This easy roasted vegan chickpea curry with basil is made with wholesome ingredients that take less than 20 minutes to prepare.
Chickpea curry is one of my favorite easy lunch or dinner recipes to meal prep for the week. I usually prepare a big batch on Sundays. Use whatever leftover veggies and/or protein you have. I love to make vegan chickpea curry with potatoes, spinach, and coconut milk. Sometimes, I make it stovetop, and other times I make it in the instant pot if I am in a hurry. With affordable ingredients, you can have yourself a quick easy dinner.
Why you’ll love this
- Bursting with Flavor: This curry is like a flavor explosion in your mouth! The combination of aromatic spices, creamy coconut milk, and fresh basil creates a harmonious dance of flavors that will have you coming back for more.
- Wholesome and Nutritious: It’s not just delicious, it’s also good for ya! Chickpeas are packed with protein and fiber, making this curry a satisfying and nourishing meal. Plus, the fresh veggies and herbs add an extra dose of vitamins and antioxidants.
- Easy and Quick to Make: Ain’t nobody got time for complicated recipes, right? Well, fear not! This recipe comes together in a jiffy. With simple ingredients and straightforward steps, you’ll have a fabulous meal on the table in no time.
- Versatile and Customizable: Whether you’re a veggie lover or a spice enthusiast, this recipe is versatile enough to cater to your preferences. Add your favorite veggies, adjust the spice level, or sprinkle on your choice of garnishes – it’s all up to you!
- Crowd-Pleaser: Whether you’re cooking for your family, hosting a dinner party, or bringing a dish to a potluck, this curry will impress your guests. It’s a crowd-pleaser that will have everyone asking for seconds (and maybe even the recipe!).
Chickpea Curry with Basil Ingredients
- Roasted chickpeas: These little gems add a delightful crunch and nuttiness to the curry. They are simply chickpeas that have been roasted until they are golden brown and crispy. Trust me, they take this dish to a whole new level.
- Sweet onion, bell pepper, garlic cloves, and fresh ginger: These aromatic ingredients create a beautiful foundation of flavors for the curry. When they mingle together, they release their incredible fragrances and enhance the taste of the dish.
- Salt and black pepper: A pinch of sea salt and black pepper are all you need to bring out the natural flavors of the ingredients.
- Fresh basil: Adds a burst of freshness. We incorporate some lovely fresh basil leaves. Their aroma and taste will make your taste buds dance with joy!
- Curry powder: Star of the show! This blend of spices adds depth, warmth, and classic curry flavor. Be sure to choose a good quality curry powder for the best results.
- Coconut milk: To create a lusciously creamy base, we use full-fat coconut milk. Its richness and creaminess add a luxurious touch to the curry.
- Fresh lime juice: To balance out the flavors, a squeeze of fresh lime juice adds a tangy brightness that brings everything together.
How to make this vegan chickpea curry
- Firstly, preheat the oven to 350 degrees. Rinse and drain your chickpeas. Next, add them to a mixing bowl and drizzle 2 tablespoons of avocado oil and a pinch of sea salt. Spread the seasoned chickpeas over a parchment-lined tray and spread evenly. Roast for 10 minutes.
- Secondly, start by sautéing the onion, bell pepper, garlic, and ginger in a large skillet until they become tender and fragrant.
- Thirdly, add the roasted chickpeas, sea salt, black pepper, and curry powder to the skillet. Stir everything together to coat the chickpeas and veggies (of your choice) with the aromatic spices.
- Fourthly, pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Let it cook for a few minutes to allow the flavors to meld together.
- Finally, just before serving, stir in the fresh basil leaves and squeeze in some fresh lime juice. These final touches will infuse the curry with vibrant flavors. Serve with your favorite rice & naan bread.
Commonly Asked Questions
Can I use canned chickpeas instead of roasting them?
Absolutely! While roasted chickpeas add an extra dimension of flavor and texture, you can definitely use canned chickpeas as a convenient alternative. Just be sure to drain and rinse them thoroughly before using.
Can I make this curry ahead of time?
Definitely! In fact, curries often taste even better the next day as the flavors have a chance to meld together. Simply store the cooled curry in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
Can I freeze the leftovers?
Absolutely! This curry freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat it before enjoying it.
Chickpea Curry Variations
- Veggies: Feel free to add other vegetables like carrots, zucchini, or cauliflower to make it even heartier and more nutritious.
- Spice It Up: If you love a bit of heat, add chopped chili pepper or a dash of cayenne pepper for a spicy kick.
