Creamy Vegan Chickpea Curry

Name: Creamy Vegan Chickpea Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 tsp coriander seeds; 1 tsp cumin seeds; 20 fresh curry leaves (or 10 dried); 1 large red onion (finely chopped (or yellow onion)); 6 garlic cloves (minced); 4 cm fresh ginger (grated); 1 chilli (finely chopped (deseed for a milder spice)); 2 tbsp tomato purée; 2 tomatoes (chopped (or ½ tin of tomatoes)); 2 tbsp curry powder (see ingredient notes); ½ tsp ground cinnamon; ½ tsp ground turmeric; ½ tsp grated nutmeg; 1 tbsp miso paste; 1 tsp date syrup; Black pepper (to taste); 480 g cooked chickpeas (or 2 cans, drained); 1 can coconut milk (400 ml); ½ cup water (if needed); 2 tsp garam masala; 2 tbsp tahini; 100 g spinach (or any leafy greens like kale); Zest of 1 lemon; Juice of ½ lemon; A handful of coriander (cilantro leaves and stalks, chopped)

Oil-Free & Protein-Packed – A Flavourful Indian-Inspired Dish!

This creamy, oil-free, sugar-free, and salt-free vegan chickpea curry is bursting with bold Indian-inspired flavours and packed with nourishing plant-based protein. It’s quick to make, perfect for meal prep, and so rich and comforting, you’ll never crave takeaway again!

Prep

20 mins

Cook

40 mins

Total

1 hour

Serves

4-5 ppl

Ingredients:

2 tsp coriander seeds
1 tsp cumin seeds
20 fresh curry leaves (or 10 dried)
1 large red onion, finely chopped (or yellow onion)
6 garlic cloves, minced
4 cm fresh ginger, grated
1 chilli, finely chopped (deseed for a milder spice)
2 tbsp tomato purée
2 tomatoes, chopped (or ½ tin of tomatoes)
2 tbsp curry powder (see ingredient notes)
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp grated nutmeg
1 tbsp miso paste
1 tsp date syrup
Black pepper, to taste
480 g cooked chickpeas (or 2 cans, drained)
1 can coconut milk (400 ml)
½ cup water, if needed
2 tsp garam masala
2 tbsp tahini
100 g spinach (or any leafy greens like kale)

Toppings:

Zest of 1 lemon and juice of ½ lemon
A handful of coriander (cilantro) leaves and stalks, chopped

Instructions step by step:

Step 1 – Prep the Aromatics

Finely chop the onion, garlic, and chilli. Grate the ginger (or finely chop it if you prefer).

Step 2 – Toast the Spices

Heat a pan over medium-high heat until hot. Add the cumin and coriander seeds, stirring for about 2 minutes until fragrant. Then, add the curry leaves and let them release their aroma for another 2-3 minutes.

Step 3 – Sauté the Onion & Aromatics

Add the chopped red onion, stir well, cover, and let it sweat for about 10 minutes until soft and golden. Add a splash of coconut milk if needed to prevent burning. Then, stir in the garlic, ginger, and chilli, cooking for another 3 minutes until fragrant.

Step 4 – Cook the Tomato Purée

Push the aromatics to the side and add the tomato purée to the centre of the pan. Let it cook for a minute before mixing it in. Stir well for a few more minutes, then add the chopped tomatoes and combine everything thoroughly.

Step 5 – Add Spices & Chickpeas

Stir in the curry powder, cinnamon, turmeric, nutmeg, miso paste, and date syrup. Mix well, then add the chickpeas and coconut milk, scraping up all the flavourful bits from the bottom. Add ½ cup of water and simmer for 20 minutes.

Step 6 – Add Tahini & Final Spices

Stir the curry every 5 minutes, scraping the bottom to prevent sticking. After 15 minutes, add the garam masala, black pepper, and tahini. Let it simmer for another 5 minutes.

Step 7 – Add the Spinach

Stir in the spinach and chopped coriander stalks. Let it wilt for 1–2 minutes, then turn off the heat.

Step 8 – Add the Toppings

Finish with lemon zest, a squeeze of lemon juice (to taste), black pepper to taste and chopped fresh coriander leaves.

