Vegan Chickpea Curry – Ready in 25 mins and soooooooo worth it!

Vegan Chickpea Curry - An awesome animal friendly take on the insanely popular dish. And you know what? It rocks! | hurrythefoodup.com

Most of the time being a vegetarian is exceptionally easy, but I don’t mind admitting that occasionally I really do crave a meat-based meal.

In my younger, less aware days I ate a lot of meat, and didn’t even think about where it came from, or let alone care.

Or if I did, I blocked it out. But nothing is going to block out this vegan chickpea curry.

Growing up in nineties and naughties Britain, curry was (and still is) an insanely popular dish.

An estimated 12,000 curry houses sprang up around the UK and some of my absolute favourite curries were even invented in Britain (I’m looking at you tikka masala).

In case you haven’t guessed, I really, really like curry.

Vegan Chickpea Curry - An awesome animal friendly take on the insanely popular dish. And you know what? It rocks! | hurrythefoodup.com

But what I’ve come to realise in the middle of a curry crave isn’t that I miss a chicken korma or a lamb vindaloo – not at all.

The meat itself was never important – I’m sure some of the curries eaten at 3am on a boozy night out probably didn’t contain what they actually claimed – but it’s rather the meal itself as a whole.

The creamy sauce, the exotic spices and the crunchy poppadoms all combining together to make one the world’s favourite meals.

As long as you get the sauce and rice right, you’re on to a winner.

Vegan Chickpea Curry - An awesome animal friendly take on the insanely popular dish. And you know what? It rocks! | hurrythefoodup.com

Which is where this curry came from.

I can’t take the credit – Kat’s fair hand is all over this chickpea curry (though hopefully not in it) and not only does it do away with meat, but it’s vegan too.

Swapping out the milk and cream for a soy or nut-based variety is easy as veggie pie, and using chickpeas as the main bulk of the meal creates a lovely texture and provides you with a filling boost of fibre and iron.

So what am I saying? If you’re after a wicked, animal friendly curry made to the exact spice level you like – look no further.

Vegan Chickpea Curry – Health Benefits

A couple of years ago, we released the Amazing Chickpea Spinach Salad (it really is amazing, and is still one of my favourite lunches), and I also wrote about how good chickpeas were for you.

What I didn’t realise was exactly how good.

Chickpeas, or garbanzo beans, or Bengal Grams, or Egyptian Peas, or whatever you like to call them, are ridiculously nutritious.

I’ve don’t think I’ve heard of them referred to as a ‘superfood’ yet, but I’m wondering why not.

Not only do they contain high amounts of fibre, protein and iron, they also contain B6 and manganese – and the combination of these nutrients in the health benefits is just irrepressible.

To try and sum up (and it’s not easy to summarise these bad boys), you can expect an upturn in blood-sugar regulation, a decrease in heart disease chances, a lowering of cancer causes through the selenium and folate, an increase in liver enzyme function, and better digestion.

And that’s just a few, really! Check out here and here if you’re interested in learning more.

On top of that, chickpeas (partly due to their high fibre content) are excellent at keeping you feeling full throughout the day.

That of course comes with a myriad of weight loss and weight maintenance functions.

Every diet should have a home for chickpeas. We recently released our new weight loss eBook, and as you’d expect, chickpeas feature in many of our meal plans – for good reason!

*note for the nutritional table – we make our chickpea salad with a little rice – this makes the proteins found in the chickpeas and rice a ‘complete’ protein, meaning our bodies can utilise it in the best possible way.

Vegan Chickpea Curry - An awesome animal friendly take on the insanely popular dish. And you know what? It rocks! | hurrythefoodup.com

4.84 from 75 votes
Print

Vegan Chickpea Curry

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Calories 482 kcal
Author HurryTheFoodUp

Ingredients

Optional:

  • 1/2 cup green veg like sugarsnap peas or broccoli

Instructions

  1. Add the rice, water and a pinch of salt and bring to a boil (could also be done the Indian way from our Buddha Bowls). Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
  2. While this is happening chop the onions, garlic, basil and juice the lime.
  3. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.
  4. Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
  5. Throw in the chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
  6. Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.

  7. The rice should be done by now too - fork it through to make it fluffy.
  8. Serve the curry and rice together with papadoms and naan bread as optional sides.

Recipe Notes

If you liked this recipe: you’ve gotta check out some more chickpea ideas! Here’s our Avocado Chickpea Salad (ready in just five mins!) and the Amazing Chickpea Spinach Salad is so-called for a very good reason. Enjoy!

