, garlic, lemongrass, ginger, and kaffir lime. I use Thai Kitchen brand, which you can find in the international aisle of most grocery stores.
- Toppings: I love finishing this vegan chickpea curry with fresh herbs and a squeeze of lime juice. You can also add a dollop of yogurt and/or some pickled shallots.
Step-by-Step Instructions
Step 1: Sauté Aromatics:
Heat oil in a large skillet over medium. Add onion and bell pepper; cook until soft, about 8 minutes. Stir in garlic, spices, and curry paste, and cook another 2 minutes.
Step 2: Add Spinach and Chickpeas
Stir in spinach and kale and cook until the greens wilt. Add chickpeas and cook another 2 minutes.
Step 3: Simmer
Add milk, peanut butter, and salt. Gently simmer for about 12 to 15 minutes, until the curry thickens.
Step 4: Serve with Garnishes
Season the curry with lime juice and serve over grain of choice. Add garnishes and dig in!
FAQs and Expert Tips
Is Curry Healthy?
One of the quintessential spices in curry is turmeric, which gives it the beautifully golden hue. Turmeric has both anti-inflammatory and antioxidant properties, giving curries a restorative kick.
Additionally, most curries (including this one) contain ginger, which has its own set of nutritional perks. Ginger contains an antioxidant compound called gingerol, which could have a protective effect against certain diseases.
Recipe Variations:
- Chickpea and Spinach Curry: Swap the kale for the same amount of fresh baby spinach leaves.
- Cauliflower and Chickpea Curry: Omit the bell pepper and add 4 cups of frozen/thawed cauliflower florets to the sauce when you add the chickpeas.
- Sweet Potato Chickpea Curry: Sweet potatoes will need additional cooking time. I suggest roasting cubes of sweet potato separately and adding them in at the end.
Serving Suggestions:
A cozy pot of vegan chickpea curry poses endless possibilities. Serve it with:
- Vegetables: My Perfect Sautéed Broccoli pairs especially well.
- Rice: My go-to is white Basmati rice, however you can use any variety of long-grain rice OR rice noodles.
- Quinoa: For less carbs and extra protein, serve over a spoonful of cooked quinoa.
- Bread: Naan bread is ideal for sopping up all of that extra curry sauce!
How to Store and Reheat:
- Store: Leftover curry will last in the refrigerator for up to 5 days.
- Reheat: Warm individual portions in the microwave, stopping to stir every 30 seconds. Alternatively, reheat curry in a medium skillet on the stovetop over medium heat. (Note: you may need to add a splash of water or broth to help rehydrate the sauce.)
- Freeze: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Other Healthy Curry Recipes:
Turmeric-Tempeh Coconut Curry
5 Ingredient Curried Maple Mustard Salmon
Slow Cooker Cauliflower Lentil Curry
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
30 Minute Vegan Chickpea Curry
Equipment
- Large skillet
Ingredients
- 2 Tbsp. extra-virgin olive oil or coconut oil
- ½ yellow onion, finely chopped
- 1 small red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 Tbsp. Thai Red Curry Paste
- 1 ½ tsp. ground turmeric
- 1 tsp. ground ginger
- ½ teaspoon black pepper
- 3 cups fresh baby spinach or chopped kale
- 1 (15-oz.) can chickpeas, drained and rinsed
- 2 cups unsweetened almond, cashew, or coconut milk
- 2 Tbsp. creamy peanut butter
- ½ tsp. salt (or more to taste)
- 1 to 2 Tbsp. fresh lime juice to taste
For Serving
- Cooked long-grain white rice (such as Basmati or Jasmine), quinoa, cauliflower rice, or fresh naan
Optional Garnishes
- Finely chopped fresh cilantro, a dollop of yogurt, and/or pickled shallots
Instructions
- Heat oil in a large skillet over medium. Add onion and bell pepper; cook until soft, about 7 to 8 minutes. Stir in garlic, red curry paste, turmeric, ginger, and black pepper; cook until aromatic, about 2 minutes.
- Stir in spinach (or kale) and cook until the greens wilt, about 1 to 2 minutes. Add chickpeas and stir to coat in spices.Add milk, peanut butter, and salt, and bring mixture to a simmer. Gently simmer for 12 to 15 minutes, until the curry sauce thickens. Stir in fresh lime juice. Taste and adjust seasonings as needed (you may want a pinch more salt).
