C'est facile Curry de pois chiches végétalien recipe has a creamy coconut sauce, fragrant Indian spices, and steamed basmati rice. It’s a comforting and healthy vegan dinner for any time of the week.
I love making healthy vegan alternatives to classic lunches and dinners, like my Vegan Jambalaya, Crispy Orange Tofu, ou Bolognaise végétalienne. It’s surprisingly easy to turn your favorite dish into a plant-based version, while also bringing all the protein you need!
We make this chickpea curry almost every week, along with some of my Pain naan végétalien. Trying it is loving it!
This Vegan Chickpea Curry is an Indian-inspired meal where the meat is replaced with chickpeas. This simple vegan chickpea curry is the best easy vegan recipe to get all your plant-based protein in one meal.
If you just started your vegan journey, chickpea curry is a must-try. It is easy to make even for beginners, it’s tasty, and everyone loves them.
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Curry de pois chiches végétalien
Ingrédients
- 2 Cuillères à soupe Huile d'olive
- 1 Petite Oignon jaune - en petits dés
- 3 Clou de girofle L'ail - Sable lavé
- ½ pouce Gingembre frais - freshly chopped or 1/2 teaspoon ground ginger
- 1 petit Poivron rouge - haché finement
- ½ cuillère à café Paprika
- ½ cuillère à café Cumin
- ½ cuillère à café Poudre de curry - or turmeric
- 3 Cuillères à soupe Pâte de tomate
- 1 boîte (14.5 oz) Tomates écrasées
- 30 oz Pois chiches en conserve - drained, rinsed (equivalent 2 cans)
- 1 boîte (15 oz) Creme de noix de coco - or canned coconut milk
- 2 Cuillères à soupe Jus de citron vert
- 1 poignée Coriandre fraîche - haché finement
Servir
- 3 tasse Quinoa - cuit
Instructions de Pose et d'Entretien
- Dans une grande casserole, chauffer l'huile d'olive à feu moyen.
- Add chopped onion, garlic, and ginger. Cook, often stirring, until the onions soften and turn brown. It takes about 2 minutes.
- Stir in tomato paste along with all the spices: paprika, cumin, curry powder, and salt. Continue to cook for 1 minute, constantly stirring to form a thick curry paste.
- Stir in diced tomatoes and canned coconut cream to form a smooth coconut curry sauce.
- Stir in diced red capsicum and canned chickpeas.
- Cover the pot and reduce heat to bring to a light simmer. Continue cooking for 20-30 minutes, stirring once in a while, until the chickpeas are soft and cooked.
- Turn off the heat and stir in fresh lime juice and fresh cilantro.
- Serve with basmati rice on the side or cauliflower rice for a low-carb option.
Stockage
- Store in a sealed container in the fridge for up to 4 days or in the freezer.
- Rewarm in the microwave or in a saucepan.
Remarques
- Légumes tendres: spinach, mushrooms, capsicum, peeled cubed eggplants.
- légumes durs must be precooked – steaming or roasting method. The best matches with this curry are peeled cubed potatoes/sweet potatoes, cauliflower/broccoli florets.
Alimentation
Ingrédients et substitutions
Let’s see all the simple ingredients you need to make this creamy chickpea curry vegan and gluten-free!
- Pois chiches en conserve – a can of pois chiche is about 15 oz, and it’s the fastest way to make an easy chickpea curry. Open the can, drain the chickpeas over a sieve and rinse quickly before using them in the recipe. If you want to use dried chickpeas, read my paragraph below on cooking dried chickpeas for a curry recipe.
- Canned Coconut Cream – not coconut beverage! Canned creme de noix de coco or canned coconut milk is thicker and usually doesn’t contains additives like sugar or thickener. That’s why canned coconut products are the best option for making a thick coconut curry sauce.
- L'oignon – I tend to use frozen onions. It makes it so much easier for me. No need to cut an onion!
- L'ail – either fresh crushed garlic (my favorite option), or powdered garlic.
- Pâte de tomate – this helps thicken the sauce.
- Tomates en dés en conserve – one can is about 15 oz.
- Spices – the combination of spices is the key to a tasty, fragrant curry: Paprika, Cumin, Curry powder – you can swap the last one for garam masala for classic Indian curry flavors.
- Huile d'olive – I use extra-virgin, low-flavor olive oil to avoid adding too much taste.
- sel et poivre or chili powder.
- Gingembre frais – You can also use powdered ginger, but it’s not as tasty!
- Jus de citron vert frais – You can of course use bottled lime juice, if that’s all you can find.
- Coriandre fraîche – Or replace it with fresh Italian flat parsley if you don’t like cilantro flavor.
How To Make Vegan Chickpea Curry
The best vegan chickpea curry recipe is creamy, with a thick tomato coconut sauce, full of fragrant spices and soft chickpeas.
- The first step to making the best chickpea coconut curry is to prepare the sauce. A curry sauce always starts by cooking onion, garlic, and ginger over medium heat in olive oil.
- When the mixture is fragrant, and the onions are brown and soft, stir in spices and tomato paste and keep cooking. This will form a thick, fragrant curry paste.
- Frying the spices in olive oil with tomato paste enhances the curry sauce flavor and helps to thicken the sauce without adding starchy flours.
- Stir in the liquid ingredients to dissolve the curry paste and form a creamy sauce.
- Add in canned coconut cream or milk, canned diced tomatoes, stir, and continue to cook until sauce is bubbly and simmer.
Ajouter des légumes
Now that the sauce is ready feel free to add some optional vegetables. Add 1 or 2 cups of soft and hard vegetables following the recommendation below. Soft vegetables below cook well in the sauce and don’t require pre-cooking.
- Feuilles d'épinards – if they are large, roughly chop before adding or adding frozen spinach.
- Aubergine – peel, and chop into small cubes.
- Diced capsicum – any color works well.
- Peas fresh or frozen
- Mushrooms – feet removed, sliced.
If you want to add harder vegetables, make sure you steam or roast them before, or they won’t cook well in the sauce. Some of the best vegetables to add to curries are:
- Fleurons de chou-fleur
- Patates – peeled, diced in small cubes.
- Patates douces – peeled, diced in small cubes.
- Fleurons de brocoli
Finally, stir in the canned chickpeas and continue cooking for 20-30 minutes or until cooked chickpeas.
Suggestions de service
This easy vegan curry chickpea recipe is delicious served with about 1/2 cup of steamed rice like:
- Riz basmati
- Jasmine rice
- Le riz brun
Or healthier grain:
- Quinoa – red or white quinoa
- boulgour
- Farro
- Millet
Or low-carb vegetables:
- Riz chou-fleur – pulse fresh cauliflower florets into a rice-like texture in a food processor. Stir fry in olive oil and serve as a low-carb vegan side to the curry.
- Riz au brocoli – same technique as above but using fresh broccoli florets.
Or flatbread:
Below I listed my top 3 vegan flatbread recipes to serve with this curry. Choose the one that matches your diet requirement the best.
More Vegan Dinner Recipes
If you love quick, easy vegan dinner recipes, I recommend trying one of my other recipes below.
This turned out really good! I used dried chick peas that I presoaked and cooked most of the way, half a medium sized red bell pepper and added baby Bella’s and some roasted cauliflower. I had plenty to freeze. I hope it thaws well. Thanks!
Thanks for the lovely comment! It thaw very well, you can place the frozen batch in the fridge the day before and rewarm in a saucepan the next day. Enjoy! Carine