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–+ servings
red chickpea curry with green beans and cilantro.

Easy Vegan Chickpea Curry

Angela Milnes
The name of the game with this easy chickpea curry is using what you have! Fill in the blanks with whatever is in your fridge or pantry.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch and dinner
Cuisine Indian
Servings 4 Servings
Calories 356 kcal

Ingredients
  

Fresh

  • 1 Bunch Scallions 6-8, thinly sliced
  • 1 tablespoon Minced Ginger or 1 thumb
  • 2-3 Cloves Garlic Minced
  • 1-2 Carrots Grated
  • 1-2 Serrano Peppers More for spicy
  • 1-2 Bell Peppers sliced
  • 1 Package Mushrooms Diced
  • 2 Zucchini Diced
  • 1 Package Mini Tomatoes Halved
  • 3 Cups Green Beans
  • 1 Handful Cilantro For Garnish
  • 1 Lime For Garnish

Pantry:

  • 1 Can Chickpeas Drained and Rinsed
  • 1 Can Full Fat Coconut Milk REQUIRED, substitute with small can coconut cream and water, added slowly to avoid making a soup
  • 1-2 tablespoon Tamari soy sauce or coconut aminos are also acceptable
  • 1 tablespoon Cooking oil I use grapeseed
  • 12 Oz Canned Tomatoes optional
  • Spices adjust to taste
  • 1-2 tablespoon Curry Powder
  • 1-2 tablespoon Cumin
  • 1 tablespoon Coriander
  • 1 teaspoon Paprika
  • ½ teaspoon Cayenne
  • Salt

Instructions
 

  • On medium heat, heat up pan with a splash of oil 
  • Add scallions, garlic and ginger (stir regularly to avoid burning) 
  • After 1-2 mins, add bell peppers, carrots, and spicy peppers - cook until they soften a bit
  • When peppers start to soften, add soft veggies - mushrooms, zucchini, tomatoes etc. 
  • When soft veggies release juices, add a couple tablespoon of tamari - it will reabsorb into the veggies and give them that meaty punch. 
  • Then add your spices - curry powder, cumin, coriander, paprika, and cayenne. Stir until evenly distributed. 
  • Then add canned beans, canned tomatoes (optional), coconut milk, and green beans. Turn heat to low, and cover for at least 5 mins. 10-30 mins for further developed flavors. 
  • Top with fresh cilantro and serve with basmati rice for extra carbs.

Notes

Salt every time you add new veggies to the pan - just a pinch. It releases the juices in the veggies and helps everything break down. Taste once you add the coconut milk for seasoning. 

Nutrition

Calories: 356kcalCarbohydrates: 31gProtein: 10gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 416mgPotassium: 1453mgFiber: 9gSugar: 14gVitamin A: 5238IUVitamin C: 98mgCalcium: 154mgIron: 8mg
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