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Vegan Chickpea Curry in a bowl with rice

Vegan Chickpea Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 35 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan


A flavorful vegan chickpea dish with lots of hearty and warm flavors. 


Units Scale
  • 1 tablespoon of avocado oil
  • 1/2 white onion, diced
  • 34 cloves of garlic smashed and diced
  • 1 teaspoon of garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon granulated garlic
  • 23 teaspoons of red curry paste
  • 29 ounces of drained chickpeas
  • 1, 13 ounce can of full-fat coconut milk
  • Cilantro and fresh white onion for garnish
  • Salt and pepper to taste


  1. Heat your pan to medium heat with 1 tablespoon of avocado oil added.
  2. Add your diced onion and garlic to the pan, cooking until they are fragrant and lightly browned. 
  3. Add your garam masala, turmeric, granulated garlic and red curry paste to the pan with the veggies. Stir to incorporate the spices and cook on low heat for another 5 minutes. 
  4. Add chickpeas and stir, coating the chickpeas in the spice mixture.
  5. When chickpeas start to brown just slightly, add in your can of coconut milk and stir, making sure to stir out any clumps from the coconut milk into the sauce.
  6. Cook on low heat for 20 minutes. 

  7. Serve and enjoy!


  • Feel free to serve this alongside veggies if you want to keep the carb count lower
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian


  • Serving Size: 1 cup
  • Calories: 333
  • Sugar: .9g
  • Sodium: 517mg
  • Fat: 25.3
  • Carbohydrates: 28.1g
  • Fiber: 7.9g
  • Protein: 10.5g
  • Cholesterol: 0mg

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