Chickpea Curry

Written by Veronica Yoo

Vegan Chickpea Curry

Indulge in the flavors of this delectable Vegan Chickpea Curry. Packed with protein-rich chickpeas, aromatic spices, and creamy coconut milk, this dish offers a delightful combination of textures and tastes. With its vibrant colors and enticing aroma, this curry is sure to please both vegans and non-vegans alike.

  • Author: Veronica Yoo


  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400g) diced tomatoes
  • 1 can (400ml) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro (coriander) for garnish


  1. Heat the vegetable oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
  2. Stir in the curry powder, cumin, and turmeric, and cook for another minute to release the flavors.
  3. Add the chickpeas, diced tomatoes (with their juices), and coconut milk to the pan. Stir well to combine.
  4. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
  5. Serve the vegan chickpea curry over cooked rice or with warm naan bread. Garnish with fresh cilantro.

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Veronica Yoo

Veronica is dedicated and experienced nutritionist and certified health coach who specializes in functional medicine, She's a published author, nutritional instructor, WBFF professional figure athlete, and both the brains and beauty behind all that Makeover Nutrition offers.

Veronica is also the President & CEO of a BC based health and wellness association; Pacific Alliance of Body Care.