This super simple vegan curry is loaded with tons of flavor, vegetables, and chickpeas! It’s a delicious 30-minute dinner that everyone will love and anyone can make! Vegan and gluten-free.
If you like curry as much as I do then you’re going to love this recipe! I make this vegan thai curry at least 1-2 times a month, it’s one of our favorite easy 30-minute meals.
It’s packed with spices, vegetables, and chickpeas, and it’s so easy to make. You can easily customize this chickpea curry to your liking based on what vegetables you have available.
My favorite part of this vegan curry is the creamy coconut curry sauce, I use a store-bought curry paste as a base and then I build the flavor with even more spices! It’s so so so delicious!
How To Make Vegan Curry
Step 1 – Begin by sauteeing the diced onions in olive oil or vegetable broth until they’re translucent. Season with a pinch of salt. Add the minced garlic, the whole bottle of red curry paste, tomato paste, cumin, coriander, garam masala, and grated ginger. Let it cook for 2 minutes or until fragrant.
Step 2 – Next, add the sliced mushrooms or whatever vegetables you’d like to add and saute for 5-8 minutes.
Step 3 – Next, add the vegetable broth, frozen sugar snap peas, and two cans of rinsed and drained chickpeas.
Step 4 – Bring the mixture to a simmer and quickly reduce the heat to medium-low for 10 minutes.
Step 5 – Stir in the can of full-fat coconut milk and mix well.
Step 6 – Garnish with a squeeze of fresh lime juice, cilantro, and green onions. Serve over rice, mashed potatoes, or quinoa.
Can Vegans Eat Curry?
Yes, curry is completely safe for vegans to eat as long as it contains no meat, dairy-based butter, honey, or fish sauce.
What Curries Are Vegan?
There are so many different varieties of curry that vegans can enjoy! Today I’m sharing the recipe for our favorite chickpea curry but here are some more vegan curry recipes that we also like:
- Vegan Green Curry Lentils, try this recipe.
- Vegan Panang Curry, try this recipe.
- Vegan Peanut Tofu Satay, try this recipe.
- Vegan Coconut Curry, try this recipe.
- Vegan Potato Curry, try this recipe.
- Vegan Sweet Potato Curry, try this recipe.
Should You Make Vegan Curry Paste From Scratch?
An easy shortcut that I always use to make this chickpea curry super quick is to use store-bought vegan thai curry paste. However, if you want to make your own red curry paste from scratch, try this recipe. Red curry paste is a mixture of red chilies, seasonings, garlic, lemongrass, and ginger. Homemade vegan curry paste is delicious but I find that the store-bought version is just as flavorful.
Do You Need Coconut Milk to Make Curry?
Do you need coconut milk to make curry? No. You could use any plant-based milk as a substitute but it won’t turn out as creamy compared to a coconut milk-based sauce, I can promise you that. When I first started cooking in my early twenties (when I didn’t know any better), I used sweetened coconut milk from a carton in my curry sauce. It tasted pretty rough. The first time I used full-fat unsweetened canned coconut milk, holy cow, let me tell you there is a HUGE difference in flavor and creaminess to the curry sauce.
If you can, do yourself a favor and use organic full-fat canned coconut milk. It will transform your authentic red thai curry recipe from just okay to BOMB ASS. “Bomb ass” is what my husband calls his favorite recipes. He’s right, this vegan chickpea curry really is bomb ass!
Can You Freeze Vegan Chickpea Curry?
Yes, you definitely can freeze this easy chickpea curry. It freezes very well and tastes just as good after you defrost and reheat it. You will need to add more vegetable broth when you’re reheating it because it tends to get a little dry after it’s been frozen. I like a lot of sauce in my bowl so this is an important step to me.
Tips For Making The BEST Vegan Curry
- After you saute the onions, add all of the dry seasonings and the thai vegan curry paste. Let it cook for a few minutes to allow the flavors to bloom and meld together. It makes a difference!
- Use shortcuts that won’t impact the flavor of the vegan curry. I always use this thai vegan curry paste, it’s delicious and gives the curry sauce so much flavor!
- Use fresh garlic and fresh ginger for this easy vegan curry.
- Use full-fat unsweetened canned coconut milk to make the sauce extra rich and creamy.
- Don’t skip the fresh lime juice, green onions, and cilantro garnish when you plate, it adds so much flavor!
- I use chickpeas in this vegan Thai curry but you could substitute lentils, great northern beans, sweet potatoes, or gold potatoes.
- Feel free to make this vegan curry with as many vegetables as you like. Cauliflower, zucchini, edamame, diced bell peppers, broccoli, green peas, and carrots are all good options! If you want to use an easy shortcut, use frozen veggies to save prep time. I always use frozen sugar snap peas and it’s such a time saver!
More Vegan Chickpea Recipes You’ll Love
30-Minute Vegan Curry
- Large Saute Pan
- 1 tbsp olive oil or vegetable broth
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 inch piece of peeled ginger, grated
- 4 oz Thai red curry paste (use the whole bottle!)
- 2 tbsp tomato paste
- 1 1/2 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp sea salt
- 1/2 lb mushrooms, sliced
- 2 cups low-sodium vegetable broth
- 10 oz package frozen sugar snap peas
- (2) 14 oz cans canned chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 14 oz can coconut milk
- 1 lime
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- Saute the diced onions in olive oil or vegetable broth until they're translucent. Season with a pinch of salt. Add the minced garlic, the whole bottle of red curry paste, tomato paste, garam masala, cumin, coriander, and grated ginger. Stir well and let it cook for 2 minutes or until fragrant.
- Add the sliced mushrooms to the pan (and any other vegetables you'd like to add), mix well to coat the vegetables, and saute for 5-8 minutes.
- Add the vegetable broth, frozen sugar snap peas, and two cans of rinsed and drained chickpeas. Bring the mixture to a low simmer and then reduce the heat to medium-low and let it cook for 10 minutes.
- Stir in the full-fat coconut milk, mix it well, and let it heat up before serving. Serve hot over rice and garnish with a squeeze of fresh lime juice, cilantro, and green onions.
- If you don't want to use chickpeas, you can substitute any type of cooked lentils, great northern beans, pinto beans, or cannelloni beans.
- If you want to make your own chickpeas, two cans of 14oz chickpeas are equivalent to one cup of dried chickpeas.
- Other vegetables that would be delicious in this vegan curry: cauliflower, broccoli, carrots, edamame, or bok choy. Add these extra vegetables when I say to add the mushrooms in the instructions.
- Don't add the snap peas when you cook the mushrooms. I add them closer to the end so they are still bright green when dinner is ready to serve. If you add the snap peas too early they will be overcooked and turn brown.
- The Thai red curry paste is not spicy. If you would like to make this vegan curry spicy, add 1/4 tsp cayenne pepper (or more to taste) when you add the other spices.
- If you don't use low sodium vegetable broth, reduce the amount of salt you add to the curry.