Vegan Chickpea Curry

Quick & Delicious Vegan Chickpea Curry Recipe

Prep time: 10 minutes
Total time: 25 minutes
Servings: 3-4


  • 1 medium onion, chopped
  • 2 tbsp. olive oil
  • 3 cloves garlic, finely chopped
  • ½ tablespoon minced ginger
  • ½ lime or lemon 
  • 1-2 tablespoon curry paste (your favourite or Patak’s curry paste would work great as well)
  • 1 can coconut milk (1 can = 1.5 cups)
  • 1 can chickpeas
  • ¼-1/2 teaspoon salt
  • 2-3 medium tomatoes, diced, (or a handful of chopped cherry tomatoes)
  • Optional: ½ cup sugar snap peas (or any other green vegetable)
  • Optional: chopped cilantro or chopped green onion or chives as garnish


  1. Chop the onions, garlic, ginger, and juice the lime or lemon.
  2. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about five minutes. Add the garlic and ginger and cook for another minute.
  3. Boil 2 cups of water for rice
  4. Add 1 tbsp. curry and the coconut milk, stirring until the curry is dissolved. Taste test! If you’d like your curry a little stronger then add another tablespoon (or to taste).
  5. Add the drained and rinsed chickpeas to the pan (and chopped green veg if you’re using it) and cook on medium heat for around five minutes, bringing the curry to a gentle boil. 
  6. Add 1 cup of rice to boiling water and let simmer for 15 minutes
  7. Add the chopped tomatoes, salt, lime or lemon juice and gently simmer the curry for another two minutes.
  8. Serve the curry with rice or with naan bread. Garnish with optional cilantro, green onion, or chives.