A delicious vegan meal with chickpeas with curry, tomato sauce, and canned coconut milk.
Although it’s not a Greek recipe, I love it! It’s one of these recipes that are in my weekly “what I’ll eat today” schedule, and that’s why I share it with you!
It’s easy, fast, and delicious and that makes it the perfect recipe for a busy day!
It only needs a few common ingredients and if you’ll use canned chickpeas it will be ready in no time!
It has a creamy, flavorful, and aromatic sauce ideal for lunch or dinner.
Ideal for a vegan or vegetarian diet and those who love meals with legumes and spices.
Serve with basmati rice and enjoy it!
Would you like to try it?
If you make it, don’t forget to rate the recipe, or leave a review below!
Vegan Chickpeas with Curry Recipe
Chickpeas With Curry, Tomato Sauce & Coconut Milk
Ingredients
- 4 1/2 cups boiled chickpeas , or canned chickpeas, or 250 gr dried chickpeas
- 1 small carrot , grated
- 1 large yellow onion , finelly chopped
- 2 garlic cloves , finely chopped
- 1 tbsp fresh ginger , finely chopped
- 400 gr canned crushed tomatoes
- 400 ml canned coconut cream
- 2 tbsp olive oil
- 1 1/2 tbsp curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 lime juice , fresh
Rice
- 200 gr basmatti rice , cooked
Instructions
- Rinse well and cook the chickpeas, or rinse the canned chickpeas well.
- In a large pot add the olive oil and place over medium-high heat.
- When the olive oil is hot, add the onion and sauté for 5 minutes.
- Add the garlic, grated carrot, and ginger, and sauté for another minute.
- Add salt, pepper and curry powder and mix.
- Add the crushed tomatoes and coconut cream and mix until combined.
- Reduce heat to medium-low and simmer for 15-20 minutes.
- Now add the boiled chickpeas to the creamy sauce and cook for 5 minutes.
- When the chickpeas with the creamy and aromatic sauce are ready, remove from the heat and add the fresh lime juice.
Rice
- Boil the basmati rice according to the instructions on the package.
Serve the rice and chickpeas on the same plate or separately and enjoy!
Notes
- Served with:
- quinoa instead of rice.
- Variations:
- Add fresh spinach and sweet potato.
- Spice up with more lemon, curry powder, and ginger depending on your taste.
- Storage: Serve and enjoy it immediately. Store in an airtight container in the fridge for up to 3 days.
- Extra Tip: If you do not use canned chickpeas that are already cooked and you are cooking from dried chickpeas then this is about 1 1/2 cup dried.
A Few More Notes About This Vegan Recipe
- Served with:
- toasted bread on the side,
- quinoa instead of rice.
- Variations:
- Add fresh spinach and sweet potato.
- Replace coconut cream with coconut milk if you are looking for a lower fat recipe.
- Spice up with more lemon, curry powder, and ginger depending on your taste.
- Storage: Serve and enjoy it immediately. Store in an airtight container in the fridge for up to 3 days.
- Extra Tip: If you do not use canned chickpeas that are already cooked and you are cooking from dried chickpeas then this is about 1 1/2 cup dried.
🠚Still hungry? Try this recipe: Healthy & Nutritious Hummus with Avocado
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did You Try This Recipe?
Let us know how it went!
I definitely try this recipe!! Looks super yummy 😋 😍
Yeah, I know! Super yummy right? 😀
Amazing recipe! Delicious, healthy and easy to make.
I try this recipe with red lentils and it was perfect!! Super Delicious!
Thanks, Natasa! I’m very happy you liked it! 🙂