Nutrition Facts
Vegan Chickpea Curry
Amount Per Serving (661 g)
Calories 482 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Sodium 398mg 17%
Potassium 777mg 22%
Total Carbohydrates 69g 23%
Dietary Fiber 10.2g 41%
Sugars 10.7g
Protein 13g 26%
Vitamin A 36%
Vitamin C 46%
Calcium 21%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Calculated for 3 servings, including rice

Miss anything? Get it on amazon logo

View Our Kitchen Arsenal

Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.

Our beautiful ebook,  is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!

241 comments

  1. This is a dish I could eat everyday and never be sick of! Yum!

  2. Sooo funny, I literally had something so similar for lunch today! My veggies were zucchini and red bell peppers though. I love curry SO much and this looks divine and vibrant! I could eat all of that and then some! I love adding that splash of lime juice right before devouring it too. Gorgeous Howie!

  3. Oh this looks amazing! I love a green curry, and I haven’t made one with chickpeas.

  4. This is the perfect go-to Tuesday meal, or Monday, Friday or Sunday!

  5. I have such a weakness for curry! I could literally eat it every day. Chickpeas sound fantastic in it!

  6. When I saw that first picture, I knew that it had coconut milk in it. I love curries with coconut milk, they have that inherent sweetness that balances out the spice perfectly. Great recipe!

  7. Yum! Love curried dishes like these! Especially with tikka masala!

  8. Oh my, this looks soooo tasty, I gotta try it !

  9. Fab recipe. I food processed a cauliflower into cauli rice n stirred it thro until cooked. Also added extra can of chick peas some extra stock tons of spinach to make a huge pan for separating and freezing. Thanks for the inspiration.

  10. Hi,
    when am I supposed to add the basil leaves? Are they to be cooked with the sauce or served raw as a garnish?

    • H Karoline! Very good point, I’ll have to update that. Chop the basil and add it to the sauce along with the tomato and lime juice. Set a couple of basil leaves aside for garnish 🙂

      Thanks for pointing this out!

  11. I made this yesterday with red curry paste and had it for lunch today. It was so good! Thank you for sharing.

  12. This sounds delicious! And so easy! Definitely cooking this for the family some time.

  13. I am unable to see your chickpea curry. It is just blank.

    Is there a reason? I have tried a number of ways.

    Thanks,
    Kate

  14. My husband made this for us last night. I’m not a huge fan of chickpeas outside of hummus, but MAN was this good. This is a keeper in our house. He said that the lime really made a different in taste. And, he added some red pepper flakes and since we didn’t have curry paste, he added garam masala, curry powder, and extra coriander.

    • That’s so good to hear! It’s really popular in our house too, and we often cook it for friends. Awesome that you found your way around it without the paste – gotta love it when a recipe is versatile enough you can change things and it still tastes great. Thanks for posting Kari!

  15. This was soo good. I added a lil’ garlic hummus and used green thai curry paste and added turmeric and some spinach which wilted so nicely. Will be making this again and again!

    • Really, really glad you enjoyed it Erin! I can imagine the green thai fits nicely in there too – and a bit of spinach is always welcome 😉 ahhh haha I’m getting really hungry thinking of it now!

  16. Make sure to use gluten free soy sauce if you are serving to people with an allergy (soy sauce usually has wheat)

  17. Made this a couple days ago and it’s super delicious and cozy, perfect thing to eat in fall. I didn’t have enough chickpeas on hand so I just added a generous amount of broccoli and for the milk I used unsweetened almond. It’s a bit too spicy for me even with just 1 Tbsp curry paste, but thats just personal preference and I’ll adjust accordingly next time – will definitely make again, thanks for the recipe 😀

    • Hi Rebecca,
      thanks a ton for coming back to let us know how you liked it (and awesome it was good!). Almond milk sounds definitely very good too!! Never thought of it. Yees, spices can be a bit tricky at times 😉

    • Really glad you enjoyed it Rebecca! It’s definitely a good one to eat at this time of year. It sounds like you substituted things perfectly. Thanks for letting us know!

  18. I just made this on this rainy fall day and it is delish. I added spinich as veg of choice .
    The sprinkle of lime before serving put this right over the top for me. I can’t wait to make it again.

  19. Can I use home made pesto for flavoring? I can’t get fresh basil this time of the year.

  20. About how much was your can of coconut milk- 1.5 cups?

  21. Excellent!!!
    I loved the pinch of lime wich brings a good freshness to the curry. I added Romanesco cabbage for a bit of crunch.

  22. Do you add the liquid (water/salt the chickpeas are canned in) with the chickpeas into the pot?

  23. An amazing recipe guys!! We would definitely try it. It’s an alternative to a recipe we have here in Greece. We cook the chickpeas with olive oil, lemon juice and dry oregano and then mix it with rice.
    Thank you for sharing it 🙂

    Panos & Mirella

  24. Hi,I have a question regarding the curry- the recipe says “curry paste”. I have Thai yellow paste, Thai red paste, or curry powder.
    Which one (or combination) would you recommend intend of the suggested curry paste in the recipe? I can’t find the recipe paste in our local grocery store .
    Thanks!
    Cant wait to try this dish!

