This Vegan Chickpea Curry recipe will most definitely satisfy all types of eaters. It has warm delicious flavors and is hearty enough to keep you full all evening. And best of all, it takes less than 30 minutes to make. Don’t get us wrong, just because it is a fast meal, this is by no means fast-food. This Chickpea Curry dish tastes like you spent hours in the kitchen – but don’t worry, we won’t tell!
As the title indicates, the star of the show is chickpeas. This legume is very versatile and of course, nutritious. They are a great source of plant-based protein. (Even if you aren’t a vegan or vegetarian, having a meatless meal occasionally adds variety in your diet along with other benefits.)
Health Benefits of Chickpeas:
- High source of plant-based protein
- High in fiber
- High in magnesium and folate
- Good source of iron, magnesium, and zinc
- The high fiber helps balance the PH levels and bacteria in the gut
- The high fiber also improves digestion and will keep you fuller longer
If the health benefits haven’t convinced you to give this recipe a try, then let us tell you it is delicious and been approved by our husbands and friends!
We hope you enjoy this as much as we do!
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Vegan Chickpea Curry
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: serves 4
- Category: Recipes, Dinner, Lunch
Description
The Vegan Chickpea Curry is perfect for Meatless Mondays or really any evening! It’s quick and easy, full of plant-based protein and lots of other nutrients!
Ingredients
2 Tablespoons olive oil
2 cans chickpeas, drained (15.5 oz.)
1/2 cup diced grape tomatoes
1 cup sugar snap peas
1 Tablespoon red curry paste
1 can of coconut milk
1 cup chopped yellow onion
2 Tablespoon coconut aminos or gluten-free soy sauce
1 Tablespoon coconut sugar
1 Tablespoon fresh lime juice
3 garlic cloves minced
1/4 teaspoon ground cayenne pepper (optional but delicious)
2 cups cooked jasmine rice
Toppings:
chopped cashews
fresh cilantro
Instructions
1.) Heat olive oil in a large sauté pan. Add diced onion and continue to cook until they are translucent. Then add the minced garlic and sauté one more minute.
2.) Add the curry paste and 1/2 of the coconut milk, stir until the curry paste has dissolved.
3.) Add both cans of drained and rinsed chickpeas, sugar snap peas, coconut aminos and the remaining amount of coconut milk. Bring all to a boil and continue to cook for around 5 minutes.
4.) Add in the tomatoes, sugar, lime juice, and cayenne if using. Simmer until all the flavors have combined, about 3-5 minutes.
5.) Serve over cooked rice, top with cilantro and cashews (optional) and ENJOY!!
