Vegan Chickpea and Roasted Red Pepper Curry
A rich and creamy vegan curry bursting with flavors from roasted red peppers, chickpeas, and aromatic spices simmered in coconut milk. This indian-inspired vegan (vegan) ready in about 35 minutes pairs chopped roasted red peppers, full fat coconut milk, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 cups (about 1 can, drained and rinsed) cooked chickpeas
- 1 cup, chopped roasted red peppers
- 1 cup, full fat coconut milk
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 2 tbsp vegetable oil
- 1/4 cup, for garnish chopped cilantro
- 1 tsp salt
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced fresh ginger, 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric powder. Cook for 1 minute until fragrant.
- Step 3: Add 2 cups cooked chickpeas and 1 cup chopped roasted red peppers to the pan, stirring to coat with the spices.
- Step 4: Pour in 1 cup full-fat coconut milk and 1/2 cup water, stirring to combine. Bring to a gentle simmer and cook uncovered for 15 minutes until the sauce thickens slightly.
- Step 5: Season with 1 tsp salt and adjust to taste. Remove from heat and garnish with 1/4 cup chopped cilantro before serving with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Chickpea and Roasted Red Pepper Curry take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Chickpea and Roasted Red Pepper Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped roasted red peppers from drying out.
Can I substitute ingredients in Vegan Chickpea and Roasted Red Pepper Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Chickpea and Roasted Red Pepper Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Chickpea and Roasted Red Pepper Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
