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Vegan Chickpea Curry

We LOVE curry at our house!  It's warm and comforting and I just love the spices and garlic.  This is a super simple recipe that I adapted from "Eating Well" magazine.  We enjoyed this over Jasmine rice, but you could use any kind of rice or quinoa.  I also served Garlic Nann on the side (my favorite).


  • 2 tbsp olive oil
  • 1 small onion chopped
  • 6 gloves garlic
  • 2 tsp garam masala
  • 2 tsp minced fresh ginger
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1 6oz can tomato paste
  • 14oz coconut milk
  • 2 15oz cans of chick peas
  • squeeze of lemon juice
  • Chopped cilantro for topping


  • Heat olive oil in a large sauce pan over medium heat.  Cook onions until lightly golden, stirring frequently, approximately 2-3 minutes.
  • Add garlic, garam masala, ginger, cumin, coriander, half of the salt, stir and cook for 1 minute.
  • Add tomato paste and cook for 1 minute, stirring constantly.
  • Stir in the coconut milk and bring to a simmer.  Stir frequently and cook until slightly thickened., about 4-5 minutes.
  • Remove sauce from the heat.
  • Blend sauce in an immersion blender or Vitamix, until smooth.  If you don't have anything like this, don't worry!  The sauce will still turn out delicious.
  • Return the sauce to the pan, add chick peas and squeeze of lemon.  Stir until warmed.
  • Pour over rice and top with cilantro.  You're done!
Chickpea curry


I added some vegan meatballs I found at Aldi, but this could be eaten without them as well.  Let me know if you try this recipe and how you like it!


Emily XXOO

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