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4.75 from 154 votes

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 Mains
Cuisine Indian
Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Calories 496kcal


  • ½ cup basmati rice
  • 1 cup water
  • 2 pinch salt
  • 2 medium onion
  • 2 tbsp olive oil
  • 3 clove garlic
  • ½ lime
  • 1-2 tsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
  • 1 can coconut milk (1 can = 1.5 cups)
  • 1 can chickpeas
  • 1-2 tbsp soy sauce (try one tbsp first, add another if required)
  • 2-3 medium tomato (or handful cherry tomatoes, chopped. The sweeter the better ;))
  • 1 cup basil, fresh
  • 1 tsp maple syrup (sugar is fine too)


  • ½ cup sugar snap peas (any green veg you like)


  • Add the rice, water and a pinch of salt and bring to a boil. 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).
  • While this is happening chop the onions, garlic, basil and juice the lime.
  • 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.
  • Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.
  • Throw in the drained and rinsed 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.
  • 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 another tbsp soy sauce and the syrup or brown sugar. Give it another stir.
  • The rice should be done by now too - fork it through to make it fluffy.
  • Serve the curry and rice together with papadoms and naan bread as optional sides.



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!
Note for the nutritional table: we make our chickpea curry 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.


Serving: 661g | Calories: 496kcal | Carbohydrates: 62g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Sodium: 978mg | Potassium: 492mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 27.8mg | Calcium: 116mg | Iron: 2.9mg