Easiest Way to Make Perfect Quick and Spicy Chickpea Curry (Vegan)

Quick and Spicy Chickpea Curry (Vegan). An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste. Note that you need to soak your chickpeas in advance.

Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with chickpeas, spices and coconut milk. I have an easy coconut chickpea curry recipe today for you, my friends. You can have Quick and Spicy Chickpea Curry (Vegan) using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Quick and Spicy Chickpea Curry (Vegan)

1. You need 1 Can of Chickpeas (400g/240g drained).
2. You need 1 of Red Onion.
3. It's 3-5 Cloves of Garlic (to taste).
4. It's 5-6 of Babycorn.
5. It's 2 of Ramiro Peppers (or regular bell peppers).
6. You need 15-20 g of Ginger (to taste).
7. You need 4-6 of Green Chili Peppers.
8. Prepare 5-7 of Cherry Tomatoes.
9. You need of Hot Curry Powder.
10. You need of Herbs and Spices.
11. It's of Water.

There are days when we are all in a hurry and we just don't have much time to cook. The spices really make this dish and I encourage you to use all of them. We used a garam masala powder but you can also use a curry powder. The cumin and coriander powder complement the garam masala perfectly while a dash of cayenne pepper adds a little extra heat and the turmeric adds a little color.

Quick and Spicy Chickpea Curry (Vegan) instructions

1. Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water..
2. Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much)..
3. Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute..
4. Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them..
5. If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water)..
6. When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂.

Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal. In my younger, less aware days I ate a lot of meat, and didn't even think about where it. Add the coconut milk, curry paste, curry powder, turmeric, and salt. Stir until the paste has dissolved and the seasonings have mixed in well.

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