- Creamy Twist: For an even richer curry, stir in a spoonful of creamy almond or cashew butter towards the end of cooking.
- Fresh Garnishes: Sprinkle some chopped cilantro, crushed peanuts, or toasted coconut flakes on top to add a burst of freshness and texture.
Tips for making this recipe perfectly
- Roast those Chickpeas: If you have the time, roasting the chickpeas before adding them to the curry will give them a delightful crispy texture and a nutty flavor.
- Sauté with Care: When sautéing the onion, bell pepper, garlic, and ginger, take your time and let them cook until they’re softened and fragrant. This allows their flavors to develop and infuse into the curry.
- Adjust the Spice Level: Curry powder can vary in heat levels, so start with the recommended amount and taste as you go. If you prefer a milder curry, use less curry powder, or if you like it spicier, feel free to add a pinch of cayenne pepper or chopped chili pepper.
- Don’t Overcook the Basil: Basil has a delicate flavor that can fade if cooked for too long. Add the fresh basil leaves towards the end of cooking, just before serving, to preserve their vibrant taste and aroma.
- Play with Texture: If you prefer a creamier curry, you can blend a portion of the cooked chickpeas with some coconut milk before adding them back to the curry. This will create a thicker, velvety texture.
- Let It Rest: After cooking, allow the curry to rest for a few minutes before serving. This allows the flavors to meld together even more, resulting in a more delicious and harmonious dish.
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Leave a comment below and tag me on Instagram and let me know if you make this Vegan Chickpea Curry recipe.
Roasted Vegan Chickpea Curry (Quick & Easy Dinner)
The best vegan chickpea curry recipe that's naturally gluten-free and vegan. This quick & easy dinner is ready in 20 minutes. Just add coconut milk, curry powder, and fresh basil.
Ingredients
- 1-2 14 oz cans of chickpeas drained and rinsed
- 1 handful fresh basil (chopped) or use 2 tbsp of dried basil
- 1-2 tbsp curry powder
- salt & black pepper to taste
- 1/2 small sweet onion (diced) about 1/4 cup
- 1 bell pepper chopped
- 3 garlic cloves minced
- 2 tbsp fresh ginger chopped
- 1 14 oz can full-fat coconut milk
- 2-3 tbsp fresh lime juice
- 3 tbsp avocado oil plus more, if needed
Instructions
- Preheat oven to 350 degrees.
- Rinse and drain your chickpeas. Add them to a mixing bowl and drizzle 2 tablespoons of oil and a pinch of sea salt and curry powder. Spread the seasoned chickpeas over a parchment-lined tray and spread evenly. Roast for 10 minutes. Remove the chickpeas from the oven when done.
- Sauté the onion, bell pepper, garlic, and ginger in a large skillet until they become tender and fragrant.
- Add the roasted chickpeas, sea salt, black pepper, and curry powder to the skillet. Stir everything together to coat the chickpeas and veggies (of your choice) with the aromatic spices.
- Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Let it cook for a few minutes to allow the flavors to meld together.
Video
Notes
Tips for making chickpea curry:
- Roast those Chickpeas: If you have the time, roasting the chickpeas before adding them to the curry will give them a delightful crispy texture and a nutty flavor. Simply toss them with a bit of oil, salt, and spices, then spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown and crispy.
- Sauté with Care: When sautéing the onion, bell pepper, garlic, and ginger, take your time and let them cook until they’re softened and fragrant. This allows their flavors to develop and infuse into the curry.
- Adjust the Spice Level: Curry powder can vary in heat levels, so start with the recommended amount and taste as you go. If you prefer a milder curry, use less curry powder, or if you like it spicier, feel free to add a pinch of cayenne pepper or chopped chili pepper.
- Don’t Overcook the Basil: Basil has a delicate flavor that can fade if cooked for too long. Add the fresh basil leaves towards the end of cooking, just before serving, to preserve their vibrant taste and aroma.
- Play with Texture: If you prefer a creamier curry, you can blend a portion of the cooked chickpeas with some coconut milk before adding them back to the curry. This will create a thicker, velvety texture.
- Taste and Adjust: As you cook, don’t be afraid to taste the curry and adjust the seasonings to your liking. If you feel it needs more salt, a squeeze of lime juice, or an extra sprinkle of curry powder, go ahead and add it in!
- Let It Rest: After cooking, allow the curry to rest for a few minutes before serving. This allows the flavors to meld together even more, resulting in a more delicious and harmonious dish.
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