Easy Vegan Chickpea Curry Recipe
This vegan chickpea curry is the perfect meal for busy weeknights and also for special occasions. It is a one pot meal, it’s fast and easy and it makes enough for leftovers the next day. Serve this easy vegan chickpea curry with a crisp white wine and it’s a delicious dinner for two at home.
If you prefer to stay in and have a cozy dinner, to celebrate Valentine’s Day, or any special occasion, this is the meal for you.
Vegan Chickpea Curry
What I like most about this meal is its simplicity. Who wants to stand in front of a stove for 2+ hours on Valentine’s Day? No one has time for that nonsense. Especially if you’re tired from work and just want something fairly quick and not terribly difficult.
This easy curry happens to be vegan, but you could add chicken or even shrimp if you would like some extra protein. If you want to add chicken – chop into bite-sized pieces and let it simmer in the curry for about 12 – 14 minutes. For shrimp, reduce that time to 6 minutes. How’s that for quick?
This Dark Chocolate Cake with Red Wine Ganache would be a perfect dessert to end the meal. It is deeply chocolate and decadent. You deserve it, after all, you just ate a dinner full of vegetables.
We don’t normally go out for Valentine’s Day. Restaurants are jammed to capacity and prix fixe menus rarely excite me. I would rather stay in and have a delicious meal at home.
This meal makes enough for 4 (or more if you don’t eat big portions), so invite another couple for dinner and share a meal with friends. You could also do a bit of meal prep and pack a couple of lunches, thereby saving yourself the headache of wondering what you’re going to eat for the rest of the week.
When I was thinking about this recipe, I had a vegan chickpea curry in mind. Many curries are a lengthy process and this had to be easy. I also wanted a curry recipe that had sweet potatoes, which would make it filling without being heavy. The result was this easy Indian vegan chickpea curry recipe.
I am delighted with how it turned out. If curry isn’t something you are familiar with, this would be a great place to start because it’s easy and doesn’t require much babysitting. It has tons of flavor, it’s packed with veggies and it’s really tasty.
More special occasion dinners we love: Langostino Étouffée | Porcini-Crusted Beef Tenderloin| The Perfect Valentine’s Day Cocktail
If you are a lover of curry and you are looking for authentic Indian recipes, like homemade curry paste, I would suggest this website. It’s been around for awhile, but I’ve just recently discovered it. I hope you enjoy this easy Indian vegan chickpea curry recipe as much as we did. I would love to hear from you and see your version. Post a pic on the Facebook page and tell me what you think!
Helpful tools and equipment
Please share!
Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board. If you love this recipe, please give it 5 stars!
Please consider rating and/or commenting. I love hearing from you! Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!
Easy Indian Vegan Chickpea Curry Recipe with Sweet Potatoes
Ingredients
- 3 cups vegetable stock or water + 1 cup for finishing
- 2 tablespoons madras curry powder
- 2 teaspoons garam masala
- 1 – 14.5 oz. can petite diced tomatoes
- 4 tablespoons clarified butter ghee or vegetable oil
- 2 medium yellow onions diced
- 1 medium sweet potato peeled and diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ½ jalapeño pepper seeded and minced
- 1 ½ tablespoons tomato paste
- 1 – 14 oz. can chickpeas rinsed
- ½ head cauliflower cut into bite-sized florets
- 1 cup frozen peas
- 1 cup coconut milk full fat
- 3 tablespoons fresh cilantro roughly chopped or torn
- 1 teaspoon kosher salt
- Basmati Rice – cooked according to package directions.
Instructions
- In a small, dry skillet, toast curry powder and garam masala over medium heat for one minute, stirring constantly. Remove from heat and transfer to a small bowl to cool.
- Melt butter in medium-sized Dutch oven, or large, heavy-bottomed pot over medium-high heat. Add onion and sweet potatoes.
- Cook, stirring occasionally, until onions just begin to caramelize and sweet potatoes begin to soften slightly, about 8-10 minutes.
- Reduce heat to medium. Add garlic, ginger, jalapeño and tomato paste. Stir to combine and continue cooking, stirring often, for one minute. Add toasted spices and continue stirring for another minute.
- Add stock (or water), diced tomatoes, chickpeas and salt. Scrape the bottom of the pot to get brown bits and stir to combine. Cover, reduce heat to medium low and let it simmer for 20 minutes.
- Add cauliflower and continue to simmer for an additional 20 minutes, or until cauliflower is tender. (If making ahead, stop here and cool down for storage. To finish, go to next step)
- Remove from heat, add coconut milk and peas. Add additional stock, if desired. Finish with cilantro and serve immediately with basmati rice.
Notes
Nutrition
Thanks for stopping by! Have a delicious day 🙂