    • Hi Pnina!
      I’d go with the yellow curry paste. Those Thai pastes are usually quite spicy. I’d go for the less spicier yellow curry. Start slow, with a rather small tbsp, mix in and check the spice level. If it’s spicy enough but you still need flavor, use your curry powder. That way you should be able to take advantage of the richer flavour of pastes without over spicing things 🙂

  25. This is my new favorite recipe. I stumbled upon it on Pinterest and on the nights I’m not making it, I’m dreaming about how delicious it is. Any recommendations on a side dish to serve with it?

  26. so i started making this dish realizing i do not have any curry paste is there anyhing else i can use as a quick substitute?

    • No curry at all? Peanut butter sauce!
      Try

      1 tbsp crunchy peanut butter
      1 tbsp soy sauce (light or dark are both great)
      1-2 tsp maple syrup

      But I guess my answer came too late, huh?

  27. This is the best vegetarian curry I’ve had, made it last night and it’s sooooo good.
    Just a quick question, can it be frozen?
    Great website, really love your recipes, the Sweet Potato Soup is also excellent!!

    • Hi Paddy, no idea how your comment slipped through, sorry for the late reply!!
      I would say yes, but I never tried it to be honest. As for the curry, I noticed it’s even tastier the next day. So I think flavourwise there isn’t a problem at all.

      Really glad you liked both of our recipes, thanks! 😀

  28. Yum! I would love to try it❤❤❤

  29. Just wondering if you saw my question about freezing this dish? Thanks.

  30. Alma @ Writer India

    Oh! This looks remarkable! I enjoy an eco-friendly curry, and I haven’t made one with chickpeas. An amazing dish Boys!! We would most definitely try it.

  31. Can I use plain white rice instead of basmati..?

  32. I was hesitant to make this last night…lime…with coconut milk…huh…OMG this is amazing!!! Thank you for sharing this. I now must check out more recipes on your site.

    • Thank you Liz!! Yeah, it all really fits together well doesn’t it? It’s one of those recipes that just somehow ‘works’. Thanks for letting us know how much you enjoyed it, it really means a lot! Look forward to hearing which other recipes you try 🙂

  33. I made this about a month ago. I added some boneless, skinless chicken thighs. Sorry, I like meat! It was delicious! My 12 year old son liked it as well, but would not eat the chickpeas. He said he didn’t like the texture. I was wondering if I could use lentils next time?

    • Absolutely!
      Actually I often use lentils, when I only have dry chickpeas around, since they take quite some time to prepare. Lentils are done way quicker. Works really good with them 🙂

  34. I made this for dinner tonight and wow – delicious! I used a Thai red curry that I had in the fridge and it worked great. Definitely going into regular dinner rotation.
    Thanks!

  35. I made this last night and it was a big hit with all the family. Just one question. It was quite liquidy. I added the can of chickpeas with its liquid. Was that correct?

    • Hi Lisa! Really awesome you liked the recipe! It’s definitely better to drain and rinse the chickpeas. I just updated the recipe to make this more clear. Thanks for the heads up!

  36. Aha! My mistake. Next time I’ll drain them. Thanks for the reply.

  37. I pinned this recipe quite a while ago. My husband and I have been slowly making the shift to a vegan diet. After living in Ireland for a year (and being introduced to curry there), I wanted to introduce my family to a vegan friendly version. Love how easy it was to make. I didn’t have curry paste, but used curry spice, dash of red crushed pepper, and a dash of both cumin and coriander along with a touch of brown sugar. Unfortunately we were all out of limes, so we didn’t get to experience it with that flavor added…but no matter, it was still delicious and filling. I’m excited to have leftovers for work lunches this week! Thanks, I’ll definitely try more of your vegan recipes!!

    • Hi Holly! I hope you enjoy Ireland so far 🙂
      Cool that the recipe turned out well even without some ingredients. As for the lime you could substitute it with lemon or even vinegar. It’s all about getting a lightly sour touch to it. Thanks for your comment and we’ll keep on developing more vegan stuff! 😀

  38. Man, this is good.

  39. This was delicious!! It’s definitely going into my rotation. Husband who’s a picky eater loved it. I may double because there wasn’t enough left for leftovers!! I couldn’t find the curry paste you recommend so I used Thai Kitchen green curry paste and it worked fine. Thanks!

