Vegan Chickpea Curry

Well it’s official, this is hands down the best curry I have made thus far.  This is full of flavor (and nutrition!) My husband nearly fainted when he tried it and we couldn’t stop talking about how good it was! I had found this recipe at Hurry the Food Up and adapted it for our family. When I go about changing a recipe I try and keep the flavor similar while making it work better for us. I can’t handle spicy food very well (and it’s not toddler friendly) so that was my main goal with this particular recipe. I am telling you this recipe is to die for!


  • Half a cup of basmati rice
  • 1 cup water
  • 1 large onion
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 lime
  • 1-2 tsp red curry paste
  • 1 tsp Curry Powder, Cumin, Coriander and Garlic Powder
  • 1 tbsp brown sugar
  • 1 can full fat coconut milk
  • 1 can chickpeas
  • 2 tbsp soy sauce
  • 1 cup halved cherry tomatoes
  • 1 cup basil leaves
  • 2 cups shredded cabbage
  • A cute cooking assistant  (optional)


Combine the rice and the water with a pinch of salt. Bring to a boil, cover with a lid and reduce the heat to low. Cook for 8-10 minutes. (I like to rinse my rice and then soak it for 10 minutes prior to cooking.)

Chop the onion and basil. Put the oil in a deep sauce pan and add the onions. Cook for 5 minutes until translucent and then add the garlic. Cook for another minute until fragrant. Add the curry paste, spices and coconut milk and stir until the paste is dissolved. Add a pinch of salt and the brown sugar. Taste the sauce. This is when I added a  little more of the paste and salt to get the right flavor/heat combination. Ours is not spicy at all but has that underlying note of heat.


Add the chickpeas, cabbage, and soy sauce; bring sauce to a boil, reduce to medium heat and cook for five minutes. img_0986

Add the basil and tomatoes and juice the lime into the sauce. Simmer for two minutes, taste and add another tablespoon of soy sauce if needed. I added maybe half that. Serve with the rice and vegan naan bread.








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