June 13, 2023

Creamy Chickpea Curry Recipe

Your favourite curry dish, but vegan

For this meal the prep time is minimal and the ingredients make up a good protein profile, making it perfect for those living plant-based. Give this recipe a try today and be amazed at how tasty vegan eating can be!

made and photographed by activeplantbased

For 4 portions you need

  • 2 cans of chickpeas (if you prepare them yourself, you should soak them overnight and cook them before )
  • 2 large or 4 medium tomatoes
  • 1 medium red onion
  • 250–300ml coconut milk
  • 1 tablespoon of curry powder (or more if you wish)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/3 teaspoon black pepper
  • rice (basmati rice works best)
  • spring onions
  • coriander


  1. Add olive oil to a pan and heat over high-medium heat.
  2. Finely chop the red onion and toss it in the pan. Sautée until it softens.
  3. Cut the tomatoes into rather big pieces and add them to the pan. Lower the heat and cook for about 10 minutes.
  4. Now add the chickpeas, salt and pepper and curry powder and cook for another 5–10 minutes.
  5. Finally, add the coconut cream/milk and let it simmer until it thickens.
  6. In another pot, add 2 cups of rice, 6 cups of water, and a pinch of salt and bring to a boil. Lower the heat and let the rice cook until all the water is absorbed.
  7. By the time the rice is done, the curry pot should have a somewhat thick and creamy consistency. Leave it on the stove for longer if you want to thicken it even more.
  8. Time to plate! Add the rice first and then a generous scoop of chickpeas. Top with some finely chopped spring onions and coriander. Do not leave the greens out! They elevate the dish and make a huge difference in taste and freshness.

Give this dish a try, and let me know what you think. I hope you enjoy it as much as I do :)

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activeplantbased 🐇