  40. Do I have to use the rice? Does it make a difference?

    • Hi Morgan, rice is definitely a personal preference of mine with curry – but you certainly don’t have to use it! You could swap it out for another side (naan bread is delicious too) but the chickpeas are filling enough in their own right for it to be a complete meal as well 🙂

  41. I’m slowly making my way into a completely vegan diet and I’m so glad I found this!! I made it tonight for dinner and it was delicious, I threw in diced chicken breasts for my husband and he loved it as well. I also used pesto instead of basil since I didn’t have any on hand. Thank you for a great recipe that I will be making over and over.

    • That’s awesome to hear Destiney! Really glad you enjoyed it. The pesto is a perfect replacement for basil, great idea! Would also add a nice extra bit of consistency to the sauce too I imagine. Thanks for letting us know and keep enjoying the vegan diet! 🙂

  42. So yummy! I did end up with a lot more curry than rice though, I might suggest making some extra. Pretty easy and affordable too.

  43. Could you use a Thai Green Curry paste with this? Also, do you mean 2-3 full tomatoes chopped or maybe cherry tomatoes halved as in picture? Gonna try this one today!

    • Hi Alan! Yep, absolutely – in fact, I almost always use green Thai Curry Paste for this recipe. And Yep, a good handful or two of halved cherry tomatoes work great in this recipe. Hope you’ll like it 😀

  44. Could you use a crock pot for this recipe?

    • Hi Tara! Hmmm, I never worked with a crockpot to be honest. I can’t help you out there unfortunately 🙁

    • You could definitely use a crockpot. I would throw it all in EXCEPT the lime and cook on low for 4-6 hours. I probably wouldn’t cook it on high because the curry paste and coconut milk could separate. Add the lime in the last 30 minutes or so of cooking.

  45. I’m about to make this for my husband and I’m really excited to try it! Do the cherry tomatoes need to be chopped? Also, the directions mention syrup and brown sugar, but they are not in the ingredients list. Are they optional?

  46. This was delicious, will definitely make again. I used almond milk and 3tblsp of madras curry paste and it was just right spice wise. great recipe – thank you

    • You’re very welcome Kate! Thanks for sharing your variation on it – it’s such a versatile dish. Madras is a personal favourite of mine too, I like it with that little extra kick 🙂

  47. I just made this and it is really good! My 2 year old has been picking out the chickpeas and eating them! Thank you for sharing the recipe!!!

  48. I made the meal just now, with a few amendments (didn’t have maple syrup, garlic), and about to eat 🙂 Wanted to ask, since I’m trying to control/improve diet (calories, protein) with wanting to increase lean mass, I noticed it says the ingredients make 3 servings… is the nutritional info that’s listed per serving i.e. for example, if I ate myself (1 serving), is it 480 kcal? Thanks.

  49. I know I’m a few months late to the party, but I was looking to make something out of my norm tonight and found this recipe. I’m so glad I did because it was delicious!! I was worried about how all of the ingredients would work together but they came together beautifully. I used green curry paste and ended up having to use 2 tbs or so because I didn’t find it spicy. I will definitely make this again. Thank you!!!

    • Coool man!! Wow, 2 tbsp green curry paste probably would knock me out 😀
      You definitely are comfortable with a different spice level than me. Glad you liked the recipe and thanks for the comment!

  50. This recipe is amazing! I might have to make this weekly. I used massaman curry paste as it’s my favorite and it came out amazing and really good with sriracha for added spice.

  51. Sorry,new to this,the curry looks amazing but how do I get the recipe please?

    • Hi Sue! Well, the recipe is in that very post you’ve been commenting. You should be able to see it without anything else to do. Maybe scroll down or up a little 🙂

  52. I didn’t like this recipe. My palette was very confused with the basmati rice and basil, mix of thai and indian flavours. Maybe this is because i’ve never had chickpeas with Thai flavourings, always Indian style curries. I was quite excited by this recipe as everyone rated it 5 stars, not the recipe for me though.

    • Hi Rose, bummer this recipe wasn’t for you, but fair shout! Probably not possible to create a recipe that works for all palates. Personally, I’m absolutely on the 5-star side for this one. 🙂

  53. My finicky vegan husband LOVED this! I used jasmine rice cooked in coconut milk!

  54. We just finished enjoying this recipe for for dinner – first time I’ve made it. I couldn’t believe how easy it was but how amazingly delicious it was. We may never have to go out for curry again!

  55. This is my favorite recipe ever! I stumbled across it on Pinterest & have been making it ever since. I’m not even a vegetarian/vegan; my husband liked to add chicken to this dish but I prefer it just as the recipe calls. It’s so quick & easy too – I make it about once every week! Thanks so much for sharing!

