One Pot Vegan Chickpea Curry: Easy & Flavorful

Prepare for a truly delicious, easy, and healthy meal that will quickly become a weeknight staple. This fantastic one pot vegan chickpea curry delivers vibrant, classic Indian flavors with minimal effort. You’ll love the quick prep time, the joy of a hearty plant-based dish, and the incredibly easy cleanup that comes with a single pot recipe. Get ready to cook up some comfort!

Why You’ll Love This One Pot Vegan Chickpea Curry

This one pot vegan chickpea curry is an absolute game-changer for busy cooks and beginners alike.

• Effortless One-Pot Cooking: Enjoy significantly less cleanup with just one pan required from start to finish.
• Quick Weeknight Meal: From prep to plate, this flavorful dish is ready in just about 40 minutes, perfect for busy evenings.
• Packed with Nutrients and Flavor: It’s loaded with wholesome ingredients, offering a rich and aromatic taste profile.
• Hearty and Satisfying: This vegan dish is incredibly filling, ensuring everyone leaves the table happy and satisfied.
• Simple Ingredients, Big Taste: You’ll create an impressive meal using accessible ingredients found at any grocery store.

Ingredients

Gather your fresh ingredients for a delightful one pot vegan chickpea curry experience.

• 1 tablespoon coconut oil
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 tablespoon curry powder
• 1 tablespoon minced garlic
• 15 ounces canned diced tomatoes (1 can)
• 15 ounces canned coconut milk (1 can), full-fat recommended
• 31 ounces canned chickpeas (2 cans), drained and rinsed
• Salt and pepper to taste
• Naan bread and/or rice for serving (optional)

Notes & Substitutions

You have flexibility with many ingredients. Feel free to use olive oil instead of coconut oil if you prefer, though coconut oil adds a lovely subtle sweetness. Canned diced tomatoes are convenient, but fresh chopped tomatoes work wonderfully too; just cook them a bit longer to soften. If you want to deepen the aromatic profile, consider adding a pinch of garam masala with the other spices. For a richer, creamier curry, opt for full-fat coconut milk; light coconut milk will result in a thinner consistency.

Equipment

You only need a few basic kitchen tools for this simple recipe.

• A large skillet or Dutch oven
• Measuring spoons and cups
• Cutting board and knife (if dicing fresh aromatics)
• Can opener

Instructions

Creating this flavorful one pot vegan chickpea curry is incredibly straightforward. Just follow these easy steps for a delicious meal.

1. Sauté Aromatics and Spices: Place a large skillet or Dutch oven over medium heat. Add the coconut oil. Once melted, stir in the turmeric, coriander, cumin, curry powder, and minced garlic. Cook this aromatic mixture for 1 to 2 minutes. Stir constantly to prevent burning, allowing the spices to become fragrant and their flavors to bloom. This crucial step deepens the overall taste of your curry.
2. Combine Wet Ingredients and Chickpeas: Carefully pour in the canned diced tomatoes, coconut milk, and the drained, rinsed chickpeas. Give everything a good stir to combine all the ingredients thoroughly in the pan. Ensure the chickpeas are fully submerged in the liquid.
3. Boil and Simmer: Increase the heat to bring the mixture to a gentle boil. As soon as it starts bubbling, reduce the heat to medium-low. Cover the pan with a lid and let the one pot vegan chickpea curry simmer for 10 to 12 minutes. This simmering time allows the flavors to meld beautifully and the chickpeas to absorb the rich sauce.
4. Thicken to Desired Consistency: After simmering, remove the lid from the pan. Continue to stir occasionally, allowing the curry to cook for another 5 minutes or so. During this uncovered simmering, the sauce will naturally reduce and thicken to your desired consistency. If you prefer a thicker curry, cook it a bit longer; for a thinner sauce, you can add a splash of vegetable broth.
5. Season and Serve: Finally, season your delicious curry generously with salt and pepper to taste. Give it one last stir, then ladle your warm one pot vegan chickpea curry into bowls. Serve immediately alongside fluffy rice and warm naan bread for a complete and satisfying meal.