- Spoon chickpea curry over grain of choice and add desired garnishes (I suggest fresh cilantro and something pickled, such as pickled shallots, red onion, or even kimchi).
Notes
- Store: Leftover curry will last in the refrigerator for up to 5 days.
- Reheat: Warm individual portions in the microwave, stopping to stir every 30 seconds. Alternatively, reheat curry in a medium skillet on the stovetop over medium heat. (Note: you may need to add a splash of water or broth to help rehydrate the sauce.)
- Freeze: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Sam Numan
Simple, cozy, and flavorful! Exactly what I was craving tonight.
Laura
Wonderful recipe and easy to make!
Jamie Vespa
I'm so glad you enjoyed it, Laura!! Thank you for leaving a review!
Karen
Delicious and easy! I added a medium head of cauliflower to this recipe and it came out great. Appreciate how well these stay during the week for lunches. Thank you for all the wonderful health you bring to peoples lives,!
Jamie Vespa
Hi Karen - I'm so thrilled it was a hit! Thank you so much for taking the time to come back and leave a review!
Beth
This looks amazing! Can I substitute spinach for the kale?
Courtney Sheehan
Haven't made this yet, but I'm sure it's five stars! I have a one month old baby boy and this might be the first dinner I attempt to cook. I love 30 minute meals even more now! I live your recipes... such an excellent mix of healthy, delicious, approachable, and affordable. Congrats on your baby boy!
Courtney Sheehan
*love your recipes
Sarah S
When you say 30 minutes, you're really not joking! This dish was SO flavorful and hit the spot. Not until the "add red curry paste" step did I realize that I only had green curry paste, but we thoroughly enjoyed the recipe. I added some frozen pre-cut string beans as well. Thank you for another great balanced meal.
Jamie Vespa
Hi Sarah - I'm so glad you enjoyed it! Thank you for taking the time to leave a review!
Megan E Kelly
This is a bright bowl filled with great flavors!!! I ended up adding a bit more curry paste and a dash of hot sauce to up the spice factor, which paired great with peanuts, avodcado, and dollop of Greek yogurt on top. Thank you for a great staple curry recipe!
Jamie Vespa
Hi Megan - I'm so glad you enjoyed it! Thank you for sharing your adjustments, and for taking the time to leave a review!
Caroline Lafferty Smith
I am trying to eat less meat and saw this recipe and its great. It was my first attempt at curry and went a bit rougue mixing the spices. I can't wait to try it today after letting all the spices sit overnight. How long would you say that this is good for in the fridge in a Tupperware?
Jamie Vespa
Hi Caroline - I'm so glad you enjoyed it! Thank you for taking the time to leave a review!
Dee
Love it thanks! & so quick to make!
The first recipe I’ve used of yours and I look forward to trying many more!
Dee 🙂
Jamie Vespa
Hi Dee - I'm so glad you enjoyed it! Thank you for taking the time to leave a review!
Jasmin
I LOVED this!!! I served it with cauliflower rice and mixed it all together and it was delicious. So easy to make and so healthy and delicious. Definitely making again. Thank yo!!
dishingouthealth
Yay! So happy to hear, Jasmin!! Love the idea of serving with cauli rice, too!
Robin
I have added this to my meal plan for
the week. I cannot wait to try this. It sounds so simple and delicious!
Lauren
This was soooo good!! I’ve now made 3 of your recipes!! Thank you and keep them coming!!!! ????????????
dishingouthealth
I love hearing that, Lauren!! Thank you for your support!
Lou
I love curry, and would love trying this, but there's a nut allergy in the household! Is there a similar flavor combination that would work instead of the peanut butter and almond milk? We usually use sunflower seed butter but that might bee too bitter no?
dishingouthealth
Hi Lou! You can use sunflower seed butter and lite coconut milk in place of the PB and almond milk. Enjoy!
Kristen
This is delicious!!! I really love the dollop of Greek yogurt on top for a bit of contrast! I also used crunchy PB for more texture! Yum!
dishingouthealth
Yayy so glad you like it, Kristen! LOVE the idea of using crunchy PB -- totally trying that next time. Cheers!
Kelly @ Eat the Gains
This is going to be on my agenda for this weekend! I can eat curry all the time and def eat the leftovers for breakfast too. Even straight out of the fridge sometimes. I just love the flavors so much. So excited this recipe is so easy too!
dishingouthealth
YAY, love hearing that!! Curries seriously make the BEST leftovers. Enjoy, Kelly! Xo