    • Wow, thank you Rachel! Really, really glad you both enjoy it so much – we love it still too. I’m not a vegan either, but it’s recipes like this that make me think it might just be possible. I think it’s time to make it again 🙂

  56. Would this work with Thai curry paste?

  57. Thank you very much for sharing this easy and delicious recipe! It’s my new favorite! <3

  58. Yum! I recently made a lifestyle change to eat lots of veggies, no meat so I’m excited to try this tonight!

  59. Also I’d like to add, the name “hurrythefoodup” BRILLIANT! Especially for busy people that want to get their food on!

  60. I can’t believe that I can make a curry that tastes even better than the curry at my favorite Thai restaurant! Plus it doesn’t take much time to fix. Thank you for this amazing recipe!

  61. This was soooo good! As a vegan in a non-vegan household, I am always trying to find recipes that my family will eat with me! Everyone loved this, it was definitely a winner.

    Thanks so much, will be making again.

    -Katerina

  62. really good curry

    thank you !!

  63. Can I make this without the basil?

    • For sure, Debbie! You can also experiment with whatever you have to hand, many people have made their own ‘freestyle’ versions and they’ve turned out great!

  64. This recipe was GREAT! How long have you or others kept this in the fridge. Can it be refrigerated in lunch sized containers to pull out over the course of a few days. How many days?? Any idea?

    • Really glad to hear that Janet! We love this recipe too. I often make it in large batches and eat it over the next couple of days – usually 2, and that’s totally fine. I’d imagine a third day is probably ok too, though I wouldn’t go much past that. Have you thought about freezing it instead? You could make several batches and freeze them as soon as they’re cool – then just take out a portion the night before you want to use it. You can do the same with rice, and reheat them together. You may need to put a few drops of water on the rice if it seems dry before you reheat. I hope that answers your question!

  65. Oh my gosh! This was amazing, I will be making this again and again! My 4 year-old even liked it!

    • Thanks Danielle! Really glad to hear that! The younger you start them on curry, the better :D. I think I was about 5 when I tried my first curry on ‘India Day’ at primary school and I absolutely loved it straight away 🙂

  66. Been looking for some healthier, tasty recipes. Can’t wait to try! Thanks!

  67. I’ve made this several times, so figured it was time to tell you thanks! It’s a great recipe. I have also added cauliflower, tofu, peas, whatever, and it always works well. The idea of beans and rice making a “complete protein” was touted decades ago — and it was debunked decades ago as well, but for some reason the myth stuck around. You can read about that online if you want to verify it.

    • Hi Jenny! Thanks for the props, really glad to hear it became a “regular” in your kitchen. Also, thanks for you info on the complete protein discussion. I assume it’s a myth that you need to eat both foods at the same time, though it should be certain that legumes and grains contain different amino acids 🙂

  68. I made this yesterday! I was so good! Easy to make and my husband and my son of 3,5 loved it. Thank you!

  69. I made this curry last night. Best and tastiest vegetable curry I have made. So quick and easy. Added green beans and spinach. Doubled the chick peas. Will become a favourite after work dinner. Thanks for the recipe.

  70. I plan on making this next week, will update!

  71. I didn’t use the soy or syrup but thought it came out superb, I think the splash of lime and coriander really help to enhance the flavours.
    I did add two handfuls of spinach to mine, and for the curry paste I used 2 heaped teaspoons of Patak’s Tikka masala spice paste. Next time I’m going to add a couple more vine tomatos and some water chesnuts for an additional texture to the dish.

    Thanks for the recipe.

  72. My husband and I have recently become vegetarians and I can honestly say that if the meals I make continue to taste as good as this one (and the vegetarian lasagna that I made the other night) we will never go back to eating meat AGAIN!! This dish was so flavorful and delicious I don’t know where to start but each ingredient worked together BEAUTIFULLY like an orchestra! I did use half coconut milk, half almond milk in order to minimize the saturated fat; and I used half the soy (Bragg’s Liquid Amino). Very filling and satisfying! I look forward to trying some of your other recipes as this was my first!

    • Hey Chyna, that’s sooooo awesome! Really pleased to hear it. Yes, veggie food can be absolutely amazing, and these days I really don’t miss meat at all (and I was a big meat eater!). I also had veggie lasagna the other day :D. Thank you for the recipe suggestions and feedback – I’m sure others will find it very useful. Keep enjoying!

  73. Your meals are “simply the best”. Thank you.

    Do you have a Recipe Book I can purchase online or through a book shop?

  74. Eat. This. Everyday! This recipe is AMAZING! Gah, I cannot get enough of it! LOVE LOVE LOVE. Thank you for sharing this wonderful recipe!

  75. This recipe was fantastic! My meat eating husband and picky toddler even loved it. It reheats very well and in my opinion tastes even better the next day. It was delicious, simple and quick. Looking forward to trying other recipes Thanks for sharing!

