30-Minute Easy Vegan Curry

This vegan chickpea and mushroom curry couldn't be easier and quicker to make! Thanks to frozen vegetables, canned chickpeas, and a jar of red curry, this flavorful dish is ready in 30 minutes! Serve it over rice or quinoa for a filling and satisfying gluten-free and oil-free meal.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 169kcal

Author Stacey Eckert

Equipment

Large Pan

Ingredients

1 medium yellow onion diced
4 medium garlic cloves minced
1 inch fresh ginger peeled and grated
1 tbsp red curry paste (add more to taste)
2 tbsp curry powder
1 tsp garam masala
¼ tsp salt (add more to taste)
¼ tsp black pepper
10 oz package frozen mushrooms
10 oz package frozen sugar snap peas
14 oz can chickpeas rinsed and drained (about 1 ½ cups cooked chickpeas)
14 oz can coconut milk
½ cup vegetable broth or water (only add if you like it saucy)
1 tbsp lime juice
¼ cup green onions sliced
¼ cup fresh cilantro roughly chopped

Instructions

In a large pan over medium heat, saute the diced onions until they're soft and translucent. Add the minced garlic, grated ginger, 1 tbsp red curry paste, 2 tbsp curry powder, 1 tsp garam masala, ¼ tsp salt, and ¼ tsp black pepper to the pan. Stir to combine and let it cook for 2 minutes to toast the spices.
Add frozen mushrooms, frozen snap peas, chickpeas, and the can of coconut milk to the pan. Stir to combine and bring the mixture to a low simmer. Reduce the heat to medium-low and let it cook for 10 minutes or until the vegetables are hot and thoroughly cooked.
If the sauce it too thick, add ½ cup of vegetable broth or water now. Stir in the fresh lime juice. Add more salt and pepper to taste. Serve hot over rice or quinoa and garnish with fresh cilantro and green onions.

Notes

Store the leftovers in an airtight container in the fridge for 2-3 days or you can freeze it for a future meal.

Nutrition