🌱 Creamy Vegan Chickpea Curry (Easy + One-Pot Recipe!)

There’s something so comforting about a warm bowl of curry—and this Vegan Chickpea Curry is no exception! Packed with hearty chickpeas, creamy coconut milk, vibrant spices, and fresh greens, this one-pot wonder is the perfect weeknight dinner or meal prep staple.

Whether you’re vegan, vegetarian, or just looking to eat more plant-based meals, this dish is nourishing, protein-packed, and incredibly flavorful. Best of all? It comes together in under 30 minutes with pantry staples.

🛒 Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp chili flakes (optional)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 cups fresh spinach or kale
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, to serve

🍲 Instructions

  1. Sauté the aromatics:
    Heat the oil in a large skillet over medium heat. Add onion and cook until soft (about 5 minutes). Stir in garlic and ginger, and cook for another minute until fragrant.
  2. Spice it up:
    Add curry powder, cumin, turmeric, and chili flakes. Stir to coat the onions and toast the spices for about 30 seconds.
  3. Add the base:
    Pour in the chickpeas, diced tomatoes (with juices), and coconut milk. Stir well to combine.
  4. Simmer:
    Bring the curry to a gentle simmer. Reduce heat and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Stir in greens:
    Add the spinach or kale and stir until wilted. Season with salt and pepper to taste.
  6. Serve:
    Spoon over fluffy rice or serve with warm naan. Top with fresh cilantro and a squeeze of lime juice for brightness.

🌟 Tips & Variations

  • Protein boost: Add tofu or lentils for extra protein.
  • Veg it up: Toss in bell peppers, zucchini, or sweet potato for more texture and nutrients.
  • Make it spicy: Add more chili flakes or a dash of cayenne for a fiery kick.
  • Meal prep: Stores beautifully in the fridge for 4–5 days. Flavor deepens with time!

This Vegan Chickpea Curry is a cozy, nourishing dish that’s perfect for any night of the week. It’s simple, satisfying, and seriously addicting. Whether you’re new to plant-based cooking or a seasoned pro, this recipe deserves a spot in your rotation.