    • Ahh so cool everybody in your family liked this recipe! And yep, I absolutely agree the curry tastes even better the next day!
      Thanks for leaving a comment, Jazzy 🙂

  76. Became vegetarian 8 months ago and this is my GO TO dish!! I LOOOOVE the chikpeas and the coconut curry, its so delicious!!!!!!

  77. I loved this recipe! It was so easy and delicious! I served it with naan and everything was perfect. Thank you for the recipe!

  78. Absolutely delicious, would make again 🙂

  79. Can i use a lower fat coconut milk in this?

  80. I added extra spice, I found just the curry paste a bit bland – even with using the max recommended. I also added roasted pumpkin and baby spinach. We loved it and toddler approved. He kept asking for more chickpeas

  81. I made this. It was quick, easy and absolutely amazing!!! Thank you for sharing! 🙂

  82. Question- Can I use curry powder instead of paste? Thanks

  83. Just made this! It was quick, delicious, and pretty simple considering this is my first time making curry. Thanks for the recipe! I’m eating it right now and loving it!!!

  84. This is a lovely vegan curry. I added ground corriander, cumin and half a red chilli. It’s very satisfying and tasty!!! Thank you!

  85. can I use bottled curry sauce such as Pataks – any flavor?

  86. So I made this dish, and it was okay-(I’m a terrible cook). I followed this recipe to the max and even added a bit more curry and i myself and my family found it to be bland and added salt-which I hate ☹️. Would you suggest anything else to add that can give it a bit more POP. As I didn’t do so well on my own following the recipe by itself.

    • Hi Victoria! Sorry to hear the curry didn’t come out so well for you. Let’s try and work out what happened. The first problem is often the curry paste. If that’s bland and boring, there’s a good chance the curry will be too. Which one did you use? I would recommend Patak’s or Sharwood’s Tikka Masala as easy-to-get-hold-of options. Also, the coconut milk could be an issue. There are some super boring milks out there (and I still occassionally grab one by accident/lack of choice). I’m not sure where you’re based, but if you can get ‘Bamboo Garden’ that’s usually a sure bet. I hope one of those makes the difference, if not, please get back to me 🙂

  87. SOOO Good Hauke! I replaced soy sauce with Aminos and skipped the salt as my father is eating low sodium right now. Still a huge hit!

    Thank you!!!

  88. Forgot stars!

  89. Very good!! I would double it next time and add more veggies. But the flavor is amazing!!

  90. Oops forgot the stars

  91. Best chick pea curry recipe! I used honey from my bees instead of sugar and I only had Thai red curry paste so used a bit less and a little turmeric for the lovely rich yellow colour. Delicious!!!!

  92. What would you recommend as a replacement for the curry paste? I only have curry powder, from Trader Joe’s along with other dry spices and fresh garlic. I’m brand new at curry. Thanks in advance!

    • Hi Danielle! Curry paste is an essential part I’m afraid. Buuut: do you have ginger, garlic, chilis and cumin? You could create your own “curry paste” with those ingredients by using a food processor. Thumb sized ginger + 2 cloves of garlic + 2 chilis + 1 tsp cumin. Blend. If it needs some liquid you can use the lime or some coconut milk to help you out 🙂
      Hope it helps!

  93. Thank you for the amazing recipe! I’ve made it so many times and I love it!
    I was just wondering how long this would keep in the fridge for? I’m visiting family and would love to make this for them 🙂

    Many thanks!

    • Niceee, glad you like the recipe!!
      I know it’s fine for two more days in the fridge, but I wouldn’t keep it in there for longer. Coconut milk turns funky relatively quickly. Rather chuck it in the freezer if you want to keep it for longer. Fingers crossed your family likes the curry! 😀

  94. Sorry, I forgot to rate this 🙂 5 stars!!

  95. Outstanding Recipe!! This will probably be the “Vegan Alternative” the Thanksgiving this year!!

  96. The flavor is amazing!!! Even my mum who can’t live without meat told me to do it more often! It may be a baby step, but if I can help her eat healthier it’s priceless. Thank you so much for the recipe! 🙂

  97. A huge hit in my house! Thank you for sharing. It was absolutely delicious!

  98. This sounds delicious and planning to make it for friends this weekend. Do you think I could add more veg to it? Red bell peppers perhaps? What other veg do you suggest? I’ll probably use red Thai curry paste. Thank you!

