Spicy Vegan Chickpea Curry
A quick, satisfying curry that’s packed with protein and flavour. The coconut milk balances the heat beautifully — add more chilli if you like it fiery.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1–2 red chillies, finely sliced (to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp smoked paprika
- 400g tin chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 400ml tin coconut milk
- Salt, to taste
- Fresh coriander, to serve
- Lime wedges, to serve
Method
- Heat the oil in a large pan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and golden.
- Add the garlic, ginger, and chilli. Cook for 2 minutes until fragrant.
- Add the cumin, coriander, turmeric, garam masala, and smoked paprika. Stir to coat the onions and cook for 1 minute.
- Pour in the chopped tomatoes and stir well. Simmer for 5 minutes.
- Add the chickpeas and coconut milk. Stir, bring to a gentle simmer, and cook uncovered for 15 minutes until the sauce thickens.
- Season with salt to taste. Serve topped with fresh coriander and a squeeze of lime.
Chef’s Tips
- For extra depth, toast the whole spices (cumin seeds, coriander seeds) and grind them yourself.
- Stir in a big handful of spinach in the last 2 minutes for extra greens.
- Leftovers keep in the fridge for 3 days and taste even better the next day.