Pro Tips & Troubleshooting

Always ensure your spices are toasted just until fragrant; avoid burning them, as this can make your curry bitter. If your curry is too thick, simply add a splash of vegetable broth or water until it reaches your preferred consistency. To prevent chickpeas from becoming mushy, add them later in the cooking process if using dried, or simply stick to the recommended simmering time for canned ones. For adjusting spice level, start with less curry powder and add a pinch of cayenne or red pepper flakes if you prefer more heat. A common mistake is not stirring the spices initially, which prevents their flavors from fully developing.

Serving, Storage & Variations

Serve this incredible one pot vegan chickpea curry hot, ideally with fluffy basmati rice, warm naan bread, or even quinoa for a healthier twist. Garnish each serving with fresh cilantro or a squeeze of lime juice for a burst of bright flavor.

For leftovers, store the curry in an airtight container in the refrigerator for up to 3-4 days. This curry freezes exceptionally well; transfer cooled portions to freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Feel free to customize this recipe! You can add other vegetables like fresh spinach (stirred in at the end), diced sweet potato or cauliflower (added with the chickpeas), or bell peppers. For extra protein, consider adding firm tofu cubes or red lentils. A dash of fresh ginger or a squeeze of lime juice at the end can brighten the entire flavor profile.

Nutrition Information

Chickpeas are a nutritional powerhouse, making this curry incredibly wholesome. They are an excellent source of plant-based protein and dietary fiber, promoting digestive health and sustained energy. The healthy fats from the coconut milk contribute to satiety and nutrient absorption, while the spices add anti-inflammatory benefits. This one pot vegan chickpea curry offers a delicious way to enjoy a nutrient-dense meal.

Frequently Asked Questions (FAQ)

Is chickpea curry good for weight loss?

Yes, this one pot vegan chickpea curry can support weight loss due to its high fiber and protein content, which promotes satiety and reduces overall calorie intake. It’s a healthy, filling meal choice.

What substitutes meat in curry?

Chickpeas are a fantastic meat substitute in curry, providing a hearty texture and significant protein. Other great options include lentils, tofu, tempeh, or a variety of mixed vegetables like cauliflower and sweet potatoes.

Are canned chickpeas healthy?

Absolutely! Canned chickpeas are convenient and healthy, offering protein, fiber, and essential minerals. Always rinse them thoroughly to remove excess sodium before use.

Can I use dried chickpeas?

You can use dried chickpeas, but they require soaking overnight and then boiling until tender before adding them to the curry. This adds considerable prep time compared to using canned chickpeas.

How spicy is this curry?

This recipe has a mild to medium spice level, depending on your curry powder. For more heat, add a pinch of cayenne pepper or a chopped green chili to the aromatics.

Conclusion

This one pot vegan chickpea curry offers a fantastic solution for delicious, healthy meals that are easy to prepare. Its rich flavors, minimal cleanup, and incredible versatility make it a perfect choice for any night of the week. Give this recipe a try and discover your new favorite plant-based comfort food! We would love to hear your thoughts and see your creations in the comments below, so please share your experience.

One Pot Vegan Chickpea Curry: Easy & Flavorful

This easy and flavorful one-pot vegan chickpea curry is perfect for a quick and healthy meal. Featuring a blend of aromatic spices, creamy coconut milk, and hearty chickpeas, it's a delicious weeknight dinner option.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 tablespoon curry powder
• 1 tablespoon minced garlic
• 15 ounces canned diced tomatoes 1 can
• 15 ounces canned coconut milk 1 can
• 31 ounces canned chickpeas 2 cans, drained
• Salt to taste
• pepper to taste

For Serving (Optional)

• Naan bread for serving (optional)
• rice for serving (optional)

Equipment

• Large Skillet

Method

 

Cooking Steps

1. In a large skillet, combine coconut oil, turmeric, coriander, cumin, curry powder, and minced garlic, cooking for 1-2 minutes to enhance flavors.
2. Add tomatoes, coconut milk, and chickpeas to the skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 10-12 minutes.
3. Uncover and continue stirring occasionally for about 5 minutes until the curry thickens to your preference.
4. Season with salt and pepper to taste, then serve hot, optionally with rice and naan.

Notes

This curry is easily customizable; feel free to add other vegetables like spinach or bell peppers. For extra protein, you can stir in some tofu or tempeh.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com