  99. Wonderful Recipe!!! It’s very different and yummy recipe. Thanks for sharing it.

  100. Could I make this with potatoes?

    • Yes, definitely! Chop them into little chunks and get them in early – along with the onions and co. They’ll be soft enough by the end then 🙂

  101. This chickpea curry is da bomb!!! I was hoping to find a tasty way to cook chickpeas and I like to do a massive batch of food to last me the week and also freeze some. It is absolutely divine the lime juice provides the sourness, it’s sweet, sour, not too salty, Savoury.i would say it would impress anyone! Meat eaters included. This is going to be a much- repeated recipe and I used masala curry paste. I doubled the portion size on the website to make a big batch and used almost the whole jar of paste. The recipe is spot on.thank you! It is so healthy and tasty. I have it with white rice and i put half an avocado, diced in too, to serve. Very filing, cheap, vegan goodness!

    • Thanks Ellie! Really cool to hear you enjoyed it so much. Love the avocado idea, I’m quite addicted to them at the moment! Yes, vegan and great – I’ve also made it for lots of meat-eaters – certainly no complaints yet! 🙂

  102. Hey no prob
    Oops didn’t realise coconut milk goes off quickly.i used light and mines been in fridge 3 days will eat last of fridge batch tomorrow.

  103. Oh my goodness. This is one of, if not THE best recipe I’ve made so far. I’m trying to cook more, (basically, simple things) & this recipe was just perfect. I did many substitutions since I made this on a whim & did not have every single ingredient.No lime: bit of lemon juice. No soy sauce: a tad of Worcester sauce. Had to throw away garlic cloves: about 3 tbsp garlic powder. Even with the stubstitutions, it was perfect go-to recipe! Thank you so much!

    • That’s awesome to hear, Mimi! Yes, it’s super flexible! We make it virtually every week and it’s never quite the same – and it always works 🙂

  104. I’ve made this for a vegan friend and it was delicious. I want to make for family (not veggie) – Have you ever added meat to this dish – when would you add this and would you take out other ingredients instead? To make double, to you advise doubling all the ingredients?
    Thanks

    • Haha, well I’d just make it ‘as is’ and not mention there’s not any meat in there :D. But in all seriousness, I’d imagine the easiest way to add meat would be to cook it separately, make sure it’s thoroughly done, then add it to the main pan just before the end. Yep, to make double, just double the ingredients :). If you’re looking on desktop or mobile you should also see a ‘servings’ button where you can choose exactly how many people you want to make it for. The only thing I would advise is to hold back a little on the coconut milk – add more as you go. That way you won’t make it too thin by accident, but can thin it out if needs be 🙂

  105. This is so tasty. I’m surprised by how tasty it is considering how cheap, quick, and easy it was to make. Next time I’ll put in some broccolini.

    • Cool! Really awesome to hear how much you enjoyed it Dh. Yep, it’s definitely a tasty and nutritious belly filler at a good price. Broccolini sounds like a great plan!

  106. Thanks so much for this receipe! It was amazing. I’m vegetarian and I have trouble cooking for my family, who’s not and that delighted all of us 🙂

  107. Amazing! really good will definitely make this again, I did use coconut oil instead of olive oil. very tasty! a keeper! than you 🙂

  108. YUM, this looks delicious. I am slowly getting into a full vegan lifestyle and I am so excited. It’s recipes like these that really make me feel like I can totally enjoy the vegan lifestyle! I love it.

    • Thanks Annie – and it tastes as good as it looks! I’d say yes, this is exactly the sort of recipe that makes the vegan lifestyle very possible indeed :). Enjoy!

  109. I made this last time and it was a big hit at my house, the only difference I put in this recipe, was that I added chicken breast and it was so delicious. This recipe will be in my favorited list. Thank you.

    • Haha, you’re welcome Flo! Of course we could never put chicken into a recipe on our lovely veggie and vegan site, but I’m glad you enjoyed it. Maybe one day we can convince you to leave the chicken out too 😉

  110. Tried this recipe last week. I used unsweetened coconut milk and didn’t use maple syrup since my wife isn’t thrilled by sweet dishes but I loaded on sweet cherry tomatoes to compensate 🙂 . Great presentation and awesome taste.

  111. Thank you so much for this recipe. Me and my husband have decided to go plant based and it’s been very difficult to find good recipes. This was absolutely amazing! I wasn’t sure I would like all these ingredients in one dish, but they all work together. Thanks again.

    • I’m really happy to hear that, Kecia! Thanks for writing :). Yes, fully agree – with recipes like this, it shows plant based is definitely a viable future!

  112. Holy f-ing s**t this is amazing. I have literally just gone vegi and was seriously missing meat and if I can continue to make things even slightly this good I can honestly say that I can live without meat for the rest of my life. The recipe is insanely simple and easy to follow, portion sizes were accurate and I don’t doubt it’d be easy to double up. The only thing I would like to change for next time is to possibly add a handful of spinach just for some extra iron and protein. Couldn’t recommend more it’s next level

    • Wahey! That’s exactly what we want, Sarah! To show the world that veggie food is awesome. Thanks for writing – go on, throw that spinach in too 😉

  113. Had a good taste! Made it for my parents who are diabetics and they enjoyed! I think it’s important to follow the directions on whatever basmati rice you purchase vs the rice prep directions here which indicate 10 mins. My basmati rice came out quite firm and actual Pkg directions indicated 40 mins of cooking.
    Otherwise tasty meal I’d like to try with Tikka Masala next time. I used 2 tsb of red curry paste. Thanks for sharing!

