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Bowl of Vegan Chickpea & Vegetable Curry with cilantro and lime and a kitchen towel in the background.

Chickpea & Vegetable Curry

This simple, tasty and easy Vegan Chickpea & Vegetable Curry comes together in just 30 minutes. The chickpeas and vegetables are simmered in a blend of perfectly balanced spices with coconut milk and served over a bed of jasmine rice. This simple curry recipe is vegan, gluten-fee, soy-free and nut-free.
Prep Time 10 mins
Total Time 30 mins
Course Entree
Cuisine Gluten-free, Thai-Inspired, Vegan
Servings 6 servings


  • 1 15.5 oz. can chickpeas (drained and rinsed)
  • 1 15 oz. can crushed tomatoes
  • 1 13.5 oz. can coconut milk
  • 2 tbsp. olive oil
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp. fresh grated ginger (or ¼ tsp. ground ginger)
  • ½ red bell pepper sliced
  • ½ zucchini quartered
  • 1 ½ cup fresh spinach
  • 1 heaping tbsp. curry powder
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. pepper
  • ½ lime juiced
  • pinch of cayenne (optional adds heat)

For Serving

  • cilantro
  • avocado slices
  • lime slices
  • jasmine rice


  • Prepare your veggies. Dice your onion, mince your garlic, slice bell pepper, quarter zucchini and set aside.
  • Into a large skillet add your olive oil over medium heat. Add garlic and onion and cook until soft and fragrant.
  • Now add your spices: curry powder, salt, paprika, cumin, coriander, pepper and ginger. Cook spices for one minute stirring continuously.
  • Now add your coconut milk, lime juice, crushed tomatoes and chickpeas and stir to incorporate together.
  • Add your bell pepper and zucchini and simmer for 15-20 minutes until veggies are tender. While your curry is simmering you can prepare your toppings and rice.
  • Add spinach to the pan and simmer until spinach is wilted.
  • Serve over rice topped with sliced avocado, chopped cilantro and a squeeze of fresh lime.
  • Enjoy!


  • I think full fat coconut milk taste best however I have used lite and it does still work great.
  • I generally make this curry without any added heat so I can serve it to my son. You can add cayenne or fresh red pepper to spice this dish up. If you decide to use fresh pepper I would add it when you cook your garlic and onion. If you use cayenne you can add it in with the rest of the spices.
  • The vegetables in this dish are easily substitutable and you can use whatever you have on hand. I have used things like broccoli, carrots and potatoes in mine.
  • I love the flavor of jasmine rice and prefer to serve my curry with it however, I have used brown rice as well as quinoa and it tastes great with either.
  • Depending on where you shop the ounces in your coconut milk, chickpea and tomato cans may vary slightly. You just want them to all be about the same volume. 


Calories: 279kcalCarbohydrates: 25gProtein: 8gFat: 19gSaturated Fat: 11gSodium: 654mgPotassium: 646mgFiber: 8gSugar: 7gVitamin A: 1337IUVitamin C: 30mgCalcium: 98mgIron: 4mg
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