Creamy Vegan Chickpea Curry
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!
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 AromaticsFinely chop the onion, garlic, and chilli. Grate the ginger (or finely chop it if you prefer).
- Toast the SpicesHeat 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 & AromaticsAdd 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 PuréePush 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 & ChickpeasStir 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 SpicesStir 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 SpinachStir in the spinach and chopped coriander stalks. Let it wilt for 1–2 minutes, then turn off the heat.
- Add the ToppingsFinish with lemon zest, a squeeze of lemon juice (to taste), black pepper to taste and chopped fresh coriander leaves.
- Serve & EnjoyI 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.