Step 9 – Serve & Enjoy

I love serving this curry with basmati brown rice, but pearl barley works great too. It’s also delicious with pita bread or wrapped in a warm flatbread. Enjoy!

About this recipe:

This rich, flavourful curry is better than takeaway—comforting, restaurant-quality, and made with wholesome ingredients. My husband says it’s the best curry he’s ever had, though I must admit, I love my Vegan Thai Green Curry just as much!

Unlike traditional curries loaded with oil, sugar, and excess salt, this recipe keeps things light yet indulgent. Instead of salt, I use miso paste for a deep umami flavour. Coconut milk and tahini add natural creaminess and healthy fats, while date syrup balances the acidity of the tomatoes.

You don’t need oil to toast the spices. Simply heat the pan to medium-high and stir the seeds every few seconds until they’re fragrant and aromatic.

This curry is delicious fresh but even better the next day—perfect for meal prep! I love making it over the weekend and reheating it for a quick, comforting midweek meal. It’s also a great make-ahead dish when hosting friends, giving you more time to enjoy the evening while the flavours deepen.

I use spinach, but any leafy green works. If using heartier greens like kale, cook for an extra 2–4 minutes.

To finish, I add lemon zest and juice (or lime) for a fresh, tangy kick. Not only does it brighten the flavours, but it also boosts vitamin C, helping your body absorb iron and other nutrients.

Once you try this curry, you won’t miss takeaway!

About these Ingredients:

Chickpeas: Packed with fiber, vitamins, and minerals like iron and magnesium. I love using dried chickpeas that I soak overnight and cook in the Instant Pot. You can also use jarred or canned chickpeas if you’re short on time.

Coriander & Cumin Seeds: I’m using the all seed at it realises a great and bolder flavour. They need to be dry toasted with the curry leaves to awake them. You can substitute by ground if you don’t have the seeds. Just use half the amount indicated for the all seeds.

Curry Leaves: Curry leaves add a unique, aromatic flavour to this dish. They have a distinct, slightly citrusy and herby taste with hints of sweetness, making them a perfect addition to balance the richness of the curry. They’re an essential ingredient in many Indian dishes, giving depth and complexity to the flavour profile. If you can’t find fresh curry leaves, you can use dried ones—just use 30 dried leaves instead of the 20 fresh ones.

Curry Powder: brings a warm, earthy base with a blend of spices like coriander, cumin, and turmeric. You can find different variations of curry powder—milder or spicier—depending on your preference.

Garlic, Ginger & Chilli: These three ingredients are the backbone of Indian cooking and essential for this dish. While it may seem like a lot of garlic, it adds bold, rich flavour along with the ginger. For the chilli, you can opt for a milder variety or remove the seeds for less heat. Feel free to adjust the spice level by adding more chillies or using a stronger variety. I’m using a mild long red chilli, so I add the whole thing.

Cinnamon and Nutmeg: offer a touch of sweetness and warmth, complementing the bold spices and adding complexity to the dish.

Turmeric and Black Pepper: Turmeric is the golden spice known for its vibrant colour and powerful anti-inflammatory properties. However, it’s best absorbed by the body when paired with black pepper, which boosts the bioavailability of curcumin (the active compound in turmeric). Together, they offer a nourishing boost.

Tomato Puree & Chopped Tomatoes: These two ingredients are key to creating the rich, tangy base of this curry. Tomato puree adds a concentrated, sweet depth of flavour and helps thicken the sauce, giving the curry a smooth, velvety texture. It provides a slight sweetness that balances the spices. Chopped tomatoes, on the other hand, bring fresh, juicy flavour and a bit of acidity that cuts through the richness of the curry, brightening up the dish. Together, they create a well-rounded sauce with both depth and freshness, making the curry comforting yet vibrant.

Coconut Milk:Adds a rich, creamy texture and subtle sweetness that balances bold spices. It mellows the heat, enhances flavour, and creates a smooth, comforting sauce with a hint of coconut.

Lemon Zest & Juice: Adds a fresh, zesty kick that brightens the curry and balances the richness of the coconut milk. The zest adds fragrance, while the juice cuts through the sweetness, giving the dish a vibrant finish. Plus, the lemon provides a boost of vitamin C, which helps with the absorption of iron from the spinach.

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