Unlike the Chicken Pad Thai I recently attempted to make with 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, my friend.
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.
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 Curry-Based Recipes
- Thai Sweet Potato Curry
- Thai Coconut Shrimp Soup
- Vietnamese-Style Caramelized Ground Pork Bowls
- Senegalese Soup
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Chickpea Vegan Curry
Description
Chickpea Vegan Curry is a meatless main that completely satisfies! Gluten free, vegan, and ready in 30 minutes. You'll flip for this dreamy recipe.
Ingredients
- 1 Tablespoon coconut oil
- 1 shallot, chopped
- 2 cloves garlic, pressed or minced
- 1” knob fresh ginger, microplaned or minced
- 3 Tablespoons Red Thai Curry Paste (see notes)
- 1 vine ripened tomato, chopped (~1/2 cup)
- 15oz can full fat coconut milk (can use lite)
- 15oz can chickpeas, drained and rinsed
- 2 teaspoons coconut sugar
- drizzle gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- 4 lightly packed 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 use 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Anna 01.15.2023
Can this be made and then frozen? I’m looking for meals to make for my daughter who just had a baby
Kristin 01.17.2023
Absolutely – it freezes very well!
DebS 07.04.2022
Yum! Curry Chickpeas! Sadly tomatoes don’t agree with me. Any recommended subs?
Cheryl Mailer 12.30.2021
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.
Kristin 01.06.2022
2 teaspoons should be perfect!
Cheryl Mailer 01.08.2022
Thanks, Kristin. I’m making it again this evening and checked for your response.
Kristin 01.10.2022
I hope you love it, Cherly!
Marji 09.25.2021
Easy, delicious, pantry and wilting bag of spinach friendly. This one is a keeper.
Kristin 10.01.2021
Perfect!! So glad you enjoyed it, Marji!
Bonnie 08.12.2021
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!
Kristin 01.06.2022
So glad you guys love it, Bonnie!!
dee 07.28.2021
Can this be made without coconut milk?
Thanks!
Kristin 07.29.2021
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.
Louis Ventelucci 06.28.2021
Dear Iowa girl,I tried this recipe yesterday and it was very delicious.Thank you.I make a different version of chickpea curry. You can check it on my blog.Yours sincerely,Louis Ventelucci
Chris 04.08.2021
I intend to try this as I would like to eat more plant based meals. How important is the coconut sugar? Can I sub regular sugar or raw sugar?
Kristin 04.12.2021
Hi Chris! You can use white sugar if you prefer!
Jessica 02.26.2021
I love this recipe but I could use a recommendation on a skillet for this and similar recipes. I have been using my large cast iron frying pan but it gets pretty full by the end! Thank you!!
Scott 02.25.2021
So good! So easy! Used swiss chard my wife rescued from the garden before the big winter storm. Great way to use it up. Great job, Kristin!
Kristin 02.26.2021
Fabulous!! So glad this was a timely recipe for you too. :)
Jessica Riedl 01.13.2021
Made this tonight! Soooo good! I was worried it would be too spicey for me but it wasn’t. It was perfect. I’m glad I got the rice you recommended too. It was possibly the best rice I’d ever had, for sure the best I’ve ever made myself. Yum!! And I loved that it was one dish. Going to have to check out the rest of those!!
Kristin 01.14.2021
So glad to read this, Jessica!! I can relate – I avoided red curry dishes forever because I thought it would blow my tastebuds off!
Melissa 11.29.2020
This is so delicious. I made some for my daughter and brother who are both vegetarian and they loved it. I did too and would eat this over meat any day of the week. The flavors go so well together and it was super easy.
Kristin 01.14.2021
So thrilled to hear that, Melissa! Thank you so much for letting me know!
Melissa 11.29.2020
So delicious!
Margie 11.17.2020
I love all of your recipes. I want to make this Chickpea curry recipe but not sure if I need unrefined or refined Coconut Oil!
Kristin 11.18.2020
Either one is fine! I keep refined in the house because it tastes less “coconutty” but either will work. Evoo or vegetable oil will also work if you don’t have coconut oil in the house.
Kelli 10.18.2020
Wow, this is incredible!!! I added extra mushrooms and peas and served it over lentils. My new favorite recipe!
Kristin 10.26.2020
Woo! Thrilled to hear it, Kelli!!
Ruthie 10.12.2020
This was so delicious! We served it with Brown Jasmine rice (not gluten free) and it really complimented the coconut milk. My husband and I are “primarily” eating plant based foods and I think this will become one of our favorite dishes. Thanks so much.
Beth Risdon 10.06.2020
Do you think this would freeze well?
Kristin 10.08.2020
Definitely!
Katie 10.05.2020
Made this tonight using green curry paste and cherry tomatoes because that’s what I had on hand, but it was delicious! My husband doesn’t appreciate Meatless Monday as much as some might, so we’ll add some shrimp or chicken next time, but there will be a next time. :)
Kristin 10.08.2020
The first time I made this my oldest said, “But Mom, where’s, like, the MAIN thing?” ? That said, chicken or shrimp sounds delish!
Jamie 10.05.2020
Amazing! I doubled the recipe, not realizing I wouldn’t *quite* have enough of the curry paste. I had garam masala powder in my spice rack and used that to make up for it. Very rich and creamy, and a great warm up on a cold fall night. It can easily be spiced up with a little red pepper flakes or sriracha sauce.
Kristin 10.08.2020
So glad you were able to make it work, Jaime!