Description
This creamy vegan chickpea curry is an easy one-pot dinner with coconut milk, chickpeas and warming spices.
Ingredients
Units
Scale
- 2 tablespoons olive oil (30 ml)
- 1 large onion, finely diced (200 g)
- 3 garlic cloves, minced (15 g)
- 1 tablespoon fresh ginger, grated (15 g)
- 200 g shiitake mushrooms, sliced
- 2 teaspoons curry powder (4 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- 1/2 teaspoon turmeric (1 g)
- 1/2 teaspoon chili powder (1 g)
- 1 teaspoon salt (6 g)
- 2 cans chickpeas, drained and rinsed (2 × 400 g cans; about 480 g drained)
- 1 can chopped tomatoes (400 g)
- 1 can full-fat coconut milk (400 ml)
- 250 ml vegetable stock (prepared from 1 vegan stock cube or pot)
- 1 tablespoon soy sauce or tamari (15 ml)
- 1 teaspoon brown sugar (5 g)
- Juice of 1/2 lime (15 ml)
- 2 tablespoons fresh coriander, chopped (10 g)
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion and cook for 5–7 minutes until softened and lightly golden.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add sliced shiitake mushrooms and cook for 5–6 minutes until softened and lightly browned.
- Stir in curry powder, cumin, coriander, turmeric, chili powder, and salt. Cook for 1 minute to toast the spices.
- Add chickpeas, chopped tomatoes, coconut milk, vegetable stock, soy sauce, and brown sugar. Stir well.
- Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.
- Taste and adjust salt if needed.
- Stir in lime juice and fresh coriander just before serving.
- Serve with steamed rice or flatbread.
Notes
This is an Indian-inspired, creamy wet curry rather than a traditional chana masala. Chickpea dishes appear in many forms across Indian cuisine, but this version uses coconut milk, shiitake mushrooms and soy sauce, so it is best thought of as an easy, flavourful vegan curry rather than an authentic version of a particular Indian dish.
