Chickpea Vegan Curry is a meatless main that completely satisfies! Gluten free, vegan, and ready in 30 minutes.
Unlike the Chicken Pad Thai I recently attempted to make using jarred Pad Thai Sauce, vermicelli rice noodles, and chopped frozen chicken patties (it had been a DAY) – the recipe for Chickpea Vegan Curry is fool proof.
FOOL. PROOF!
This gluten free and vegan recipe is not only luscious and packed with good-for-you-ingredients, but goes from cutting board to table in just 30 minutes. I can’t wait for you to try it.
Vegan Chickpea Curry
Canned chickpeas are simmered in coconut milk flavored with garlic, shallots, ginger, tomatoes, a wee bit of coconut sugar, plus red curry paste, then simmered until thickened and bubbly. Chopped spinach is stirred into the skillet then fresh lime juice is drizzled on top to wake all the flavors up.
This is an INCREDIBLE meatless meal that’s quick and easy enough to whip up any night of the week. Be sure to pair with Gluten Free Flatbread to sop up every last drop of the sauce!
Tips for Making This Recipe
- Customize it. Like I said, this recipe is fool proof. You cannot mess it up. If you don’t like spinach, saute sliced mushrooms in the beginning with the shallots instead. Don’t like either of those? Toss in snow peas, diced cauliflower florets, frozen peas or sweet corn kernels.
- Use full fat or lite. I prefer using full fat coconut milk in my curries, but if you’ve only got light on hand that’s fine too.
- Use what’s in season. This recipe calls for chopped vine-ripened tomatoes but again, use what you’ve got. Sliced grape/cherry tomatoes work well, or even a few big scoops of canned petite-diced tomatoes will do the job.
- Use canned chickpeas. Chickpeas and garbanzo beans are the same thing. I use Bush’s garbanzo beans/chickpeas for this recipe — canned is FINE and so very convenient!
What is Red Curry Paste Made Of?
Red curry paste is simply a blend of red chili peppers, garlic, lemongrass, ginger, and other spices. It’s essentially concentrated flavor in a jar. I like Thai Kitchen Red Thai Curry Paste because it’s gluten free, but you can use whatever brand you like. I find it both in my grocery store’s “health market” as well as in the regular Asian foods aisle.
Please note that different brands of red curry paste can have different heat levels. Despite this brand having a “3 chili heat rating” I consider it to be mild-medium in heat.
Alright, let’s cook!
How to Make This Recipe
Start by sauting chopped shallot or onion in coconut oil until it begins to soften.
Next add minced fresh garlic and ginger then saute until extremely fragrant, 2 minutes or so.
Now add a huge THWACK of that yummy red curry paste and saute until it too is extremely fragrant, just a minute or two.
Add chopped vine-ripened tomato then saute until softened, 1-2 minutes. Again, you can really use any kind of tomato you have on hand.
Next, pour in coconut milk, drained/rinsed canned chickpeas, coconut sugar, and a drizzle of gluten free Tamari (or soy sauce, though the dish will not be GF if using standard soy sauce) then simmer for 8 minutes, stirring occasionally.
Last step is to add chopped baby spinach then simmer until softened.
Followed by a wee drizzle of fresh lime juice to liven everything up.
That’s all she wrote! If you’ve been too intimidated to try making curry at home, I hope I’ve shown you how easy it is to simmer up in a jif. Simple, packed with flavor, and too good to miss out on. I hope you love this easy coconut Chickpea Vegan Curry – enjoy!
More Easy Thai-Inspired Recipes
- Thai Sweet Potato Curry
- Coconut Chicken Curry
- Thai Coconut Shrimp Soup
- Chicken Pad Thai
- Sesame Peanut Noodles
Ingredients
- 1 Tablespoon coconut oil
- 1 shallot, chopped
- 2 cloves garlic, pressed or minced
- 1 inch fresh ginger, microplaned or minced
- 3 Tablespoons Red Thai Curry Paste, see notes
- 1 vine ripened tomato, chopped (~1/2 cup)
- 15 oz can full fat coconut milk, can use lite
- 15 oz can chickpeas, drained and rinsed
- 2 teaspoons coconut sugar, or brown or white sugar
- drizzle gluten free reduced-sodium Tamari, or soy sauce if not GF
- 4 cups baby spinach, chopped
- 1 lime, sliced into wedges
- For serving: cooked white rice, freshly chopped cilantro
Directions
- Melt coconut oil in a large skillet over medium heat. Add shallot and saute until softened then add garlic and ginger and saute until extremely fragrant, 2 minutes. Add red curry paste and saute until extremely fragrant, 2 minutes, then add tomatoes and saute until they begin to break down slightly, 2 minutes. Add coconut milk, chickpeas, coconut sugar (if using), and gluten free Tamari then turn heat up to bring mixture to a bubble. Turn heat down to medium-low then simmer for 8 minutes, stirring occasionally.
- Add spinach and cook until wilted, 1-2 minutes, then add a squeeze of fresh lime juice and stir to combine. Let cool and thicken slightly then scoop into bowls over cooked rice and sprinkle with chopped cilantro. Serve with remaining lime wedges.
Notes
- I like Thai Kitchen Red Curry Paste and this dish is 4/10 on the heat scale using 3 Tablespoons curry paste as written. Other brands may be spicier or more mild.
- I typically use lite coconut milk but you may use full-fat if you like.
- If you don’t have a vine-ripened tomato, use any kind of tomato you have on hand – cherry/grape tomatoes, roma tomatoes, even a few scoops of canned, petite-diced tomato.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can this be made and then frozen? I’m looking for meals to make for my daughter who just had a baby
Absolutely – it freezes very well!
Yum! Curry Chickpeas! Sadly tomatoes don’t agree with me. Any recommended subs?
This meal is perfect for me. I like everything in it. Just one question – how much Tamari should I drizzle. I’ve tried it with a little and with a lot, still not sure I’ve got it right. I suppose it’s about one’s own taste, but tell me how much you use and I’ll go from there.
2 teaspoons should be perfect!
Thanks, Kristin. I’m making it again this evening and checked for your response.
I hope you love it, Cherly!
Easy, delicious, pantry and wilting bag of spinach friendly. This one is a keeper.
Perfect!! So glad you enjoyed it, Marji!
A fave of my husband’s! He likes it with the full jar of the Thai red curry paste, so I keep that and the light coconut milk in the pantry ready to make this. Thank you!
So glad you guys love it, Bonnie!!
Can this be made without coconut milk?
Thanks!
Hi Dee! You could use chicken broth and make it more of a soup. Coconut milk is typically used in Thai curries, and yogurt is used in Indian curries – both give the creamy texture that curry is known for.