Vegan Chickpea and Tomato Curry

Curry night at home? Yes please! This vegan chickpea and tomato curry is sure to transport your taste buds to India. It’s easy, healthy and delicious.

Start by sautéing onions, garlic, ginger in a pan. Add cumin, coriander, turmeric and cayenne. Throw in diced tomatoes and chickpeas. Simmer, cover and cook for 15 mins.

Stir in coconut milk, season and cook for 5 more mins. Serve over rice or with naan bread. Garnish with cilantro.

Not only is it vegan, but it’s also packed with protein and healthy fats. And the spices used not only add flavor but also have many health benefits. So, give this curry a try and embark on a flavorful journey. Your taste buds will thank you!

Vegan Chickpea and Tomato Curry

Are you looking for a new recipe to add to your dinner rotation? Look no further than this delicious and easy vegan chickpea and tomato curry. Made with simple ingredients, this dish is perfect for a weeknight meal or for entertaining guests.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal


  • 1 tbsp Olive Oil
  • 1 Onion Diced
  • 3 cloves Garlic Minced
  • 1 tbsp Ginger Minced
  • 2 tsp Ground Cumin
  • 2 tsp Coriander
  • 1 tsp Tumeric
  • 1/2 tsp Pepper
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 can (15 oz) Chickpea Drained and rinsed
  • 1 can (15 oz) Coconut Milk
  • Salt and Pepper to taste
  • Fresh Cilantor for garnish
  • Rice or Naan Bread


  • Heat the oil in a large pan over medium heat.
  • Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
  • Stir in the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute.
  • Add the diced tomatoes and chickpeas and bring to a simmer.
  • Reduce the heat to low, cover, and cook for 15 minutes.
  • Stir in the coconut milk and season with salt and pepper.
  • Cook for an additional 5 minutes.
  • Serve over rice or with naan bread and garnish with fresh cilantro.
Keyword Plant-Based, Vegan
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