  114. This was a great recipe. Very tasty and my family loved it.

  115. Why did this come out bitter ? I’m so disappointed :/

    • Oh dear, Aman! I’m disappointed for you too. I guess the biggest suspects would be a poor coconut milk, or maybe the tomatoes were too harsh. Did you rinse the chickpeas?

  116. Just cooked this and it was incredible, thank you for sharing the recipe. I ended up using the entire jar of curry paste, because I like the heat. I also added chopped aubergine and courgette, just because I wanted to make a big batch of it and liked the idea of extra veg – it came out perfectly. I’ll definitely make it again, and again, and again… A wonderful recipe.

    • Oh wow, thank you Suzanne! Haha awesome, a whole jar of curry paste. That’s pretty hardcore :D. Love the idea of the extra veg, definitely a good place to use it. Thank you for writing, Suzanne.

  117. Made this for dinner and it was wonderful! Used Worcestershire sauce in place of soy sauce as it was all I had, and doubled up the lime. Added a handful of spinach and served with homemade flatbread instead of rice. I’ll be making it again for sure.

    • Woo! Very cool Spencer, glad you enjoyed it. Sounds like some great additions :). I usually add a bit more lime too, fits so well! No doubt the Worcestershire sauce was awesome, love the stuff!

  118. Yours looked creamy, ours turned out more like soup. Why do you think? We followed the recipe.

    • Hi Jason. Hard to say exactly, my first suspicion would be the coconut milk – some are nice and creamy, some are more watery. If the latter was the case then that could definitely have caused it! Maybe try again with a different milk? 🙂

  119. Hi there …… planning to make this tonight. Just one question, Step 5 says “Throw in the chickpeas (and chopped green veg if you’re using it)” …….. which green veg do you reckon I should use?
    And can I please just add how freaking helpful I’m finding your website, app and emails to someone who has only embraced vegetarianism these last couple of months! You’re making it so easy, enjoyable and delicious! Massive thanks from Melbourne

    • Hi Joey, good point, I’ll make the options clearer in the instructions. I’d recommend sugarsnap peas or green beans, or broccoli. Some frozen peas would also go well. To be honest we usually use whatever veg we happen to have laying around 🙂

      • Brilliant thanks! It’s early morning here in Oz and the curry last nite turned out great. I’ll add the greens next time!

  120. Thank you for this recipe!

    I’m not a great cook but have recently converted to veganism where cooking is now a must!

    Needless to say, I gave this a try last night and whoah, even my family were impressed! It was truly delicious though I substituted chick peas for butternut and potatoes. Really great recipe.

    Glad I have another recipe to add to my collection rather than relying on tofu and veg stir frys!!

    • Hey Amy, yes the more the merrier when it comes to recipes in the collection! Really glad you enoyed it :). I’ll bet the butternut and potatoes was a great version!

  121. I just bought Sharwoods Tikka Masala(14.1 oz)creamy tomato
    Can you please tell me how much of this I use in the vegan chickpea curry recipe thank you

    • Hi Vail, I’f I’m not mistaken, the Sharwoods creamy tomato is a sauce, and not a paste. That means you’d use pretty much the whole thing – but you wouldn’t need to add any curry paste or coconut milk at all. The paste and milk are essentially a homemade curry sauce – the creamy tomato sauce from Sharwood’s is ready-made. So just throw it all in. It’ll still be delicious.

  122. I commented on how delicious& healthy this recipe is back in December. I was wondering if you could point me in the right direction of a similar vegan recipe that uses the jarred spice paste and is sweet ,sour savoury similar to this one you guys kindly shared? I would make this every week using different veg but my palette does get tired, sadly! And its good to mix things up! I often go back to this one 😉

    • Hi Ellie! How are you doing? How about this vegan cauliflower curry? It’s one of my faves, too. https://hurrythefoodup.com/easy-cauliflower-curry/

      You can use your favourite spice paste to direct the flavour to just how you like. What curry paste are you using at the moment, if you don’t mind me asking? Judging from what you’ve said, a tandoori paste might fit perfectly. It’s pretty spicy, definitely has a sour kick to it, and with the little maple syrup in the recipe you would get the sweet too. You could also swap the lime for lemon for extra sourness, or maybe it’ll be just right how it is. Hope that helps! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

x

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.