Easy Vegan Chickpea Curry Recipe

What a crazy time we are living in.  One thing is for certain this pandemic is affecting ALL of us.  We are all stocking up, staying in, and eating at home more.  Because of that I am going to be sharing more inexpensive, pantry-based, recipes like this Easy Vegan Chickpea Curry Recipe.  

The finished plate of Easy Vegan Chickpea Curry with some rice, lime, and the title above.

It's one of my all time favorite Indian recipes and it uses ingredients found in your pantry and freezer.  I know you're gonna love this one so...

Let's Get Started!

For this Easy Vegan Chickpea Curry Recipe you will need a few simple ingredients:

The ingredients needed to make the Easy Vegan Chickpea Curry Recipe

  • 1 15 oz can of Garbanzo Beans (chickpeas), drained and rinsed
  • 1 12 oz bag of Frozen California Medley Vegetable Blend
  • 1 cup Frozen Peas
  • 2 cups Vegetable Broth
  • 1 14 oz can of Coconut Milk
  • 1 Onion, diced
  • 2-4 Cloves of Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Red Curry Powder
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • Cilantro and Lime, optional

A cast iron skillet with oil in it over a medium/high heat.

To begin you will need to place a 12 inch pan over medium/high heat and add a little oil.

Diced onion in the cast iron pan.

Once the pan is hot add the diced onion and sauté until soft and translucent.

Minced garlic being added to the cast iron skillet with the onion.

Next, add the garlic to the pan and cook for about a minute.

The can of chickpeas being added to the skillet with the diced onion and minced garlic.

Now add the can of garbanzo beans (chickpeas) to the pan and sauté until they start to brown.

The frozen vegetables and peas being added to the skillet with the chickpeas, onion, and minced garlic.

Add the frozen vegetables to the pan.

The spices being added to the skillet with the vegetables and chickpeas.

Add the seasonings to the pan and stir until all the ingredients in the pan are coated.

The vegetable broth added to the skillet.

Next, add the vegetable broth to the pan.

Tomato paste being added to the cast iron skillet with the vegetables, chickpeas, and broth.

Add the tomato paste to the pan and stir until it is incorporated into the broth.

Coconut milk being added to the cast iron skillet with the vegetables, chickpeas, tomato paste, and broth.

Add the coconut milk to the pan and stir.

The Easy Vegan Chickpea Curry Recipe simmering on the stove.

Bring the chickpea curry to a boil and then lower the heat to a simmer.
Simmer for 10-15 minutes.

The finished plate of Easy Vegan Chickpea Curry Recipe on a white plate with some white rice, lime, and a fork.

And there you have it!  A delicious, healthy, and ready in minutes Easy Vegan Chickpea Curry that the entire family is sure to love!  I love to serve it over a bed of rice and top with a little fresh lime juice and cilantro.  This is going to be a pantry favorite so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~




Yield: 4-6
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Easy Vegan Chickpea Curry Recipe

Easy Vegan Chickpea Curry Recipe

My easy take on Vegan Chickpea Curry Recipes one of my all-time Indian recipes using ingredients found in your pantry.

Ingredients:

  • 1 15 oz can of Garbanzo Beans (chickpeas), drained and rinsed
  • 1 12 oz bag of Frozen California Medley Vegetable Blend
  • 1 cup Frozen Peas
  • 2 cups Vegetable Broth
  • 1 14 oz can of Coconut Milk
  • 1 Onion, diced
  • 2-4 Cloves of Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Red Curry Powder
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • Cilantro and Lime, optional

Instructions:

How to cook Easy Vegan Chickpea Curry Recipe

  1. Place a 12 inch pan over medium/high heat and add a little oil.  
  2. One the pan is hot add the onion and sauté until soft and translucent.  
  3. Add the garlic to the pan and sauté for 1 minute.  
  4. Add the chickpeas to the pan and sauté until slightly browned. 
  5. Add the frozen vegetables to the pan. 
  6. Add the curry powder, garlic powder, ground ginger, salt, and pepper to the pan.
  7. Stir until everything is coated. 
  8. Add the vegetable broth to the pan. 
  9. Add the tomato paste to the pan and stir until incorporated into the broth. 
  10. Add the coconut milk into the pan and stir until everything is mixed together. 
  11. Simmer for 10-15 minutes. 
  12. Serve over a bed of white rice.
  13. Top with some fresh cilantro and lime juice.
  14. Enjoy!
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