Chickpea and Vegetable Curry – Vegan Recipes for Dinner
Alright, picture this: it’s a chilly evening, and I’m wrapping my hands around a warm bowl of rich, fragrant curry that smells like a hug from the inside. Chickpeas and vibrant veggies simmering together with just the right amount of spice—it’s one of those dinners that instantly feels like home. This curry is my go-to when I want something wholesome, comforting, and bursting with color. Plus, it’s totally vegan but so satisfying you won’t even miss the meat. Trust me, once you get that first spoonful, the creamy texture and cozy spices will have you hooked. Ready to bring a little warmth and magic to your kitchen tonight?
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups mixed vegetables (I like bell peppers, carrots, and peas)
- 1 can (14 oz) coconut milk (full fat for creaminess!)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
How I Make It
Step 1:
Heat olive oil in a large skillet or pot over medium heat. Toss in the onion and sauté until translucent and soft—about 5 minutes. The first whiff of onions cooking is already setting a cozy tone.
Step 2:
Add the garlic and ginger, stirring constantly for another minute until fragrant. This little combo is the flavor heart of our curry, so don’t rush!
Step 3:
Sprinkle in your curry powder, turmeric, cumin, and cayenne pepper if you’re feeling bold. Stir to toast the spices for 30 seconds—this step really wakes them up and deepens the curry’s aroma.
Step 4:
Pour in the diced tomatoes with their juices and give everything a good stir. Let it simmer for about 5 minutes until the tomatoes start breaking down and blending with the spices.
Step 5:
Time for the veggies and chickpeas! Add the chickpeas and your mixed veggies. Stir to coat everything in that lovely tomato-spice mix.
Step 6:
Finally, pour in the coconut milk. Bring it to a gentle simmer, cover, and cook for 15 minutes until the veggies are tender but not mushy. Taste and season with salt and pepper. Garnish with fresh cilantro before serving for that bright, fresh pop.
Variations & Tips
- Swap chickpeas for lentils or cannellini beans if you want a different texture.
- Use seasonal veggies—zucchini or spinach work beautifully in warmer months.
- Add a squeeze of lime juice at the end for a tangy twist.
- If you like it creamier, stir in a spoonful of almond butter or cashew cream.
- Don’t have fresh ginger? Ground ginger works in a pinch—use about 1/4 tsp.
- For a smokier flavor, add a pinch of smoked paprika.
How I Like to Serve It
I usually ladle this curry over fluffy basmati rice or my favorite jasmine rice for a fragrant pairing. Sometimes, I serve it with warm naan bread (vegan-approved, of course!) for scooping up every last bit. It’s perfect for a cozy weeknight dinner or a relaxed weekend meal with friends where everyone’s invited to dig in family-style.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days—it actually tastes better the next day!
- Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
Closing: This chickpea and vegetable curry never fails to bring warmth, comfort, and a delicious plant-powered punch to my table—give it a try and let your kitchen fill with those irresistible aromas!