Creamy Vegan Chickpea Curry

Creamy Vegan Chickpea Curry on top of rice topped with Cilantro leaves on 2 grey bowl

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!

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
  • Juice of ½ lemon
  • A handful of coriander (cilantro) leaves and stalks, chopped
Ingredients for a Vegan Chickpea Curry

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!

Instructions step by step:

Chopping Garlic on a wood board

Step 1 – Prep the Aromatics

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

Coriander and Cumin seeds being saute with Curry leaves

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.

Adding chopped garlic, ginger and chilli to sauté onions, spices and curry leaves

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.

Saute, spices, onion, garlic and tomato puree on a white iron cast pan

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.

Creamy Vegan Chickpea Curry on a white Iron cast pot

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.

Adding Spinach to a Creamy Vegan Chickpea Curry

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.

Creamy Vegan Chickpea Curry

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.

Creamy Vegan Chickpea Curry served on top of rice in 2 bowls

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!

Creamy Vegan Chickpea Curry topped with Cilantro leaves

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.

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.

Creamy Vegan Chickpea Curry on top of rice topped with Cilantro leaves on a grey bowl

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.

Garam Masala: adds depth with its warm, slightly sweet notes of cloves, cinnamon, and cardamom. It balances the dish, bringing a comforting richness to the flavour.

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 creamy, rich texture to the curry, balancing the bold spices and enhancing the flavour. It brings a subtle sweetness that complements the spices, creating a smooth, velvety sauce. It helps to mellow the heat from the spices, making the curry more comforting and indulgent, while also adding a mild coconut flavour that ties everything together.

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.

Chopped Coriander (Cilantro): I use both chopped coriander stalks and leaves—the stalks add depth when mixed with the spinach, while the leaves are used as a garnish for a fresh, herbaceous touch. This adds a burst of freshness to complete the curry.

Creamy Vegan Chickpea Curry topped with Cilantro leaves

Creamy Vegan Chickpea Curry

Marisa Marques
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 Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 440 kcal

Equipment

  • 1 medium/big pot

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
  • Juice of ½ lemon
  • A handful of coriander cilantro leaves and stalks, chopped

Instructions
 

  • Prep the Aromatics
    Finely chop the onion, garlic, and chilli. Grate the ginger (or finely chop it if you prefer).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the Spinach
    Stir in the spinach and chopped coriander stalks. Let it wilt for 1–2 minutes, then turn off the heat.
  • Add the Toppings
    Finish with lemon zest, a squeeze of lemon juice (to taste), black pepper to taste and chopped fresh coriander leaves.
  • 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!

Notes

  • For the chilli, you can opt for a milder variety or remove the seeds and membranes for less heat.
  • If you can't find fresh curry leaves, you can use dried ones—just use 30 dried leaves instead of the 20 fresh ones.
  • I use spinach, but any leafy green works. If using heartier greens like kale, cook for an extra 2–4 minutes.
Did you make this recipe?

Please tag us on @fromplantswithlovekitchen

There are no reviews yet. Be the first one to write one.