Vegan Curry Chickpeas with Cilantro
Rich, warming, and deeply satisfying, this chickpea curry is the kind of weeknight dinner that tastes like it took far more effort than it actually did. Full-fat coconut milk gives the sauce a luscious, velvety body, while a generous blend of curry powder, cumin, turmeric, and cayenne builds layers of bold, aromatic flavor that develop beautifully in just one pan. The tomatoes break down into the base and meld with the coconut milk into a sauce thick enough to coat every chickpea — you'll know it's ready when a spoon drawn through leaves that satisfying trail. Fresh lime juice and roughly chopped cilantro stirred in at the end brighten the whole dish and keep it from feeling heavy. It serves four and comes together entirely from pantry staples and a couple of fresh aromatics, so there's no hunting for specialty ingredients or worrying about hidden animal products. Squeeze an extra lime wedge over the top before you dig in — it makes a real difference.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ¾ tsp salt, plus more to taste
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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