30 Minute Vegan Chickpea Curry

5 from 14 votes
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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. Vegan chickpea curry served over quinoa in a teal bowl topped with lime wedges and cilantro

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 IngredientsRecipe ingredients in separate bowls arranged on a wooden serving platter

  • 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.Onion and bell pepper being sautéed in a skillet, followed by spices being stirred in

Step 2: Add Spinach and Chickpeas

Stir in spinach and kale and cook until the greens wilt. Add chickpeas and cook another 2 minutes.

Spinach and chickpeas being mixed into skillet with aromatics

Step 3: Simmer

Add milk, peanut butter, and salt. Gently simmer for about 12 to 15 minutes, until the curry thickens.

Milk and peanut butter being added to curry, and simmering until thickened

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.

A spoon digging into a bowl of vegan chickpea curry

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!

5 from 14 votes

30 Minute Vegan Chickpea Curry

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. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • Large skillet

Ingredients  

  • 2 Tbsp. extra-virgin olive oil or coconut oil
  • 1/2 yellow onion, finely chopped
  • 1 small red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 1 Tbsp. Thai Red Curry Paste
  • 1 1/2 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1/2 tsp 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
  • 1/2 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
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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

Serving: 0.75cup curry | Calories: 258kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 1.5g | Sodium: 670mg | Fiber: 8g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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Recipe Rating




28 Comments

  1. Nicole Stafford says:

    5 stars
    I’ve been wanting to make this for a long time and I finally did tonight and it was awesome! I was surprised that the Thai curry paste wasn’t spicy at all – is that normal? I found I liked more of it and also added some crushed red pepper and hot sauce for a nice rounded kick. And for once a 30 minute recipe actually only took 30 minutes!!

  2. Sam Numan says:

    5 stars
    Simple, cozy, and flavorful! Exactly what I was craving tonight.

  3. Laura says:

    5 stars
    Wonderful recipe and easy to make!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Laura!! Thank you for leaving a review!

  4. Karen says:

    5 stars
    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,!

    1. Jamie Vespa says:

      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!

  5. Beth says:

    This looks amazing! Can I substitute spinach for the kale?

  6. Courtney Sheehan says:

    5 stars
    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!

    1. Courtney Sheehan says:

      *love your recipes