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Two bowls with Vegan Chickpea Curry. Next to them, there are some tomatoes, fresh basilic leaves, and a piece of lime | HurryTheFoodUp

Vegan Coconut Chickpea Curry

Course: Dinner, Main Course
Cuisine: Indian
Diet: Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 465kcal
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Equipment

Ingredients

  • ½ cup (100 g) basmati rice
  • 1 cup (250 ml) water
  • 2 pinch salt
  • 2 onions
  • 1 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 (375 ml) low fat coconut milk (1 can = 1.5 cups = 375ml) (use regular if you prefer the taste!)
  • 1 can (250 g) chickpeas (1 can = 15oz = 435g)
  • 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 (24 g) basil, fresh
  • 1 tsp maple syrup (sugar is fine too)

Optional:

  • ½ cup (75 g) sugar snap peas (any green veg you like)

Instructions

  • 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).
    Process of cooking rice for Vegan Chickpea Curry | HurryTheFoodUp
  • 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. If using sugar snap peas (or other green veg), add them now too. 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.
    A saucepan with Vegan Chickpea Curry | HurryTheFoodUp
  • 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.
    A bowl with Vegan Chickpea Curry. Next to it, there are some tomatoes, fresh basilic leaves, and a piece of lime | HurryTheFoodUp

Video

Nutrition

Serving: 661g | Calories: 465kcal | Carbohydrates: 65g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 901mg | Potassium: 652mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1575IU | Vitamin C: 32mg | Calcium: 125mg | Iron: 3mg