Go Back

Chickpea Curry Recipe

Emily Carter
A rich vegan curry made with tender chickpeas, warm spices, and creamy coconut milk for a satisfying, comforting, protein-packed meal.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 servings
Calories 340 kcal

Ingredients
  

  • 1 cup cooked chickpeas
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon garlic paste
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped coriander

Instructions
 

  • Heat a pot and add 1 tablespoon coconut oil.
  • Add onions and sauté 3 minutes.
  • Add tomatoes and cook 2 minutes.
  • Stir in chickpeas.
  • Add curry powder, turmeric, cumin, garlic paste, pepper, and salt.
  • Pour in 1 cup coconut milk.
  • Simmer for 10 minutes.
  • Finish with lemon juice and coriander.
  • Serve hot as your Chickpea Curry—creamy, comforting, and chaos-free.

Notes

Nutritional Values (Per Serving)

Calories: 340
Total Fat: 20g
Saturated Fat: 14g
Carbohydrates: 32g
Fiber: 7g
Protein: 11g

Vitamins & Minerals (Per Serving)

Iron: 18%
Vitamin C: 14%
Folate: 20%
Magnesium: 13%
Potassium: 11%

Additional Notes / Tips

  • Add spinach for extra nutrients.
  • Toss in roasted cashews for crunch.
  • A dash of chili flakes boosts the flavor instantly.