Best-Ever Vegan Chickpea Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A rich, spiced chickpea curry with a velvety coconut cream base, served with fluffy basmati rice and fresh cilantro. This indian-inspired vegan ready in about 40 minutes pairs canned and drained chickpeas, (14 oz) coconut milk, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups, canned and drained chickpeas
• 1 can (14 oz) coconut milk
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp turmeric
• 2 cups vegetable broth
• 1/2 tsp salt
• 2 tbsp peanut butter

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Add the garlic and ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in the curry powder and turmeric, cooking for 1 minute to bloom the spices. Add the chickpeas, coconut milk, vegetable broth, and salt. Bring to a simmer.
3. Step 3: Reduce heat to low and let the curry simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Stir in the peanut butter and cook for 2-3 minutes until fully incorporated.
4. Step 4: Serve warm over basmati rice, garnished with fresh cilantro.